Hi Guys hope you are having a good weekend so far.
Last weekend I went to the apple orchard/pumpkin patch with my best friend and husband. I got a huge bag of tomatoes, peppers and eggplant for $6 and let me just say that fresh farm vegetables are 100 times better than anything you will ever buy in big grocery stores. they are so fresh and tasty. I had a few leftover from making meals with them all week so I made this tomato galette with ricotta cheese.
I feel like a lot of bloggers have the whole vegan cheese thing nailed so I chose to follow a recipe from Vegan insanity for the cheese instead of creating one. It turned out amazing and was so easy to make. It also made a good addition to my tomato galette. Winning!
Tomato Galette with Vegan Ricotta Cheese
Serves 245 mins prep time
40 minutes bake time
Ingredients
1/2 cup Vegan Ricotta cheese
10 small cherry tomatoes
1/2 plus table spoons of flour
1/4 cup butter
2 Tbsp cold water
2 tsp olive oil
fresh herbs for on top
Dough Instructions
mix butter in with flour with a fork.
Slowly add in the cold water
dough should be be slightly separating.
Knead the dough a couple times and put the ball into some plastic wrap or an air tight container
keep in the fridge for half an hour or more
Galette Instructions
preheat oven to 400 degrees
while dough is in fridge cut your tomatoes
put them in a strainer and sprinkle some salt on them (this will dry them out so they aren't to watery for the galette)
leave tomatoes for about 10 mins
*this is a good time to make your ricotta cheese as it only takes a couple minutes.
After 30 minutes take dough out of fridge and roll into a circle (doesn't have to be perfect)
spread some olive oil on the dough
put a generous amount of ricotta on the dough
then add your tomatoes - make sure you leave enough room on the edges to fold over.
Bake your galette in the oven for 40 mins or until it looks golden brown.
sprinkle on some herbs and enjoy.
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