Savoury Tomato Galette

Savoury Tomato Galette

Time to Make: 50 minutes

Serves: 4

Directions

1. Make the gluten-free crust ahead of time.
2. Add the brown rice flour, almond flour, arrowroot starch, psyllium husk powder and salt to a food processor with an S blade. Pulse a few times. Then cut the butter into smaller pieces and add to the food processor. Pulse until pea-sized pieces of the butter form. Next, add the ice water: start with 3 tbsp and add 2 additional tablespoons if needed. The dough will be thick and easy to handle but not too wet and not too dry. Form the dough into a disc shape, wrap it in plastic wrap and refrigerate for at least 1 hour.
3. When you are ready to roll out the dough, place a piece of parchment paper down and dust it with a sprinkle of brown rice flour. Add the dough to the parchment and fold in the fresh thyme. Dust a rolling pin with more flour and roll the dough out in a circular shape to roughly ⅛” thickness. There may be cracks in the dough—simply touch it up with your fingers and continue rolling.
4. Wash and halve the tomatoes. Finely chop the garlic and thinly slice the shallot. Add all three to a medium bowl. Toss in olive oil, oregano and sea salt.
5. When the dough is rolled out, crumble ¼ cup of vegan feta on the base of the dough, leaving roughly a 2-inch border untouched (this will be the part that folds before the baking process).
6. Add the tomato mixture on top of the feta. Again, leave the border of the crust untouched. Then place a hand under the parchment paper and begin to fold the border of the dough inward to sit on top of the tomato mixture. You may need to pinch the dough in areas where it cracked during this process. Once all the dough has been folded inward, place the galette on a baking sheet and place it in the fridge for 15 minutes.
7. Preheat the oven to 400ºF.
8. After 15 minutes, remove the galette from the fridge, brush the outside of the dough with the plant-based milk, and sprinkle and press the sesame seeds along the outside.
9. Bake in the oven for 35-40 minutes until the edges are golden and the middle is bubbling.
10. Let cool for at least 20 minutes, then serve. Top with fresh basil.
11. This galette is best enjoyed the same day but you can store leftovers in the fridge for 1-2 days and reheat before eating.

Note:

Make sure the dough of the crust is pinched tightly around the edges or some of the feta cheese may leak out when melted.

Robin is the creator of the blog Greens, Eggs and Yams. Her passion is creating vegan and gluten-free foods that don’t compromise on taste. She loves being in the kitchen, creating recipes that everybody can enjoy!
IG: @greenseggsandyams