Individual Tomato Basil Galette

Slice it into individual squares, generously dollop with basil-infused cashew cream cheese, and fold those edges for a touch of drama.

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Prep

20 minutes

Cook

25 minutes

Total

45 minutes

Serves

people

Author

Cody Landry

Ding, ding, ding! The breakfast treat of your dreams is here, and it's stealing the show – introducing the Basil and Tomato Vegan Breakfast Galettes! 🎉 These golden pockets of flaky puff pastry, adorned with a symphony of flavors, are not just breakfast; they're a celebration on a plate. Wondering why these galettes are the stars of the cooking bank? Let's dive into the delicious details!

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🌿🍅 Why Add These Galettes to Your Culinary Repertoire?

Effortlessly Elegant: These galettes look like a culinary masterpiece but come together with ease.
Versatile Vibes: Perfect for breakfast, brunch, or whenever your taste buds crave a little puff pastry party.
Creative Canvas: Experiment with different non-dairy cream cheeses or add a sprinkle of your favorite vegan cheese for extra flair.

📜 How to Make the Magic Happen:

Preheat & Prep: Set the stage by preheating your oven to 400°F and lining a baking sheet with parchment paper.
Basil Bliss: Mix chopped basil leaves with your cream cheese of choice – let the herb-infused creaminess take center stage.
Puff Pastry Prowess: Roll out thawed puff pastry and cut it into 5x5 inch squares – your blank canvases for creativity.
Creamy Center: Place a dollop of the basil-infused cashew cream cheese in the center, leaving room for the unfolding drama.
Tomato Tango: Arrange cherry tomato halves with flair, drizzle with olive oil, sprinkle with salt and pepper – the more, the merrier!
Fold & Seal: Gently fold the edges inwards, leaving the center exposed for a peek of the deliciousness within.
Golden Finish: Brush those edges with non-dairy milk – the secret to the golden glow.
Bake & Behold: Let the oven work its magic for 20-25 minutes until your galettes are golden, flaky, and ready for their close-up.
Cool & Garnish: Allow your galettes to cool slightly before serving – a moment of anticipation. Garnish with fresh basil leaves for that final touch of finesse.

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Ingredients

1 sheet of store-bought vegan puff pastry, thawed
1/4 cup fresh basil leaves, chopped
1 cup cream cheese (our vegan recipe or non-vegan)
1 cup cherry tomatoes, halved
1 tablespoon olive oil
Salt and pepper, to taste
Milk, for brushing (vegan or non-vegan)

Directions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
. In a small bowl, stir in chopped basil leaves with cream cheese of choice.
Roll out the thawed puff pastry sheet on a lightly floured surface. Cut the pastry into individual square shapes, approximately 5x5 inches each.
Place a dollop of the cashew cream cheese mixture in the center of each pastry square and spread it out, leaving a border around the edges.
Arrange the cherry tomato halves on top of the cashew cream cheese mixture. Drizzle with olive oil and season with salt and pepper.
Fold the edges of the pastry square inwards over most of the filling, where the very center is still popping out.. Brush the edges of the pastry with non-dairy milk for a golden finish.
Transfer the galettes to the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and flaky.
Remove the galettes from the oven and let them cool slightly before serving. Garnish with additional fresh basil leaves, if desired.