1. Prepare the shortcrust pastry by mixing flour, baking powder, smoked paprika,
sesame seeds and salt in a large bowl. Add the oil and mix well with a spoon.
2. Then add a little water at a time and knead the salted shortcrust pastry with your
hands until you get a homogeneous and elastic dough.
3. Make a ball and roll it out immediately on a floured pastry board about half a
centimeter thick.
4. With a large bowl-pasta cut some discs that will be the basis for the galettes.
5. Transport the discs on a baking sheet with parchment paper.
6. Cut the California Prunes into small pieces and add them to the vegan stracchino.
Add a teaspoon of oil and salt.
7. Spread a spoonful of filling in the central part of the base of the galettes, add a layer
of finely chopped radicchio and close the side edges.
8. Bake for about 30 minutes at 180 °C in a static hot oven