Tomato Galette

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A galette is a fuss-free kind of pie or quiche – you simply just assemble the dough, let it chill, roll it out and then fold the edges over whatever filling you have. It’s supposed to look rustic – not perfect – and thus comes with very little… well, pressure. And it’s an easy dish to adapt to the seasons, too, since the filling can really consist of any available vegetables. The crust for this recipe uses canola oil, making it both plant based and eco-friendly. Finding a high quality and organic canola oil is a good idea for anyone, but especially those eating mostly plants. With its generous amounts of omega-3s, canola oil is definitely our cooking oil of choice – and we’re discovering more and more applications as we go. We’re now baking with it (see for example our Chocolate Chunk Zucchini Bread), making galettes with it – and even whisking up some seriously yummy béchamel sauce with it (the recipe where that’s involved will be posted next week).

With all due respect to canola oil though, there are few things that beat sun-ripened, home-grown, bursting-with-sweetness plum tomatoes. Right? They’re literally like candy, and if we hadn’t purposely set aside some for this recipe, we would have snacked them all up in no time at all. But sliced halfway, placed cut-side up in the center of a galette and baked in the oven until bubbly… well, that’s no bad way of having them either. Whether you serve this as is or go ahead and make the pesto spread as well, it’ll be a hit. Served with a nice side salad – maybe one with some legumes in there – and this can definitely be called a complete meal. Just be aware that the pesto will brown quickly, unless you either 1. blanch the basil leaves for a minute prior to blending the ingredients or 2. cover the bowl immediately after making it (the contact with oxygen causes the browning)*. The flavor stays exactly the same, though, and it doesn’t affect its life span – just the looks of it. Alright, we’ll leave you right to it! Enjoy the veggie treasures of this season as much as you can!

Makes 1 galette (approx. 28 cm diameter)


3 dl all purpose flour
2 dl graham flour
1 dl rolled oats
1/2 tsp salt
1 1/4 dl canola oil
1-1 1/2 dl cold water

Sunflower spread

1 dl toasted sunflower seeds (~25 g)
1 dl oat milk
1 tbsp nutritional yeast
1/4 tsp salt
Black pepper


1 small onion (~100 g), finely chopped
300-350 g plum tomatoes, cut in half
Canola oil and salt

Pesto spread

1/2 dl toasted sunflower seeds (~25 g)
20 g basil leaves, or a mix of basil and other greens (~2-3 dl loosely packed leaves)
1 small garlic clove
1 tbsp olive oil
1/2 tsp white wine vinegar
1/8 tsp salt
1-2 tbsp water
Black pepper to taste

  1. Start with the crust. Stir together all the dry ingredients in a medium bowl. Stir in the canola oil, and then add the lesser amount of cold water. Mix with your fingers until the dough comes together properly. If still crumbly, add a little more water. Place the dough on a piece of plastic wrap, flatten it out into a disc-shape and wrap it completely. Put it in the fridge to chill for 20-30 min.
  2. Then set the oven to 200ºC. Continue by making the sunflower spread. Place all ingredients in a blender (or in a bowl, if using a hand mixer) and blend until velvety smooth. Set aside.
  3. Move on to the filling. Sauté the onion in a splash of canola oil and 1/2 tsp salt over medium-low heat for about 8-10 min, or until soft. Set aside.
  4. To assemble: take the dough out of the fridge and place it on a piece of parchment paper. Place another piece of parchment on top, and then roll the dough out into a circle measuring roughly 35 cm across. Spread out the sunflower mixture in an even layer, leaving about a 4 cm wide edge all around. Sprinkle the sautéed onion across the sunflower spread, and then arrange the tomatoes cut-side up in a semi-even layer on top. They’ll shrink up a bit, so you want them crowded! Fold over the crust to overlap the edge of the filling. Bake in the middle of the oven for 30-40 min or until the tomatoes are bubbly and the crust golden.
  5. In the meantime, make the pesto by placing all ingredients in a blender (or in a bowl, if using a hand mixer) and blend until smooth. Set aside, and cover immediately*. Serve the galette warm (but not boiling hot) with a dollop of pesto on top. Holds up very well in the fridge for at least 3-4 days.

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