Heirloom Tomato Galette (Vegan, Gluten free)
When I was younger a dear family friend would always call me “Misses Tomato” (they meant Miss. but beautiful accents, you know). This nickname came to be because while on a family vacation, instead of making myself a burger with everyone else, I just made myself a massive tomato “burger” (Multiple slices of tomatoes and all the fixings between two burger buns).
To this day, I still have an obsession with tomatoes. Once the season is here, all I crave are dishes that let this beautifully juicy ingredient shine. I’ve shared tomato salads with you all, tomato side dishes, tomato soups, but in an effort to make something a little more festive, I wanted to try a tomato galette.
This Galette is vegan, gluten-free, sugar-free, and packed with simple yet vibrant flavors. It’s more time consuming than my usual recipes, but worth the hard work- I promise. You could even follow the galette crust recipe and just make your own filling, or use the cashew ricotta recipe in another dish you like. The possibilities are endless!
Note: In this recipe, I replaced eggs with aquafaba to keep it vegan. Aquafaba is the liquid in a can of Garbanzo Beans. You always want to make sure that you’re canned goods are stored in BPA-free cans, you can also find glass options, or even pouches. Next time you open your garbanzo beans, don’t toss that liquid! Harness it for a baking recipe! I have found that about 3 tbs of aquafaba replaces 1 egg.
Vegan, Gluten Free, Heirloom Tomato Galette
Author: Consciously Coastal
prep time: 1.5 hr | cook time: 30-40 minutes | Servings: 6-8
Ingredients:
Hierloom Tomato Galette:
- Chilled crust dough
- Cashew Riccotta
- 2 large heirloom tomatoes (or your favorite tomatoes)
- "egg" wash: 3 tbs aquafaba
- salt and pepper
Cashew Ricotta
- 1/2 cup raw cashews, soaked in water for about 1 hr
- 3 tbsp lemon juice
- 1 tbs apple cider vinegar
- 2 tbs nutritional yeast
- 1 tsp onion powder
- 1 tsp garlic powder
- handful of fresh chives, finely chopped (can used dried if needed)
- 3 green onions, finely chopped
- salt and fresh cracked pepper to taste
- 2-5 tablespoons water, if needed to help blend
Galette Crust:
- 1½ c almond flour
- ½ c arrowroot starch
- ¼ tsp himalayan salt
- ⅓ c Miyokos Unsalted Plant Based Cultured Butter
- 3 tbs aquafaba
Instructions:
Cashew Ricotta :
- Soak cashews in purified water for 1 hour or more. If you're short on time, you can soak in boiling water for 15 minutes. Drain water and rinse well. If boiling, make sure you drain with cold water to cool the cashews back down.
- Place soaked cashews into a high speed blender or food processor. Add lemon juice, Apple cider vinegar, and half of the recommended water to blend, you don't want this to be perfectly smooth like a cashew cream- you're looking for no chunks of raw cashew. Add additional water if needed to get desired texture. Season with nutritonal yeast, garlic powder, onion powder, salt and pepper, and adjust seasonings to taste. Once ready you can choose to either fold in the chives and green onion, or add it to the blender to blend all together (this will likely turn your ricotta green).
Galette Crust:
- In a mixing bowl whisk together almond flour, arrowroot and salt. >2. Using a fork, or your hands, cut the butter into the flour mixture until crumbly and no large chunks of butter remain. Add in Aquafaba.
- You're looking for the dough to be slightly moist but still able to hold together in a ball. If the dough is too dry dry, at a splash of water until the dough comes together easily. If the dough is too wet, add somre more alomd flour.
- Cover the dough and place in the fridge for 1 hour, until thoroughly chilled.
Putting the Galette Together:
- Preheat oven to 375F.
- Slice heirloom tomatoes. You want them to be decently thick, thicker than for hamburgers.
- Place the tomato slices on a clean kitchen towel to soak up some of the moisture.
- Remove your chilled dough from the fridge and roll into a large circle between two pieces of parchment paper (if you don't have a rolling pin, you can use a large, smooth glass bottle).
- Once the dough is nice and flat, remove the top layer of parchment and spoon the cashew ricotta onto the center of the dough and spread evenly, leaving a bare 2-3 inch border.
- Place the tomato slices on top of the cashew ricotta and sprinkle with your preferred amount of himalayan salt or a course salt and fresh cracked pepper.
- Using the parchment paper, bring the dough up over the edge of the tomatoes, making pleats in the dough as you continue to fold it over.
- Brush edges of dough with aquafaba or melted Miyokos butter and sprinkle the edge with more salt and pepper.
- Leave the galette on the parchment paper and slide it onto a baking sheet.
- Place into the preheated oven onto the middle rack and bake at 375 for 30-40 minutes, until crust is golden brown and crisp.
- If you have the self control I don't- cool slightly before serving.
You can top slices with fresh basil, or a balsamic glaze!