If you’ve never made a galette before, this vegan cocktail tomato version is the perfect place to start. It’s rustic, forgiving, and looks impressive without asking much from you in the kitchen. The dough is simple, the filling is fresh, and the whole thing feels like a late-summer farmers market in pastry form.
Why Cocktail Tomatoes Make the Difference
Let me just say it: most grocery store tomatoes in the U.S. taste like disappointment. They’re bred to survive long shipping and bright lights, not to actually taste like tomatoes. Cocktail tomatoes are the one reliable exception. They’re small, sweet, and surprisingly hold their shape when baked, which makes them ideal for a galette.
Building the Perfect Vegan Crust
The dough is shockingly easy. In a bowl, I mix the flour and salt, then cut in cold plant-based butter. Using your hands is the best method here – you can feel when the pieces of butter break down into that coarse, sandy texture that makes a galette crust so flaky.
A splash of apple cider vinegar and a little cold water bring it together. Once the dough is wrapped and chilling in the fridge, you’ve already done most of the work.
Layering the Flavors
While the dough firms up, I slice the tomatoes and prep the base layer: fresh garlic and plant-based parmesan. That cheesy, garlicky combo melts into the tomatoes as they cook and adds so much depth.
When I layer the tomato slices, I overlap them slightly so there aren’t any gaps. I always worry they’ll release too much juice and leave me with a soggy bottom, but every time, the crust bakes up golden and crisp.
The Bake
The galette goes into a hot oven and transforms over 45 minutes – edges puff up, tomatoes soften, and the whole kitchen smells like heaven. When it comes out, I finish it with more plant-based parm, cracked black pepper, fresh basil, and a light drizzle of olive oil.
Did I Nail the Final Look?
By the time it cooled, it looked so pretty I had to compare it to the photo I was using for inspiration, the tomato galette that is on the package of Sunset Campari tomatoes. I think I got pretty close – but you tell me. There’s something about the juicy tomatoes, fresh garlic, savory golden crust, and bright basil… simple and delicious.
If you’re looking for an easy vegan dinner, a beautiful brunch dish, or a plant-based recipe that doesn’t have a million ingredients and actually tastes good, this galette checks every box.
A rustic vegan galette made with a flaky homemade crust, sweet cocktail tomatoes, fresh garlic, and plant-based parmesan. Easy to assemble, beautiful to serve, and packed with flavor.
Ingredients
- Dough
2 cups all-purpose flour
3/4 cups plant-based butter, salted
1/4 tsp salt
1 tsp apple cider vinegar
4-6 tbsp cold water
- Base
2 tbsp plant-based parmesan
2 garlic cloves, minced
- Topping
2 tbsp plant-based parmesan
1 small package of fresh basil
9 cocktail tomatoes, sliced 1/4 inch thick
1 tbsp extra virgin olive oil
Salt & pepper
Directions
- Make the Dough:
In a bowl, mix the flour and salt.
Cut the cold butter into tablespoon-size pieces and add to the flour.
Use your hands to break down the butter until the mixture looks like coarse, heavy cornmeal.
Add 4 tbsp cold water, adding a bit more only if needed, and bring the dough together by hand.
Shape into a ball, wrap in plastic, and chill for 30 minutes. - Prepare for Baking:
Preheat oven to 400°F.
On a floured surface, roll out the chilled dough into a rough circle, about ¼-inch thick, mending the dough edges with your fingers back together if they crack.
Transfer the dough to a baking sheet lined with parchment. - Assemble the Galette:
Spread the minced garlic and 2 tbsp parmesan over the center, leaving a 2-inch border.
Arrange the tomato slices on top, lightly overlapping. Start from the parmesan and garlic border working your way to the center.
Fold the exposed dough edges up and over the tomatoes, keeping the center open.
Brush the crust with extra virgin olive oil. - Bake:
Bake for about 45 minutes, or until the crust is golden.
Top with parmesan, basil, drizzle of olive oil, salt, and pepper, then serve!
