Herbs and fruit, I loves it. Add a tofu based vegan chèvre and some wine and you have yourself an afternoon.
This is a pretty loosey goosey recipe. It really was thrown together with leftovers of all sorts. I used this recipe for the tofu goat cheese. It’s getting more and more difficult for me to accurately remember the specific tastes of certain non-vegan foods. I have to say, this probably doesn’t taste exactly like goat cheese, but I thought it to be a damn fine substitute and healthy to boot. Give it a try and see if you like it.
Apple-Lavender-“Goat Cheese” Galette
1 pie crust
2 golden delicious apples
sugar to taste (I added enough to coat the apples)
a few splashes of freshly squeezed lemon juice
1 or ½ tsp dried lavender buds
tofu chèvre to taste
Preheat oven to 400°F.
Peel, core and slice apples. Place them in a bowl and squeeze some lemon juice on them and stir to coat. Add sugar and toss the apples once more. Add lavender buds and stir. If you feel like it, add a lil splash of vanilla extract. Roll out your pie crust on a piece of parchment. Place your apples in the center of the crust. Gently fold over the edges of the crust, creating a free-form pie. Transfer the parchment paper (along with galette) to a baking sheet. Bake for 10 min at 400°F. Lower heat to 350°F and bake for an additional 20 minutes or thereabouts.