1
Preheat the convection oven to 190 degrees Celsius. Cut the round zucchini in half, separating the round part and the straight section. Peel the pumpkin, remove the seeds from the round part, and cut it into equal segments. Roast these for about 10 minutes in the oven. Dice the remaining pumpkin into small pieces and cook until tender.
2
Trim the bottom 2 centimeters from the green asparagus, as these pieces can be tough and are not used. Lay the green asparagus in a row, ensuring that the tips are aligned. Now, cut the asparagus into equal lengths to beautifully garnish the galette later. Dice the remaining asparagus into small pieces.
3
Mash the pumpkin using a potato masher. Mix in the asparagus pieces, raw spinach leaves, plant-based cream, half of the shredded plant-based cheese, salt, and pepper.
4
Grease a round pan with a bit of oil or use a flexible silicone quiche mold. Cover the bottom with the savory pie crust, and crimp the edges in a wavy pattern. Spread the pumpkin puree, seasoned to taste, over the crust.
5
Decorate the galette with pumpkin segments, asparagus tips, pistachios, breadcrumbs, and the remaining shredded 'cheese'. Bake until golden brown in the oven for approximately 45 minutes. Finally, garnish with fresh sage leaves. Serve with a mixed salad featuring steamed sugar snap peas, halved physalis, and a vinaigrette.
