HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes that anyone can make and everyone will enjoy! Here you'll find simple, flavorful meals, many made in 30 minutes or less. All eaters are welcome!
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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!
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HEALTHY LITTLE VITTLES is a food blog that focuses on gluten-free + vegan + plant-based recipes
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