Balsamic Roasted Vegetable Galette

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   In a large bowl, combine the whole wheat flour and salt. Add the vegan vegan butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.

3. 3

   Gradually add cold water, one tablespoon at a time, mixing until the dough holds together. Shape it into a ball, wrap it in plastic wrap, and refrigerate while you prep the veggies.

4. 4

   In a large mixing bowl, toss the zucchini, bell pepper, red onion, and carrot with olive oil, balsamic vinegar, dried thyme, salt, and black pepper. Spread the veggies on a baking sheet in a single layer.

5. 5

   Roast the vegetables in the preheated oven for 25-30 minutes, until tender and slightly caramelized.

6. 6

   While the veggies are roasting, roll out your chilled dough on a floured surface into a rough circle about 12 inches in diameter. Don’t worry about perfection; rustic is the goal!

7. 7

   Once the veggies are done, sprinkle the nutritional yeast over them and mix gently. Spoon the roasted veggies onto the center of the galette dough, leaving about a 2-inch border.

8. 8

   Fold the edges of the dough over the veggies, pleating it as you go to create a beautiful crust. Brush the crust lightly with a bit more olive oil or balsamic vinegar.

9. 9

   Bake the galette in the oven for an additional 20-25 minutes, until the crust is golden brown and flaky.

10. 10

    Let it cool for a few minutes before slicing. Drizzle with a little extra balsamic vinegar before serving!