Summer Heirloom Tomato & Basil Galette
A rustic, golden galette celebrating the beauty and flavour of summer heirloom tomatoes. With a herby cashew cream base, flaky shortcrust pastry, and a drizzle of balsamic glaze, this dish is perfect served warm with peppery rocket fresh from the farm.
Takes 1 hour 15 minutes
Serves 6
Ingredients
For the shortcrust pastry:
- 200 g 7 oz plain flour
- 100 g 3.5 oz vegan butter or cold coconut oil
- 2 –4 tbsp cold water
- ½ tsp sea salt
For the herby cashew cream:
- 100 g 3.5 oz raw cashews (soaked in hot water for 10 mins)
- 1 tbsp lemon juice
- ½ tsp of garlic powder or 1 clove of fresh garlic
- 1 tbsp nutritional yeast
- 2 tbsp water adjust for consistency
- 1 tbsp chopped fresh basil or parsley
- Pinch of salt
For the tomato filling:
- 4 –5 heirloom tomatoes mixed colours and sizes, sliced into rounds
- 1 –2 tsp sea salt for pre-salting tomatoes
- Freshly ground black pepper
- Optional: 1 tbsp capers
- Handful of fresh basil leaves to bake and more to garnish
To garnish:
- Balsamic glaze for drizzling
- Extra basil leaves
- Optional: crushed black pepper or a few chilli flakes
To serve:
- Handful of fresh rocket arugula
- Drizzle of olive oil and squeeze of lemon juice
Instructions
Prepare the pastry:
- In a large bowl, rub 100g vegan butter into 200g plain flour and ½ tsp salt until it resembles breadcrumbs. Add 2–4 tbsp cold water, one spoon at a time, mixing gently until a dough forms. Wrap and chill for 15–20 minutes.
Pre-salt the tomatoes:
- Slice the heirloom tomatoes and lay them on a plate. Sprinkle with 1–2 tsp sea salt and leave for 10–15 minutes to draw out excess moisture. Pat dry with kitchen paper to avoid a soggy base.
Make the herby cashew cream:
- Drain the soaked cashews. Blend with lemon juice, garlic, nutritional yeast, 2 tbsp water, herbs, and salt until smooth and creamy. Add more water if needed for a spreadable consistency.
Roll out the dough:
- On a lightly floured surface, roll the pastry into a rough circle about 30cm (12 inches) wide. Transfer to a parchment-lined baking tray.
Assemble the galette:
- Spread the cashew cream over the centre of the dough, leaving a 4–5cm (2 inch) border. Layer the salted tomato slices over the cream. Tuck in a few basil leaves and optional capers. Season with black pepper.
Fold and bake:
- Fold the pastry edges up and over the tomatoes, pleating as you go. Brush edges with plant milk or olive oil for a golden crust. Bake at 190C (375F) for 45–50 minutes until the pastry is golden and the tomatoes are bubbling.
Finish and serve:
- Let cool for 5–10 minutes. Drizzle with balsamic glaze, top with fresh basil leaves, and optional chilli flakes. Serve warm or at room temperature with a generous handful of rocket tossed in olive oil and lemon juice.
Tips
- Use a mix of red, yellow, and green tomatoes for a beautiful colour contrast.
- Galette can be made ahead and served at room temperature for picnics or alfresco dining.
- If short on time, use store-bought shortcrust pastry.
