Vegan Tomato Galette
Since we see tomatoes in supermarkets all year long, we tend to forget that there’s actually a tomato season. But there is – and it is now! This is why we’re going to show you an easy recipe for a vegan tomato galette today. You can use all kinds of fresh tomatoes you have in your kitchen, but the best option for this recipe are meaty tomatoes that are not too juicy and could soften the dough.
If you now expected a French buckwheat crêpe... well, sorry. Somehow also this version with a shortcrust dough is called “galette “. You can prepare it savory, but also sweet just like our recipe for sweet pear and persimmon galette. The recipe stays pretty much the same though: prepare and cool shortcrust pastry, roll it out and top it, then fold over the edges of the dough and bake the galette.
For our savory galette version, we reduce the amount of sugar in the shortcrust pasty and add some corn flour as it makes the galette a bit more crisp (but you can also just substitute it with regular flour). We also add some All Bagel Seasoning (that we prepare according to the recipe by “Two Peas and their Pod “. If you’re an attentive reader, you already know this from our recipe for homemade vegan frozen pizza. It adds more flavor to the dough but is also optional.
Vegan Tomato Galette
For the dough:
- 200 g (1.66 cups) flour
- 50 g (0.33 cup) cornflour
- 1 tsp sugar
- 0.5 tsp salt
- 3 tsp all bagel seasoning
- 100 g (0.75 stick) cold, plant-based butter
- 4 tbsp ice-cold water
For the filling:
- 150 g (5.5 oz) vegan cream cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp zaatar
- 0.5 tsp dried rosemary
- 300 g tomatoes
- 1 garlic clove
- 1 red onion
- 1 tbsp plant-based milk
- 0.5 tsp agave syrup or maple syrup
- fresh basil
- vegetable oil for frying
Add flour, cornflour, sugar, salt, and all bagel seasoning to a bowl and stir to combine. Dice cold plant-based butter and add to the bowl. Toss to coat in flour mixture, then start mix the butter in with your hands or forks until you get a crumbly texture. Add ice-cold water little by little and mix until all ingredients come together. Form the dough into a disk, wrap in plastic wrap and let rest in the fridge for at least 1 hour.
In the meantime, slice tomatoes and transfer them onto parchment paper or paper towels. Let them rest for a few minutes until they lose some of their moisture. Mix vegan cream cheese with dried oregano, basil, zaatar, and rosemary and set aside.
Peel and slice garlic and red onion. Heat vegetable oil in a frying pan and fry onion and garlic on low heat for approx. 5 minutes, or until translucent. Season with salt and pepper.
Once the dough has rested, remove from the fridge and roll out on a lightly floured surface. You should roll it into a large circle. If the dough should stick or even rip apart, it’s easier to roll it out between two sheets of parchment paper.
Spread the vegan herb cream cheese on the dough, but leave approx. 1-2 finger-wide space to the outer edge. Then add the sliced tomatoes and onion-garlic mixture on top of the cream cheese layer. Fold the outer edge that isn’t covered with cream cheese slightly over the filling towards the center. Mix plant-based milk with maple or agave syrup and brush the dough with the mixture.
Bake in a preheated oven at 180°C/355°F for approx. 25 minutes or until the galette is golden brown. Remove from the oven but wait for a few minutes before slicing the galette. Garnish with fresh basil.