Tomato Galette with Almond Ricotta

This Tomato Galette with Almond Ricotta recipe is dairy-free and vegan-friendly! It comes together with juicy beefsteak tomatoes, homemade ricotta cheese, and fresh basil.

This post has been sponsored by Pure Flavor. As always, all thoughts and opinions are my own!

First off, what is a galette? Galettes are flat, crusty, freeform pie-like pastries. They can be sweet or savory, depending on the fillings.

I love baking galettes because they come together surprisingly easily. They’re gorgeous no matter the toppings, with their rustic look and golden brown edges. Simply put, they’re a total showstopper.

With summer coming to an end and an abundance of ripe fruits and veggies, I’m going to walk you through how to make a tomato galette, from start to finish!

What is a Beefsteak Tomato?

Beefsteak tomatoes are named after their large size and meaty texture. They are bright, juicy, and balanced! Making them the perfect addition to just about any meal.

Pure Flavor grows millions of veggie plants each year in their greenhouses. With sustainable growing practices, precise climate, irrigation, plant nutrition, and lighting controls, they are able to provide fresh vegetables year-round.

Homemade Galette Dough

This 5-ingredient dough comes together with flour, sugar, salt, cold butter, and ice cold water. You can use your hands to form the dough but I highly suggest using a food processor.

Simply pulse flour, sugar, and salt together. Toss in cold cubed butter, give that a few pulses. Then stream in ice cold water, one tablespoon at a time, until the dough rolls into a ball.

Wrap the ball of dough in plastic wrap, slightly flatten into a circle shape, then place in the refrigerator for 1 hour.

How to Make Almond Ricotta

Almond ricotta is an excellent dairy-free alternative! It’s rich, creamy, and ridiculously easy to make at home. Start by soaking raw almonds in boiling water until the skins loosen. Peel the skins off of each almond and place into a clean food processor.

Blend almonds with lemon juice, salt, and water until everything comes together. Add additional water to achieve desired consistency. Taste and adjust seasoning if needed, sometimes I’ll add nutritional yeast, garlic powder, and herbs for a flavor booster! Store leftovers covered in the refrigerator for up to a week.

How to Make a Tomato Galette

As the dough chills in the refrigerator, prepare the tomato filling. Slice each beefsteak tomato about 1/4 inch thick. For an optional cautionary step, line a baking sheet with paper towels, and place sliced tomatoes on top. Season tomatoes with salt and let sit for at least 15 minutes or so. This will help remove any excess liquid in the tomatoes.

Once the dough has chilled, remove from the refrigerator, and roll out on a parchment paper lined baking sheet. You’re aiming for a rough 12-inch circle, but don’t worry if it’s not perfectly round!

At this point, you’ll want to start preheating your oven to 375°F. To assemble the galette, start by spreading a generous amount of almond ricotta, leaving a border around the sides. Arrange the tomatoes on top and season with dried oregano, salt, and pepper. Fold the outside border up and over the tomato filling, pleating the dough as you go.

Bake for about 50 minutes, or until golden brown and bubbly. Remove the galette from the oven and let sit for 5-10 minutes, to cool slightly. Slice and serve warm.

Enjoy as a quick and easy weeknight dinner, weekend brunch, or irresistible appetizer!

Tips and FAQ

When forming your galette, don’t worry if the dough breaks a little. Simply pinch it back together using your fingers!

To help the crust brown while baking, brush a small amount of melted plant-based butter or coconut oil on top.

Can I prep anything beforehand? Absolutely! I recommend prepping your vegan almond ricotta at least a day before, if possible. The dough may also be prepared up to 2 days beforehand. Just store it in the refrigerator until ready to use.

What should I serve with the tomato galette? This flavorful galette is bursting with flavors. It pairs nicely with a simple arugula salad or roasted seasonal veggies.

How do I store leftover galette? Store leftovers covered in the refrigerator. To reheat, place in the oven at 375°F for 10 minutes.

Can this recipe be adapted for gluten-free diets? Easily! Instead of all-purpose flour, use your favorite gluten-free flour.

What else can I make using beefsteak tomatoes? They’re delicious sliced on sandwiches, diced up in salsa, or topped on toast.

What should I do with the extra almond ricotta? Make another savory galette, serve it on dairy-free pizza, spread it on veggie lasagna, enjoy on a salad, the options are endless!

Substitutions: If you don’t want to make the dough from scratch, use pre-made pie crust or store-bought puff pastry.

I hope you enjoy this rustic tomato tart as much as we do. With its buttery crust, plump tomatoes, and fresh herbs, what’s not to love?! If you try this recipe, please share a photo with me over on Instagram.

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Tomato Galette with Almond Ricotta

This Tomato Galette with Almond Ricotta recipe is dairy-free and vegan-friendly! It comes together with juicy beefsteak tomatoes, homemade ricotta cheese, and fresh basil.

Course Appetizer, Main Course, Side Dish, Snack

Prep Time 1 hour 40 minutes

Cook Time 50 minutes

Servings 4 servings

Ingredients

Homemade Dough

• 1 1/2 cups all-purpose flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 cup cold plant-based butter cubed
• 3 tablespoons cold water

Vegan Almond Ricotta

• 2 cups whole raw almonds
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 cup water

Tomato Filling

• 3 Pure Flavor® Beefsteak Tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 5 large basil leaves

Instructions

For the Homemade Dough

• Add flour, sugar, and salt together in a food processor. Pulse to combine. Add cold plant-based butter and pulse a few times. Stream in cold water, one tablespoon at a time, until the dough rolls into a ball. Wrap the ball of dough in plastic wrap, slightly flatten into a circle, then place in the refrigerator for 1 hour.

For the Vegan Almond Ricotta

• To make homemade almond ricotta, start by soaking the raw whole almonds in hot water to loosen the skins. Once soaked, peel the skins off of each almond and place in a food processor.
• Blend almonds with lemon juice, salt, and water until everything comes together. Add additional water to achieve desired consistency. Taste and adjust seasoning if needed. Store covered in the refrigerator until ready to use.

For the Tomato Filling

• As the dough chills in the refrigerator, prepare the tomato filling. Slice each tomato about 1/4 inch thick. For an optional step to remove any excess liquid from the tomatoes, line a baking sheet with paper towels, and place sliced tomatoes on top. Season tomatoes with a little salt and let sit for at least 15 minutes.
• Once the dough has chilled, remove from the refrigerator, and roll out a rough 12 inch circle on a parchment paper lined baking sheet.
• Preheat the oven to 375°F. To assemble the galette, start by spreading a generous amount of almond ricotta, leaving a border around the sides. Arrange the tomatoes on top and season with dried oregano, salt, and pepper. Fold the border over the tomato filling, pleating the dough as you go.
• Bake for about 45-50 minutes, or until golden brown and bubbly. Remove the galette from the oven and let sit for 5-10 minutes, to cool slightly. Slice and serve warm.