A galette can be a lot of work, but this shortcut Tofu and Vegetable Galette uses pre-made puff pastry dough to turn this fancy meal into a snap to make.
Servings 8
Author Becky Striepe
Ingredients
For the Vegetable Galette
2sheetspuff pastry doughthawed
For the Lemon-Sage Marinade
1tablespoondried sage
2clovesgarlic
⅓cuplemon juice
2tablespoonslow-sodium soy sauce
¼cupolive oil
¼teaspoonpepper
For the Sauteed Tofu and Vegetables
1blockextra firm tofupressed and cut into ½" cubes
1cupbrussels sproutssliced into ⅛" thick pieces
¼cuponionchopped
¼teaspoonsea salt
3canned artichoke heartsdrained and sliced into quarters
Instructions
Prepare the Puff Pastry Dough
Unfold out your first sheet of puff pastry, and roll it out until it's about ⅛" thick. Slice the dough into 4 equal-sized pieces, then use a butter knife or pizza cutter to cut each of the dough pieces into circles. Repeat with the other puff pastry sheet, so you'll have 8 thin dough circles total.
Transfer the dough circles onto 2 large cookie sheets lined with parchment paper, making sure that they are not touching each other. Set aside.
Make the Lemon-Sage Marinade
Combine all of the marinade ingredients in your blender, and puree until smooth.
Make the Sauteed Tofu and Vegetables
Toss the tofu and marinade together in a shallow dish. Set aside to marinate for 15 minutes.
Transfer tofu and 2 tablespoons of the marinade to a large frying pan on medium-high heat
Add the onions, Brussels sprouts, and salt, and cook, stirring, until the Brussels sprouts are tender and the onions turn translucent, about 7-10 minutes. You can add more marinade, 1 teaspoon at a time, if the pan starts to seem dry. Turn off the heat, and stir in the artichoke hearts.
Assemble the Vegetable Galette
Preheat the oven to 400F.
Divide the tofu-vegetable mixture between the rounds of puff pastry dough, leaving about a half inch of dough uncovered around the edges.
Bake in your preheated oven for 20 minutes, and serve hot.