Vegan Tomato Galette
Learn how to make a delicious vegan tomato galette with herby feta cheese filling and juicy sliced tomatoes!
Servings: 6 slices
Ingredients
For the Crust
- 1¼ cups all-purpose flour
- ½ tsp kosher salt
- 1 tsp sugar
- 1 stick vegan butter use sticks not the kind in the tub, I use Earth Balance
- 3 tbsp ice cold water
For the Filling
- 2-3 medium tomatoes
- 8 oz vegan feta cheese, room temperature I use Follow Your Heart Feta Crumbles
- ¼ block firm tofu
- 1 tsp kosher salt
- 1 tsp dried oregano
- ½ tsp garlic powder
- ¼ tsp black pepper
- 1½ tbsp olive oil
- 1 tbsp white rice vinegar
- 2 tbsp lemon juice
- 2 tbsp chopped chives or fresh basil
Instructions
Make the Pie Dough
- Start by cutting the vegan butter sticks into small cubes. Cover and refrigerate until ready to use.
- Next, combine the flour, salt, and sugar in a bowl. Whisk to combine, and then add the cold butter cubes. Use clean hands to press the butter into the flour, and stop mixing when a shaggy dough appears with some chunky pieces of butter still remaining.
- Make a well in the center of the bowl and add the cold water. Start with 3 tbsp and add another ½ tbsp if needed. Mix for just long enough to bring the dough together into a crumbly mixture (it doesn't need to stick together yet) and then turn it out onto a clean countertop.
- Gently knead the dough just long enough to bring it together, then shape the pie dough into a ball, working quickly so that the butter doesn't get too soft. Form the dough into a disk, and wrap tightly with cling wrap. Refrigerate for 2 hours or overnight.
Roll Out the Dough
- Preheat the oven to 425 degrees, then unwrap the pie dough disk and allow it to come to room temperature so it's easy to roll out without cracking.
- Then lightly flour the the countertop and a rolling pin and roll the dough into a 14 inch circle. I start with the rolling pin in the middle of the disk and roll forward, backward, to the side and then to the other side. Then rotate the dough 90 degrees and repeat. Tip: Flip the dough over every fourth rotation to prevent sticking. This helps a lot!
- Place on a lined cookie sheet, cover with a clean towel, and chill until ready to use.
Make the Whipped Feta Filling
- Combine the tofu, vegan feta cheese, salt, pepper, oregano, garlic powder, white rice vinegar, and lemon juice in a small food processor blender. Add 1 tbsp of the olive oil and blend until smooth.
Assemble
- Remove the dough from the fridge, and spread the whipped feta filling on top. Leave a 1 inch border around the edge. Then thinly slice the tomatoes and pat lightly with a paper towel. Arrange the sliced tomatoes on top of the feta filling, overlapping slightly.
- Then fold in the edges of the dough over the filling, leaving the middle part open. Drizzle with the remaining ½ tbsp of olive oil and sprinkle with salt and pepper.
Bake
- Bake for 30-40 minutes or until the cheese is bubbly and the crust is golden brown on the bottom. Then remove from the oven and allow to cool for 15 minutes before slicing so the tart can set.
Serve
- Garnish with fresh chives and enjoy!
Rate
- If you enjoyed this recipe, please leave a rating and comment below! I really appreciate it :)
Notes
Tips for Success
- Make sure to use vegan butter sticks, not the kind in the tub. This makes a difference!
- Be sure to allow the feta cheese to come to room temperature before blending, or it won't mix properly. I set it out on the counter to warm up a little about 30 minutes before I start the filling.
- I know it's hard to wait, but it's important to let the galette sit for at least 15 minutes after it comes out of the oven. This allows the crust to finish setting and keeps the filling in place.