Dough

1. Stir together the flour and salt in a medium mixing bowl.
2. Pour in the olive oil and mix until it forms pebbles in the mixture. 
3. Stir in 1 cup almond milk and knead to form a dough. If it is too dry and crumbly, add 1 Tbsp of milk at a time until it comes together.
4. Brush a sheet of cling wrap with oil, place the dough inside, wrap and then chill 1 hour.

Impossible Italian Sausage

1. In a large mixing bowl, mix together the plant-based meat, minced garlic, fennel seed, salt, black pepper, minced italian parsley, brown sugar, ground anise, paprika, onion powder and vinegar until fully combined. 
2. Cover and chill at least 30 minutes.

Vegan Egg Alternative

1. Place the water and ground flaxseeds in a bowl, giving it a good stir. Set aside for 30 minutes.

Galette

1. Preheat a skillet on medium-high heat and add 1 Tbsp olive oil.
2. Preheat the oven to 425°F and line a large sheet pan or two small sheet pans with parchment.
3. When the oil in the skillet is shimmering, add the Impossible Italian sausage mixture, divide into crumbles and cook until browned. Set aside to cool.
4. Remove the dough from the fridge, divide in two and place on the prepared parchment, then roll each out into roughly 10-12 inch circles. (Slide the parchment off the sheet pan if this part is difficult, then put if back after you’ve made your circles)
5. Arrange 1 cup cherry tomato halves on each galette, leaving 2 inches around the border.
6. Pour half of the vegan egg alternative over the tomatoes on each.
7. Divide the Impossible italian mixture between each galette and top with the remaining tomatoes.
8. Fold the edges over on each galette (the rustic look is in so don’t worry about being precise) and brush the dough with olive oil. Season the tops of each with salt to taste.
9. Bake 25-35 minutes or until the crust is golden.
10. Serve in slices, warm and garnished with fresh basil and a healthy drizzle of balsamic glaze.