- 1 ¾ cup all purpose flour
- ½ teaspoon salt
- ½ cup room temperature coconut oil
- 5–6 tablespoons ice cold water
White Bean Filling
- 1 15.5 ounce can white beans, drained and rinsed
- 2 Tablespoons olive oil
- 1 Tablespoon water
- 1 Tablespoon lemon juice
- 1 teaspoon nutritional yeast
- 1 sprig fresh rosemary, leaves picked
- 1 Tablespoon fresh thyme leaves
- 1 clove garlic
- ¼ teaspoon salt
- Fresh ground black pepper
Tomatoes and Herbs
- 2 heirloom tomatoes
Celebrate the best of summertime with this bright and rustic heirloom tomato galette. Galette is a French term used to describe a freeform crust around a filling, versus a pie which requires a pie plate. This vegan take on a pastry crust is both sturdy and crunchy without being too heavy, holding up well on its own. Instead of a ricotta or cheese base, this recipe utilizes luscious white beans and olive oil to give it that whipped, creamy texture without dairy.
1. Add flour and salt to a food processor and blend until just mixed. Add the coconut oil slowly in small spoonfuls with the food processor running. Once that is combined, start adding tablespoons of ice cold water until a dough has formed.
2. Dump out the pie dough on a floured cutting board and use your hands to form into a ball. Flatten into a disc, wrap, and let refrigerate for at least 30 minutes.
3. While the dough is chilling, prep the filling and tomatoes.
4. In the small bowl of a food processor, add white beans, olive oil, water, lemon juice, nutritional yeast, rosemary leaves, thyme leaves, garlic, salt, and pepper. Blend until smooth and creamy, about one minute.
5. Slice the tomatoes into ¼ inch thick slices, removing the top and bottom pieces. Set aside.
6. Preheat the oven to 375ºF.
7. Roll out the dough to about a 12” diameter circle and carefully slide onto a parchment-lined baking sheet.
8. In the center of the dough, add white bean spread and spread out to about 1 ½ inches from the edge of the dough. Layer in heirloom tomatoes on top of the white bean spread. Fold the edges of the dough up and over the tomatoes, rounding off the edges gently.
9. Brush the tomatoes and edges of the dough with olive oil and sprinkle with rosemary, thyme, salt, and pepper.
10. Place in the oven and bake for 45 minutes to an hour, or until the edges are golden brown.
11. Let rest for 5 minutes before serving.