There is something really satisfying about eating a slice of this gallete… is not a pizza, is not a pie, is something else! Perfect lunch on its own or with a side of roasted vegetables, salad, or whatever you feel like. Delicious!
Time: 1h
Type: main or side
Difficulty: 1.5 pans
Makes: about 4 slices
What you need:
250g potatoes, cut into small chunks
about 250g puff pastry (enough to cover the bottom and sides of a round 23cm tin)
200g closed cup mushrooms, chopped
1/2 leek, finely sliced
1/2 tbsp soya sauce
2 tsp fresh thyme
a handful of cherry tomatoes, halved
about 50g grated vegan cheese
salt and pepper to taste
Directions:
Boil potatoes in water and a little salt for about 7 minutes – once ready, remove from the water and reserve;
Place chopped mushrooms and leek into a frying pan with a little water and cook for a few minutes until soft;
Add soya sauce and pepper to taste and cook for a further 2 minutes;
Pre-heat the oven at 200C;
Roll out the pastry and place into a round tin, with enough pastry to cover the sides (keep parchment paper in the bottom if possible – it’ll make it easier to remove from the tin once cooked);
Add potatoes to the pastry, followed by mushrooms and leek and finally scatter the tomatoes evenly;
Top gallete with shredded vegan cheese and thyme and bake for about 30 minutes until pastry looks golden brown, the cheese is melted and the bottom pastry is well baked;
Best served while warm.
Plant Based Portuguese 