The Easiest Cherry Tomato Galette with Pesto
Bursting with juicy cherry tomatoes, this tomato galette is SO easy you’ll want to make it all the time. The dough takes just 5 minutes!
Equipment
- Food Processor
Ingredients
Easy Whole Grain Galette Dough
- 1 cup whole wheat flour
- 1 cup all purpose flour you can do all whole wheat or all AP if you prefer!
- ¾ cup cold vegan baking sticks cubed
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ teaspoon dried thyme
- freshly cracked pepper
- ⅓ cup ice water
Cherry Tomato Galette Filling
- 1 pound cherry tomatoes halved
- 1 clove garlic thinly sliced
- ⅓ - ½ cup vegan pesto or hummus
- flaky salt for finishing
Instructions
- Prepare the pastry: place the flours, cane sugar, salt, thyme, pepper and butter in the food processor and pulse until the butter is in pea-like pieces, about 10-12 pulses.
- Then, drizzle the water into the food processor while pulsing, just until dough comes together - it’s quick!
- Flour your surface, and knead the dough a few times until it comes together in a flattened disk. If dough feels a bit too sticky, just sprinkle a little more flour. Wrap disk in plastic wrap and chill in the fridge for one hour.
- Preheat the oven to 400℉ (205℃). Cut a large piece of parchment and lightly flour it. Place chilled dough on floured parchment and roll out until it's ¼ inch (½ cm) thick. Transfer the parchment to a rimmed baking sheet and place in the fridge for 15 more minutes while you prep the tomatoes.
- Spread the chilled dough with pesto, leaving a 2 inch border around the edges. Then spinkle over the garlic and the sliced tomatoes.
- Fold the border over the tomatoes, overlapping and gently pressing to seal the edges. If they won't stick, wet the dough with your fingertips and that should help.
- Bake for 50-65 minutes, checking every 3 minutes after 50. You want the tomatoes looking bubly and the edges of the pastry golden brown (but not dark!)
- Let it cool for 5 minutes then transfer to a cutting board and slice into squares, using a sharp knife or pizza cutter. Serve warm or room temperature.
Notes
Leftover tart will keep well for up to 3 days in the fridge. Just warm in a 350 degree oven!
And you can absolutely make the dough in advance, just refrigerate the wrapped dough disk for up to two days.