Tomato Galette with Vegan Cheese and Chimichurri
Servings: 1 galette (4-6 servings)
Time: 45 min | Prep: 15 min | Cook: 30 min
INGREDIENTS
1 sheet of vegan puff pastry, thawed
1/2 cup vegan spreadable cheese
2 tablespoons chimichurri sauce
1/4 cup crumbled vegan feta cheese
2 large beefsteak tomatoes, sliced
1 cup cherry tomatoes, halved
2 shallots, thinly sliced
2 tablespoons grated vegan parmesan cheese
Fresh basil leaves, for topping
Fresh chives, sliced for topping
1/2 tablespoon olive oil
RECIPE
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the thawed vegan puff pastry into a rough circle, about 12 inches in diameter. Carefully transfer the pastry to the prepared baking sheet.
Spread the vegan spreadable cheese evenly over the puff pastry, leaving a 1 1/2-inch border around the edge.
Next, drizzle the chimichurri sauce over the vegan spreadable cheese, ensuring even coverage.
Sprinkle the crumbled vegan feta cheese on top of the spreadable cheese and chimichurri.
Arrange the sliced beefsteak tomatoes and halved cherry tomatoes over the vegan cheeses and chimichurri in an even layer.
Evenly distribute the thinly sliced shallots over the tomatoes.
Sprinkle grated vegan parmesan cheese evenly on top.
Gently fold the edges of the puff pastry over the filling, creating a rustic galette shape. Press the edges lightly to seal.
Place the assembled galette in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crisp, and the tomatoes are tender.
Once baked, remove the galette from the oven and allow it to cool for a few minutes. Then, add the fresh basil leaves and chives as a topping.
Drizzle the olive oil over the galette, especially over the fresh basil leaves and chives, to enhance the flavors and add a touch of richness.
