Tomato Tango: A Vegan Galette Adventure!

Tomato Tango: A Vegan Galette Adventure!

Hey there, fellow food lovers! Are you ready to get your bake on? I'm Chef Veggie, and today we're ditching the usual suspects for a culinary adventure that's both easy and wildly delicious. Forget the complicated pies; we're going on a date with a galette! And not just any galette – a vibrant, summery, Vegan Tomato Galette that's guaranteed to be a showstopper.

Why Galettes Are the Coolest

Let's be real, galettes are like the cool, laid-back cousins of pies. They don't need fancy pie tins, they are super flexible with fillings, and they always look like they came straight out of a magazine. Perfect for a casual lunch, a light dinner, or even a picnic (if the weather plays nice!).

This particular galette is bursting with flavour and nutrition. We're talking a rustic spelt flour crust, a creamy cashew filling, and topped with juicy, oven-caramelized tomatoes. And because we like to keep things fun and flavourful, we're adding some extras after baking. Think basil pesto, toasted pine nuts, and a generous sprinkle of fresh basil. It's a party in your mouth!

Ingredient Spotlight

Let's break down what makes this galette so special:

• Spelt Flour: It adds a lovely, nutty texture. But hey, if spelt isn't your thing, feel free to use wholemeal or even regular flour. For our gluten-free friends, a balanced gluten-free flour mix with a pinch of xanthan gum will work wonders.
• Vegan Butter or Coconut Oil: For that melt-in-your-mouth crust, use a good vegan butter or odourless coconut oil. Solid fats are the secret to a flaky, tender crust.
• Apple Cider Vinegar: A splash of this helps to tenderise the gluten in the crust giving you the perfect texture.
• Ripe Tomatoes: Get those colourful, juicy tomatoes ready! Salt them and let them drain to avoid a soggy bottom. No one likes a watery galette!
• Fennel Seeds: These add a touch of anise-like flavour and are perfect for this dish, if you are not a fan use lemony coriander seeds instead. Make sure you toast them slightly before adding to the dish
• Cashews (or Sunflower Seeds): Soaked cashews make for a super creamy filling. If you have a nut allergy, sunflower seeds work just as well! Just remember to soak them before blending, cold water for a few hours is great but hot water for 30mins works in a pinch.
• Garlic: Roasted garlic provides a mellower flavour, if you are feeling extra why not try a few roasted cloves for added flavour
• Miso Paste: A bit of miso adds depth and umami. White miso is fantastic, but red works too (just use a little less).
• Nutritional Yeast: This adds that cheesy flavour that you may be craving

Let's Get Cooking!

Here's a quick overview of how to make this masterpiece:

1. Crust Creation: Pulse flour, salt, and cold vegan butter/coconut oil in a food processor. Add apple cider vinegar and ice-cold water to form the dough. Rest in fridge for 30 mins minimum
2. Tomato Prep: Slice tomatoes, salt them, and let them drain. Toss with olive oil, garlic, and fennel seeds (if using).
3. Creamy Filling: Blend soaked cashews (or sunflower seeds) with lemon juice, garlic, nutritional yeast, miso, basil, and plant milk.
4. Assembly Time: Roll out the dough, spread the cashew cream filling, and arrange the tomatoes on top. Fold the edges of the dough over the filling.
5. Bake: Bake until golden and bubbly (about 45 minutes).
6. Garnish: Drizzle with pesto, sprinkle pine nuts and fresh basil on top
7. Enjoy: Serve with a big salad, a smile, and maybe a glass of something nice.

Vegan Tomato Galette Recipe

Prep Time: 30 minutes Cook Time: 45 minutes Serves: 10

Ingredients:

For the Pastry

• 200g (1.5 heaped cups) wholemeal spelt flour
• 1 tsp flaky salt
• 100g (1/2 cup) chilled vegan butter or odourless coconut oil
• 2 tsp apple cider vinegar
• Ice-cold water
• Sweetened plant milk to glaze

For the Tomatoes

• 500g ripe tomatoes
• Salt
• 1 tbsp olive oil
• 1 garlic clove finely grated
• 1/2 tsp toasted and ground fennel seeds (optional)

For the Filling

• 200g (1.5 cups) cashews, soaked
• 3 tbsp lemon juice + zest of 1 lemon
• 1 raw garlic clove (or 1/2 head roasted garlic)
• 2 tbsp nutritional yeast (optional)
• 2 tsp white miso paste
• Handful of fresh basil leaves, more for decoration
• 100ml (scant 1/2 cup) plant milk
• 1 tbsp olive oil, or more plant milk
• Salt and pepper to taste

Instructions:

Pastry

1. Place 80ml (1/3 cup) water in the fridge for 10-15 mins. Cut the vegan butter or coconut oil into cubes
2. Put the flour, salt, and cubed fat in a food processor
3. Pulse until the mixture resembles breadcrumbs.
4. Mix 2.5 tbsp chilled water with the cider vinegar, and pour through the food processor while pulsing. Once the mixture starts clumping together, stop adding water. If too dry add a tiny bit more gradually
5. Empty the mixture onto a clean surface, bring together by hand and gently form a disc, cover in clingfilm and rest in the fridge for 30 mins minimum.

Tomatoes

1. Cut the tomatoes into slices, or in half if using small cherry tomatoes.
2. Sprinkle them with salt on cut sides and place on paper towels to drain.
3. Combine 1 tbsp of oil with the grated garlic, fennel (if using) and salt/pepper, set aside.

Filling

1. Drain the cashews and place in a food processor/blender with the rest of the ingredients. Process until smooth.

Assembly

1. Place an upside down baking tray in the oven and preheat to 200C
2. Place a large piece of baking paper on the counter, sprinkle with flour and place the chilled pastry on top. Flatten using a rolling pin, then gently roll into a rough 30cm circle.
3. Spread the cashew filling inside the circle leaving a 5cm border.
4. Take tomatoes off the paper towels and place in a bowl with the garlic oil. Toss well to coat and add salt if needed
5. Arrange the tomatoes on top of the cashew filling. Overlap if you want
6. Grab the baking paper to lift up the excess pastry over the filling and brush with plant milk.
7. Bake in the preheated oven for 45 mins. Allow to cool a little.
8. Top with more fresh basil, toasted pine nuts and a drizzle of vegan pesto if desired.

Notes:

• For a gluten-free crust, use a balanced gluten-free flour mix with 1/2 tsp of xanthan gum.
• Salt and drain your tomatoes well, otherwise you will get a soggy crust. This is crucial for bigger tomatoes.
• Soak the cashews in cold water for a few hours, or in boiling water for 30 mins if you are in a rush

Final Thoughts

This Tomato Galette is more than just a recipe; it's a celebration of summer flavours, healthy eating, and joyful cooking. So, grab your aprons, get into the kitchen, and let's make some magic. Don't forget to share your creations with me on social media! Happy baking!

Bon appétit!