Spinach and Feta Galette
- 2 cups (240g) all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt ½ teaspoon Italian seasoning
- 12 tablespoons (1½ sticks) of vegan butter
- 1 tablespoon apple cider vinegar
- ¼ cup ice water, plus more as needed
- 8 ounces firm tofu
- 2 garlic cloves, minced
- Juice of ½ lemon
- Optional: zest of ¼ lemon
- 1 tablespoon olive oil
- 1 tablespoon nutritional yeast
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- Black pepper, to taste
- 2 tablespoons vegan butter
- 1 large sweet onion, thinly sliced
- 1½ teaspoons salt, divided
- 4 cloves garlic
- 2 ounces Follow Your Heart Dairy-Free Feta Crumbles
- About 2 tablespoons Follow Your Heart Dairy-Free Parmesan
- Black pepper, to taste
- 8 oz Baby Spinach
- 2 tablespoons non-dairy milk
- 1 teaspoon agave nectar
- Follow Your Heart Dairy-Free Feta Crumbles
- Ground black pepper
- Make the dough. Cut the vegan butter into ½” cubes and place in the freezer for 15 minutes. In a large bowl, mix the all-purpose flour, sugar, salt, and Italian seasoning (if using). Pinch the frozen butter into the flour with your fingertips until distributed and the butter is broken into irregular pieces. If the butter becomes too soft, place the bowl into the freezer before continuing.
- Add 1 tbsp of apple cider vinegar and ¼ cup of ice water. Use a spatula to mix and press together to form a shaggy dough. Note that it should be pretty dry. Dump the dough onto a sheet of plastic wrap and lightly knead to bring the dough together into a rough disk, adding more ice water 1 tbsp at a time, if necessary. Wrap the dough tightly in the plastic and place it in the fridge for 4 to 24 hours.
- Make the ricotta filling. Drain the tofu and add it to a food processor with the other ricotta ingredients. Process until combined and smooth, resembling ricotta.
- In a large pan over medium heat, melt the 2 tbsp of vegan butter.
- Add the sliced onions and ½ tsp of salt and stir. Cook the onions for about 13 minutes, occasionally stirring, until it the begin to caramelize. If the onions begin to stick to the pan, deglaze with a bit of water as needed. Add garlic cook for 2 more minutes.
- When done, transfer onions and garlic to a bowl and set aside to cool. Add the baby spinach into the same pan and cook for a few minutes or until just wilted. Remove from the pan, cool completely and squeeze out the excess liquid by wrapping the mixture in a kitchen towel and squeezing over the sink.
- Transfer the spinach to a large bowl, braking up any large clumps so that it mixes evenly.
- Add in the tofu ricotta, Follow Your Heart Dairy-Free Feta Crumbles and Follow Your Heart Dairy-Free Parmesan. Season with salt and black pepper. Stir to combine. Set aside.
- Remove the dough from the fridge and preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone mat.
- On a clean and floured work surface, roll pie crust out to 12 inches in diameter. Carefully transfer the rolled out crust to the baking sheet by draping it over your rolling pin.
- Spread the onion mixture over the crust, leaving a 2 inch border.
- Spread the spinach mixture over evenly. Working clockwise, fold the dough over the mixture to create the crust.
- In a small bowl, mix together the non-dairy milk and agave. Generously brush this mixture over the exposed crust. Place the galette in the oven and bake for 50-60 minutes, until golden brown.
- Let the galette cool for 15 minutes, then top with more Follow Your Heart Dairy-Free Feta Crumbles and black pepper. Slice and enjoy!
- Make sure the cooked components of the recipe are completely cool before assembling the galette; otherwise, they will begin to melt the dough, and the galette will be soggy.
- All of the components can be prepared ahead of time before assembling.
- You can also opt for a premade vegan pie dough to speed up this recipe.
- The baked galette can be kept in the fridge for 3-4 days in an airtight container to prevent dryness.