SERVES: 2-4 PEOPLE | PREP TIME: 2 HOURS 30 MINS | COOK TIME: 45 MINS
Fresh basil leaves, to garnish
Lemon zest, to garnish
INGREDIENTS
FOR THE PASTRY
2 cups white spelt flour (or plain flour)
3/4 cup salted vegan butter
1 tbsp apple cider vinegar
1/3 cup cold water
FOR THE FILLING
3 different coloured large heirloom tomatoes
2 tbsp pine nuts
1 garlic clove
1/2 tsp sea salt flakes
1/4 cup nutritional yeast
Large handful fresh basil leaves
3-4 tbsp olive oil
Fresh basil leaves, to garnish
Lemon zest, to garnish
METHOD
1. Place the flour and cubes of butter in a food processor and pulse only a couple of times until the butter has combined with the flour, but do not over blend. Transfer the flour mixture to a large bowl, then pour in the apple cider vinegar and water, and turn through with a fork until it comes together to form a flakey texture but again, do not over-mix.
2. Tip the pastry out onto a floured work-surface and shape into a ball with your hands. Place the pastry in a Stasher Bag and leave to chill in the fridge for 2 hours.
3. Meanwhile, slice the heirloom tomatoes, lay the slices out flat on a clean tea towel and sprinkle with a generous amount of sea salt flakes. Turn the slices over onto the other side and repeat. Set aside until the dough is ready.
4. Make the pesto by first lightly toasting the pine nuts. Using a pestle & mortar, grind the pine nuts down with the garlic and sea salt. Next, add in the nutritional yeast and mix it through. Add in the basil leaves, then pour in the olive oil and grind it down to form a pesto - it will take a little elbow grease, but will eventually come together!
5. After 2 hours, pre-heat the oven to 200 degrees celsius then remove the pastry from the fridge and place on a floured work-surface. Roll the pastry out into a rough oval shape, around 0.5cm in thickness. Carefully fold the dough over the rolling pin then lift it onto a lined baking tray and lay it out flat.
6. Spread the majority of the basil pesto into the centre of the galette, working out to the sides but leaving around a 1 inch gap from the egde.
7. Place the sliced tomatoes on top, starting with one layer, then place another layer on top filling in any gaps. Gently then fold the edge of the galette up and over the tomatoes. Brush the edges well with a plant milk and then place in the oven to bake for 45 minutes until the tomatoes have roasted and the pastry is golden in colour.
8. Dot the remaining basil pesto over the top, grate over the lemon zest and scatter on some fresh basil leaves. Serve warm or leave to cool - enjoy!
SHOP THE INGREDIENTS
