Tomato Galette

    • 1 bunch of cherry tomatoes, sliced thinly (I go for the colorful ones!)

    • Season with salt and pepper

    • 2 1/2 cups all purpose flour

    • 1 cup vegan butter, cut into small 1/4" cubes

    • 1 tsp fine sea salt

    • 3/4 tsp fresh cracked black pepper

    • 1/4 cup ice cold vodka

Get cooking:

  1. Whisk the flour, salt and black pepper in a mixing bowl with high sides.

  2. Blend the cold butter cubes into the dry ingredients using a food processor Stop mixing when the texture of the flour changes from silky to mealy; this shouldn't take long.

    1. Don’t worry if a few larger chunks of butter remain, this gives the crust its flaky texture.

    2. Feel free to add in some nutritional yeast for a “cheesy” flavor

  3. Drizzle the vodka into the flour mixture while gently pulsing in food processor until fully incorporated. Check the hydration of the dough by gathering a small fistful; if it holds together, it’s ready. If the dough is still too dry, slowly add some ice cold water; 1 tablespoon at a time, testing the dough by pinching it occasionally.

  4. Carefully gather the dough together into a rough disk, then divide the dough into 6 equal parts. Shape each section into disks and wrap in plastic wrap.

  5. Chill for at least 1-2 hours before rolling and forming.

Baking (Preheat Oven to 375°)

  1. On a lightly floured surface, roll out the chilled dough disks into a 6-8" rounds, 1/8" thick. Place on a lined baking sheet and store in the fridge while you form the galettes, one at a time (so the dough doesn't get too warm and soft).

  2. Lightly oil the dough, and top with a layer of cherry tomatoes and a sprinkle of herbs (I like thyme or basil).

  3. Carefully lift and fold the edges up and over the filling, allowing the dough to naturally pleat at 1-2 inch intervals as you fold. It should pleat around 8-10 times as you work your way around. Once shaped, chill in the fridge while you shape the rest of the galettes.

  4. Allow the galettes to firm up and chill in the fridge for at least 15 minutes while the oven warms. 

  5. Line 2 baking sheets with parchment paper and place 3 galettes, evenly spaced, on each baking sheet. 

  6. Whisk together nondairy milk and a splash of maple syrup (or just plain nondairy milk). Gently brush the edges of the galettes just before baking. 

  7. Bake for 40-45 minutes, rotating the pan halfway through, until the crust is a deep golden brown.

  8. Allow to chill to room temperature.

  9. Top with fresh herbs