Tomatoes and dough is just the perfect combination. Pizza is fantastic, Bolognese, Arrabiata, Bruschetta – please bring it all on! But today I want to show you a really easy new option, that became one of my favorites very quickly: My vegan Tomato Galette. This dough is made with oil, so it is naturally vegan and so crispy. This plant based option is made with baking powder, so it is the perfect last Minute recipes you feel like bringing the taste of the Toscana home.
For a very moist Galette I spread some creamy creamcheese on top before dekoration with lots of fresh tomatoes. You can use any savory spread you may have at home.
Makes one Galette of 25cm/10 inch for 2-3 servings.
100 g whole spelt flour
100 g white spelt flour (type 630)
1/2 tsp salt
1 tbsp sugar
1 tsp Italian herbs
1/4 tsp baking powder
50 g olive oil
70 ml oat or any other plant based drink
1 tbsp vinegar
Für die Füllung:
4 tbsp vegan cream cheese (Soyananda or simply V)
200 g tomatoes
2 tbsp pesto
olive oil to drizzle
For the dough mix the flour, salt, sugar, herbs and baking powder in a bowl. Add the oil, plant based milk and the vinegar and combine with a wooden spoon. Once the ingredients are more or less combined, knead the dough on your kitchen surface until smooth (only short). Form a ball and roll the dough out in a circle of 30cm/12 inch.
Speed the vegan cream cheese on top leaving 2cm/1 inch of the border free to flip later. Cut the tomatoes if needed (you can leave the small ones) and decorate the Creme cheese part on the Galette. Now you can flip the border of the dough inwards making a rustique pattern. Season well and drizzle with olive oil. Bake for 30-40 minutes at 180°C (top/bottom heat). Serve with pesto and fresh herbs.