Sweet Potato, Chickpea & Sun-dried Tomato Pesto Galette

This sweet potato, chickpea and sun-dried tomato pesto galette is the perfect vegan centrepiece for any occasion. We don’t know about you, but we’re currently drooling over it.

The pastry is crispy but it melts in your mouth. The flavours from the pesto combined with the roasted garlic make for a delicious base while the chickpeas add some protein and texture.

70 mins

4-6 people

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INGREDIENTS

FOR THE PASTRY

¼ cup plain vegan yoghurt

2 tbsp oat milk

1 tsp Mr Organic Apple Cider Vinegar

1 ¼ cups plain spelt flour

½ tsp salt

1/3 cup Mr Organic Coconut Oil, roughly chopped into small pieces

Oat milk, to glaze

FOR THE FILLING

1 medium sweet potato, peeled and cut into cubes

1 tbsp Mr Organic Olive Oil

1/2 tsp dried sage

1/2 tsp dried oregano

1/2 tsp dried tarragon

Salt & pepper

1 bulb garlic

1/2 jar Mr Organic Sun-dried Tomato Pesto

1/2 can Mr Organic Chickpeas, drained

1/4 cup fresh cranberries, halved

Mr Organic Balsamic Glaze, to drizzle

2 sprigs fresh thyme

METHOD

Make the pastry by first by adding the vegan yoghurt, oat milk and apple cider vinegar in a bowl and mix them together until smooth. Set aside, then add the flour and salt to a large mixing bowl and combine with a fork. Add in the chopped solid coconut oil and using a knife, cut it through the flour to break up the pieces, then using your hands, rub the oil into the flour until no lumps remain. Pour in the yoghurt mixture and mix it through using your hands until the pastry comes together, but don’t knead it further. Set aside in the fridge for 30 minutes.
Pre-heat the oven to 180 degrees celsius, then spread the sweet potato cubes out on a non-stick baking tray. Drizzle over the Mr Organic Olive Oil, and season with the dried herbs, salt and pepper, and toss to coat the sweet potato cubes. Slice the top off the garlic bulb and place it in the centre of the tray, then drizzle over a little more olive oil and place in the oven to roast for 25 minutes.
Once done, remove the roasted sweet potato and garlic bulb from the oven, and set aside to cool. Dust a clean work surface with flour and place down the pastry. Wet your hands with water if the pastry is too dry then using a rolling pin, roll it out to 24cm in diameter and 1cm in thickness, turning and flipping over the pastry as you go to ensure it’s as even as possible.
Place the pastry on the same tray used to bake the sweet potato, then add the Mr Organic Sun-dried Tomato Pesto into the centre, leaving around 2 inches at the edges.
Squeeze 4 roasted garlic cloves from the bulb, slice them thinly then lay them over the pesto. Add on the roasted sweet potato, the chickpeas and cranberries and press them down into an flat, even layer over the pesto.
Carefully fold the edges of the pastry up and over the filling – this should have a rustic appearance to it so no need to worry about keeping things neat!
Place the galette in the oven to bake for 40-45 minutes or until the pastry is crisp and golden in colour.
Serve immediately with Mr Organic’s Balsamic Glaze drizzled over the top and garnish with fresh thyme leaves.