SIX IDEAS FOR

pastry

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Start these delicious galettes and the quiche by making the basic pastry recipe and prepare the fillings while the dough rests in the fridge. Each recipe makes 2 galettes, except for the quiche, which makes 1.

WILD MUSHROOM GALETTES

Sauté 600 g (1 lb 5 oz) sliced mushrooms in olive oil until soft. Add 2 finely chopped garlic cloves and fry for 3 minutes. Add a splash of vegan white wine and stir. Add 3 tbsp chopped flat-leaf (Italian) parsley, a squeeze of lemon juice, a pinch of chilli flakes and season with salt and pepper. Roll the dough into 2 x 25 cm (10 inch) circles directly onto sheets of baking paper. Spoon the mushrooms on top, leaving a 3 cm (1¼ inch) border. Fold the border over, pleating and pressing to form a neat edge. Slide the galettes on their paper onto baking trays and bake for 25 minutes in a 180°C (350°F/Gas 4) oven.

ZUCCHINI & HERB GALETTES

Peel 4 zucchini (courgettes) and make ribbons with a vegetable peeler. Fry 2 sliced onions in olive oil until soft. Add the zucchini and 1 squeeze lemon juice and fry until tender. Add the grated zest of ½ lemon and some salt and pepper. Roll the dough into 2 x 25 cm (10 inch) circles directly onto sheets of baking paper. Spoon the zucchini mixture on top, leaving a 3 cm (1¼ inch) border. Fold the border over, pleating and pressing to form a neat edge. Slide the galettes on their paper onto baking trays and bake for 25 minutes in a 180°C (350°F/Gas 4) oven. Serve scattered with chopped mint and basil and a drizzle of extra virgin olive oil.

ASPARAGUS & GARLIC GALETTES

Very gently simmer the peeled cloves of 4 garlic bulbs in olive oil for 40 minutes. Remove and mash to a paste. Roll the dough into 2 x 25 cm (10 inch) circles directly onto baking paper. Spread the garlic paste over the dough, leaving a 3 cm (1¼ inch) border. Top with 200 g (7 oz) fine asparagus spears (slice thicker spears lengthways) and scatter with grated non-dairy cheese. Fold the border over, pleating and pressing to form a neat edge. Drizzle with olive oil and slide the galettes on their paper onto baking trays. Bake for 25 minutes in a 180°C (350°F/Gas 4) oven.

TOMATO & RICOTTA GALETTES

Make the ricotta recipe and mix in 1 tsp dried oregano. Roll the dough out into 2 x 25 cm (10 inch) circles directly onto baking paper. Spread the ricotta over the dough, leaving a 3 cm (1¼ inch) border. Put halved cherry tomatoes cut-side up, covering the ricotta completely. Drizzle with olive oil and season with salt and pepper. Fold the border over, pleating and pressing to form a neat edge. Slide the galettes on their paper onto baking trays and bake for 25 minutes in a 180°C (350°F/Gas 4) oven.

SPINACH & CAPSICUM QUICHE

Use half the pastry recipe to line a 20 cm (8 inch) tart (flan) tin. Prick with a fork, chill for 30 minutes and bake for 10 minutes in a 180°C (350°F/Gas 4) oven. Fry 1 sliced onion in olive oil for 5 minutes. Add 2 chopped garlic cloves, 1 chopped yellow capsicum (pepper) and 1 tsp dried oregano. Fry until tender. Add 100 g (3½ oz) baby English spinach and fry until wilted. Set aside. In a blender, blitz 600 g (1 lb 5 oz) firm tofu and 2 tbsp nutritional yeast. Mix together the tofu, vegetables and 1 tbsp each chopped chives and basil. Pour into the pastry case and bake for 30–40 minutes until golden. Leave in the tin for 5 minutes before serving.

BEETROOT GALETTES

Add 2 tsp toasted caraway seeds to the basic pastry recipe. Fry 2 sliced onions in olive oil until soft. Add 1 tbsp balsamic vinegar and a pinch of sugar and fry for 3 minutes. Roll the dough into 2 x 25 cm (10 inch) circles directly onto baking paper. Spread the onion over the pastry circles, leaving a 3 cm (1¼ inch) border. Slice 200 g (7 oz) cooked beetroot (beets) and arrange on top of the onion. Fold the border over, pleating and pressing to form a neat edge. Slide the galettes on their paper onto baking trays and bake for 25 minutes in a 180°C (350°F/Gas 4) oven.