Appetizer

Award-Winning Vegan Gallette

Ingredients

Created by: Daphna Kadem – BrEAThe Kitchen
Dough
½ cup raw pistachio
2 ½ cups spelt flour
1 tsp kosher salt
1 ½ tsp roasted Alligga Flax seeds
1 tsp sugar
1 cup chilled vegan butter cut into pieces
Vegan Egg
1 tbsp ground Alligga flaxseed
1 tbsp water
Filling
15 cherry tomatoes – sliced in half
1 small zucchini – chopped
1 ½ cups vegan cheese
1 ½ tbsp oats
1 tbsp Alligga Hemp Seeds
1 cup basil – chopped
½ cup spinach – chopped
1 tsp garlic powder
salt and pepper to taste
Alligga Flaxseed Oil to taste

Directions

Dough

Pulse pistachio in a food processor until coarsely ground.

Add flour, salt, sugar, flax seeds and add cold butter just until coarse meal forms, then gradually add 1/2 cup iced water until the dough comes together.

Form into a ball and wrap in plastic. Chill at least 30 minutes.

Preheat oven to 400F.

Filling

Mix all of the filling ingredients together and add to the centre of the dough leaving 2.5 inches of empty crust for the fold.

Fold the dough around the filling and slightly brush the folds with flax + water ( egg replacer ) and cover with flax seeds.

Cook for about 40 minutes or until brown.

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