Vegan galettes with roasted tomatoes

Aperitif fingerfood Baking piquant starter
Total: 1 hr 25 min. | Active: 30 min.
vegan, lactose-free

When it comes to tomatoes, I love them roasted. The caramelization that occurs while the tomatoes are roasting gives them a wonderfully sweet flavour. The dough for these galettes is enriched with herbs and a little sugar to complement the acidity of the tomatoes. The pesto also provides a wonderful, moist and fresh base.

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 4 pieces

Dough
200 g white flour
1 pinch salt
1 tbsp sugar
¼ tsp dried rosemary
75 g margarine, cut into pieces, cold
4 tbsp water, chilled
Galettes
4 tbsp pesto, vegan
200 g tomatoes, cut into slices
250 g cherry tomatoes, cut in half
2 tbsp almond drink
½ tbsp poppy seed
½ tbsp sesame seeds
1 tbsp olive oil
a little  sea salt

How it's done

Dough

Mix the flour, salt, sugar and herbs in a bowl. Add the margarine and rub together by hand to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Cover the dough and chill for approx. 20 mins.

Galettes

Quarter the dough, shape into balls, roll out into circles (each approx. 3 mm thick), place on a baking tray lined with baking paper. Spread pesto over the dough and top with the tomatoes, leaving a border of approx. 2 cm all the way around. Fold in the edges, press down gently. Brush the edges of the dough with almond milk, sprinkle with poppy seeds and sesame seeds. Drizzle oil over the tomatoes, season with salt.

To bake

Approx. 35 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly on a cooling rack and serve warm or cold.

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