Asparagus and Leek Galette

A delightfully fresh and satisfying main or accompaniment to any picnic or BBQ spread!

Done in 40 minutes

Serves 5

Mia Jacobs

Dish by Mia Jacobs



Veg filling

175gasparagus, trimmed

1 large leek, whites

1 tbspvegan butter

2 garlic cloves, grated

1 tspdried thyme

1 tbspfresh dill, chopped

1/2 tspdijon mustard

1/2 lemon, zested

a squeezelemon juice

to tastesalt and freshly cracked black pepper

Miso cashew cream


1 garlic clove

2 tbspnutritional yeast

1 heaped tspwhite miso

1 tspdijon mustard

1 tsplemon juice

to tastesalt and freshly cracked black pepper

2 tbspextra virgin olive oil

to thinwater

For the galette

1 rollshortcrust pastry

1 tbspvegan butter

1 tspnigella seeds

1 tspwhite sesame seeds

Crispy lentils

1/2 tinbrown lentils, washed and drained

1 tbspolive oil

to tastesalt

To serve

to garnishcrumbled vegan feta

to garnishfresh dill sprigs

to garnishlemon zest

A galette is an easy and delicious thing to whip together, and the perfect way to showcase seasonal green veg like asparagus and leeks! And combined with a miso cashew cream, it's the perfect, flavour packed tart which you can eat hot or cold, for lunch or dinner!


Soak the cashews for the cashew cream in boiling water for at least 20 minutes and preheat the oven to 200 degrees.

Cut the asparagus into 1 inch pieces, and cut the leek roughly into a mix of strips and rings then heat a large frying pan over a medium heat. Add the butter and let it melt down before adding the asparagus and leeks to the pan. Stir into the butter and fry for a minute or so.

Add the garlic and dried thyme into the pan with the veg. Fry for another minute or so, until the asparagus and leeks soften.

Once softened slightly, add the mustard, dill, lemon zest and juice and season to taste with salt and pepper. Remove from the heat and allow the veg mix to cool down.

Blend together all the ingredients for the miso cashew cream until completely smooth. Set to one side.

Roll out the pastry, and dollop the miso cashew cream into the middle spreading into a circle roughly 15cm, making sure to leave a thick boarder of pastry around the edge.

Pile the cooled asparagus and leek mix onto the cashew cream base then trim and fold in the sides, making sure to press down any overlapping bits of pastry to seal.

Brush the pastry with melted vegan butter and sprinkle over the nigella and sesame seeds. Bake for 35 minutes or until golden brown. Toss the lentils with oil and salt and place on a baking tray, adding to the oven in the last 15 minutes.

Top the galette with crumbled vegan feta, crispy lentils, dill sprigs and a final flurry of lemon zest. Serve hot or room temp, and enjoy!

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Mia Jacobs

Mia Jacobs

Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.

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