(Recipe) Zucchini Galette

PASTRY

1. Place flour, salt and solid coconut oil in the food processor (or rub the oil into the flour and salt using pastry cutter / two knives and later your fingers).
2. Pulse a few times, until coconut oil is cut into the flour and the mixture resembles breadcrumbs.
3. Transfer the mixture to a mixing bowl.
4. Measure out 70 ml / ¼ cup + 2 tsp of cold water and add apple vinegar to it. Gradually, add the water to the dough bringing the dough together with a knife, but do not knead. If the dough is too dry to bring together, you may need to add a touch more water, but add it very gradually, teaspoon by teaspoon. I found that the ideal amount is about 70 ml / ¼ cup + 2 tsp of water, plus 1 tsp vinegar but I always weigh my flour, if you use cups to measure you may need a touch less or more. Rest the pastry in the fridge for at least 30 minutes.

FILLING

1. Drain the cashews and place them in a blender with the rest of the ingredients, holding back some of the salt. Process until very smooth and adjust the seasoning to taste.
2. Slice one zucchini thinly and toss in 1-2 tsp of olive oil – these slices will bake in the oven, on top of the galette. Slice the other zucchini lengthwise (or into round slices if you prefer) as thinly as you can. Brush with olive oil before arranging on a griddle pan. Leave it alone for a few minutes and once the char marks appear on one side, flip it over and char on the other. Season and set aside.

ASSEMBLY

1. Preheat the oven to 200° C / 390° F (no fan). Place a large piece of baking paper on the counter, sprinkle it with flour and place chilled pastry on top. Whack it with a rolling pin a few times to flatten.
2. Slowly and gently roll the dough out into a rough circle.
3. Place the cashew filling inside the circle leaving a generous margin all around the filling. Cover the top with zucchini slices and season with salt.
4. Fold the excess pastry over the filling, brush the pastry with plant milk and sprinkle with dukkah, if using.
5. Bake in 200° C / 390° F oven for about 35-40 minutes.
6. Top with grilled zucchini slices, crushed hazelnuts, fresh herbs and a drizzle of your favourite vegan pesto or olive oil.
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