Ingredients
MAKES: 5
Pastry
Pesto
Wash
Method
- First, make the pastry. In a large bowl, combine the flour, sugar, and salt. Next, add in the olive oil and butter and combine with a wooden spoon. Then, continue to mix with your hands, breaking apart any large lumps.
- Slowly add in the ice-cold water, stirring until the dough comes together. You may need to use less water depending on the flour that is used. Add it slowly and add more flour if the dough is too sticky.
- On a floured surface, knead the dough for 5–8 min. When soft, wrap in cling wrap and leave to rest for 30 minutes at room temperature.
- To make the pesto, place all the pesto ingredients into a high-speed blender and blend until smooth. It’s fine if small almond chunks remain. Set aside.
- Preheat the oven to 200°C and line a tray with baking paper.
- Unwrap the dough and cut it into 5 equal pieces. On a floured surface, roll out each piece with a rolling pin to form rounds that are 3–5mm thick.
- Add 1–1½ tbsp of pesto to the centre of each round and spread out evenly, leaving about 2cm around the edge. Next, arrange tomato slices on top of the pesto. Then carefully fold the edges over the filling towards the centre to make a crust. Press the edges down slightly with your fingertips, ensuring the crust is closed all the way around.
- Prepare the wash by combining the plant milk and maple syrup. Brush the crust of the galettes with the wash.
- Bake the galettes for 20–30min, or until they are slightly golden-brown and the tomatoes have softened. When done, crumble vegan feta over each galette, top with fresh basil, and season with salt and pepper.
