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Vegan tomato ricotta galette with a slice cut out on a sheet of baking parchment surrounded by tomatoes, herbs and a bowl of pesto.
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Vegan Tomato Ricotta Galette

Vegan tomato ricotta galette - this delicious free-form tart is easy to make and tastes wonderful; with crisp cornmeal pastry, tangy tomatoes, creamy almond cheese, pesto and herbs.
Course Main Course
Cuisine British
Keyword tart
Prep Time 30 minutes
Cook Time 45 minutes
Chilling Time 1 hour
Servings 4 people
Author Domestic Gothess

Ingredients

Almond Cheese:

  • 100 g (1 cup) flaked almonds
  • 1 Tablespoon nutritional yeast
  • 1 clove garlic peeled
  • ½ teaspoon salt
  • 2 Tablespoons olive oil
  • 2 Tablespoons lemon juice
  • 2 Tablespoons water

Pastry:

  • 185 g (1 ½ cups) plain (all-purpose) flour
  • 65 g (⅓ cup + 2 Tablespoons) fine cornmeal
  • ½ teaspoon salt
  • 130 g (½ cup + 1 Tablespoon) vegan block butter cold and diced
  • 3 Tablespoons ice cold water

To Assemble:

  • a couple of heaped spoonfuls vegan pesto
  • 2 medium vine tomatoes sliced
  • a couple of big handfuls cherry tomatoes halved
  • fresh thyme and dried oregano for sprinkling
  • extra virgin olive oil for drizzling
  • non-dairy milk for brushing
  • black pepper

Instructions

  • Place the flaked almonds in a large bowl and cover with plenty of boiling water. Set aside for at least half an hour to soak then drain well.
  • Place the drained almonds in a blender or food processor along with the lemon juice, olive oil, water, salt, garlic and nutritional yeast.
  • Blend at a high speed until very smooth and creamy. Scrape down the sides as needed to make sure that there are no lumps of almond left. If you need to you can add a drop more water but try not to add too much. If your blender has a tamper tool then I recommend using it! Place the cheese in a covered bowl and refrigerate until needed.
  • To make the pastry, mix the flour, cornmeal and salt together in a bowl. Add the cold, cubed butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs and no lumps of butter remain.
  • Gradually stir in enough ice cold water to bring the pastry together into a ball. Wrap and refrigerate for 30-45 minutes until it is firm enough to roll out. Do not let it get too cold however or it will crack.
  • Roll out the chilled pastry on a floured sheet of baking parchment into a large round, about 33cm wide.
  • Spread the almond cheese over the pastry, leaving a border of about 5-7cm.
  • Dot the cheese with blobs of pesto and arrange the tomatoes on top.
  • Fold the exposed pastry edges over the filling towards the centre of the galette, pleating the edge to make it fit. No need to worry too much about making it look neat - rustic remember!
  • Slide the sheet of baking parchment onto a baking sheet. Drizzle the tomatoes with a little extra virgin olive oil and sprinkle with herbs. Brush the pastry border with a little non-dairy milk.
  • Place the galette in the fridge to chill for 30 minutes while you preheat the oven to 200°C/180°C fan/400°F/gas mark 6.
  • Bake the galette for 45 minutes until it is crisp and golden.

Notes

  • All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
  • I like to make the almond cheese the day before making the galette so that it has time to firm up and the flavours to develop, but you can make it on the same day if you prefer.