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:
Ingredients
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
Preparation
- Preheat oven to 180° C or 356°F
- 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
- 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
- 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
- Season with salt and pepper and bake the galette for about 35-45 minutes or until golden brown
- 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
Get more stories like this by subscribing to our weekly newsletter here.
Read more:
How to make Japanese restaurant-grade tamagoyaki—pan and spatula optional
Traditional Sagada cured meat etag finds its way into a modern quarantine-friendly pasta recipe
The secret to good scones and other life learnings from our new fave IG star Owa Sylvia