Courgette & Kale Galette with Tahini Dressing

This is a super quick recipe to make and it's look fabulous on the table.  Serve with a simple green salad or steamed beans.  Serves 2 for a main and 4 for a starter.

Total Time: 45 Minutes

15-20 min cooking time 

INGREDIENTS:

For The Galette, You'll Need::

2 large courgettes, cut into batons 

1 onion, chopped 

2 cloves of garlic, minced or grated 

4 cups of curly kale, woody stems removed and roughly chopped 

2 tbsp of coconut oil 

5 tbsp of coconut yoghurt 

Juice of ½ a lemon 

3 tbsp of grated vegan mozzarella (optional) 

Salt & Pepper 

1 packet of filo pastry 

Non-dairy butter for brushing the pastry 

Fresh Chives, chopped 

For The Tahini Dressing, You'll Need::

3 tbsp of Tahini 

1 clove of garlic, minced 

The juice of ½ a lemon 

100-160ml of hot water - depending on how thick you would like your dressing to be 

METHOD:

Preheat the oven to 200°C/400°F. 

Make the Galette filling first. Heat the oil in a heavy based frying pan, then add the onion for three minutes until translucent. Add the garlic and cook for a further minute. 

Add the prepared Kale and cook, stirring often, for a few minutes until wilted. 

Add the coconut yoghurt and a good pinch of sea salt and freshly ground pepper to taste. 

Remove from heat and allow to cool. 

Prepared a baking tray with a large sheet of baking paper layer the filo pastry, remembering to brush each layer with non dairy butter. 

In the centre of the pastry sprinkle a generous amount of vegan mozzarella cheese. 

Add the kale mixture and then place the batons of courgettes in a circle. 

Carefully fold the edges of the pastry to make a circle pastry case. 

Brush with your non dairy spread and place in the oven for 15-20 minutes until golden brown. 

While it’s cooking make the Tahini dressing. 

Place the tahini, garlic, lemon juice, S&P into a blender or Nutribullet and add four tbsp warm water, blend and taste. 

When the Galette is done, place on a flat plate, sprinkle with freshly chopped chives and drizzle with tahini dressing.