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.