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Charred cabbage galette with roasted garlic and tahini recipe

Charred cabbage galette with roasted garlic and tahini recipe

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Created by The Tesco Real Food team

If you're looking for a vegan-friendly main for your next gathering, Sunday lunch or Easter celebration, look no further! This galette looks fancy, but is actually so simple to make. The charred cabbage feels a bit different (it's totally delicious), teamed with the roasted garlic and tahini, it's a show-stopping dish you'll be making again. See method

Ingredients

  • 1 small garlic bulb
  • 1½ tbsp olive oil, plus 1 tsp
  • 1 sweetheart cabbage, outer leaves discarded, trimmed and sliced into 8 wedges
  • 320g pack vegan shortcrust pastry
  • plain flour, for dusting
  • 150g pack plant-based soft cheese (we used Tesco Free From coconut oil alternative to soft cheese)
  • 1 tsp Dijon mustard​
  • 2g fresh thyme, leaves picked
  • 15g pine nuts
  • 2 tbsp tahini
  • ½ lemon, zested and juiced
  • 4g fresh dill, chopped

Each serving contains

  • Energy

    1490kj
    358kcal     18%

  • Fat

    24g 34%

  • Saturates

    10g 49%

  • Sugars

    5g 5%

  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 26.3g Protein 6.9g Fibre 4g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Cut the top off the garlic bulb to expose the ends of the cloves. Drizzle with 1 tsp oil, wrap in foil and roast for 30-35 mins until really soft. Place a baking tray in the oven to preheat.
  2. Meanwhile, toss the cabbage wedges in 1 tbsp oil. Fry, in batches, for 4 mins, turning halfway, until golden and beginning to char. Remove to a plate.
  3. Roll the pastry out on a floured surface to a 30 x 1cm thick circle. Trim away any excess. Transfer to a piece of baking paper.
  4. Squeeze the garlic into the soft cheese with the mustard; mix to combine. Spread over the pastry, leaving a 4cm border. Arrange the charred cabbage on top in a swirl with the core towards the centre.
  5. Fold the pastry edge up and over the cabbage slightly. Brush the pastry edge with the remaining oil. Scatter over the thyme leaves and season. Slide onto the preheated tray and bake for 30 mins until golden brown and crisp, sprinkling with the pine nuts for the final 5 mins. Leave to stand for 5 mins.
  6. Meanwhile, whisk the tahini and lemon juice with 2 tbsp water until smooth. Season to taste. Drizzle the tahini sauce over the baked tart, scatter with lemon zest and the dill. Serve with extra tahini drizzle on the side. Best eaten on the day it’s made.

See more Savoury tart recipes

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