Sweet Potato, Chickpea & Sun dried Tomato Pesto Galette by Jess Beautician

This sweet potato, chickpea & sundried tomato pesto galette makes a great vegan centrepiece.
To make it you will need:
FOR THE PASTRY
¼ cup plain vegan yoghurt
2 tbsp oat milk
1 tsp Mr Organic Apple Cider Vinegar
1 ¼ cups plain spelt flour
½ tsp salt
1/3 cup solid coconut oil, roughly chopped into small pieces
Oat milk, to glaze
FOR THE FILLING
1 medium sweet potato, peeled and cut into cubes
1 tbsp Mr Organic Olive Oil
1/2 tsp dried sage
1/2 tsp dried oregano
1/2 tsp dried tarragon
Salt & pepper
1 bulb garlic
1/2 jar Mr Organic Sun-dried Tomato Pesto
1/2 can Mr Organic Chickpeas, drained
1/4 cup fresh cranberries, halved
Mr Organic Balsamic Glaze, to drizzle
2 sprigs fresh thyme