ROASTED VEGETABLE AND TOFU GALETTE

ROASTED VEGETABLE AND TOFU GALETTE ~ SERVES 4

INGREDIENTS FOR ROASTED VEGETABLES

1 tablespoon of olive oil

1/2 teaspoon of salt

1 medium red onion, roughly chopped

1 medium red pepper, roughly chopped

1 medium yellow pepper, roughly chopped

2 medium carrots, chopped into bite size chunks

2 medium parsnips, chopped into bite size chunks

1 small head of broccoli, broken into florets

INGREDIENTS FOR COURGETTE LAYER

2 medium courgettes, finely sliced

1 teaspoon of olive oil

INGREDIENTS FOR MUSHROOM LAYER

200g of large field mushrooms, finely sliced

1 teaspoon of vegan margerine

1 teaspoon of olive oil

1/2 teaspoon of fresh thyme

1/2 teaspoon of garlic granuals

INGREDIENTS FOR TOFU LAYER

200g of firm tofu, thin slices

1 teaspoon of olive oil

Pinch of salt

OTHER INGREDIENTS

3 large (baking size) potatoes, sliced very thinly

METHOD FOR PREPARING THE FILLING

Start by preparing the roasted vegetables. Place all of the vegetables except the broccoli in a bowl with the oil and salt. Toss well so that the oil covers all the vegetables and transfer to an oven tray. Cook at 200 degrees for 30 minutes.

Now add the broccoli and continue to roast for a further 10-15 minutes until the vegetables are tender.

Remove from the oven and place in a bowl. Mash roughly so that the vegetables are well mixed but not mushy. Set aside.

Now prepare the courgettes by frying in oil until softened and tender. Remove from the pan and set aside.

Now prepare the Mushrooms in the same pan. Add the mushrooms, oil, margarine, thyme and garlic and fry gently until the mushrooms have softened and any water has evaporated. Set aside.

Now fry the tofu slices in the pan with the oil until lightly browned and firm and set aside.

Lastly, slice the potatoes, rinse in a bowl of water and dry slices on a clean tea towel.

METHOD FOR CONSTRUCTION OF THE GALETTE

Using the potato slices, line the bottom of well greased 9 inch cake tin (preferably spring loaded) being sure that the slices overlap to create an even layer. Continue adding slices up the side of the tin as if you were preparing a pastry case. Be sure to save enough slices of potato for another 2 layers.

Add half of the vegetable mixture and top with another layer of the potato slices.

Form the next layer with the courgettes.

Next a layer with the tofu.

Next a layer with the mushrooms.

On top of this, add the last of the vegetable mixture.

Finish with the final layer of sliced potatoes, being sure again that they are well layered to hold everything inside.

Using your hands, push down on top of the galette to make sure all the layers are tightly packed together. 

Drizzle with a little oil and cover with tin foil. Bake at 200 degrees for 30 minutes.

Remove tin foil and bake for a further 30 minutes until golden brown.

 

Allow to cool slightly and remove from tin.

This can be served hot but works just as well as a cold dish. I like to serve this with Cashew, Tomato and Basil Pesto.

  1. thegourmetvegan posted this