Root veg galette

INGREDIENTS

For the pastry:

• 200g organic wholegrain or plain flour (gluten-free if preferable)
• 30g walnuts
• 30 pistachios
• 120g Biona sunflower spread
• 50ml ice water

For the filling:

• 2 beetroots, cut into wedges
• ½ small butternut squash, halved and sliced into moons
• 2 leeks, chopped
• 100ml coconut milk
• 50ml oat milk
• A handful toasted pine nuts
• 1 tbsp chopped mint
• Salt and cracked black pepper

METHOD

1. Place the walnuts and pistachios in a food processor and blitz to a fine crumb. Tip the nuts into a large mixing bowl together with the flour and butter and rub together to form a crumb. Then gradually add in the ice water until a firm dough is formed. Wrap the dough in wax paper or cling film and leave in the fridge for 30 minutes until chilled.
2. Roast the beetroot and squash at 200 degrees celsius for 45 minutes.
3. Add some oil into a pan and sweat the leeks for 3-5 minutes. Add in the coconut milk, oat milk, salt and pepper and leave to simmer for 10-15 minutes until reduced.
4. Roll out the pastry and fill the middle with the leek base, leaving a 1 inch margin to fold the pastry over. Top the leeks with the beetroot and squash. Bake in the oven for 30 minutes at 180 degrees celsius.
5. Take the galette out of the oven once golden and sprinkle the pine nuts and mint and add a drizzle of olive oil. Serve with a side salad of rocket and capers and a dollop of mustard for a delicious autumnal lunch or dinner!