Savory Tomato Galette Recipe
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Welcome back to another Pizza Friday! This week we decided to change things up and share our Savory Tomato Galette Recipe! This galette is very similar to pizza, and it’s incredibly delicious! The only difference is that instead of making pizza dough, we made a buttery and flaky pie crust. We then added a creamy cheese inside and layered it with sliced tomatoes and baked it to perfection!
What we love about this galette recipe are the flavor and texture. The pie crust is savory, flaky, and buttery, and the vegan garlic herb cashew milk cheese is super herby and creamy. It’s the perfect pairing, and y’all are going to love it!
Ingredients
- Pie Crust Ingredients: All-Purpose Flour, Salt, Unsalted Vegan Butter (or sub regular unsalted butter if not vegan), and Water
- Miyoko’s Garlic Herb Cashew Milk Cheese – This is the star of the recipe. This vegan cheese is super rich and creamy and pairs perfectly with the roasted tomatoes and the flaky pie crust.
- Heirloom Tomatoes – about 2 medium-large will do. Or if you have different tomatoes on hand, add about 2 layers of tomatoes! Be creative!
- Salt and Black Pepper
- Olive Oil – or substitute with an egg for the egg wash. Both options work, here too. Olive Oil is our go-to vegan egg wash substitute.
- Fresh Basil
- Optional – Vegan Parmesan Cheese to serve
How to make a Savory Pie Crust
Step 1: Cut butter into cubes and add it to a food processor with the flour and salt. Pulse to combine and slowly add the water until it forms a dough-like texture.
Step 2: Remove the dough from the food processor and add it to a floured surface to shape into a round disk. Cover with plastic wrap and refrigerate for at least 1 hour or overnight before using.
How to make a Tomato Galette
Step 1: Transfer the chilled pie dough to a lightly floured surface. By using a rolling pin, roll out dough to a 12-inch round, 1/4 inch thick.
Step 2: Evenly spread the Garlic Herb Cashew Milk Cheese over the dough with the back of a spoon, leaving about a 3-inch border around the edge. Add sliced tomatoes evenly on top of the cheese mixture. Season the top of the tomatoes with a pinch of salt and black pepper.
Step 3: Fold in the edges of the dough, and press down gently to seal. Transfer the galette on parchment paper to a rimmed baking sheet.
Step 4: Add about 2 tbsp of olive oil to a small bowl and gently brush exposed dough. Refrigerate the galette for about 30-minutes until the dough is firm.
Step 5: Preheat the oven to 400°F. Once preheated, transfer the chilled galette to the oven and bake until the crust is golden brown, about 45-50 minutes.
Step 6: Transfer the galette to a wire rack to cool slightly. Add freshly chopped basil leaves, a drizzle of olive oil, and vegan parmesan cheese on top before serving.
Tips
Tip 1: Chill the dough twice – This is key to making the best flaky pie crust. First, chill the dough after you make it, and second, chill the dough after you assemble everything together.
Tip 2: If you are doing 2 layers of tomatoes, be sure to season each row with a pinch of salt and pepper. When you chill the galette before baking, the salt will not only season the tomatoes but will help draw out some of their juices. If you don’t season with salt, you could make a super soggy galette, which is a no-no.
FAQs
Store the galette in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 15 minutes, or until hot.
Since tomatoes and a herby cheese are the stars of this galette, we would pair this recipe with a dry White Wine or a Cabernet Sauvignon. We selected a Reserve Cabernet Sauvignon from Kunde Winery in Sonoma, California. We love how the deep rich aroma pairs nicely with the roasted tomatoes.
We typically will serve a tomato galette with either pasta or a salad. This recipe is typically served as an appetizer.
This Savory Tomato Galette Recipe is definitely a crowd pleaser and the perfect appetizer to make for brunch or dinner! It’s vegan, savory, herby, creamy, and oh-so-delicious! We hope you all love it too! Enjoy! ♡
Savory Tomato Galette Recipe
- 1 cup all-purpose flour
- ½ tsp salt
- ½ cup unsalted vegan butter or sub regular unsalted butter if not vegan
- ¼ cup cold water
- 6.5 oz Miyoko's Garlic Herb Cashew Milk Cheese
- 1-2 heirloom tomatoes medium to large, thinly sliced
- Pinch of salt and black pepper
- 2 tbsp extra olive oil plus more to serve
- 2-3 basil leaves
- 1 tsp vegan parmesan Cheese
- Cut butter into cubes and add it to a food processor with the flour and salt. Pulse to combine and slowly add the water until it forms a dough-like texture.
- Remove the dough from the food processor and add it to a floured surface to shape into a round disk. Cover with plastic wrap and refrigerate for at least 1 hour or overnight before using.
- Transfer the chilled pie dough to a lightly floured surface. By using a rolling pin, roll out dough to a 12-inch round, 1/4 inch thick.
- Evenly spread the Garlic Herb Cashew Milk Cheese over the dough with the back of a spoon, leaving about a 3-inch border around the edge. Add sliced tomatoes evenly on top of the cheese mixture. Season the top of the tomatoes with a pinch of salt and black pepper.
- Fold in the edges of the dough, and press down gently to seal. Transfer the galette on parchment paper to a rimmed baking sheet.
- Add about 2 tbsp of olive oil to a small bowl and gently brush exposed dough. Refrigerate the galette for about 30-minutes until the dough is firm.
- Preheat the oven to 400°F. Once preheated, transfer the chilled galette to the oven and bake until the crust is golden brown, about 45-50 minutes.
- Transfer galette to a wire rack to cool slightly. Add freshly chopped basil leaves, a drizzle of olive oil, and vegan parmesan cheese on top before serving.
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