There are ripe heirloom tomatoes and crunchy hazelnuts inside this vegan galette's flaky, golden crust. It's a great way to enjoy a light lunch or dinner because it has both savory and nutty flavors.
Ingredients: 1 1/4 cups all-purpose flour. 1/2 cup vegan butter, chilled and cubed. 1/4 cup cold water. 1/2 teaspoon salt. 1 tablespoon olive oil. 2 tablespoons ground flaxseed meal. 5 tablespoons water. 4-5 medium heirloom tomatoes, sliced. 1/2 cup roasted hazelnuts, chopped. 2 tablespoons fresh basil, thinly sliced. Salt and pepper, to taste.
Instructions: Preheat oven to 400F 200C. In a food processor, pulse together flour, salt, and chilled vegan butter until mixture resembles coarse crumbs. Slowly add cold water and pulse until dough comes together. Transfer dough to a floured surface and shape into a disk. Wrap in plastic wrap and refrigerate for 30 minutes. In a small bowl, mix together ground flaxseed meal and 5 tablespoons of water. Let sit for 5 minutes to thicken. Roll out the chilled dough into a circle on a floured surface. Transfer rolled dough to a parchment-lined baking sheet. Brush the center of the dough with olive oil. Arrange tomato slices in the center of the dough, leaving a border around the edges. Sprinkle chopped hazelnuts and basil over the tomatoes. Season with salt and pepper. Fold the edges of the dough over the filling, pleating as needed. Brush the edges of the dough with the flaxseed mixture. Bake for 30-35 minutes, or until the crust is golden brown. Remove from oven and let cool slightly before serving. Slice and enjoy!
Prep Time: 45 minutes
Cook Time: 35 minutes
Sara JS Wuitchik
