Summer is coming and so are the juicy fresh vegetables. One of the first veggies that can be found here at the farmers’ market is a summer squash. Even though it hasn’t developed its full flavor profile yet, this summer squash galette, that I’ve just made, is extremely delicious!
The secret ingredient of this dish is lemon. Just zest and juice of a half of a small lemon make my summer squash galette super flavorsome, crispy and summery.
First make the dough. Pulse all-purpose and chickpea flour, salt and shortening in a food processor into crumbs. Then gradually add ice cold water and continue pulsing until you form a dough ball.
Wrap the dough into a cling film and put in a fridge for 30 minutes.
Meanwhile thinly slice the summer squash. Sprinkle it with salt and place into mesh strainer for 15 minutes.
Make vegan tofu ricotta by blending drained tofu with nutritional yeast, garlic, lemon juice and zest, olive oil, salt, onion powder and plant-based milk in a food processor until super smooth.
Preheat oven to 400°F (200°C).
Take the dough out of the fridge and place it onto a piece of parchment paper or silicon mat. Roll it out to a 12-inch circle. Transfer the dough along with a parchment paper onto a baking tray.
Using a spatula, spread tofu ricotta over the dough, leaving about a 1-1 1/2 inch border. Pat dry summer squash rounds and put then on top of tofu ricotta, slightly overlapping. Sprinkle with freshly ground black pepper and drizzle with a little bit of olive oil.
Gently fold over the pastry edges and brush them with plant-based milk.
Bake for 35-40 minutes or until golden brown. Best to be served warm.
PrintSummer Squash Galette with Vegan Ricotta
Extremely delicious and flavorsome vegan summer squash galette with lemony tofu ricotta.
- Prep Time: 45 min
- Cook Time: 35 min
- Total Time: 1 hour 20 minutes
- Yield: 6 1x
- Category: Appetizer
- Cuisine: French, Vegan
Ingredients
Scale
For the crust:
- 120g all-purpose flour
- 1 tbsp chickpea flour
- 1/4 tsp salt
- 50g vegan butter or shortening
- 4 tbsp ice cold water
For the filling:
- 2 medium summer squashes or zucchini
- 150g firm tofu
- 1/4 C nutritional yeast
- 1 garlic clove
- zest of 1/2 lemon
- 1 tbsp lemon juice
- 1 tbsp olive oil (optional)
- 1/2 tsp salt or to taste
- 1/4 tsp onion powder
- 3 tbsp plant milk
- freshly ground black pepper
- more plant milk to brush the pastry
Instructions
- Pulse all-purpose and chickpea flour, salt and shortening in a food processor into crumbs. Then gradually add ice cold water and continue pulsing until you form a dough ball.
- Wrap the dough into a cling film and put in a fridge for 30 minutes.
- Meanwhile thinly slice the summer squash. Sprinkle it with salt and place into mesh strainer for 15 minutes.
- Make vegan tofu ricotta by blending drained tofu with nutritional yeast, garlic, lemon juice and zest, olive oil, salt, onion powder and plant-based milk in a food processor until super smooth.
- Preheat oven to 400°F (200°C).
- Take the dough out of the fridge and place it onto a piece of parchment paper or silicon mat. Roll it out to a 12-inch circle. Transfer the dough along with a parchment paper onto a baking tray.
- Using a spatula, spread tofu ricotta over the dough, leaving about a 1-1 1/2 inch border. Pat dry summer squash rounds and put then on top of tofu ricotta, slightly overlapping. Sprinkle with freshly ground black pepper and drizzle with a little bit of olive oil.
- Gently fold over the pastry edges and brush them with plant-based milk.
- Bake for 35-40 minutes or until golden brown. Best to be served warm.
Nutrition
- Serving Size: 1 slice
- Calories: 223
- Sugar: 1.8g
- Sodium: 306mg
- Fat: 13g
- Saturated Fat: 3.7g
- Carbohydrates: 20.3g
- Fiber: 2.3g
- Protein: 6.7g
- Cholesterol: 0mg
