- 1 1/ 3 cups All-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/ 3 cups coconut oil
- 1/ 4 cup cold water
- 3 cups sliced tomatoes
- 3 teaspoons salt
- chopped herbs
- 1 tablespoons flaxmeal
Measure out the 1/3 cup coconut oil for the crust and place it in the measuring cup, in the freezer.
Measure out the flour, pepper, and salt for the crust and place ingredients in a bowl in the freezer. Make the flax egg- 1 tablespoon ground flaxseeds & 2 tablespoon water. Set aside.
Next, slice tomatoes and place in a colander. Sprinkle with 2-3 teaspoons salt and mix well. Leave to drain in the sink or in a wide mixing bowl.
Remove the dry ingredients from the freezer and place in food processor. Remove the coconut oil from the measuring cup. It should be a solidified disk- cut into 6-8 smaller chunks and add to food processor. (I cut in half, then cut into thirds) If you’re having a hard time removing the hardened coconut oil, dip the measuring cup into a bit of warm water.
Pulse the food processor until the mixtures is a sandy, grainy texture. Pour in the flax egg and pulse a few more times to incorporate. The mixture won’t resemble a dough, but if you pinch it together it will form a small dough clump. Pour the mixture out onto a cutting board and form into a disc.
Wrap with a tea-towel or plastic wrap and place in the fridge for at least 10 minutes. Use a piece of parchment paper or a well floured surface to roll out the dough- it will be very firm at first and soften up as you roll. For this recipe, I recommend rolling the dough out into an oval shape about 10″x 13″. This will leave plenty of room for the filling and for a ‘crust’ to fold over. Place on a sheet pan lined with parchment paper and set in the fridge.
You’ll notice the tomato-salt mixture has shed a bit of water. Using a spatula, gently press down on the tomatoes in the colander. This will help to release more water and ensure we have a crisp-crusted-galette!
Preheat oven to 400. Remove the galette crust from the fridge.
Sprinkle half of the fresh herbs onto the crust. Top with the tomatoes. Fold the crust over the filling and optionally brush/spray with oil or vegan butter.
Bake for 30 minutes, remove and set on a wire rack to cool. Sprinkly with remaining fresh herbs, serve and enjoy!