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!
Pie Crust Ingredients:
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted vegan butter (or sub regular unsalted butter if not vegan)
- 1/4 cup cold water
- 6.5 oz Miyoko’s Garlic Herb Cashew Milk Cheese
- 1–2 medium to large heirloom tomatoes
- Pinch of salt and black pepper
- 2 tbsp olive oil, plus more to serve
- 2–3 fresh basil leaves
- Optional – Vegan Parmesan Cheese to serve
- 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.
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.
- Category: Appetizers, Savory, Pizza, Brunch
- Method: Baking
- Cuisine: Italian-Inspired
Keywords: Galette, Pizza, Brunch Recipe, Appetizers, Savory, Heirloom Tomatoes, Miyoko's Creamy