RecetteBook
š
Home
Explore
ā°
Home
Explore Recipes
Favorites
Submit
Login
Log Out
Roasted Squash and Zucchini Galette
ā¤ļø Save to Favorites
Share:
Servings:
4
Author:
Prep Time
30 minutes
Cook Time
45 minutes
Total Time
1 hour, 15 minutes
Course:
Main Course
Keywords:
zucchini
Summer Squash
Roasted Squash
roasted zuchini
š§ Ingredients
1
round of preparedĀ vegan pie crust dough,
1/2 cup
tofu ricotta
see recipe below
1
zucchini
thinly sliced
1
yellow squash
thinly sliced
2 tbsp
olive oil
2
garlic cloves
minced
1 tbsp
fresh thyme leaves
finely chopped
1 tbsp
fresh rosemary
finely chopped
1-2 tbsp
pines nuts
salt and pepper to taste
1 14oz
package of extra-firm tofu
drained andĀ pressed
3 tbsp
nutritional yeast
1 tbsp
olive oil
1 tsp
salt
1
garlic clove
2 tsp
mellow white miso paste
juice of 1/2 lemon
1 tbsp
unsweetened plant milk
1/2 tsp
agave nectar Ā or maple syrup
Save Selections
Instructions
1
Use clean dish towels or layered paper towels to cover a baking sheet. Arrange
the squash slices across the top, sprinkling with a pinch of salt to help draw
the water out of the squash. Let sit for 30 minutes, then gently blot the tops
of the squash dry with paper towels.
2
Mix the olive oil and garlic in a small bowl, and set aside.
3
Prepare the tofu ricotta by adding the tofu, miso paste, olive oil, nutritional
yeast, garlic, salt, pepper, and lemon juice to a food processor and pulse until
creamy, stopping to scrape down the sides as needed. Add salt and pepper to
taste, and set aside.
4
Preheat the oven to 400Ā°F
5
Line a baking sheet with parchment paper and carefully transfer the dough to the
baking sheet.
6
Prepare the vegan egg wash by mixing the plant milk, agave, or maple syrup and
set aside.
7
Spread the ricotta over the galette dough, leaving a 2-inch border. Arrange the
slices of squash on the top of the ricotta.
8
Drizzle the garlic oil over the squash. Fold the border of the dough over the
edges of the filling, leaving the center open.
9
Brush the dough with the vegan egg wash and sprinkle the thyme and rosemary
overtop.
10
Bake for 30 minutes, remove and sprinkle the pine nuts over the top of the
galette and bake for 10 minutes more.
11
The galette is done when the crust is golden brown, and the squash is starting
to curl around the edges.
12
The galette is done when the crust is golden brown, and the squash is starting
to curl around the edges.
Ć
Welcome to RecetteBook
Login or register to save recipes, leave comments, and more.
Login
Don't have an account?
Register here
