Flaky crust wrapped around homemade pesto and ripe tomatoes, this vegan pesto 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. Effortless without a whole lot of effort. That’s my style.
What’s going on in this tomato galette:
- Whole wheat vegan 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.
- Whisk together flour, sugar, and salt
- Add solidified coconut oil and break up until in pea-sized clumps and resembles wet sand
- Add ice cold water a couple 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 bowl 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!
- 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 walnuts with pine nuts (traditional ingredient for pesto) or even sunflower seeds! I use walnuts because they are cheaper than pine nuts and have that rich nutty flavor
- Use parmesan cheese instead of nutritional yeast if not vegan
- Substitute olive oil with avocado or grapeseed oil
Once the ball of dough is chilled, roll out dough and place in the fridge again for another 10 minutes.
Spoon on the pesto and arrange the tomato slices.
Tip: 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. Sprinkle with a coarse salt (sea salt or Himalayan salt) and bake!
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 whole wheat flour for 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 Pesto Tomato GalettePrint Recipe Pin Recipe
- 3 large tomatoes sliced in 1/4-inch slices
- coarse salt for sprinkling sea salt or Himalayan salt (optional)
- 1-1/2 cup whole wheat flour can substitute with all-purpose or GF blend
- 1/2 teaspoon cane sugar
- 1/4 teaspoon salt
- 1/2 cup coconut oil solid (can substitute with cold butter)
- 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 walnuts can substitute with pine nuts
- 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
To Make the Dough:
- 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 mixing bowl. Whisk.
- Add solid coconut oil and whisk, until there's pea-sized pieces of coconut oil.
- Add ice water 2 Tablespoons at a time until dough-like consistency (it took me between 8-10 Tablespoons).
- Using a rubber spatula, pour 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 lightly floured countertop. Knead dough 3-4 times max! Using a rolling pin, roll out into an 8-10 inch diameter circle.
- Transfer to a baking sheet and put in the fridge for 10 minutes to rest.
To Make the Pesto:
- Add basil, parsley, and walnuts 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.
- Remove dough from the fridge. Spoon on pesto leaving about a 1/2 space from the edge.
- Layer on slices of tomatoes.
- Gently fold edges of pie dough towards the center around all the sides. Sprinkle coarse salt on top of the dough.
- Bake for 35-40 minutes.
- Let cool for at least 10-15 minutes before cutting. Serve warm with ice cream.
- Add flour, sugar, and salt. Pulse 2-3 times.
- Add solid coconut oil and pulse 5-6 times until slightly mixed
- Add ice water 2 Tablespoons at a time until dough-like consistency (about 8-10 Tablespoons)
Pesto recipe was loosely adapted from Simply Recipes
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