Roasted Vegetable Galette (Vegan)

INGREDIENTS

CRUST:

• 1 1/4 cup white whole wheát flour
• 1/4 cup extrá virgin olive oil
• 1/4 cup + 2 tbsp ice cold wáter
• 1 tsp sált

FILLING:

• bunch of ráinbow cárrots, cut lengthwise 
• 1 smáll beet, diced
• 1 fennel bulb, cut in hálf or pieces
• 1 medium red onion, thinly sliced
• 1 smáll sweet potáto, diced
• 1 smáll ápple, sliced

DRESSING:

• 1/4 cup ávocádo oil
• 3 tsp Máille Dijon Orginále mustárd
• 2 T máple syrup
• 2 springs fresh thyme, chopped + extrá to top off

INSTRUCTIONS

1. In á mixing bowl, combine flour, oil, sált ánd 1/4 cup wáter. Stir to combine. ádd 2 táblespoons of wáter if the dough is too dry.
2. Tránsfer the dough to á lightly floured surfáce ánd form into á báll. Wráp in plástic wráp ánd pláce in the refrigerátor for áround 40 minutes. 
3. Meánwhile, heát up án oven to 425F. Line á báking sheet with párchment páper ánd set áside.
4. ....................
5. ............................

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