Vegan Tomato Galette
Author:Rustic Vegan Tomato Galette with the most delicious herby cashew cream, and foolproof olive oil crust! Because it's a galette, it's easier than pie to make, you don't need to worry about it being perfect, and you don't even need a pie pan. It's great served hot or cold and freezes perfectly either before or after baking.
Ingredients
For the olive oil crust
- 2 cups (250 grams) all-purpose flour, plain in the UK
- 1 teaspoon fine sea salt
- 5 tablespoons extra virgin olive oil, or regular olive oil
- about 8 tablespoons of cold water, divided
- 2 teaspoons white vinegar, or apple cider vinegar
For the tomatoes
- 1.5 lb (680 grams) tomatoes
- about ½ teaspoon fine sea salt
- a few grinds/pinches of black pepper
For the cashew cream
- 1 cup (120 grams) raw cashews
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white vinegar, or apple cider vinegar
- 4 tablespoons water
- 1 large clove of garlic, peeled
- 1 teaspoon dried basil
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
For the "egg" wash
- 1 tablespoon dairy-free milk
- 1 tablespoon maple syrup
- OR 2 tablespoons JustEgg
Optional
- Za'atar (my fave), sumac, everything bagel, a Middle Eastern or Mediterranean-style spice mix or dried herbs for sprinkling over the crust before baking
INSTRUCTIONS
MAKE THE OLIVE OIL CRUST
- Add the flour and salt to a mixing bowl. Stir to combine. Pour in the olive oil and stir well again so the flour is coated with oil and becomes a bit lumpy and clumpy.
- Make a well in the middle and add 5 tablespoons of cold water and the vinegar. Mix with a spatula, then slowly add more water a tablespoon at a time until it just comes together. You should be able to just squeeze it together with your hand, but it should look drier than regular pie dough, a little marbly from the olive oil, and slightly crumbly. This gives it a great texture once baked. Add too much water, and it can become a little tough and not as flaky.
- Form a ball, wrap tightly in clingwrap and chill for at least 30 minutes. Overnight is fine if you want to start the day before.
PREP THE TOMATOES
- While the dough chills, take your largest baking tray and line it with a double layer of kitchen paper or a clean absorbent lint-free cloth that you don't mind getting stained. Slice the tomatoes into thick'ish ¼ inch slices and lay them out on the tray. Sprinkle them evenly with salt (about ½ to 1 teaspoon), then cover them with more kitchen paper or another cloth. Press down gently all over, then leave for 25 to 30 minutes. The salt will help draw out excess moisture so your galette stays crisp.
MAKE THE CASHEW CREAM
- Soak the cashews in boiling water for 10 to 15 minutes, then drain. Add them along with the olive oil, vinegar, water, garlic, dried basil, salt and pepper to a high-powered blender or food processor and process to form a thick cream. It does not need to be completely smooth. Some graininess is fine. You won't notice once it's baked.
ASSEMBLE & BAKE
- Preheat your oven to 400°F (200°C) about 15 minutes before you start assembly.
- Mix the "egg" wash ingredients together in a small bowl and set aside.
- Have a large sheet pan ready. It needs to be at least a half sheet pan size or 12 inches wide. Cut a piece of parchment paper to fit it.
- Place the parchment paper on your work surface and put the ball of pie dough in the middle. Sprinkle with a dusting of flour if necessary, then roll out into a circle of about 12 inches in diameter. It doesn’t need to be perfect. This galette is supposed to look rustic, and the edges will crack a bit. Once rolled out, pick the parchment paper up carefully and transfer the whole thing to your baking tray. It's way easier to do it now than when it's filled and heavy.
- Dollop the cashew cream into the middle of the crust (have a taste because it's delish!) and spread out with a spatula to form an even layer leaving a border of about 1½ inches around the outside, then lay the tomato slices over the cashew cream, piling them up more towards the middle. Season the tomatoes with some freshly ground black pepper.
- Fold the exposed edge of the dough towards the centre to make a rustic enclosure, pinching together any overlapping edges and patching up any cracks as you go. Brush the crust edges generously with "egg" wash and sprinkle them with the optional zaatar, or any other complementary Middle Eastern or Mediterranean-style spice blend/dried herbs.
- Bake in the centre of the oven for about 50 minutes if using a light-coloured tray. If using a dark/black tray, check at 40 to 45 minutes. Once done, the crust will be golden and crispy on the sides and bottom, and the tomatoes will be bubbly and well-cooked.
- Remove from the oven and leave to rest on the tray for at least 20 minutes. This will give the galette time to settle and the bubbling juices time to reabsorb. It's delicious served warm, room temperature, or cold.
NOTES
The galette can be reheated uncovered on a baking tray at 350°F (175°C) for 15 to 20 minutes until warm and crisp.
Leftovers can be stored in the fridge for 3 to 4 days.
Suitable for freezing either before baking or after baking for up to 3 months. If unbaked, flash-freeze on the parchment-lined baking tray before transferring to a freezer bag or container. If previously baked, thaw overnight in the fridge, then reheat. If unbaked, do not thaw. Brush the crust with "egg" wash and bake from frozen in a preheated oven at 400°F (200°C) for 50 to 55 minutes or until the crust is golden and crisp.
NUTRITION
Serving: 1serving (1/4 of the galette) | Calories: 644kcal | Carbohydrates: 64g | Protein: 14g | Fat: 39g | Saturated Fat: 6g | Sodium: 889mg | Potassium: 684mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1421IU | Vitamin C: 24mg | Calcium: 48mg | Iron: 6mg
