Tomato, Basil & Ched Spread Galette

On a visit to France earlier this year, we were chuffed to bits but a little surprised to see 'galette végane' on a small menu in a rural town! It was delicious and full of local veg, but it lacked cheese! ⁠We gratefully guzzled it up anyway and chowed down happily on the chewy crust but we couldn't help thinking how good it would be with some cheddar! 


So here's our vegan version. Loaded with juicy tomatoes and with a generous helping of ched spread, enjoy our twist on another classic. Plant-based and packed with taste.


4 large heirloom tomatoes,

1 sheet vegan-friendly puff pastry,

Olive oil,

3 finely chopped garlic cloves,

6 chopped olives,

1/4 red onion sliced thinly,

1/2 tsp oregano,

Salt & pepper to season,

Vegan Cheddar Alternative (Ched spread + extra to serve)

A drizzle of chilli oil ,

A handful of basil leaves,

Tomato, Basil & Ched Spread Galette


Start by mixing the tomatoes (sliced), a good glug of olive oil, minced garlic, chopped olives, thinly sliced onion, oregano, salt & pepper together in a large bowl.

Take a sheet of vegan-friendly puff pastry and spread it out on a baking tray. Add a layer of the tomato mixture to the pastry - leaving a few cm's of space along the edge - along with some generous chunks of Ched Spread on top.

Gently fold up the edges of the crust over the edge of your tomato topping, forming a thick crust.

Place in the oven at 200c for about 30-35 minutes, or until golden brown. Top with extra chilli oil, basil and more Ched Spread or Herbi before digging in!

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