Tomato Ricotta Galette
This Tomato Ricotta Galette features vegan ricotta cheese layered with organic tomatoes wrapped inside a light and tender gluten-free, grain-free crust made with cassava flour, coconut flour, and almond flour then garnished with everything bagel seasoning and fresh basil for the perfect dinner!
This is a sponsored post written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.
The Galette… Google tells me that basically, it’s just a swanky word for a “flat round cake of pastry or bread”. And while it may seem like a fancy way to eat pizza or a pie and entail a lot of work, let me be the first to tell you (if you haven’t made a galette before), it’s actually quite the opposite. Galettes are a dream to make for both savory and sweet dishes and they are easier than, well… pie!
Today, I am bringing you a savory Tomato Ricotta Galette in collaboration with my friends over at Bob’s Red Mill. The galette crust is light and tender, and yeast-free! There’s no eggs involved, and actually this might be my favorite crust for all savory eats going forward. It turned out so great with just the right amount of crunch.
I picked up the most gorgeous tomatoes from a local farm this week and I knew immediately I wanted to make a tomato galette with them. Luckily, I had my favorite Bob’s Red Mill flours in my pantry. The crust is the perfect mixture of gluten-free flours that I have found to be the best replacement to regular flour or even gluten-free all-purpose flour, as this combination also makes this crust grain-free! Today we’re using Bob’s Red Mill cassava flour, a flour made from the whole root of the cassava plant, coconut flour, also a very popular wheat flour alternative, and almond flour, really popular in baking recipes.
There’s really no rules here, you simply mix all the galette crust ingredients together in a bowl to form a dough and press it out into a circle. No yeast = no rise time, so you can get to munching on this Tomato Ricotta Galette faster!
The vegan ricotta cheese is also easy to make, and you can make it a day ahead of time (preferred) or if you decide last minute your heart desires this Tomato Ricotta Galette for dinner tonight, you can use it right away. I don’t want to make you wait… remember, we’re takin’ it easy on the rules here. Spread it over top of the crust making sure you leave about a 2-inch border to fold over the edges of the tomatoes.
Lastly, slice your tomatoes, layer over the ricotta and then take the back of a large knife and gently fold the crust over the edges of the tomatoes. It doesn’t have to be perfect. If some of the dough breaks apart while folding, just squeeze it back together with your fingers. We aren’t professionals here, just making a fun, healthy, plant-based meal here people 😉
For best results, I suggest you spray the entire galette after you make it with coconut oil prior to baking. I find it helps the everything bagel seasoning to stick to the crust, and also will allow the crust to brown. The coconut oil also helps keep the tomatoes moist while baking so they don’t dry out too much.
After you bake this Tomato Ricotta Galette for about 50 minutes, you’ll let it cool slightly, and then garnish with fresh basil leaves. You could even sprinkle some vegan parmesan cheese over top as well… yum!
So whatdya say?! Are you team galette? Don’t forget to tag me on Instagram or Facebook with all your rule-breaking galette creations! @HealthyLittleVittles #HealthyLittleVittles
Tomato Ricotta Galette
This Tomato Ricotta Galette features vegan ricotta cheese layered with organic tomatoes wrapped inside a light and tender gluten-free, grain-free crust made with cassava flour, coconut flour, and almond flour then garnished with everything bagel seasoning and fresh basil for the perfect dinner!
Ingredients
Galette Crust
- 1/2 cup Bob's Red Mill Organic Coconut Flour
- 1.5 cups Bob's Red Mill Cassava Flour
- 1 cup Bob's Red Mill Almond Flour
- 1 teaspoon salt
- 2 flax eggs (2 tablespoons Bob's Red Mill Golden Flaxseed Meal + 3 tablespoons water)
- 1/2 cup coconut oil, softened
- 1 cup water
- everything bagel seasoning
Vegan Ricotta Cheese
- 2.5 cups blanched almonds
- 2.5 tablespoons Bob's Red Mill Nutritional Yeast
- 1 can coconut milk (solid part only)
- 1/2 teaspoon salt
- 1 lemon, juiced
- 1/2 tablespoon apple cider vinegar
Galette Filling
- 3-4 large tomatoes
- Italian seasoning
- fresh basil leaves, for garnishing
Instructions
- Preferably, the day before, make your vegan ricotta cheese. You will want to soak your almonds overnight, or alternatively you can boil them for 15 minutes.
- Drain and rinse the almonds then add to a high-speed blender/food processor.
- Add the other ingredients to the blender also, making sure to only spoon the solid cream part of the coconut milk into the blender.
- Blend on high until it's very smooth and creamy with no almond chunks left. Stop and scrape down the sides as needed.
Lay out a kitchen towel and then add a few large pieces of paper towel over top of the kitchen towel. - Spoon the ricotta cheese onto a few large pieces of paper towel, then wrap it all up and let it set up in the fridge overnight. Alternatively, you can use cheesecloth if you have it.
Any leftover ricotta can be stored in the fridge for up to 2 weeks.
**NOTE: alternatively you can make your ricotta cheese and place in the fridge while you make the tart, making the ricotta the day before is preferred but it can all be done at the same time
Ricotta Cheese
Making the Galette
- Preheat the oven to 375 degrees
- In a small bowl, make your flax eggs by stirring together the flaxseed meal and water and letting the flax eggs "gel up" while you do the next step.In a large bowl, whisk all the dry ingredients together.
- Next, add the softened coconut oil and flax eggs and stir.
- Add water 1 tablespoon at a time until your dough sticks together- I used 1 cup, but please do this a little at a time.
- On a parchment-lined baking sheet, roll or spread out the dough with your hands into a large circle keeping the crust about 1 inch thick throughout.
- Gently spread some ricotta over top, leaving a border around the edges as you would making pizza.
- Wash and slice the tomatoes, then layer over the ricotta cheese.
- With the back end of a large knife, fold over the edges of the crust so it slightly covers the tomatoes.
- Sprinkle Italian seasoning over the entire crust.
- Spray the crust and the tomatoes with spray coconut oil.
- Sprinkle everything bagel seasoning generously over the crust.
- Bake in the oven for 45-50 minutes until the crust starts to brown and the tomatoes look juicy.
- Let it cool slightly, then garnish with fresh basil leaves.
- Slice and serve!
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