A rustic Vegan Tomato Galette — Simple, gorgeous, and flavorful! Italian tomatoes and vegan ricotta cheese in a wonderful pie crust that’s roughly folded over. It's so easy, anyone can make it!
This post is supported by Pomì but as always, all thoughts and opinions are my own. A big thanks to the supporting brands that make The Simple Sprinkle possible.
💡 The recipe in a nutshell
- Vegan (eggless and dairy free)
- Simple and easy-to-make
- Savory galette recipe
- Fancy looking showstopper
- Very flavorful and delicious
How and when to serve a Galette?
Galettes are very versatile! Eat as an appetizer, as the main course (I'd recommend a side salad and antipasti with it), or as a dessert when filled with sweet fruit. Slice and share like pizza. Or, craft smaller, personal portions for individuals.
Did you know? In France, the flat, round cakes date back a loooong time and take their name "Galette" from the Old French words for pebble, or rounded pebble. Galettes originated in the region of Normandy and Brittany, but other countries have their own kinds of Galettes as well. In Italy, for example, it is Crostata.
Pomì tomatoes for the filling
Pomì tomatoes are cultivated and farmed in Italy, from where they're then turned into delicious sauces and pastes. The brand ensures that each consumer can trace the product from the store shelf to the field where the tomatoes were grown.
Their products make the perfect base for your homemade sauces, soups, stews and more. I love how simple and natural they products are. No preservatives, no added water, no GMO - simply Italian tomatoes! Be sure to check out their amazing variety. For this Vegan Tomato Galette recipe I used their organic chopped tomatoes.
Vegan Tomato Galette Recipe
1 Sheet Vegan Pie Crust
- 175 g unbleached all-purpose flour (1 ¼ cups)
- ½ tablespoon cane sugar
- ½ teaspoon tsp salt
- 60 g vegetable shortening (¼ cup)
- 55 g vegan butter (¼ cup)
- 100 ml ice water, more if needed (1.7 fl oz)
- some cornmeal to sprinkle
- ½ tablespoon extra virgin olive oil
- 1 small diced red onion
- 2 cloves of finely chopped garlic
- ½ carton of Pomì's chopped tomatoes (375g)
- 2 teaspoon thyme
- salt and pepper to taste
- some plant milk, or vegetable oil, to brush the edges of the galette
7 oz Tofu Ricotta
- ½ block of drained firm tofu
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- 1 tablespoon tahini
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- a pinch of sea salt
- Preheat heat oven to 220°C / 425°F. Line a baking sheet with parchment paper.
Preparing the homemade pie crust
- Skip this step and follow package instructions when using store-bought pie crust.Prior to beginning, gather all ingredients and utensils you'll need. Make sure all the ingredients are cold. Add flour, salt, sugar into a food processor and mix them together shortly. Add butter and shortening and pulse until crumbly. (Works best pulsing in 1- to 2-second bursts until most of the fat is the size of peas).
- Add iced water to the food processor. Pulse until dough begins to clump into small balls. Don’t allow the dough to become completely one single mass during processing. Gently press the dough together with your hands. If it does not hold together, you may need a bit more ice water. Press into a round flat disk. Wrap in plastic wrap, wax paper, or put into an airtight container. Chill for 1 hour.
Preparing the filling
- Meanwhile, in a small skillet, heat oil over medium heat. Cook onion in oil until softened. Add garlic; cook 30 seconds longer. Pour in pomì chopped tomatoes and cook over high heat for about 5 minutes, stirring frequently, until mixture has thickened. Stir in seasonings. Set aside and let cool.
- For Tofu Ricotta combine all ingredients to food processor and blend until crumbly and slightly creamy.
- On a floured surface, roll out the dough into a 15-inch circle. Using a rolling pin, carefully transfer to the cookie sheet. Evenly scatter cornmeal over the center of the dough. Spread with tomato filling and ⅔ of the tofu ricotta, leaving a 2-inch border. Fold dough up and over filling in sections, overlapping to create pleats. Brush galette with some plant milk. Sprinkle top with remaining tofu ricotta. Bake 15 to 20 minutes or until galette is golden brown. Remove from oven, and let cool on sheet for 10 minutes. Transfer to cooling rack to cool completely, or enjoy warm.
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