Vegan autumn galettes with squash and apple

Name: Vegan autumn galettes with squash and apple
Prep time: 30 min
Total time: 135 min
Yield: 4
Ingredients: 250 g light spelt flour; 50 g ground hazelnuts; 2 tbsp unsalted, chopped pistachios; 2 tbsp pumpkin seeds; 100 g margarine; 300 g squash; 1 apples; 60 g vegan crème fraîche substitute; 1 tbsp olive oil; 1 tsp salt; ½ bunch thyme

Vegan main dish Autumn

Total: 2 hr 15 min. | Active: 30 min.

vegan, lactose-free

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As autumn arrives, warm flavours and cosy meals are making their way into my kitchen. For me, squash and apple recipes are a must in the autumn. The hazelnuts in the recipe also emphasize the earthy flavours and the pistachios and pumpkin seeds give the galette a lovely crunchy texture and extra flavour.

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 4 people

Dough
250 g	light spelt flour
½ tsp	salt
100 g	margarine, cut into pieces, cold
1 dl	water, chilled

Galette
60 g	vegan crème fraîche substitute
50 g	ground hazelnuts
300 g	squash (e.g. butternut, cut into slices 3 mm thick)
1	apple xx
1 tbsp	olive oil
½ tsp	salt
2 tbsp	unsalted, chopped pistachios
2 tbsp	pumpkin seeds
½ bunch	thyme, torn into pieces

How it's done

Dough

Mix the flour and salt in a bowl. Add the margarine and rub together by hand to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 1 hr.

Galette

On a sheet of baking paper, roll out the dough into a circle (approx. 32 cm in diameter), place on a baking tray. Spread the crème fraîche onto the dough, leaving a border of approx. 4 cm. Sprinkle with nuts. Mix the squash and apple with the oil and salt, spread on top of the nuts. Sprinkle pistachios, pumpkin seeds and thyme on top, fold down the edges.

Bake

Approx. 45 mins. in the lower half of an oven preheated to 180 °C.

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