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Charred cabbage galette with roasted garlic and tahini recipe

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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

Serves 6
Takes 1 hr 20 mins
358 calories / serving
Vegan
Vegetarian
Dairy-free

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

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.
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.
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.
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.
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.
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