• Jengo

Savory Summer Galette — Tomato & Fig

Updated: Aug 3, 2020


So, I apologize for not styling these photos more but this was literally my dinner and I thought it looked pretty so I snapped a few images for the blog. :D


Ok, this galette is savory, summery, creamy and yummy. Itt's very slightly tangy from the heirloom tomatoes and also slightly sweet from the roasted figs. There's also a layer of cream cheese and vegan ham , more cheese and a few chunks of olives underneath as well. Scroll down for the recipe.




If edges of dough are too jagged for your liking you can trim it down with a knife or pair of scissors to even out the edges

Prep Time: 15 minutes

Bake Time: 30-40 minutes

Yields: 1 large galette or 2 smaller ones about 6" wide


INGREDIENTS for toppings:

  • 1-2 figs - sliced into wedges

  • 1-2 medium heirloom tomatos - sliced

  • Spoonful of olive tapenade or any sliced or chopped olives (I used Trader Joe's brand from the refriderated section)

  • Miyoko's cream cheese

  • Vegan mozzarella

  • 1-2 slices of vegan ham (I used Tofurky brand)

  • Salt

  • Pepper

  • Optional: garlic powder, pearl onions


INGREDIENTS for pie crust:

  • 1 1/2 cup all purpose flour

  • 1/2 cup cold butter

  • 1 tbsp of refined and deoderized coconut oil

  • 1 tsp sugar

  • 1/4 tsp salt

  • 2-3 tbsp cold water (if dough is too crumbly)


INSTRUCTIONS:

  1. Pre-heat oven to 400 degrees and go slice the tomatoes and figs

  2. When the oven is warm enough, pre-cook the tomatoes in the oven for about 10 minutes to dehydrate them a bit

  3. Make the dough: mix flour, sugar, and salt together then add cold butter, coconut oil and water. Mix it all together and form into a ball

  4. With a rolling pin roll out the pie dough to 1/8" thickness. Roll out the edges a little thinner (about 2 to 2 1/2" from the edge)

  5. Spread a layer of cream cheese onto the middle of the pie dough

  6. Then a layer of ham, then mozzarella, and sprinkle on some olives

  7. Now lay on the tomatoes and figs on top

  8. Fold in the edges of the pie dough

  9. Brush folded dough edges with plant milk or butter

  10. Bake for about 30-40 minutes. Check on it after 20 minutes to see how it's doing and make sure it doesn't burn, Remove from oven and let cool 5 minutes.


That's it! Before eating, sprinkle some salt and pepper. Enjoy!


Suggestion: try sprinkling on some garlic powder and adding some roasted pearl onions next time you make it for extra savoryness!


Snap a pic for the gram and tag me @jengo.daily or #jengo.daily. I would love to see your creations! Thanks for visiting. See you next time!

Come say hi, check out more photos and recipes and follow me on Instagram, where I frequently hang out: Food &  Blog account: @jengo.daily https://www.instagram.com/jengo.daily/ Portrait account: @ jengo_photo https://www.instagram.com/jengo_photo/

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