Chia, canapa and poppy seeds galette (vegan)

Despite I have the most fun baking sweet things, the vast majority of my meals are indeed savoury. Those of you who have been on these pages before know that I like a savoury quiche/pie/tart. it’s like with onigiri or other lunches whereby you have everything in one. It’s portable, so it was great when I had to go to work in the hospital to have a slice of a savoury pie to warm in the microwave before getting back to all the things I had to do. It’s a healthy meal that gives you enough energy without making you feel too full.

This is the first time I make a galette, but it will not be the last. I enjoyed it so much and I enjoyed making a savoury galette, which is less typical than a sweet one.

This one is with courgettes and caramelised red onion, it has seeds in and on the pastry and is a lovely treat. It doesn’t take long to make, but the pastry must rest for 1h and bake for a similar amount of time.

Recipe:

Galette pastry:
200g flour
15 g chia canapa seeds
3g salt
140g vegan butter
30g cold water

Sift together salt and flour, then add the butter, cold and chopped and mix until the consistency is that of breadcrumbs. Slowly add 30g of ice cold water and shape into a ball. Wrap in cling film, flatten in a disc and let in the fridge for at least 1h.

Make the filling:
1 red onion
1 courgette
1tbsp Rosemary
1tbsp oregano
1tbsp sage
2tbsp balsamic vinegar
1 tbsp sugar
2tbsp raisins
1tbsp olive oil
1 tbsp poppy seeds

Caramelise the red onion. Cook the red onion with oil for a few minutes, then add 1 tbsp sugar and 2tbsp balsamic vinegar. Stir in the herbs and cook for 2 minutes, then add the courgettes and the raisins.

Roll out the galette dough, place the filling leaving 2-3cm to wrap the pastry, and finally brush the edges of the pastry with olive oil and poppy seeds.

Bake at 180C for 55 minutes. If you feel that the bottom needs some extra time in the oven, cover the top with foil and move the galette to the lower rack.