- Cane sugar ½ tbsp
- Firm tofu, drained ½ block
- Garlic powder 1 tsp
- Garlic, finely chopped 2 cloves
- Ice water 1.7 fl oz, more if needed
- Italian seasoning ½ tsp
- Lemon juice 1 tbsp
- Nutritional yeast 1 tbsp
- Olive oil ½ tbsp
- Pepper to taste
- Salt ½ tsp
- Sea salt a pinch
- Small red onion, diced 1
- Some plant milk or vegetable oil to brush the edges of the galette
- Tahini 1 tbsp
- Thyme 2 tsp
- Unbleached all-purpose flour 1 ¼ cups
- Vegan Pie Crust: 1 Sheet
- Vegan butter ¼ cup
- Vegetable shortening ¼ cup
Pomì Chopped Tomatoes are the perfect base for this Vegan Rustic Tomato Ricotta Galette. The juicy tomatoes add a fresh bite to the crispy crust and give you the perfect taste of summer in the winter.
Directions:
Preparing homemade pie crust, skip and follow package instructions when using store bought crust:
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Prior to beginning, gather all ingredients and utensils you will need. Make sure all ingredients are cold.
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Add flour, salt, sugar into a food processor and mix together shortly.
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Add butter and shortening and pulse until crumbly. (works best pulsing in 1 to 2 second bursts until most of the fat is the size of peas)
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Add iced water to the food processor. Pulse until dough begins to clump into small balls. Don’t allow the dough to become completely one single mass during processing.
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Gently press the dough together with your hands. If it does not hold together, you may need a bit more ice water. Press into a round flat disk (wrap in plastic wrap, wax paper or put into an airtight container). Chill for 1 hour.
Preparing the filling:
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Meanwhile, in a small skillet, heat oil over medium heat. Cook onion in oil until softened.
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Add garlic; cook 30 seconds longer.
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Pour in Pomi Organic Chopped Tomatoes and cook over high heat for about 5 minutes, stirring frequently, until mixture has thickened.
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Stir in seasonings. Set aside and let cool.
For Tofu Ricotta:
- Combine all ingredients to food processor and blend until creamy, though slightly grainy (like ricotta cheese)
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Preheat oven to 425℉. Line a baking sheet with parchment paper.
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On a floured surface, roll out dough into a 15-inch circle. Using a rolling pin, carefully transfer to the cookie sheet.
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Evenly scatter cornmeal over the center of the dough. Spread with tomato filling and ⅔ of the tofu ricotta, leaving a 2-inch border.
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Fold dough up and over filling in sections, overlapping to create pleats. Brush galette with some plant milk. Sprinkle top with remaining tofu ricotta.
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Bake for 15 to 20 minutes or until the galette is golden brown. Remove from the oven, and let cool on a sheet for 10 minutes. Transfer to cooling rack to cool completely, or enjoy warm.