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This Vegan Zucchini Galette is a rustic, savory pastry filled with thinly sliced zucchini, aromatic herbs, and a dairy-free cheese alternative, all encased in a flaky, golden-brown crust.
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Vegan pie crust dough forms the base for a flavorful filling featuring tofu ricotta, zucchini, yellow squash, garlic, fresh thyme and rosemary, and toasted pine nuts.
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STEP 1:
Spread ricotta on the galette dough, leaving a 2-inch border, and top with squash slices.
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STEP 2:
Drizzle olive oil on the squash, fold dough over the filling, brush with vegan egg wash, and sprinkle with thyme and rosemary.
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STEP 3:
Bake at 400°F for 30 minutes, add pine nuts, and continue until golden crust and curled squash, approximately 10 minutes more.
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Whip up this vegan zucchini galette today and enjoy every savory bite.
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