Galette Dough

1. In a bowl, mix plain flour, salt and sugar. Add in cubed cold vegan butter and using a fork (or a pastry cutter) break the butter until the mixture resembles coarse pea-sized crumbs. Pour in 3tbsp of the cold water until the dough comes together. Add in an additional tbsp or two of water if needed. On a lightly floured surface, roll the dough into a ball and flatten it into a disk. Wrap the dough with some cling film. Place in the refrigerator for at least 1 hour, or up to 3 days.

Falafel-Spiced Tomatoes and Chickpeas Galette

1. Slice tomatoes into around 1/2 inch thick. Place tomatoes into a bowl, one layer at a time. Sprinkle each layer of tomatoes with a little salt. Set aside for 10 minutes. Drain the water, then place tomatoes onto tissues. Set aside until assembly.
2. Mash up the chickpeas with olive oil and red wine vinegar. Fold in parsley, onion and salt. Set aside.
3. To make the Falafel Spice Mix, combine ground cumin, ground coriander, sumac, chilli flakes and salt. Set aside.
4. Roll out pastry dough into a 12-inch circle, transfer onto a baking tray.
5. Add the chickpea mixture over the galette dough, leaving a 2-inch border from the edges. Slightly press the chickpeas together using the back of a spoon, just enough so they don't move.
6. Sprinkle over the falafel-spice mix, place sliced tomatoes over the top. Fold edges of the dough up and over tomatoes, pleating as needed. If your dough breaks, don't worry – just pinch the dough back together.
7. Place the galette into the freezer for 10 minutes.
8. Remove from the freezer, brush pastry dough with a mix of 1/2 tbsp olive oil and a pinch of ground cumin. Bake for 40-55 minutes or until golden and cooked.

Parsley-Mint Yoghurt Sauce

1. Combine all the Parsley-Mint Yoghurt Sauce ingredients. Keep refrigerated until needed.