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Courgette Basil Pesto Galette

Omg, you need to try this recipe over the weekend! It’s so flavorful. Buttery dough with creamy and delicious courgette pesto filling – can you ask for more? Yum! 👌🏻

🍽 Serves 3-4

🕘 50-55 minutes



  • 1 cup of wholemeal flour

  • 1/3 cup of high-grade flour

  • ½ cup of cold vegan butter

  • 1 Tbsp of ground flax seeds

  • 3 Tbsp of water

  • ½ tsp of salt

  • ½ tsp white wine vinegar/white vinegar

Cream cheese: (you will only need ½ of the amount)

  • 1 block of silken tofu

  • 1 Tbsp lemon juice

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp salt

  • 1 Tbsp nutritional yeast @realfooddirect

  • 3 Tbsp plant milk

  • 1 medium courgette/zucchini

  • 1 Tbsp vegan basil pesto

  • 1 Tbsp extra virgin olive oil

  • ¼ cup of vegan parmesan (recipe on my website)

  • Salt, and pepper to taste

  • Fresh basil to serve

Compostable cling wrap – - gifted


  1. In a small bowl, combine ground flax seeds, water, and white wine vinegar. Set aside. In a large bowl, place: wholemeal flour, high-grade flour, salt, and cold butter.

  2. Incorporate the butter using your hands. Add flax seeds mix and mix well.

  3. Form a ball and wrap it in cling wrap. – To save the planet make sure you use compostable cling wrap. Place the ball in the fridge.

  4. In the meantime, slice the courgette/zucchini and place the slices on a board, generously sprinkle salt. Set aside.

  5. To make the cream cheese: In a food processor place: silken tofu, lemon juice, garlic and onion powders, salt, nutritional yeast, and plant milk. Blend until creamy and smooth.

  6. Tap the zucchini slices with a paper towel to remove the moisture.

  7. Remove the dough from the fridge and place it on a lightly floured surface. Using a rolling pin, roll out the dough until it’s approx. 3mm thick. Preheat the oven to 190’C

  8. Spread cream cheese over the dough leaving 2cm wide edges.

  9. Place sliced zucchini on the cream cheese and sprinkle with salt.

  10. Fold the outer 2cm of the dough over the filling.

  11. In a small bowl mix pesto with olive oil and brush it over the galette. Sprinkle vegan parmesan and cracked pepper.

  12. Bake for 40 minutes.

  13. Remove and serve topped with fresh basil.

  14. Enjoy! 💚


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