Vegan, Nut free option, Soy free, Kid friendly
Original recipe by Bon Appetit, adapted and veganized by: Jennifer Coatanroch
I was put in charge of bringing a side dish to my brother's house for dinner, so of course I jumped at the opportunity to try something new and step out of my comfort zone. Who better than family to practice with?! I'm not much of a "baker". And I'm embarrassed to admit that I've never made my own dough (my brother-in-law is an AMAZING pastry chef and I've yet to have him teach me!)...BUT, this dough was SO easy, and it tasted delicious too!
One of the reasons I don't bake much is because it is hard to find the right ratio of vegan dairy replacements. The nondairy butter does not cook exactly the same way as dairy butter, so it's something that is always on my list to keep working on...
So, back to the galette. It was such a delicious way to use up my beautiful heirloom tomatoes! Of course, the meat eaters at the table said it would be better with sausage on it, lol, but why ruin beautiful tomatoes?!
And for a non-baker, and for my first dough ever, it came out perfect! I even used my nondairy cheese and butter without any backfires!
Also, if you haven't tried this vegan parmesan yet, please add it to your list. It is AMAZING!
Since it was my first time with this recipe, I followed it to a tee. It was so easy to follow, and pretty fool proof. The only changes I made were changing the butter and cheese, and instead of using egg to brown the crust, I just brushed it with avocado oil. It didn't come out as brown as egg would have, but it didn't bother me at all! The next time I might try brushing it with coconut oil or almond milk. I'll keep you posted on my experiments!
But my favorite part- I ending up making an outstanding tomato vinaigrette with the strained tomato/garlic/salt juices. Seriously, my new favorite dressing. I'm OBSESSED. I could probably even drink it.
Trust me, if you're going to make this galette, please make the dressing too. Serve it over a salad to go with the galette, and you'll be in heaven.
Try the dressing, and try the galette, and let me know what you think. I love hearing feedback and comments! If you give it a try, post pics on Instagram or Facebook with #LaViePlenty.
Bon Appétit!!
Heirloom Tomato Galette
Vegan, Nut free option, Soy free, Kid friendly
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Prep time: 30 minutes + 2 hours to chill
Cooking time: 60 minutes
Yield: 6-8 servings _________________________________________
Ingredients:
2 cups all-purpose flour, plus more for dusting
2¼ tsp. kosher salt, divided
¾ cup chilled nondairy butter, cut into pieces (This is the one I love!)
1 Tbsp. apple cider vinegar
1½ lb. heirloom tomatoes, sliced ¼" thick
2 garlic cloves, thinly sliced
4 oz. firm nondairy cheese (I love this one!)
1 Tbsp. oil for brushing the crust
Flaky sea salt
Freshly ground black pepper
½ lemon
1 Tbsp. finely chopped chives (basil would work too)
Directions from Bon Appetit:
Pulse 2 cups flour and 1¼ tsp. kosher salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
Transfer mixture to a large bowl; drizzle with vinegar and ¼ cup ice water. Mix with a fork, adding more ice water by the tablespoonful as needed, just until a shaggy dough comes together. Turn out onto a work surface and lightly knead until no dry spots remain (be careful not to overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.
Preheat oven to 400°. Gently toss tomatoes, garlic, and remaining 1 tsp. kosher salt in a large bowl. Let sit 5 minutes (tomatoes will start releasing some liquid).
Drain* tomato mixture and transfer to paper towels. (*BUT WAIT!! If you are making the tomato vinaigrette, do not throw away the juices from the tomatoes! Set it aside to make the dressing while the galette cooks.)
Unwrap dough and roll out on a lightly floured sheet of parchment paper to a 14" round about ⅛" thick. Transfer on parchment to a baking sheet. Scatter cheese over dough, leaving a 1½" border. Arrange tomatoes and garlic over cheese. Bring edges of dough up and over filling, overlapping as needed to create about a 1½" border; brush dough with oil. Sprinkle tomatoes with sea salt and pepper. Chill in freezer 10 minutes.
Bake galette, rotating once, until crust is golden brown and cooked through, 55–65 minutes. Let cool slightly on baking sheet. Finely grate zest from lemon over galette; sprinkle with chives.
Do Ahead: Dough can be made 2 days ahead. Keep chilled.
Note from BA: Salting the tomatoes ahead of time and letting them release some of their liquid is essential. It will allow the tomatoes to caramelize and ensures that the bottom of the crust stays flaky.
Bon Appétit!