Tomato Galette with Almond Ricotta cover

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Tomato Galette with Almond Ricotta

The Urben Life Verified

Theurbenlife.com

Ingredients

Warning0 allergens identified

Tomato Galette with Almond Ricotta

Homemade Dough

1 ½ cups all-purpose flour

1 tsp sugar

½ tsp salt

½ cup cold plant-based buttercubed

3 tablespoons cold water

Vegan Almond Ricotta

2 cups whole raw almonds

2 tablespoons lemon juice

1 tsp salt

½ cup water

Tomato Filling

3 Pure Flavor® Beefsteak Tomatoes

1 tsp dried oregano

1 tsp salt

½ tsp pepper

5 basil leaves

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.

For the Vegan Almond Ricotta

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.

For the Tomato Filling

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.

Nutrition

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Tips & Tricks (5)

Chill Your Butter for Flaky Pastry 🧈
Keep your plant-based butter in the freezer until just before use, then cut into small cubes and work quickly to create distinct butter pockets that steam during baking for maximum flakiness.
Salt Your Tomatoes Strategically 🍅
Slice tomatoes 15-20 minutes before assembly and sprinkle with salt to draw out excess moisture, preventing a soggy crust while intensifying their natural sweetness.
Blanch Almonds for Silky Ricotta 🌰
Briefly blanch raw almonds in boiling water, then shock in ice water to easily remove skins, resulting in a smoother, creamier almond ricotta with refined texture.
Add Acid Before Assembly 🍋
Toss your tomatoes with lemon juice just before arranging on the galette to brighten flavors and prevent oxidation that dulls their vibrant color during baking.
Fold Edges with Purpose 🎯
Fold the pastry edges up gently and unevenly around the filling—this rustic shape promotes even browning and creates a protective barrier that contains juices while the center bakes.