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close up of Tomato Corn Zucchini Galette with basil garnish

Tomato, Corn, Zucchini Galette

Servings 4
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Ingredients
  

For the Galette Crust:

  • 2 cups all-purpose flour
  • 3/4 cup vegan butter, cold and cubed
  • 6 tablespoons ice water
  • 1/4 teaspoon salt

For the Filling:

  • 2 medium zucchinis, sliced
  • 2 medium tomatoes, sliced or 1 cup cherry tomatoes, halved
  • 1 cup corn kernels (from 2 -3 ears of corn)
  • 1/4 cup red onion, thinly sliced
  • 2 tablespoons olive oil
  • salt and pepper to taste

For the Vegan Feta:

  • 1 block of firm tofu, drained and crumbled
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt

For Assembly:

  • 2 tablespoons non-dairy milk (for brushing)
  • Fresh basil leaves, for garnish

Instructions
 

Prepare the Galette Crust:

  • In a food processor, pulse the flour and salt. Add the cold vegan butter and pulse until the mixture resembles coarse crumbs.
  • Slowly add ice water and pulse until the dough comes together. Shape into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.

Prepare the Filling:

  • In a skillet, heat olive oil over medium heat. Add sliced zucchini, corn, red onion, and minced garlic. Sauté for about 5-7 minutes until vegetables are tender. Season with salt and pepper. Remove from heat and let cool.

Prepare the Vegan Feta:

  • In a bowl, combine crumbled tofu, nutritional yeast, lemon juice, garlic powder, salt, and pepper. Mix well and set aside.
  • Preheat the oven to 375°F (190°C).

Assemble the Galette:

  • On a floured surface, roll out the chilled galette dough into a circle, about 12-14 inches in diameter.
  • Transfer the rolled dough to a parchment-lined baking sheet.
  • Spread the vegan feta mixture in the center of the dough, leaving about a 2-inch border.
  • Arrange the sautéed zucchini, corn, and sliced tomatoes or halved cherry tomatoes on top of the vegan feta.
  • Fold the edges of the dough over the filling, pleating as you go around.
  • Brush the edges of the galette with non-dairy milk for a golden crust.
  • Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
  • Once baked, let the galette cool slightly before slicing. Garnish with fresh basil leaves.
  • Serve warm and enjoy your Vegan Tomato Corn Zucchini Galette with Vegan Feta!