Gluten-Free Vegan Tomato Ricotta Galette
Ingredients
Crust
- 1 cup gluten-free 1:1 flour
- 1/8 teaspoon salt
- 1/8 teaspoon dried parsley
- 1/8 teaspoon dried basil
- 6 tablespoons extra virgin olive oil
- 3 tablespoons almond milk
- 1 tablespoon liquid egg substitute
Filling
- 2 heirloom tomatoes
- 3-4 tablespoons almond milk ricotta
- 1 teaspoon nutritional yeast
- 2-3 tablespoons vegan pesto
- big handful of spinach
- 1/4 red onion
Preparation
Slice tomatoes and layer in a colander. Sprinkle with salt on both sides and let them drain for 10-15 minutes. Transfer to a paper towel and blot excess moisture. Set aside.
In a bowl, combine flour, salt, parsley, and basil. Use a fork to whisk together. In a separate bowl, combine oil and milk. Pour into the dry mixture while stirring. Mix well to combine and form into a ball.
Saute the spinach with red onion until softened
Transfer to a sheet of parchment paper. Press into a round flat disc and top with another piece of parchment paper. Use a rolling pin to roll into a 1/8-1/4 inch thick oval shape.
Remove top layer of parchment paper and transfer crust and bottom layer of parchment paper to a baking sheet.
In the center of the crust, add a layer of ricotta, a sprinkle of nutritional yeast, a layer of pesto, a layer of sauteed spinach and onions, and a layer of tomatoes.
Fold up crust around the edges. It might break or crumble - just press back together.
Bake for 30 minutes in a 375 degree oven.
Remove and brush with egg substitute and sprinkle with garlic. Bake for another 20 minutes until golden brown.
Serve hot topped with fresh pesto and ricotta.
