Equipment
- Rolling Pin
- Baking Sheet
- Oven
Ingredients
Crust Ingredients
- 1 cup super fine almond flour
- ⅓ cup gluten free all purpose flour
- ⅓ cup tapioca flour
- ¼ tsp salt
- 3 tbsp ground flaxseed
- ½ cup water
- 1½ tbsp coconut butter or coconut oil, melted
Filling Ingredients
- ½ cup vegan ricotta
- ½ tsp dried parsley
- ½ tsp dried basil
- 1 tsp granulated garlic
- ¼ tsp crushed red peppers (optional, for spice)
- 1 large or 2 small red heirloom tomatoes sliced, sliced
- 1 large or 2 small yellow heirloom tomatoes, sliced
- salt, as needed
- 6-8 fresh basil leaves, chopped
- avocado oil spray, (optional)
Method
- Preheat oven to 375 degrees. Place your sliced tomatoes on a clean dish towel or paper towels, and sprinkle with salt. Set aside for 5-10 minutes to release their juices.
- Add the almond flour, all purpose flour, tapioca flour, salt, and flaxseed to a medium mixing bowl and use a fork to combine.
- Add the water and melted coconut butter, and use the fork to incorporate until a dough has formed. If it is too dry, add a splash of water, if needed. Use your hands to form into a ball. Spread a piece of parchment paper on to a clean flat surface and lightly sprinkle with flour. Place the ball in the center and flatten into a 1" thick disc, sprinkling with a little extra flour. Use a rolling pin to roll out the dough 1/8" thick.
- Spread the ricotta in an even layer in the center, leaving about 2" of space at the perimeter. Top with parsley, basil, garlic, and red pepper flakes. Blot your tomatoes with another paper towel or dish towel, and arrange them, overlapping slightly, on top of the ricotta, alternating colors if desired.
- Carefully fold up the edges of the crust as pictured. Lightly spray with avocado oil if desired for extra crispiness. Sprinkle with a pinch of sea salt and garlic. Transfer to the oven and bake for 30-35 minutes until golden.
- Remove from the oven and top with fresh basil. Slice, and serve!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
10 Responses
I am really looking forward to making this with my frien!If I don’t need to use the gluten-free flour, would you still recommend using the tapioca flour? Thank you so much!
Hey Camille, here’s a great option for coconut butter here. Coconut butter contains fiber, nutrients, and protein, unlike coconut butter which has been entirely stripped down to 100% fat. If you would like, you can absolutely substitute coconut oil, vegan butter, or regular butter.
Could this be made without the almond flour, while keeping it gluten free? My daughter has a nut allergy.
Hey Julie, you could try using another gluten free flour instead of almond flour.
I absolutely love this! Have made it a few times and it never disappoints! I use vegan ricotta and it’s amazing
Hey Leah! Love that this has become a repeat recipe for you! Galettes are SO FUN to make. Love the addition of vegan ricotta!
Hello,
What can I remplace the ricotta with ? I can’t find any where I live 😔
Hi Claire, any soft, spreadable vegan cheese will do! You could also make the tofu ricotta from my zucchini roll up recipe. https://jackfruitful.com/vegan-ricotta-zucchini-roll-ups/
I have made this four times. Passed it on to friends and they love it! Even my meat eating husband rated this as one of his top 5 favorite meals. Served it with a spring salad and was the bomb!
Love that your partner is loving the meat free meals!! I’d say four times makes this recipe a winner for sure! Thanks for the feedback