Tomato Galette with Dairy-Free Ricotta

Step 1

Preheat the oven to 375F and set a baking tray, parchment paper, and rolling pin aside. Add the ground flax to a small bowl with 5 tablespoons of water; mix, then set aside for 5-7 minutes to thicken.

Step 2

In the meantime, whisk the almond flour, tapioca flour, and salt together in a medium bowl. Add the thickend flax egg and use a spatula to fold it into the dry ingredients, eventually using your hands to knead the dough until evenly combined.

Step 3

Place the dough ball on a sheet of parchment paper and use a rolling pin to form a thin, 9” circle. If the dough starts to stick to your rolling pin, cover it with an additional sheet of parchment paper. Transfer the dough and parchment paper to a baking tray before you start to fill it.

Step 4

Spread a thick layer of Vegan Ricotta in the center of the dough, leaving a ¾” border around the edges. Cut the tomatoes into ½” slices, then layer them on top of the ricotta. Use your hands to “pinch” the edges of the galette and fold the dough over the tomatoes and ricotta, until you have circled the whole pie.

Step 5

Bake in the middle rack of the oven for 35 minutes, or until the edges of the pie crust are golden and crispy. Remove from the oven, slice, and serve as desired. Leftovers will keep in the fridge for up to 5 days and are best reheated in the oven.