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Asparagus and Leek Galette

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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!

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  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55 minutes
  • Yield: 6

Ingredients

2 leeks

1 Tbsp olive oil

150 g asparagus

1/2 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

  1. Preheat the oven to 350ºF (185ºC) and line a baking tray with baking parchment.
  2. 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.
  3. 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. 
  4. Season with salt and pepper then remove from the pan and set aside. 
  5. Carefully unroll the pastry onto the baking parchment-lined baking tray and roughly trim into an oval. 
  6. 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. 
  7. 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. 
  8. 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. 

Find it online: https://wickedkitchen.com/asparagus-and-leek-galette/

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