Vegan Escarole, Artichoke and Leek Galette Ingredients 1 bunch escarole (use leaves only) 1 giant leek or 2 smaller ones, thinly sliced 1 can artichoke hearts 2 tablespoons extra virgin olive oil 1/2 cup cooking sherry 3/4 cup vegan sour cream 1/2 cup vegan cream cheese 12 oil-cured black olives (these are the wrinkled ones; you will need to remove pits with a cherry pitter) 1/4 cup pine nuts 14 inch whole wheat pie crust dough (gluten free, use other types of flour) Instructions Preheat oven to 350 degrees Heat oil in skillet over medium heat. Add leeks and 1/4 cup water. Cook leeks until almost tender. Add chopped escarole leaves , artichoke hearts and sherry. Simmer everything until pan bottom is almost dry. Remove pan from heat. Add sour cream, cream cheese, pine nuts and olives. Spread mixture on rolled out pie crust dough. Leave a 2 inch border. Fold dough over filling, pleating edges. Bake at 350 degrees for 30 minutes. Let cool. Slice into 8 wedges.