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Ingredients
Crust
1 cup cassava flour
½ cup almond pulp (from almond milk)
1 tsp psyllium husk
2 tbsp coconut oil
½ tsp salt
8 tbsp cold water
olive oil, for drizzling over crust
everything bagel seasoning
Filling
⅔ cup Almond Cow ricotta (⅓ cup per galette)
2 tomatoes, 1 red and 1 yellow
italian seasoning
fresh basil for garnishing, if desired
Tomato Galette
Packed with flavor and topped with vibrant tomatoes this savory Tomato Galette is the perfect appetizer to share or eat on your own. Filled with our homemade Ricotta Cheese!
Servings: 2, 8-in galettes
Ingredients
Crust
1 cup cassava flour
½ cup almond pulp (from almond milk)
1 tsp psyllium husk
2 tbsp coconut oil
½ tsp salt
8 tbsp cold water
olive oil, for drizzling over crust
everything bagel seasoning
Filling
⅔ cup Almond Cow ricotta (⅓ cup per galette)
2 tomatoes, 1 red and 1 yellow
italian seasoning
fresh basil for garnishing, if desired
Directions
Step 1
Preheat your oven to 400 degrees F.
Step 2
First, make the almond ricotta. It's best if you make it the night before, but will work fine if you make it just prior to making the galettes.
Step 3
In a large bowl, whisk together the dry crust ingredients, then add the wet ingredients. Knead it into a dough using your hands.
Step 4
Divide the dough into two equal parts, set one aside. On a sheet of flour-dusted parchment paper, roll out the dough into an 8-in circle.
Step 5
Spread ⅓ cup ricotta cheese over top and then add the sliced tomatoes leaving a border to fold the crust over the tomatoes.
Step 6
Moving in a circular direction, fold the crust over the edges of the tomatoes. If the dough pulls apart and breaks, just squeeze it back together with your fingers.
Step 7
Drizzle olive oil over the top of the entire galette. Sprinkle the filling with Italian seasoning, and the crust with everything bagel seasoning. Repeat with the other galette.
Step 8
Bake in the oven for 40 minutes. Garnish with fresh basil leaves if desired before serving.