Vegan cheesy, Tomato & Onion Galette
Vegan Cheesy Tomato and Onion Galette: The best Savoury Snack or Main.
This vegan cheesy tomato and onion galette is a perfect blend of sweet and savoury. The best part is that the pastry can be store-bought or homemade.
This dish is beautiful, with vibrant colours from the tomatoes and a rustic, free-form design that makes it cosy and homemade.
Perfect with salad in a meal, or just a grab and go snack. These will not disappoint.
Ingredients:
- Pastry: A vegan store bought pastry is fine (Borgs and Pampas puff pastries are vegan - I used Borgs for this recipe). Or I have a pastry recipe in my cookbook - The Vegan Home Baker)
- Vegan Cheese: I used Cheer or Sheese shredded cheese (these store brought ones will melt under the ingredients with a drizzle of olive oil. Make sure the cheese in underneath, not on top). Different cheeses will work differently. A lovely cheese in this recipe would also be a vegan feta, vegan mozzarella or herbs cream cheese. *You can also make this recipe without cheese and it's also lovely.
- Onions: Shallots, Brown or Red onions work for this dish.
- Tomatoes: cherry or heirloom tomatoes look beautiful in this dish but ant tomato is fine.
- Toppings: Extra virgin olive oil, balsamic glaze and maple syrup (not maple flavouring - this will be too sweet).
- Herbs: Fresh thyme or dried Italian herbs
- Salt and Pepper: I used flaky salt and cracked pepper
- Vegan "Egg Wash": You can use olive oil or soy milk
- To serve: Add rocket, basil or a side salad. Drizzle with more balsamic glaze. This recipe is delicious with vegan feta crumbled on top as well.
Ingredients
Instructions
- Preheat the oven to 180 degrees celcius (fan forced) and line a baking tray.
- Remove two pastry sheets from each other and add one to the middle of the lined baking tray (remove the plastic between the sheets) and add the second sheet on top (the second sheet is option but it does create a strong, flaky boarder). Put to the side whilst the pastry thaws to room temperature.
- Remove the onion ends and skin and thinly slice nice round onion slices. Try to keep them even at around 1/2 cm thickness.
- Wash the tomatoes and half if they are cherry tomatoes or thinly slice if you are using heirloom tomatoes.
- If the pastry dough is now soft and thawed, to the centre of the dough leaving a thick boarder of pastry) layer the vegan cheese, onion slices and tomato slices. The vegan cheese needs to be on the bottom so that it melts, if it's on top it won't melt.
- Drizzle the olive oil, the maple and the balsamic glaze evenly on top of the ingredients in the centre of the pastry.
- Fold the pastry in to the centre. I fold the pastry as if i am rolling the pastry until I reach the ingredients. Do this all the way around so that the pastry is now sitting higher and on top of the ingredients.
- Add any fresh or dried herbs to the top and the salt and pepper on top of the visible tomatoes.
Bake for 20 minutes or until a deep golden brown. Be careful not to burn the tomatoes, turn the oven down if the tomatoes look dark.
- Remove from the oven. The cheese inside will be hot so let the galette cool slightly.
- Serve with salad or add some rocket to the top and another drizzle of balsamic glaze (and a vegan feta to the top is optional).
- These are best enjoyed warm. Any left overs, add them to an airtight container in the fridge for 3 days - reheat in the oven to enjoy again.
Galette, tarts, easy recipe, vegan dinner, tart, pastry, vegan snack
