Vegan Tomato Galette
This Vegan Tomato Galette is rustic, flaky, and bursting with fresh tomato flavor. Made with a dairy-free buttery crust and herbed tomato filling, this vegan tomato galette is the perfect plant-based savory tart for summer lunches, brunch, or light dinners.
Ingredients
- For the Vegan Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold vegan butter cubed
- 3 –4 tablespoons ice water
- For the Filling:
- 3 –4 medium ripe tomatoes sliced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried thyme or Italian seasoning
- 2 tablespoons Dijon mustard or vegan pesto
- 1 tablespoon chopped fresh basil
- Optional Add-Ins:
- 1 clove minced garlic
- Red pepper flakes
- Vegan ricotta spread
- Balsamic glaze for finishing
Instructions
- Prepare the Crust
- In a bowl, mix flour and salt.
- Cut in cold vegan butter using a pastry cutter or fork until mixture resembles coarse crumbs.
- Add ice water one tablespoon at a time, mixing gently until dough forms.
- Shape into a disk, wrap, and chill for 30 minutes.
- Prep the Filling
- Slice tomatoes and pat dry with paper towels to remove excess moisture.
- Toss lightly with olive oil, salt, pepper, and thyme.
- Roll the Dough
- Preheat oven to 400°F (200°C).
- Roll chilled dough into a 12-inch circle on parchment paper.
- Transfer parchment with dough onto a baking sheet.
- Assemble the Galette
- Spread Dijon mustard or vegan pesto in the center, leaving a 2-inch border.
- Arrange tomato slices evenly over the spread.
- Sprinkle with fresh basil.
- Fold edges of dough over tomatoes, pleating as needed.
- Optional: Brush crust lightly with olive oil for golden color.
- Bake
- Bake for 30–35 minutes, until crust is golden brown and tomatoes are softened and slightly caramelized.
- Let cool for 10 minutes before slicing.
Notes
- Pat tomatoes dry to prevent soggy crust.
- Keep butter cold for a flaky texture.
- Chill dough properly before rolling.
- Store leftovers refrigerated up to 3 days.
- Reheat at 350°F for 5–8 minutes to crisp crust.
- Not ideal for freezing after baking.