Ricotta and Squash Galette
This rustic, savory galette embodies the essence of what Chloé Crane-Leroux and Trudy Crane, authors of The Artful Way to Plant-Based Cooking, love about the season: spending crisp days outside and enjoying comforting meals with friends and family. Vegan ricotta is typically made by blending tofu, almonds or cashews with olive oil, lemon juice (or other acid) and seasonings.
Ingredients
- Neutral-flavored oil for the baking sheet
- One 14-oz. (397 g) vegan puff pastry sheet
- 3/4 cup (180 ml) vegan ricotta
- 1/2 white onion, thinly sliced
- 1/2 medium butternut squash, peeled, seeds removed, and sliced into 1/8-inch half moons
- 1 medium green zucchini or summer squash, sliced into 1/8-inch rounds
- 1 shallot, thinly sliced
- 1 tsp. (5 ml) flaky sea salt, for topping
- 1/2 tsp. (2.5 ml) freshly ground pepper, for topping
- 1/3 cup (80 ml) sliced scallion, for topping
For the sauce:
- 1 Tbs. (15 ml) extra-virgin olive oil
- 1 Tbs. (15 ml) freshly squeezed lemon juice
- 1 Tbs. (15 ml) tahini
Directions
Preheat an oven to 400°F (200°C) and oil a baking sheet and set aside. Remove the pastry dough from the freezer 30 minutes before baking.
Roll the pastry sheet into a circle about 12 inches (30 cm) in diameter. Transfer to the prepared baking sheet. Spread the vegan ricotta evenly over the dough, leaving about a 1/2-inch (12-mm) border. Add the veggies and arrange in an even layer, starting with the onion, followed by the butternut squash, zucchini and shallot. Gently fold the edges of the puff pastry over the filling, creating a rustic galette shape. Press the edges lightly to seal.
Bake until the crust is golden brown, about 30 minutes.
Meanwhile, make the sauce: In a small bowl, combine the olive oil, lemon juice and tahini. Mix well.
When ready to serve, drizzle the galette with the lemon-tahini sauce and top with the salt, pepper and scallions. Serves 2 to 4.
Adapted from The Artful Way to Plant-Based Cooking, by Chloé Crane-Leroux and Trudy Crane (Simon & Schuster, 2024)