Once the galette pastry has cooled, preheat the oven to 180 degrees Celsius. Dust a large piece of baking paper with tapioca flour, and lay the pastry on top. Sprinkle a bit more tapioca on top, followed by another piece of baking paper. Use a rolling pin to roll the pastry out under the baking paper. This is the easiest way to roll out gluten free pastry, which has a tendency to be sticky.
Roll the pastry into a large, flat circle or oblong. You needn’t be too fussy about smooth edges or a perfectly even shape – this is the idea of a galette. Condoned laziness, I’ll drink to that. Or you know, eat to that.
Lay some of the basil on centre of the base of the galette, keeping in mind that you need to leave some edge space to roll the sides up.
Arrange the tomatoes and vegan mozzarella on top, and finish with some sea salt, a good grinding of fresh pepper and a bit of balsamic vinegar.
Using the baking paper to assist, lift little bits of the galette pastry up and press them into the tomatoes, to form the edges. This is a very imprecise art and needn’t look too neat. Continue lifting up the edges until done, and you have a little freeform pie, ready to go.
10. Brush your galette with an egg wash substitute of choice. I used soy milk with a dash of maple syrup, because sugar encourages browning. You could use a smidge of oil too.
11. Place the galette in the oven for 30 minutes. After that, you can grill it for 5-10 minutes to encourage a crunchy golden pastry.
12. To serve, top with the remaining basil and a little extra salt and pepper, if it needs it.