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Vegan Galette

Cheezy Potato, Zucchini & Leek Vegan Galette

Roasted herby potatos covered with vegan mozzarella create a filling comforting galette
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Servings: 5
Ingredients Method

Ingredients
  

  • 1 GF Vegan Puff Pastry Sheet
  • 2 Medium Potatoes sliced thin rounds
  • 1 Leek chopped, washed
  • 1 Zucchini sliced thin rounds
  • 1 cup Vegan Mozzerella
  • 2 T Fresh Thyme
  • 1 t Salt
  • 2 T Garlic-infused olive oil

Method
 

  1. Preheat oven to 200c/400f
  2. Slice potatoes, cover in olive oil and roast on a baking sheet in a single layer for 20 minutes, allow to cool slightly
  3. Slice leek and saute for 5 minutes to soften
  4. Roll out puff pastry and cover in potato, leek and zucchini rounds. Sprinkle with fresh thyme and salt. Cover in vegan mozzerella. Bake for 30 minutes or until golden.