New summer patio meal unlocked: Cheesy, savoury (and IG-worthy) vegan tomato galette!
Savoury Vegan Tomato Galette
Artichoke & Herb, Salted Original
2 cups all purpose flour
1/4 cup ice water
1 1/2 sticks of cold Nuts For Butter Salted Original
1 tbsp Farm Boy apple cider vinegar
1 tbsp Farm Boy Italian seasoning
Farm Boy Extra Virgin Olive Oil
1 tbsp granulated sugar
3/4 tsp sea salt
handful of cherry tomatoes
1 sweet onion, sliced
1 wedge Nuts For Cheese Artichoke & Herb Cheese
handful of fresh basil
Combine flour, Italian seasoning, sugar, salt, butter, apple cider vinegar and cold water into food processor.
Mix until a rough dough has formed.
Wrap dough in plastic wrap and refrigerate for 45-60 minutes.
Once your dough is ready, place on parchment paper. Roll out dough from the centre outwards into a 1/8” thick circle.
Spread Nuts For Cheese Artichoke & Herb Cheese, add onions and tomatoes leaving about an inch around the border.
Sprinkle with salt and pepper.
Gently fold over the outer edges over the filling to create a crust. Brush crust with olive oil.
Bake at 350* for 45-50 minutes.
Allow the galette to cool for 10 mins, garnish with basil and olive oil!