Vegan Tomato Galette
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"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!"
-- @willamettetransplant
Recipe

Details

Prep time 40mins
Cook time 30mins
Serves or Makes: 4-8

Recipe

  • 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!