Nutrient Rich Food for a Healthy and Happy Lifestyle

Vegan Smoked Paprika Chickpea & Pesto Galette


I had some left over ratatouille mixture that needed to be used up fast so I created this incredibly easy, yet super tasty galette main dish.  If you don't have anything left over in the fridge then make a sauce using what ever veggies you have, throw in a tin of tomatoes, some red wine, herbs and cook until rich in flavour.   It is a real show piece consdering it only takes minutes to make and served with a delicious green salad it's the perfect lunch or light dinner. This recipe is for a vegan galette but if you're not then it's delcious with some mozzerella or feta cheese melted on the top.  A Galette always gets a massive thumbs up from my boys!


5-6 sheets of filo pastry

1 tbsp melted butter or dairyfree equivalent to brush over each layer of the pastry

1-2 cups of ratatouille or vegetable sauce

1 tin of chickpeas, drained

1 tbsp smoked paprika

1 tbsp olive oil

1 pot of vegan pesto

Sea salt & freshly ground pepper

Chives, chopped


Preheat the oven to 180c

In a bowl, mix the drained chickpeas, olive oil and smoked paprika together with some sea salt.  

Heat a heavy based frying pan until begins to smoke and throw in the chickpeas making sure you scrape all the oil and paprika out of the bowl

Fry until golden and crispy Then set aside and allow to cool 

On a large baking sheet, lay your first filo pastry sheet and brush with melted non-dairy butter, then layer another sheet at a slight angle and then brush that with the butter.

Layer a further 4 - 5 sheets to create an uneven circle, remembering to brush each one

In the centre and a good 1inch away from the sides spread half a tub of pesto into a circle

Next spoon the sauce mixture on top of the pesto

Then sprinkle the chickpeas on top of the sauce - if you are using mozerrella or feta  cheese crumble this on now

Gathering the sides of the filo pastry, fold them over and tuck them under to make a circle ensuring the centre of the tart is exposed

Drizzle some more pesto on top and brush the edges with butter 

Place in the oven for 20-25 minutes or until it is golden brown

Transfer to a platter and serve with green salad