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Vegan Tomato Galette

  • Author: Adriana
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 pieces 1x
  • Category: recipes
  • Method: oven
  • Cuisine: Italian


Hubba, hubba gimmie that vegan tomatoe galette! This tomato galette recipe delivers a crispy crust, bright tomato flavor, and fresh herb finish every time. Yes, it’s homemade pie crust and yes, you’ve got everything under control!



For the crust:

  • 1 1/3 cup all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper (1520 cranks of your pepper mill)
  • 1/3 cup coconut oil
  • 1/4 cup cold water
  • 1 flax egg (1 tablespoon flaxseed meal + 2 tablespoon cold water)

For the tomato-herb filling:

  • 3 cups sliced tomatoes of any variety
  • 23 teaspoons salt
  • 1/4 cup fresh chopped herbs, finely chopped

For the hazelnut ricotta:

The hazelnut ricotta is optional! This recipe makes about 2 cups of ricotta, but you’ll only need 1/2 cup for this recipe- I want to be fully transparent, you will have leftover ricotta! You can sub any storebought vegan cheese, or omit this portion entirely and the galette will still turn out AMAZING!

  • 1 1/4 cup hazelnuts, soaked 4-6 hours
  • 1 cup water
  • 1.5 teaspoon salt, or more to taste
  • 2 tablespoon olive oil
  • 2 tablespoon lemon juice
  • 1 tablespoon nutritional yeast
  • fresh black peper to taste

Blend all ingredients in a high powered blender until you have a smooth consistency. Place in a container and store in the fridge to chill and thicken.


Prep your components:

  1. Measure out the 1/3 cup coconut oil for the crust and place it in the measuring cup, in the freezer.
  2. Measure out the flour, pepper, and salt for the crust and place ingredients in a bowl in the freezer.
  3. Make the flax egg- 1 tablespoon ground flaxseeds & 2 tablespoon water. Set aside.
  4. 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.

Make the galette dough:

  1. Remove the dry ingredients from the freezer and place in the food processor.
  2. 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.
  3. Pulse the food processor until the mixtures is a sandy, grainy texture. Pour in the flax egg and 1/4 cup cold water and pulse a few more times to incorporate.
  4. 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.
  5. Wrap with a tea-towel or plastic wrap and place in the fridge for at least 10 minutes.
  6. 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.
  7. If you are comfortable working with the crust and your tomatoes are ready, you don’t need to place this in the fridge again. Simply assemble and bake! 

The tomato mixture:

  1. 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!

Assemble & bake!

  1. Preheat oven to 400.
  2. Remove the galette crust from the fridge. Optional: spread 1/2 cup of hazelnut ricotta or other vegan cheese over the dough if using, leaving a 1 1/2″ perimeter to fold over.
  3. Sprinkle half of the fresh herbs onto the crust or vegan cheese (if using). Top with the tomatoes.
  4. Fold the crust over the filling and optionally brush/spray with oil or vegan butter.
  5. Bake for 30 minutes, remove and set on a wire rack to cool.
  6. Sprinkle with remaining fresh herbs, serve and enjoy!


** Use any tomato variety you have on hand. I personally like the flavor and texture of using larger, slicer tomatoes vs. cherry or grape tomatoes.

** You can sub vegan butter for coconut oil in this recipe if you’d like. Still follow all prompts regarding freezing!

** To make a proper galette crust, there needs to be small bits of coconut oil (fat) in solid form throughout the crust. Placing your flour and coconut oil in the freezer prior to making the dough help keep the mixture COLD which keeps the coconut oil from melting! Anytime you are not actively working with the dough it should be placed back into the fridge to keep those little oil pockets solid!

** This will last for about 3 days in the fridge. To reheat any leftovers, place into a 350 oven for 7-10 minutes. You can reheat in the microwave or on the stovetop but the crust won’t be as crisp.

** Nutrition information is for 1/8 small slices, without hazelnut ricotta.

Keywords: vegan galette, tomato, vegan cheese