Asparagus and leek galette

Asparagus and leek galette

Tags

Pastry

Cook

Ingredients

  • 2 leeks, thinly sliced
  • 1 tbsp olive oil
  • 150g asparagus, 2cm pieces
  • 4 cloves garlic, sliced
  • ½ tsp flaky sea salt
  • Pinch black pepper
  • 320g pre-rolled shortcrust pastry
  • 150g vegan feta, room temperature
  • 180ml Greek yogurt, room temperature
  • 1 tsp lemon zest
  • 1 tbsp chopped fresh dill
  • 3 tbsp soy milk
  • White sesame seeds

Steps

  1. Preheat the oven to 185ºC and line a baking tray with baking paper.
  2. Place a large frying pan over medium heat and add the olive oil.
  3. Gently fry the leeks until they start to soften up.
  4. Add the asparagus and garlic and fry for another 2 minutes or so.
  5. Season with salt and pepper then remove from the pan and set aside.
  6. Carefully unroll the pastry onto the lined tray and roughly trim into an oval.
  7. Put the feta, yoghurt, lemon zest and dill in a bowl and mash with a fork.
  8. Spread the mixture over the pastry, leaving a 5cm gap around the perimeter.
  9. Top with asparagus and leeks then fold the edge of the pastry over the filling by about 4cm.
  10. Brush the exposed pastry edges with soy milk and sprinkle with sesame seeds.
  11. Bake the galette until the pastry and sesame seeds are golden, about 30 minutes.