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.
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.
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 galette crust
This galette crust recipe is so versatile and yields a flaky, crispy crust. With a few techniques, this recipe is fool-proof.
- In a food processor, blend flour, salt, and sugar
- Add solidified coconut oil and pulse until in pea-size clumps
- Add ice cold water a couple of tablespoons at a time until a dough consistency is reached
- Wrap dough in ball and cover with plastic wrap
- 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 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
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.
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.
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!
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!
Vegan Tomato Galette with PestoPrint Recipe Pin Recipe
- 1 cup cherry tomatoes sliced in half (about 15 cherry tomatoes)
- coarse salt for sprinkling sea salt or Himalayan salt
- 1-1/2 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
- 1-1/2 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
- olive oil
- 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.
Pesto recipe was loosely adapted from Simply Recipes
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