This easy tomato galette with roasted garlic cream is perfect for summertime. It’s light, hearty and full of delicious flavors.
Tomato galette sounds like a very fancy word but in fact, it’s the easiest recipe of all!
A free-form shape, filled with summer sweet tomatoes, freshly made almond-based roasted garlic cream and fresh herbs to top it all.
To be more specific, this is more of a hybrid between a galette and a pizza, because It doesn’t contain as much fat as regular flaky dough.
So, it’s not your regular crispy galette but more of a pizza situation. And who doesn’t love pizza anyway, right ?!
This tomato galette is filled with wholesome ingredients, so it won’t make you feel as heavy as a regular galette.
For this recipe, I made my own dough using whole wheat flour but you can use store-bought dough.
The store-bought one will work fine but I recommend taking the extra time to make it yourself! A freshly made dough is unbeatable in my opinion.
Plus this recipe is so easy, it’s perfect to get kids involved!
So grab a big bowl, add the dough ingredients and start kneading! It’s such a relaxing thing to do, but also awesome for a quick arm workout!
You can use any variety of tomatoes, the more the merrier. Try to pick ripe and preferably sweet ones. The sweetness of tomatoes compliments very well the flavors of roasted garlic!
I recommend using organic, locally grown tomatoes. It will make a difference.
If you have never tried roasted garlic before you are missing on something awesomely delicious!! Try it, now!!
This tomato galette is :
Easy to make
Hearty
Nutritious
Full of flavors
Plant-based
Made with wholefoods
This easy tomato galette with roasted garlic cream is perfect for summertime. It’s light, hearty and full of delicious flavors.
- 1 lb Any variety of tomatoes (around 4 medium tomatoes)
- 1 tsp Thyme
- 2 cups Whole wheat flour (Plus extra 1/2 cup)
- 1 cup Warm water
- 1 tsp Active dry yeast
- 1 tbsp Olive oil (extra virgin)
- Pinch of salt
- 1 cup Soaked almonds (previously soaked for at least 15min in hot water)
- 1 Bulb of garlic
- 1/2 cup Filtered water
- 2 tbsp Lemon juice
- 1 tsp Pepper
- 2 tsp Salt
Preheat your oven at 180°C. Place the whole garlic bulb in a sheet of aluminum foil and wrap tightly.
Bake the garlic for 15min. Place in a cooling rack and leave it to cool.
In a big bowl, add all dry ingredients for the dough. Add water and mix until a ball is formed. Add more water or flour if needed. Start kneading the dough for at least 10 to 15 min or until soft and spring back to the touch.
Cover with a clean kitchen towel and leave to rest for at least 45min.
Peel the roasted garlic and start slicing the tomatoes. Reserve.
In a food processor, add previously soaked almonds, salt, pepper, lemon juice, water, and peeled roasted garlic. Adjust the amount of garlic to your taste. Blend until smooth. Taste and adjust if needed.
After 45min of resting, the dough should be a size bigger. Knead again for a couple of minutes to release the gas.
Place your dough on a clean, floured surface. With a rolling pin, roll the dough flat on the surface.
Place the dough on a baking sheet. Spread roasted garlic cream on top leaving a small border.
Add sliced tomatoes and sprinkle with fresh thyme and pepper. Bring the edges of the dough up and over tomatoes to create a border.
Bake for 35 to 40 min or until slightly golden brown.
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I really appreciate reading your awesome comments. For even more recipes and food inspiration, you can find me on Instagram @glowingblush or Pinterest. Thanks for stopping by!
Check out my other plant-based recipes
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