SAVORY TOMATO GALETTE RECIPE
This Tomato Galette with Almond Ricotta recipe is dairy-free and vegan-friendly! It comes together with juicy beefsteak tomatoes, homemade plant-based ricotta cheese, and fresh basil.
A galette is a flat, freeform pie-like pastry. They can be sweet or savory, depending on the filling.
Galette 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
Galette 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.
Galette Dough
Wrap the ball of dough in plastic wrap, slightly flatten into a circle, then place in the refrigerator for 1 hour. As the dough chills, prepare the almond ricotta!
Almond Ricotta
Blend together 2 cups raw, peeled almonds, 2 tablespoons lemon juice, 1 teaspoon salt, and 1/2 cup water. Store covered in the fridge until ready to use.
Galette Dough
Roll dough into a 12" circle. Spread a generous amount of almond ricotta and top with sliced tomatoes. Season with salt, pepper, and dried oregano.
Galette Dough
Bake at 375 for 45-50 minutes. Remove from oven and let sit for 10 minutes. Slice and serve warm with fresh basil!
It pairs nicely with a simple arugula salad or roasted seasonal veggies.
Store leftovers covered in the refrigerator. To reheat, place in the oven at 375°F for 10 minutes.
They’re delicious sliced on sandwiches, diced up in salsa, or topped on toast.