Tomato Galette with Pea and Mint Pesto

To make the pastry, add the plain flour, nutritional yeast, onion granules, dried rosemary and coconut oil to a food processor and pulse until the mixture resembles breadcrumbs. Then add the water one tablespoon at a time into the bowl until a dough is formed. Wrap the pastry in clingfilm or a vegan wax wrap and place into the fridge to rest for 20 minutes.

Whilst the pastry is resting, add all the pesto ingredients to a blender and blend until almost smooth.

Preheat the oven to 200°C/400°F/Gas 6, then roll the pastry out into a circle, roughly 6mm thick. Spread the pesto onto the pastry leaving a 4cm border, top with the cherry tomatoes and fold over the border. Place the galette onto a lined baking tray and chill for 20 minutes, then bake in the oven for 30-35 minutes until the pastry is cooked and crisp.