Roasted Tomato & White Bean Galette
A rustic, free-form galette with an olive oil pastry crust, creamy white bean base, and caramelized roasted tomatoes. Dairy-free, egg-free, and nut-free.
Ingredients
- 1 1/4 cups all-purpose flour (use 1:1 GF if needed)
- 1/2 tsp salt
- 1/4 cup olive oil
- 1/4 cup cold water, plus more as needed
- 1 (15 oz) can white beans (like cannellini), drained and rinsed
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 small clove garlic, minced
- 1/2 tsp salt
- 1 tbsp nutritional yeast (optional, adds cheesy flavor)
- 1 pint cherry or grape tomatoes, halved
- 1 tsp olive oil
- Pinch of salt and pepper
- Optional: fresh thyme or basil, for garnish
- Optional: dairy-free pesto drizzle or balsamic glaze
- Optional: extra flaky salt before serving
Instructions
- 1Roast the tomatoes
Preheat oven to 400°F (205°C). Toss halved tomatoes with 1 tsp olive oil, salt, and pepper. Spread on a parchment-lined sheet and roast for 15-20 minutes, until caramelized and juicy. Set aside.
- 2Make the olive oil pastry
In a bowl, mix flour and salt. Add olive oil and stir with a fork until crumbly. Slowly add water, mixing until dough comes together. Form into a disk, wrap, and chill for 20-30 minutes.
- 3Make the white bean base
In a food processor or with an immersion blender, blend the white beans, olive oil, lemon juice, garlic, salt, and nutritional yeast (if using) until smooth and creamy.
- 4Assemble and bake
Roll out pastry on parchment into a rough 10-inch circle. Spread the white bean filling in the center, leaving a 1.5-inch border. Top with roasted tomatoes. Fold edges over the filling, pleating as you go. Bake at 400°F for 30-35 minutes, until crust is golden.
- 5Finish and serve
Top with fresh basil leaves and any optional finishes like pesto drizzle or balsamic glaze. Serve warm or at room temperature.
