Whole Wheat Roasted Vegetable and Pesto Galette
[Vegan]

To Make the Dough

1. Preheat the oven to 400 degrees.
2. Add flours and salt into a food processor. Pulse once or twice to combine. Add in the coconut oil and pulse a few times, until crumbly. Add in the ice cold water and pulse again until even more crumbly.
3. Form dough into a flat disc, then wrap dough in plastic wrap and refrigerate for at least 30 minutes.

To Make the Roasted Vegetables

1. Mix vegetables (potatoes, onion, brussels sprouts, squash) in a large bowl. Drizzle with 1 tbsp of olive oil, salt, pepper, and rosemary.
2. Bake for 20 minutes, tossing once during cook time. You don't want them to be fully cooked because they'll cook even more on the galette.

To Make the Pesto

1. Add sunflower seeds into your food processor and pulse until broken into small pieces. Add in the garlic, salt, pepper, and basil and blend until leaves are shredded into very small pieces.
2. Slowly pour in the olive oil and continue to blend until the pesto has reached your desired consistency.

To Make the Galette

1. Take the dough out of the fridge and place between 2 layers of plastic wrap. Use a rolling pin to roll it into a large oval, about 1/4-inch thick.
2. Place the dough onto a parchment lined baking sheet.
3. Spread the dough with pesto (I used about 1/2 the batch) then top with roasted vegetables, leaving about 2 inches around the edge.
4. Fold over the edges about 1 inch and tuck down with your fingers.
5. Brush extra olive oil on the edges and drizzle a little extra olive oil across the roasted vegetables.
6. Bake for 30-40 minutes, or until the crust is golden brown!