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.
Servings 4 servings
Ingredients
Homemade Dough
- 1 ½ cups all-purpose flour
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ 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
- ½ cup water
Tomato Filling
- 3 Pure Flavor® Beefsteak Tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ 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 ¼ 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.
