Vegan Tomato Galette with Pesto

Flaky crust wrapped around homemade pesto and ripe tomatoes, this vegan tomato galette is the PERFECT Summer meal. Pair with a fresh salad for a wholesome, plant-based recipe.

vegan tomato galette with pesto

Galettes aka rustic pies are one of my favorite things to make. Look super fancy without a whole lot of effort. That’s my style.

Galettes can be sweet or savory. After making a pear galette and rhubarb galette I thought it was time for a savory version!

tomatoes and basil on marble counter

Ingredients for tomato galette

  • Crust (trust me, it’s super easy to make!)
  • Homemade pesto – again, super easy to make but for time’s sake you could purchase pre-made pesto
  • Fresh tomatoes – beefsteak, heirloom, cherry, etc.

*Note, if you take the pre-made pesto route and are strictly vegan be aware as most varieties include parmesan cheese!

how to make vegan pie crust

How to make vegan galette crust

This galette crust recipe is so versatile and yields a flaky, crispy crust. With a few techniques, this recipe is fool-proof.

  1. In a food processor, blend flour, salt, and sugar
  2. Add solidified coconut oil and pulse until in pea-size clumps
  3. Add ice cold water a couple of tablespoons at a time until a dough consistency is reached
  4. Wrap dough in ball and cover with plastic wrap
  5. Let set in the fridge for 30 minutes to chill

Key factors to making a delicious vegan pie crust:

  • Make sure the coconut oil is solidified and in slightly large clumps. These clumps will melt when baking and they help create that flaky crust we all love
  • In order to prevent the coconut oil from melting, try not to handle the dough too much with your hands. When I wrap the dough into a ball, I spoon the dough from the food processor to the plastic wrap, wrap it up, then form the ball with my hands
  • Ensure the water is ice cold. Again, this helps create a flaky crust

how to make pesto

How to make vegan pesto

All you need to make delicious homemade pesto is a nifty food processor! The same one we used to make the crust exactly.

  • Add basil, parsley, and nuts to food processor and pulse until coarsely chopped
  • Add nutritional yeast and garlic and blend on low
  • Slowly pour in olive oil to emulsify
  • Stop the food processor and season with salt and pepper

Variations of this pesto recipe:

  • Substitute pinenuts with walnuts or even sunflower seeds!
  • Use parmesan cheese instead of nutritional yeast if not vegan
  • Substitute olive oil with avocado or grapeseed oil

hands salting tomatoes in colander

How to prevent a soggy galette

There are some liquidy components to this recipe (i.e tomatoes and pesto). The last thing we want is a soggy bottom on our galette! With a few tips, there are ways to prevent this from happening:

  • While the dough is chilling, you want to cut the tomatoes and salt them. This will not only enhance their flavor but draw out some of the liquid
  • Coat the bottom of the galette with breadcrumbs before adding the toppings. This dry layer adds a nice barrier to prevent sogginess

Tip: If using heirloom tomatoes, don’t cut the tomato slices too thin (about 1/4″). This will help them retain their shape when baking.

tomato galette on baking sheet before going into the oven

Fold in edges towards the center on all the sides, pressing dough to stick together. 

Brush the crust with extra olive oil and sprinkle with breadcrumbs.

tomato galette with pesto on wood board

Delicious additions to this pesto tomato galette:

  • Add sundried tomatoes for an interesting flavor variation
  • Before baking, add crumbled feta, goat cheese, ricotta, or fresh mozzarella slices
  • Add caramelized onions or roasted garlic to really take this galette to the next level
  • Substitute the flour with a GF blend to make this recipe gluten-free!

slice of tomato galette with pesto

If you tried this vegan pesto tomato galette let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!

If you like this recipe you’ll love:
Vegan Pesto Pasta Salad
Vegan Rhubarb Galette

vegan tomato galette with pesto

Vegan Tomato Galette with Pesto

Delicious homemade pesto and ripe tomatoes wrapped in a vegan pie crust. This vegan pesto tomato galette recipe is the perfect recipe for Summer.
Print Pin Rate
Course: Main Course
Cuisine: American, Italian
Keyword: heirloom tomato recipe, homemade pesto, summer recipe, vegan pie crust
Prep Time: 20 minutes
Cook Time: 35 minutes
Resting Time: 40 minutes
Total Time: 1 hour 35 minutes
Servings: 8 servings
Calories: 311kcal
Author: Amanda


  • 1 cup cherry tomatoes sliced in half (about 15 cherry tomatoes)
  • coarse salt for sprinkling sea salt or Himalayan salt

Vegan Crust:

  • 1.5 cup all-purpose flour
  • 1/2 teaspoon cane sugar
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil solid (can substitute with cold butter)
  • 5-8 Tablespoons ice cold water


  • 1.5 cup fresh basil leaves packed
  • 1/2 cup flat parsley leaves packed (can substitute with 1/2 cup basil or baby spinach)
  • 1/3 cup pine nuts can substitute with walnuts
  • 1/2 cup nutritional yeast can substitute with parmesan or romano cheese if not vegan
  • 2 garlic cloves
  • 1/2 cup olive oil can substitute with grapeseed or avocado oil
  • salt and pepper to taste

Assembling Galette:

  • breadcrumbs
  • olive oil


Prep Tomatoes:

  • Places sliced tomatoes in a colander. Sprinkle with coarse salt and let sit.

Make the Crust:

  • Preheat oven to 400 degrees Fahrenheit.
  • If coconut oil is not solid, put in the fridge to solidify. Put a cup of water with ice cubes in the freezer.
  • Add flour, sugar, and salt to the food processor. Pulse
  • Add solid coconut oil and pulse until there are pea-sized pieces of coconut oil.
  • Add ice water 1 Tablespoons at a time until dough-like consistency (it took me about 5 Tablespoons).
  • Using a rubber spatula, pour the dough on a sheet of plastic wrap. Wrap the dough into ball and place in the fridge for 30 minutes to rest.
  • Remove dough from fridge and place on a lightly floured countertop. Knead the dough a few times. Using a rolling pin, roll out into 1/8" thick, 8-10" diameter circle. Transfer to lined baking sheet.

Make the Pesto:

  • Add basil, parsley, and pine nuts to a food processor. Pulse until coarsely chopped (about 8 times).
  • Add nutritional yeast and garlic cloves. Blend on low.
  • With the food processor running, slowly pour olive oil to emulsify until well blended. Stop the food processor and season with salt and pepper.


  • Spoon 1-2 Tablespoons breadcrumbs onto crust, leaving 1 inch of room to fold galette.
  • Spread pesto and top with tomatoes.
  • Gently fold edges of pie dough towards the center around all the sides. Brush the crust with olive oil and sprinkle with breadcrumbs.
  • Bake for 35-40 minutes.
  • Let cool for at least 10-15 minutes before cutting.


Serving: 1serving | Calories: 311kcal | Carbohydrates: 20.5g | Protein: 8.3g | Fat: 23.6g | Saturated Fat: 8.8g | Sodium: 99mg | Potassium: 490mg | Fiber: 4.3g | Sugar: 2.2g | Calcium: 20mg | Iron: 3.4mg

Pesto recipe was loosely adapted from Simply Recipes

Please note this post may contain affiliate links which do not impact the cost to you but gives me a small commission. Thank you for your support!


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