Description
A delicious mini vegan galettes recipe featuring zucchini, tomato, and topped with a stuffed squash blossom– beautiful and healthy!
Ingredients
Scale
- 1 Recipe Whole Wheat No Yeast Dough
- 8–12 Squash Blossoms
- 1 zucchini, thinly sliced (we used mini zucchinis which work too)
- 1 pint Cherry Tomatoes, halved
- 3 Large Leeks, Halved and thinly sliced
- 1 Bunch Fresh Sage
- 1 Bunch Fresh Thyme
- Liquid from 1 lemon
- White Bean Hummus:
- 1 15oz can of Cannellini Beans, Drained and Rinsed (Reserve liquid)
- 1 Clove Garlic
- 2 Tbsp. Tahini
- 2 Tbsp. Olive Oil
- Liquid from 1 lemon
- 1 Tsp Dried Thyme
- 1 Tsp Red Pepper
- 1 Tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees. Make White Bean Hummus and Vegan Stuffed Squash Blossoms as per linked recipes with the exception of baking the blossoms. The blossoms will be baked in the remainder of this recipe.
- In a large bowl, soak the leek slices in water to remove any dirt/sand that might be stuck between the layers.
- Roll out the dough into 4 equal sized circles, about 10 inches in diameter. Spread white bean hummus into the center of each dough circle leaving about 2 inches of dough uncovered on the outside edge.
- Layer leeks, zucchini, tomatoes and fresh thyme onto the hummus spread.
- Fold the uncovered edge of the dough back onto the toppings. This should not cover the entire galette, part of the center and topping should be exposed. See photo for assistance.
- Brush the outside of the galettes with soy milk or olive oil. We have done both and either will work. Then, Squeeze the juice of ½ lemon onto the exposed center portion of the galettes along with a sprinkling of salt and pepper. Place in the oven on a lightly greased baking sheet for 25 minutes or until top edges are beginning to brown.
- Remove from the oven, and place Stuffed Squash Blossoms onto the center of the galettes. Bake for an additional 10 minutes to cook the blossoms. Remove when the blossoms are lightly browned and enjoy!
- Leftovers can be refrigerated in an airtight container for up to 5 days.
Notes
- These can also be made without the squash blossoms. They can normally only be found mid-summer, usually in July. Don’t fret if you can’t track down this seasonal ingredient. The galette will still shine on its own.
Keywords: Vegan Mini Galettes, Vegan Squash Blossom Galette Recipe, Vegan Stuffed Squash Blossoms