Vegetable gallete

There is something really satisfying about eating a slice of this gallete… is not a pizza, is not a pie, is something else! Perfect lunch on its own or with a side of roasted vegetables, salad, or whatever you feel like. Delicious!

Time: 1h

Type: main or side

Difficulty: 1.5 pans

Makes: about 4 slices

What you need:

250g potatoes, cut into small chunks

about 250g puff pastry (enough to cover the bottom and sides of a round 23cm tin)

200g closed cup mushrooms, chopped

1/2 leek, finely sliced

1/2 tbsp soya sauce

2 tsp fresh thyme

a handful of cherry tomatoes, halved

about 50g grated vegan cheese

salt and pepper to taste


Boil potatoes in water and a little salt for about 7 minutes – once ready, remove from the water and reserve;

Place chopped mushrooms and leek into a frying pan with a little water and cook for a few minutes until soft;

Add soya sauce and pepper to taste and cook for a further 2 minutes;

Pre-heat the oven at 200C;

Roll out the pastry and place into a round tin, with enough pastry to cover the sides (keep parchment paper in the bottom if possible – it’ll make it easier to remove from the tin once cooked);

Add potatoes to the pastry, followed by mushrooms and leek and finally scatter the tomatoes evenly;

Top gallete with shredded vegan cheese and thyme and bake for about 30 minutes until pastry looks golden brown, the cheese is melted and the bottom pastry is well baked;

Best served while warm.


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