1Preheat oven to 425˚F. Roll out pastry dough on floured parchment paper to a 1/4" thick round, flipping and reflouring as needed if dough becomes sticky.
2Slide dough still on parchment onto a baking sheet.
3In a mixing bowl gently fold tomatoes with olive oil, salt and pepper using a rubber spatula just until they are evenly coated.
4Place several basil leaves onto rolled out dough. Layer tomatoes over basil leaving about a 2" border of dough. . Trim rough edges of dough with a knife if you want a cleaner look. Fold and tuck dough over tomatoes.
5Stir turmeric powder into non dairy milk and brush onto dough using a pastry brush. This will give the crust a golden brown color like an egg wash.
6Bake galette at 425˚F for 25-30 minutes until tomatoes are bubbling and crust is golden brown.
7Cool to room temperature before slicing. Best eaten the day it's made but leftovers will keep covered and refrigerated for a couple of days. This is great served with a dollop of homemade soy labneh (recipe in the archives).
1Stir together flour salt and thyme leaves with fork in a mixing bowl.
2Cut shortening and oil into flour mixture using your fingertips or a pastry cutter until it resembles coarse breadcrumbs with some pea sized bits.
3Add ice water 1 tablespoon at a time and stir with a fork after each addition until dough comes together into a ball. The total amount of water needed will change depending on the humidity of that day. (It's been very humid here this summer and I only needed 3 tablespoons of ice water at the time I made this recipe.)
4Form dough into a disc and wrap in plastic wrap or a waxed food wrap. Store dough in refrigerator if not using right away. Dough will keep refrigerated for several days or freeze for longer storage. Bring to room temperature before rolling out.