Charred Heirloom Tomato & Thyme Galette
Blistered heirlooms layered over a buckwheat crust with fresh thyme and a drizzle of olive oil. Rustic, fragrant, and ready in under an hour.
By Vegan Cook — published 20 July 2026
Ingredients
Serves 6.
- 200 gbuckwheat flour
- 120 gvegan butter, cold and cubed
- 60 mlice water
- 500 gheirloom tomatoes, mixed colours
- 2 tbspfresh thyme leaves
- 2 tbspextra virgin olive oil
- 1 tspflaky sea salt
Cookware
- Mixing bowl
- Rolling pin
- Sheet pan with parchment
- Sharp paring knife
Method
Read each step end-to-end before starting.
- 01
Make the dough
Rub butter into flour until coarse. Add water, bring together, flatten into a disc and chill for 20 minutes.
- 02
Prep the tomatoes
Slice into 1 cm rounds, salt lightly, and rest on paper towel for 10 minutes to draw out moisture.
- 03
Assemble
Roll dough into a rough 30 cm circle. Arrange tomatoes in concentric rings, leaving a 4 cm border. Fold and pleat the edge.
- 04
Bake
Bake at 220°C / 425°F for 25–30 minutes until the crust is deep gold and tomatoes are blistered. Finish with thyme and olive oil.
Allergen profile
Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen — check all packaging.