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