This post may contain affiliate links. Please read our disclosure policy.

This Vegan Tomato Galette is filled with three types of vegan cheese, caramelized onions, and ripe juicy tomatoes then baked in a buttery, flaky crust. It’s the perfect summer main or side to make when your garden is bursting with fresh tomatoes. It’s so much easier to make than you think, too! 

vertical photo of Vegan Tomato Galette on parchment paper

What is a galette?

A galette is a free-form sweet or savory French pastry that’s known for it’s rustic appearance. It’s made with a round crust that is folded over the edges of the filling, leaving the center of the vegan tomato galette exposed. 

There are typically 3 types of galettes – a fruit galette, Breton galette, and a Creole galette. This savory vegan galette is technically a fruit galette since tomatoes are fruit! 

If you’re interested in a vegan galette recipe with a sweet fruit filling, try this Vegan Apple Galette or this Persimmon Galette and sprinkle turbinado sugar on the flaky crust before baking. Or for similar free-form pie recipes, check out these Savory Pumpkin Hand Pies or these Crispy Mini Meatless Pies.

ingredients for Vegan Tomato Galette on blue board

Ingredients Youโ€™ll Need 

  • Crust: We’ve included a homemade recipe for an easy buttery crust made from all purpose flour, sugar, salt, Italian seasoning, vegan butter, and apple cider vinegar. If you’re short on time, opt for a store-bought vegan pie crust. 
  • Vegan ricotta cheese: You can use store-bought ricotta from brands like Tofutti and Kite Hill, but we recommend using our Easy Tofu Ricotta recipe. 
  • Vegan butter: Frozen butter is the key to a super flaky vegan galette crust. Opt for vegan buttery sticks over butter spreads for the correct consistency and easy measuring.
  • Onions: We prefer to use sweet onions such as Vidalia because they have a naturally higher sugar content and make delicious caramelized onions. Yellow onions are the next best option as they become sweet and rich when caramelized. 
  • Tomatoes: Medium/large slicing tomatoes such as beefsteak tomatoes, herirloom tomatoes, vine-ripe tomatoes or Roma tomatoes are best. 
  • Garlic: The more fresh garlic cloves, the better. Garlic and tomatoes are a match made in heaven.
  • Vegan mozzarella: Use your favorite store-bought brand. We typically use VioLife,Daiya, or Follow Your Heart. If you prefer to use a homemade vegan cheese, try our Stretchy Vegan Mozzarella Cheese.

Equipment Needed

horizontal photo of a sliced Vegan Tomato Galette on parchment paper

How to Make a Vegan Galette

Homemade Galette Dough

  1. Start the galette dough. In a large mixing bowl, combine the flour, sugar, salt, and Italian seasoning. Using your fingertips, pinch the cold butter into the dry ingredients until distributed in the flour mixture. If the butter becomes too soft from the heat of your hands, place the bowl into the freezer to firm it up before continuing. 
  2. Form a shaggy dough. Add in the apple cider vinegar and ice-cold water and mix together using a spatula to form a shaggy dough. The vegan galette dough should be on the drier side. Transfer the dough to a work surface covered with a sheet of plastic wrap and lightly knead the dough into a rough disk. Add additional ice water 1 tablespoon at a time, if the dough is too dry. 
  3. Chill the dough for 4 hours. Wrap the vegan galette dough tightly in the plastic wrap, then place it in the fridge to chill for 4 to 24 hours. 

How to Make the Filling and Bake

  1. Caramelize the onions. Melt 2 tablespoons of vegan butter in a large pan over medium heat. Once warm and melted, add the sliced onions and 1/2 teaspoon of salt. Stir well to combine, then cover and cook for 15-20 minutes, stirring occasionally, until caramelized and jam-like. If the onions are sticking to the pan, deglaze with a splash of water. Then, once ready, transfer the caramelized onions to a bowl and set aside to cool. 
  2. Prepare the tomatoes. Slice the tomatoes into 1/4″ slices. Place them in a fine mesh colander with salt and sliced garlic cloves and toss to combine. Set the tomatoes aside for 10 minutes while they release their juices. Then, transfer the tomatoes and garlic to paper towels or a clean tea towel and rest for 20 minutes to absorb any remaining moisture. 
  3. Make the vegan ricotta. Drain the tofu and place it in the bowl of a food processor along with the garlic, lemon zest, lemon juice, olive oil, nutritional yeast, and Italian seasoning. Process until smooth, then season with salt and black pepper to taste. 
  4. Roll out the galette dough. Place the vegan galette dough on a large piece of parchment paper. Working from the center outward, roll the galette dough into a round circle about 1/8″ thick using a rolling pin or wine bottle. Transfer to a baking sheet. 
  5. Add the vegan galette filling. First, spread the caramelized onions on the center of the dough, leaving about a 2-inch border. Next, layer on the vegan ricotta, followed by the vegan mozzarella, and tomato slices and garlic. 
  6. Fold and bake. Gently fold the outer edges of the vegan galette over the filling, then bake for 50-60 minutes, or until the crust is golden brown. 
  7. Enjoy! Allow the vegan tomato galette to cool for 15 minutes, then slice and serve with fresh basil, vegan parmesan cheese, and freshly cracked black pepper. 

Tips for Success

  • Salt the tomatoes: Properly preparing the filling ingredients before adding to the vegan galette pastry dough is vital. If you do not draw the excess moisture out of the sliced tomatoes before adding them to the crust, the excess moisture will make the crust too moist and it won’t be nice and flaky. 
  • Caramelize the onions for a full 20 minutes. This is key to adding a pop of robust flavor. Removing them from the heat too soon is called “blonding” instead of carmelizing. You will know your onions are ready when they’re a deep, rich color and have significantly reduced in size. Check out our full blog post on How to Caramelize Onions without Oil here
  • Plan ahead. If you’re making the homemade crust, it is easiest to prepare the crust in advance. Once made, the dough will last for 1 week in the refrigerator or up to 1 month in the freezer. Make it ahead of time to make the tomato galette process as easy as possible. 

Serving Suggestions 

Savory galettes are typically served lightly warm or room temperature as a main course for a light lunch or dinner. It’s the perfect recipe to prepare in the summer months during tomato season. Serve with a light side salad, a Quinoa, Lentil & Arugula Salad or roasted vegetables, as desired. 

This rustic pie would also make a great Vegan Mother’s Day Brunch dish with potatoes such as Oven Roasted Breakfast PotatoesCrispy Garlic and Herb Smashed Potatoes, or Crispy Oil-Free Noochy Potatoes!

Storage Instructions

Once baked, this vegan galette will keep for up to 3 days in the fridge. For best results, store in an airtight container or wrap tightly in plastic wrap or foil. 

Reheat leftover vegan tomato galette in the oven for 10-15 minutes at 300F, or until warm. Alternatively, reheat in the air fryer or toaster oven until warm. 

close up photo of Vegan Tomato Galette on parchment paper

More Homemade Tomato Recipes You May Enjoy: 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
sliced Vegan Tomato Galette on parchment paper

Easy Vegan Tomato Galette Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

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

Description

This Vegan Tomato Galette is filled with three types of vegan cheese, caramelized onions, and ripe juicy tomatoes then baked in a buttery, flaky crust. It’s the perfect summer main or side to make when your garden is bursting with fresh tomatoes. It’s so much easier to make than you think, too!ย 

ย 


Ingredients

Crust

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

Vegan Ricotta Cheese

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

Filling

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

Garnish

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

Instructions

  1. Make the dough. Cut the vegan butter into ยฝ” 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 ยผ 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 ยฝ 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 ยผ” 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 400ยฐF.
  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 โ…›” 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

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!

Meet The Bloggers

hey there! we’re jasmine & chris.

Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When weโ€™re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3 Comments

  1. Incredible! One of the best things that Iโ€™ve made in a very long time. And it reheats perfectly in the air fryer.