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Vegan Tomato & Mozzarella Galette


vegan chocolate chip muffins
This Vegan Tomato & Mozzarella Galette is a delicious dish that's perfect for the end of summer. It's made with tasty tomatoes and plant-based cheese, all wrapped up in a crispy pastry. It's easy to make, and you can enjoy it outside on your balcony while soaking in the last warm days of summer. It's a delicious way to say goodbye to the season.


Vegan Tomato & Mozzarella Galette: End of summer recipe

Your Vegan Tomato & Mozzarella Galette is the perfect end-of-summer treat to enjoy on your balcony for a few good reasons. First, it's made with fresh, ripe tomatoes that are at their tastiest during the late summer months. These tomatoes bring a burst of juicy, sun-ripened flavor to your galette.

Second, the vegan mozzarella cheese adds a creamy and cheesy goodness without using any animal products, making it a great choice for those who prefer plant-based options or have dietary restrictions.

Third, the galette's pastry crust is light and flaky, which pairs wonderfully with the vibrant tomato and mozzarella filling. It's like a crispy, golden hug around the delicious ingredients inside.

Lastly, it's easy to make! You can whip it up in no time, leaving you more moments to savor the warm summer breeze on your balcony while enjoying this delicious homemade treat.


VEGAN TOMATO & MOZZARELLA GALETTE RECIPE

Prep-Time: 10 mins

Baking Time: 25-35 mins

Amount: 1 galette (4 servings)


INGREDIENTS


Tomato Galette

150 g vegan butter

150 g plain flour

1 tsp salt

1/4 cup semolina

2-3 tbsp ice water

5 medium-sized mixed tomatoes

5-10 slices of vegan Mozzarella (or as much as you want)

a handful of nooch


Pesto

a handful of basil leaves

5 tbsp olive oil

Salt & pepper to taste


INSTRUCTIONS

1. Add flour, salt, butter and water to a food processor and blitz a few times. Add the dough to cling film and leave to cool in the fridge for one hour or in the freezer for 20 minutes.

2. Make the pesto by adding basil, olive oil and salt and pepper to a blender or a pestle and mortar and crush until it turns green. You can also make your life easier by buying vegan pesto, it's less work*

3. Pre-heat your oven to 356°F (180°C)

4. Roll out the dough, put it on a baking tray, add 1/2 of the pesto, followed by tomatoes, nooch, a sprinkle of semolina, lemon zest and salt and pepper to taste. I also added griddled aubergine slices but you can add anything you want and it will taste good.

5. Bake in the preheated oven for 25-35 minutes or until the crust starts looking golden. Enjoy!



 

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