If you’ve never had one, a galette is a sort of lazy French pie. No pie pan. No fussy crimping. Just lay your pie pastry on a baking sheet, add your fillings and fold the pastry edges over the filling. This asparagus and leek version is the perfect way to welcome spring. A creamy base of vegan feta gets a burst of bright flavor from lemon zest and chopped fresh dill. Serve slices of the galette warm or at room temp. Perfect for a spring picnic!
Ingredients
2 leeks
1 Tbsp olive oil
150 g asparagus
½ tsp flaky sea salt
Pinch black pepper
320 g pre-rolled vegan shortcrust pie pastry
150 g vegan feta (such as Violife), at room temperature
180 ml vegan Greek-style yogurt, at room temperature
1 tsp lemon zest
1 Tbsp chopped fresh dill
3 Tbsp soy milk
White sesame seeds
Instructions
Preheat the oven to 350ºF (185ºC) and line a baking tray with baking parchment.
Clean your leeks: Slice off the root end then cut in half lengthwise down the center. Rinse the root end under running water, separating the leaves to remove any grit. Slice those bad boys thin. While you’re at it, trim the asparagus and cut it into 1-inch (2-cm) pieces.
Place a large frying pan over medium heat and add the olive oil. Gently fry the leeks until they start to soften up, about 3 minutes. Add the asparagus and fry for another 2 minutes or so.
Season with salt and pepper then remove from the pan and set aside.
Carefully unroll the pastry onto the baking parchment-lined baking tray and roughly trim into an oval.
Put the vegan feta, yoghurt, lemon zest and dill in a bowl and mash with a fork until combined but still chunky. Spread the feta mixture over the center of the pastry, leaving a 2 inch (5-cm) gap of empty pastry all around the perimeter.
Top the feta mixture with the asparagus and leeks then fold the edge of the pastry over the filling by about 1 1/2 inches (4-cm). Brush the exposed pastry edges with soy milk and sprinkle with sesame seeds.
Bake the galette until the pastry and sesame seeds are golden, about 30 minutes. Remove, let cool a bit, then slice and serve. You can also serve this dish at room temperature.
You want to keep the asparagus crisp-tender here. Start with your leeks and cook until the white parts are starting to turn translucent, then add your asparagus and cook until it’s starting to soften.
The base layer of the galette is a cheesy mixture packed with dill and lemon zest. The aim is to mash the ingredients together until you have a chunky paste, not a smooth mixture. That adds a better texture to the finished dish.
Sprinkling the edges of the pastry with sesame seeds before baking adds even more texture to the final dish. Just be sure to brush the pastry with soy milk first, which will ensure the seeds stick once baked.
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