Oct 19, 2020

Tomatoes are notoriously tricky to stock. Once they ripen to a plump redness and peak juiciness, there’s almost nothing you can do about it but process it as sauce or incorporate it ever so discreetly into a dish, its once distinguishable color and taste gone in the melange of flavors.

In cook Aua’s book though, tomatoes die a dignified (culinary) death: a galette expertly topped with tomatoes of all sizes, color and states of ripeness—a vegan one at that.

Watch her make vegan tomato galette for our Comfort Kitchen series here:



This recipe makes one medium-sized galette

For the crust:

1 1/2 cup wholemeal flour or plain flour (00 if white flour)
1/2 cup ice cold water
1 shot vodka
1/4 cup olive oil
1 tsp salt
1/2 tsp dried Italian herbs

For the vegan egg wash: 

1 tbsp unsweetened almond/soy/oat milk
1/2 tbsp olive oil

For the toppings:

Fresh tomatoes, sliced


  1. Preheat oven to 180° C or 356°F
  2. Make the crust by mixing all the ingredients in a bowl until it forms a dough. Knead and add a bit of flour if it’s too wet. Season with salt and add dried herbs
  3. Knead some more until gluten develops. Then use a rolling pin to flatten the dough into a flat circle or oval shape. Place on a baking sheet pan
  4. Drain excess liquid from sliced tomatoes and assemble on top of the crust. Leave space on the edge for folding to create a rustic looking crust
  5. Season with salt and pepper and bake the galette for about 35-45 minutes or until golden brown
  6. Take it out of the oven and let it cool a bit. Garnish with fresh basil and arugula for extra flavor. Cut and serve. Enjoy!


Nolisoli Comfort Kitchen comes out Monday and Thursday nights on our IGTV

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TAGS: aua comfort kitchen galette recipe tomatoes vegan tomato galette