Tomato Galette with Almond Ricotta

Add flour, sugar, and salt together in a food processor. Pulse to combine. Add cold plant-based butter and pulse a few times. Stream in cold water, one tablespoon at a time, until the dough rolls into a ball. Wrap the ball of dough in plastic wrap, slightly flatten into a circle, then place in the refrigerator for 1 hour.

To make homemade almond ricotta, start by soaking the raw whole almonds in hot water to loosen the skins. Once soaked, peel the skins off of each almond and place in a food processor.

Blend almonds with lemon juice, salt, and water until everything comes together. Add additional water to achieve desired consistency. Taste and adjust seasoning if needed. Store covered in the refrigerator until ready to use.

As the dough chills in the refrigerator, prepare the tomato filling. Slice each tomato about ¼ inch thick. For an optional step to remove any excess liquid from the tomatoes, line a baking sheet with paper towels, and place sliced tomatoes on top. Season tomatoes with a little salt and let sit for at least 15 minutes.

Once the dough has chilled, remove from the refrigerator, and roll out a rough 12 inch circle on a parchment paper lined baking sheet.

Preheat the oven to 375°F. To assemble the galette, start by spreading a generous amount of almond ricotta, leaving a border around the sides. Arrange the tomatoes on top and season with dried oregano, salt, and pepper. Fold the border over the tomato filling, pleating the dough as you go.

Bake for about 45-50 minutes, or until golden brown and bubbly. Remove the galette from the oven and let sit for 5-10 minutes, to cool slightly. Slice and serve warm.