"We have reached the epicenter of tomato season thus I vote we all make vegan tomato galettes tonight! Embrace the flavors of summer with garden fresh tomatoes and fresh herbs joining together in a rustic, flaky pie crust. Hello, goodbye I need to go make this again now!"
Vegan Tomato Galette
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Prep time 40mins
Cook time 30mins
Serves or Makes: 4-8
Recipe Card
ingredients
- 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
Method
Step 1
Measure out the 1/3 cup coconut oil for the crust and place it in the measuring cup, in the freezer.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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!
Step 8
Preheat oven to 400. Remove the galette crust from the fridge.
Step 9
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.
Step 10
Bake for 30 minutes, remove and set on a wire rack to cool. Sprinkly with remaining fresh herbs, serve and enjoy!