Heirloom Tomato Galette
I spent the Labor Day weekend visiting Hailey in her new New York apartment. When I arrived late Thursday night, the city was alive with late night pizza joints and people on every corner. It was completely different than my quiet LA neighborhood, and, I’ll admit, I loved it!
The next morning, Marta flew in with the rest of the LA crew, and we embarked on what has turned into a little tradition: a morning stroll around the city with a coffee and croissant from Dean & Deluca in hand. Let me tell you, these croissants are so buttery and flakey, it’s hard to eat just one. We reasoned that every 40 blocks we walked was worth one croissant…that’s rational right?! Regardless of this line of reasoning, I think it’s safe to say I packed on a few pounds from our weekend chock-full of foodie adventures.
Before I left for New York, (in an effort to eat healthier to prepare for the upcoming trip) I made this vegan galette. For something sans butter, the crust was decent and flakey–though no where near those Dean & Deluca croissants I was raving about earlier. I wanted to take advantage of the beautiful heirloom tomatoes we’ve been blessed with this summer, so I decided to throw in a few of those too. I hope you all enjoy.
P.S. Stay tuned next week for Hailey and my reviews of all the food we tried on our NYC vacation!
Vegan Tomato Galette
2 Cups of Whole Wheat Flour
4 Tbsp. of Vegetable Shortening
8 Tbsp. of Vegan Butter
2 Tbsp. of Water
1/2 Tsp. of Salt
3 Large Heirloom Tomatoes
1 Medium Zucchini
1 Medium Yellow Squash
2 Cloves of Garlic, minced.
To make the dough, add all the dry ingredients into a food processor and pulse to mix. Add 1 tablespoon of shortening and vegan butter at a time and pulse until the flour mixture looks and feels grainy to the touch. Add water (adding more than 2 tablespoons if needed) until the dough begins to stick together. Wrap in parchment and chill for at least an hour.
Once the dough is chilled, roll on a floured surface roughly into a circle about 1/4 an inch thick. Drizzle olive oil and minced garlic on the surface, leaving about a one inch border. Alternate layers of tomato and summer squash. Top with red onion shavings. Fold in the crust edges. Bake at 350 degrees for 30 minutes or until golden brown.