VEGAN HERBED ARTICHOKE AND SUNDRIED TOMATO GALETTE

Galette Pastry: Place flour, cornmeal, salt and sugar in food processor. Cut in butter. Pulse until the butter resembles the size of peas with a few larger pieces. Add ice water all at once. Pulse until the dough is moist but does not come together in a ball. Transfer dough to work surface. Knead gently into ball. Flatten into disc. Wrap in plastic wrap and refrigerate for at least 1 hour or for up to 24 hours.

Filling: Heat oil in large non-stick skillet set over medium-high heat. Add leeks; sauté, stirring, for about 7 minutes or until soft and lightly browned. Stir in garlic for 1 minute. Remove from heat. Stir in artichokes, sundried tomatoes, thyme, salt and pepper.

On lightly floured surface, roll out pastry to a 13-inch circle or square. Transfer to baking sheet lined with Longo’s Essentials Parchment Paper. Leaving a 2-inch border, line bottom of pastry with all but 3 slices of brie. Top with leek mixture, again leaving a 2-inch border. Bring the pastry up and over the filling, gluing the pleats together with water, pressing down lightly to seal. Top with remaining 3 slices brie.

Bake in centre of preheated 400°F oven for 35 to 40 minutes or until pastry is golden brown. Let rest for 5 minutes before serving.