For the shortcrust pastry:
200 g buckwheat flour
50 g spelt flour
120 g margarine/vegan fat spread
1 pinch baking powder
½ tsp salt
A little soy cuisine to coat
For the ratatouille vegetables
About 1 kg ratatouille vegetables: red onions, tomatoes, aubergine, courgettes, peppers
Herbes de Provence: thyme, rosemary, oregano
2 tbsp olive oil
For the topping:
100 g vegan feta cheese alternative/salty cheese
For the shortcrust pastry
1. Place all the ingredients in a mixing bowl and mix by hand or with a mixer (dough hook) to form a dough.
2. Wrap in cling film and place in the fridge for about 1 hour.
For the ratatouille
1. In the meantime, prepare the ratatouille. Slice all the vegetables thinly and mix them in a large bowl with the olive oil and herbs.
For the filled galette
1. Preheat the oven to 200 degrees Celsius top/bottom heat.
2. Divide the shortcrust pastry into about 4 equal pieces and shape each piece into a ball.
3. Roll out into a round on a floured surface (about 20 centimetres).
4. Spread with the alternative to cream cheese and place the ratatouille vegetables in individual slices next to each other, slightly overlapping in a circle.
5. Crumble the cheese alternative with your hands and sprinkle over the vegetables, leaving a border. Fold the edges of the dough over piece by piece so that the shape has several sides.
6. Brush with the soy cream and bake for about 25 minutes.