This savory tomato galette is sure to be a hit with three types of vegan cheese, a thick layer of caramelized onions, and sweet ripe tomatoes. But don’t let its fancy and photogenic look fool you; this galette requires just a few ingredients, and anyone can make it. It’s the perfect summer snack or entree, and best of all, it is egg- and dairy-free. 

What is a galette?

“Galette” is a French term to describe a flat round cake that can be either sweet or savory; its Italian name is “crostatas.”

There are 3 types of galettes– a fruit galette, Breton galette and Creole galette. Today what we are preparing falls under the fruit galette category. If you didn’t know, tomatoes are technically a fruit!

Fruit galettes are a common form of the galette, made with a free-form pie crust, a fruit filling, and the crust folded partway over the top of the filling. It is often described as a rustic and free-form pie and can be either sweet or savory, depending on the filling used.

Ingredients You’ll Need to Make this Tomato Galette

• Crust: Today, we are preparing a homemade pastry base, but you can also opt for a store-bought one.
• Dairy-free ricotta cheese: You can opt for store-bought ricotta from brands like Tofutti and Kite Hill, but we recommend using our Easy Tofu Ricotta recipe.
• Dairy-free butter: Frozen butter is the key to a super flaky galette crust. We recommend cutting the butter into cubes and placing it in the freezer for about 15 minutes.
• Sweet onion: You can use white or yellow onions for this recipe, but sweet onions like Vidalia work the best. We will be caramelizing them to give them an extra pop of robust flavor.
• Tomatoes: Medium / large slicing tomatoes work great for this recipe. We will add salt to them to sweat them out and remove some moisture to ensure our tomato galette stays nice and flaky.
• Garlic: The more, the better. Garlic and tomatoes are a match made in heaven.
• Dairy-free mozzarella shreds: There are many great brands of dairy-free mozzarella shreds. We like VioLife, Daiya, and Follow Your Heart.
• Garnish: The perfect garnish for the top of our tomato galette is fresh sliced basil and dairy-free parmesan cheese.
• Spices: Salt and pepper and an Italian seasoning blend are all you need to spice up this galette.

How To Avoid A Soggy Galette

Although this is an extra step, preparing the filling properly before adding it to the galette is vital. 

Since the tomatoes are juicy, we want to draw some of their moisture. To do so, slice the tomatoes, toss them in salt and allow them to sit in a colander for 10 minutes. From there, dry them on paper towels or a clean kitchen towel while you prep the remaining ingredients. Don’t worry, this will not negatively impact the flavor or your galette; the tomatoes are still packed with flavor.

Can this galette be made ahead of time? 

The dough can be prepared in advance and will last 1 week in the refrigerator or up to 1 month in the freezer. Although you can freeze the finished galette with its fillings, we don’t recommend it as the tomatoes will have a different texture after thawing.

More recipes to check out:

• Apple Galette with Peanut Butter Caramel
• Caramelized Onion Tart
• Spiced Chickpea and Tomato Toast
• White Pizza with Zucchini and Tomatoes
• Apple Pie with Coconut Oil Crust

Vegan Tomato Galette

---

★★★★★

5 from 1 reviews

• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 6 hours 15 minutes
• Yield: 6 slices
• Diet: Vegan

Print Recipe

Pin Recipe

Description

This recipe is sure to be a hit with three types of vegan cheese, a thick layer of caramelized onions, and sweet ripe tomatoes. But don’t let its fancy and photogenic look fool you; this galette requires just a few ingredients and can be made by anyone. It’s the perfect summer snack or entree, and best of all, it is egg- and dairy-free.

---

Ingredients

Crust

• 2 cups (240g) all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• ½ teaspoon Italian seasoning
• 12 tablespoons (1½ sticks) of vegan butter (we like Country Crock or Earth Balance)
• 1 tablespoon apple cider vinegar
• ¼ cup ice water, plus more as needed

Vegan Ricotta Cheese

• 8 ounces firm tofu
• 2 garlic cloves, minced
• Zest of 1 lemon
• Juice of ½ lemon
• 1 tablespoon olive oil
• 1 tablespoon nutritional yeast
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• Black pepper, to taste

Filling

• 2 tablespoons vegan butter
• 1 large sweet onion, thinly sliced
• 1½ teaspoons salt, divided
• 3 medium tomatoes
• 3 cloves garlic
• ¼ cup vegan mozzarella shreds
• Black pepper, to taste

Garnish

• Fresh basil, thinly sliced
• Vegan parmesan cheese, grated
• Ground black pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Make the dough. Cut the vegan butter into ½” cubes and place in the freezer for 15 minutes. In a large bowl, mix the all-purpose flour, sugar, salt, and Italian seasoning (if using). Pinch the frozen butter into the flour with your fingertips until distributed and the butter is broken into irregular pieces. If the butter becomes too soft, place the bowl into the freezer before continuing.
2. Add 1 tbsp of apple cider vinegar and ¼ cup of ice water. Use a spatula to mix and press together to form a shaggy dough. Note that it should be pretty dry. Dump the dough onto a sheet of plastic wrap and lightly knead to bring the dough together into a rough disk, adding more ice water 1 tbsp at a time, if necessary. Wrap the dough tightly in the plastic and place it in the fridge for 4 to 24 hours.
3. Make the caramelized onions. Melt the 2 tbsp of vegan butter in a large pan over medium heat. Add the sliced onions and ½ tsp of salt and stir. Cover and cook the onions for 15-20 minutes, occasionally stirring, until caramelized and jammy. If the onions begin to stick to the pan, deglaze with a bit of water as needed. When done, transfer onions to a bowl and set aside to cool.
4. Prepare the tomatoes. Slice the tomatoes into ¼” slices. Add the tomato slices, 1 tsp of salt, and sliced garlic to a colander and toss. Set aside for 10 minutes so the tomatoes release their juices. Then transfer the tomato slices and garlic to paper towels for 20 minutes.
5. Remove the dough from the fridge and preheat the oven to 400°F.
6. Meanwhile, make the ricotta filling. Drain the tofu and add it to a food processor with the other ricotta ingredients. Process until combined and smooth, resembling ricotta.
7. Unwrap the dough and flour on both sides. Place the dough on a piece of parchment paper. Working from the center outward, roll the dough into a rough circle about ⅛” thick. Transfer the parchment and dough onto a baking sheet. Spread the caramelized onions in a circle on the dough, leaving about a 2-inch border. Then, layer on the vegan ricotta, followed by the vegan mozzarella. Lastly, arrange the tomato slices and garlic. Gently fold the outer edges of the dough over the filling.
8. Place in the oven and bake for 50-60 minutes, until the crust is golden brown.
9. Let the galette cool for 15 minutes, then top with a sprinkle of basil, vegan parmesan cheese, and freshly cracked black pepper. Slice and enjoy!

Notes

• Make sure the caramelized onions are completely cool before assembling the galette; otherwise, they will begin to melt the dough, and the galette will be soggy.
• The dough, caramelized onions, and ricotta can all be prepared ahead of time.
• You can also opt for a premade vegan pie dough to speed up this recipe.
• The baked galette can be kept in the fridge for 3-4 days in an airtight container to prevent dryness.

• Prep Time: 4 hours 45 minutes
• Cook Time: 1 hour 30 minutes
• Category: Sides, Entree
• Method: Stovetop and Oven

Keywords: Tomato, galette, pastry, pie, easy, flaky, vegan, ricotta, cheese, mozzarella

Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!