In the bowl of a food processor, combine the chickpea flour, cornmeal, thyme, and salt. Pulse a few times to combine.
Add the vegan butter to the food processor and pulse until the butter is crumbly and little bits of it are about the size of peas.
With the food processor’s motor running, drizzle in the ice water (but not the actual ice!) through the feed tube. Once you’ve poured the water, stop the motor and then start hitting the pulse button until the dough comes together into a ball/starts to unify. If that’s not happening, drizzle in 1 tablespoon of ice water at a time until it does ball up. Be careful to not over-mix as you still want visible bits of vegan butter.
Dump the crust dough out onto the counter and form it into a disc. Wrap it tightly in plastic wrap and let it set up in the fridge for at least 1 hour and up to 3 days.
Prep the tomatoes
In a large bowl, combine the tomatoes, garlic, thyme, salt, and pepper. Toss gently to combine, trying to maintain the integrity of the slices. Let this mixture sit for 15 minutes.
Once the 15 minutes are up, drain the juice and arrange the tomato slices on paper towels to dry.
Assemble and bake the galette
Retrieve the crust dough from the refrigerator. Dust your counter and rolling pin with more chickpea flour and evenly roll it out in a circle shape that’s roughly 11 inches in diameter. The crust may split on the edges as you roll. This is fine! Just grab some overhang pieces, patch up the cracks, and roll over to seal them up.
Line a large baking sheet with parchment paper and place it right by your dough working area. Carefully and loosely roll the crust around your rolling pin to transfer it over to the baking sheet. Smooth out any rough edges if you like.
Spread the soft vegan cheese across the base of the rolled out crust, leaving a 2-inch radius around the outside. Arrange the sliced tomatoes over the spread out cheese.
Starting with one side, gently lift and press the crust up onto the filling to enclose it. It will look rustic! If you get some tears, just press the dough back together with your fingers.
Brush off any excess flour from the folded up crust. Then, brush the edges of exposed crust dough with the non-dairy milk and sprinkle evenly with thyme, flaky salt, and sesame seeds. Pop the galette (baking sheet and all) in the freezer for 10 minutes.
Preheat the oven to 400°F. Arrange a rack in the bottom third of the oven.
Retrieve the galette from the freezer and pop it straight into the oven on the lower rack. Bake the galette for 25-30 minutes, rotating your baking sheet at the 15 minute mark. Bake until the tomatoes are browning and kind of shriveling up on the edges, and the crust is deep golden brown on all sides.
Let the galette cool slightly and set before slicing and enjoying.
Equipment
Food Processor
Recipe Notes
The butter needs to be super cold! Whenever I make pastry or biscuits, I chop up my vegan butter into 1-inch pieces and then place it in a bowl in the freezer for 10 minutes or so.
If you’re using a garlic flavored soft vegan cheese, you can skip adding garlic to the marinated tomato mixture.
For soft vegan cheese in this recipe, I love Nuts for Cheese’s black garlic wedge or the cheddar style wedge. Any of Treeline’s soft French cheeses would also be great.
This vegan tomato galette pairs a crisp, gluten-free chickpea crust with layers of marinated tomatoes and soft vegan cheese, ready in under 2 hours.