Heirloom Tomato Galette

This Heirloom Tomato Galette is filled with delicious vegan ricotta, flavorful garlic and herbs, and perfectly ripe tomatoes, all wrapped up in a decadent savory crust. It’s the perfect late summer dish to make when your garden is overflowing with fresh tomatoes. It’s easy to make, and delightful as a main course or appetizer. It would even make a great brunch!

Course Appetizer, lunch, Main Course, Side Dish

Cuisine Galette

Keyword dairy free, gluten free, heirloom tomatoes, plant based, vegan galette

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 223kcal

Author Jackie Akerberg

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 dairy free ricotta
½ tsp dried parsley
½ tsp dried basil
1 tsp granulated garlic
¼ tsp crushed red peppers optional, for spice
1 red heirloom tomato (or 2 small) sliced
1 yellow heirloom tomato (or 2 small) sliced
salt to taste
6-8 fresh basil leaves chopped
avocado oil spray optional

Instructions

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!

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