One of my favorite dishes to make, especially during the summer, is the Vegan Tomato & Mozzarella Galette. This galette is a delightful blend of juicy tomatoes and creamy plant-based mozzarella, all wrapped in a flaky, golden crust. I remember the first time I made the Vegan Tomato & Mozzarella Galette, the vibrant colors of the tomatoes and the smell of the fresh basil pesto filled my kitchen, making it a truly memorable cooking experience.
The First Attempt
My journey with the Vegan Tomato & Mozzarella Galette began on a warm evening when I wanted to create something special yet simple. As I rolled out the dough and arranged the tomatoes and vegan mozzarella, I could feel the anticipation building up. The combination of the heirloom tomatoes and the dairy-free mozzarella cheese made the galette not only visually appealing but also incredibly flavorful. The Vegan Tomato & Mozzarella Galette turned out to be a hit, with its perfect balance of crispy crust and savory filling.
Perfecting the Recipe
Over time, I experimented with different ingredients and techniques to perfect the Vegan Tomato & Mozzarella Galette. I tried various types of vegan cheeses and added a touch of nutritional yeast for an extra cheesy flavor. I even played around with the pesto, sometimes using store-bought vegan pesto for convenience. Each variation brought a new twist to the galette, making it a versatile dish that could easily be adapted to suit different tastes and occasions. The Vegan Tomato & Mozzarella Galette became a staple in my kitchen, perfect for picnics, dinner parties, or a cozy meal at home.
What I love most about the Vegan Tomato & Mozzarella Galette is how it brings people together. Whether it’s a casual get-together or a special occasion, this galette always impresses with its vibrant colors and delicious taste. It’s a reminder of the simple pleasures of cooking with fresh, seasonal ingredients. Whenever I make the Vegan Tomato & Mozzarella Galette, it takes me back to that first summer evening, filling my heart and home with warmth and joy.
Table of Contents
Chef’s Notes- Vegan Tomato & Mozzarella Galette
- Chilling the Dough: Make sure to chill the dough for at least an hour. This helps in relaxing the gluten, making the dough easier to roll out and preventing it from shrinking during baking.
- Tomato Preparation: Slice the tomatoes and let them sit on a paper towel for a few minutes to remove excess moisture. This prevents the galette from becoming soggy.
- Even Layering: When assembling the galette, ensure that the tomato and cheese slices are evenly layered. This ensures even cooking and a beautiful presentation.
- Parchment Paper: Use parchment paper on your baking sheet to prevent the galette from sticking and make cleanup easier.
- Crimping the Edges: Fold the edges of the dough over the filling and crimp them gently to create a rustic, free-form crust. This helps to hold the filling in place and gives the galette its characteristic look.
- Adjusting Baking Time: Keep an eye on the galette while it’s baking. Oven temperatures can vary, so adjust the baking time if necessary. The crust should be golden brown and crispy.
- Flavor Boost: For added depth of flavor, brush the crust with a bit of olive oil before baking and sprinkle with a pinch of sea salt.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for the best texture.
Vegan Tomato & Mozzarella Galette
Dive into the flavors of late summer with this Vegan Tomato & Mozzarella Galette! Bursting with juicy tomatoes and creamy plant-based cheese, all encased in a flaky, golden pastry, this dish is a breeze to make. Perfect for a relaxing evening on your balcony, it’s a delightful way to savor the season’s best produce. Inspired by the vibrant tones of celebrity chefs, this galette is your go-to for a quick, delicious, and plant-based treat.
4
servings15
minutes30
minutes320
kcal20
minutes1
hour5
minutesKeep the screen of your device on
Ingredients
- Galette Crust
1/2 cup vegan margarine
1 1/4 cups all-purpose flour
1 tsp sea salt
1/4 cup cornmeal
2-3 tbsp ice-cold water
- Filling
5 medium heirloom tomatoes, sliced
5-10 slices dairy-free mozzarella cheese
A handful nutritional yeast
- Pesto
A handful fresh basil leaves
5 tbsp extra virgin olive oil
salt and black pepper to taste
- Alternative Ingredients:
For Vegan Butter: Use coconut oil or margarine.
For All-Purpose Flour: Substitute with gluten-free flour blend.
For Vegan Mozzarella: Use cashew cheese or tofu slices.
For Nutritional Yeast: Replace with vegan parmesan.
Directions
- Prepare the Dough: Combine flour, salt, vegan margarine, and ice water in a food processor. Pulse until the mixture forms a dough. Wrap in cling film and chill in the fridge for an hour or in the freezer for 20 minutes.
- Make the Pesto: Blend basil leaves with olive oil and season with salt and pepper until smooth. Alternatively, use store-bought vegan pesto for convenience.
- Assemble the Galette: Roll out the chilled dough on a floured surface and transfer to a baking sheet. Spread half of the pesto over the dough. Arrange tomato slices and vegan mozzarella on top. Sprinkle with nutritional yeast and cornmeal for added texture.
- Bake: Place the galette in the preheated oven and bake for 25-35 minutes until the crust is golden brown and crispy.
- Serve: Let it cool slightly before slicing. Enjoy warm or at room temperature.
Equipment
- food processor
- cling film
- baking sheet
- Rolling Pin
- blender or pestle and mortar
Nutrition Facts
- Calories: 320kcal
- Fat: 22g
- Saturated Fat: 4g
- Cholesterol: 0mg
- Sodium: 450mg
- Potassium: 400mg
- Carbohydrates: 28g
- Fiber: 3g
- Sugar: 4g
- Protein: 6g
- Vitamin A: 15IU
- Vitamin C: 20mg
- Calcium: 10mg
- Iron: 15mg
FAQs- Vegan Tomato & Mozzarella Galette
Can I make the dough ahead of time?
Yes, you can prepare the dough up to 2 days in advance. Wrap it tightly in cling film and store it in the refrigerator. You can also freeze the dough for up to a month. Thaw it in the refrigerator overnight before using.
What can I use instead of vegan mozzarella?
You can use cashew cheese, tofu slices, or any other dairy-free cheese alternative. Vegan parmesan or a sprinkle of nutritional yeast can also add a cheesy flavor.
How can I prevent the galette from getting soggy?
To prevent sogginess, pat the tomato slices dry with a paper towel before assembling the galette. You can also sprinkle a bit of cornmeal on the dough before adding the filling to absorb excess moisture.
Can I add other vegetables to the filling?
Absolutely! Feel free to add sliced zucchini, bell peppers, or any other vegetables you like. Just ensure they are sliced thinly and patted dry to prevent excess moisture.
How do I store and reheat leftovers?
Store any leftover galette in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through to retain the crispiness of the crust.
