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!
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Remove the dough from the fridge and preheat the oven to 400°F.
- 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.
- 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.
- Place in the oven and bake for 50-60 minutes, until the crust is golden brown.
- 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
