Vegan Heirloom Tomato Galette with Gremolata
I had my first female chef collaboration with a colleague of mine who currently works at Eleven Madison Park. We discussed our curating ideas and ultimately chose to make a cooking video of a tomato galette from scratch, inspired by summer. We met one morning and headed to the Union Square Farmer’s Market to gather ingredients for our cooking video! After scouting, we gathered large, beautiful heirloom tomatoes in yellow and red, along with shiso leaves, pink currants, and fresh mint. Next, we headed to Whole Food’s for the dry goods, buying all purpose flour and vegan unsalted butter for the galette dough.
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Why You Need To Make A Galette
Galettes are both tasty and low maintenance, requiring no intricate shaping, trimming, or meticulousness. The best part is that when you serve a naturally visually stunning galette, you’ll be rewarded with heavenly reactions, as if you put in hours of hard work to create such a delicious masterpiece. Galettes also offer endless possibilities, both sweet and savory. When it comes to savory I absolutely love the onion and tomato galette.
How To Make Galette Dough By Hand
In a large bowl, combine all purpose flour and salt. Cut the cold butter into small cubes and add them to the bowl. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. The butter pieces should be no larger than a pea. Gradually add ice water, one tablespoon at a time, and mix until the dough comes together. The dough should still be a little bit crumbly but otherwise holding together. Shape the galette dough into a ball and tightly cover it with plastic wrap. Refrigerate and let it chill for at least 30 minutes before rolling out to whatever shape of your liking!
Making Dough In A Food Processor
If you prefer not to make the dough by hand, using a food processor is the easiest way to prepare galette crust because it does the majority of the mixing for you.
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