Vegan Tomato Galette

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!

Those tomatoes on your counter are about to become part of something for the greater good. YOUR greater good. OMG let’s go.

Tomatoes… Prepare yourselves!

You can use up whatever tomatoes you have on hand- beefsteak, heirloom, cherry or grape- however, I encourage you to use large slicer tomatoes! (These can be beefsteak OR heirloom varietals!) Cherry tomatoes just don’t meld into this holy tomatoey oneness that I truly expect from a galette. Real talk.

So take your large, slicer size tomatoes and do just that. Core and slice them, then coat them- 2-3 teaspoons- with salt and set them aside while you master the crust. We’ll circle back and squeeze the last bit of water out of them prior to layering them into their new pie crust home.

This crust- it’s simple

I know, you’re thinking “okay I don’t DO pie crust!” Don’t freak, you got this. We seriously don’t need to worry about ice water, or over-handling the dough or any of that touchy business. This is a foolproof galette crust.

Here’s the thing, we’re going to place our coconut oil and flour in the freezer for a bit. *Game changer* Our food processor will do all the work for us, and we’ll roll out a rustic (read: hip & gram worthy) pie crust. This ship is going to sail smoothly into vegan tomato galette harbor and we’re going to feast. That’s all there is to it.

When the dough is a sandy texture and the frozen coconut oil is processed into coffee bean-sized pieces or smaller, you are ready! As you can see in the above right photo, the mixture doesn’t resemble a dough BUT when you pinch and press it together, a dough easily forms! At this stage, pour the mixture out and shape into a dough round.

We’ll refrigerate the galette dough to properly chill it, then roll and shape the dough! As galettes are considered rustic pies I’m all for irregularly-shaped galettes.

Hazelnut ricotta, who dis?

The first few times I made this recipe I was really working on removing any and all potential problems in the crust. However, as I tried galette after tomato galette I realized I wanted something more. More flavors, more layers, more complex. I wanted cheese.

Enter: Hazelnut ricotta. It lends a creamy richness (and protein!) to this vegan tomato galette that is muah *chefs kiss* a serious lesson in summer indulgence. Thank you, PNW, we’re on board.

Let’s talk: fresh herbs

If it’s an herb, it’s green, and it’s in your garden- it’s going to work magnificently! We know basil + tomato = heaven, but let me tell you: oregano, rosemary, thyme, cilantro, chives, and sage all fit the bill.

I’m going to use basil and rosemary in this recipe, but please sub in whatever you have on hand! I’d recommend layering herbs into the galette before baking AND sprinkling fresh herbs after baking!

When you remove this from the oven, the galette crust will most likely be bubbling and have a small amount of liquid beneath it. It’s okay! You don’t have a soggy crust on your hands! (My heart sank the first time I saw this pool of liquid!)

The liquid is actually coconut oil- and we all know hot oil gives us crispy textures- so thank that bubbly goodness. Carefully remove the galette from the baking sheet and place on a rack to cool for 5-10 minutes. This crust recipe is nice and crisp.

FAQs about this tomato galette:

1. What to serve with a tomato galette? This goes great with a salad, with roasted vegetables, or even with mashed cauliflower as we head into fall!
2. Can I make this tomato galette without cheese? YES, this tomato galette recipe works without cheese. It is also dairy-free.
3. Will this recipe work with heirloom tomatoes? This would be great as an heirloom tomato galette!
4. Can I use a storebought pie crust? Yes, double check baking times and adjust as necessary.
5. I’ve had trouble making a galette crust before… scared to try this one? I’m working on a follow-up post with tips and tricks of making vegan galette dough, and a few options to try.

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