Heirloom Tomato Caraway Galette  

(Paleo, Gluten-Free, Grain-Free, Dairy-Free, Egg-Free)

6-8 Servings

 

Ingredients List:

·      1 ½ lbs Heirloom Tomatoes, sliced ½ inch thick

·      Basil

·      Olive oil

·      Salt & pepper

 

Crust:

·      1 1/2 cups fine almond flour

·      ½ cup arrowroot

·      ½ teaspoon salt

·      ½ teaspoon caraway seed (1 teaspoon if you love caraway)

·      ½ teaspoon garlic powder

·      1/3 cup cold butter (can sub vegan), cubed

·      1 egg or flax egg (1 tablespoon flax meal w/ 3 tablespoon water)

 

Cashew Ricotta*:

·      1 cup raw cashews, soaked in hot water for at least 2 hours, or overnight

·      1 teaspoon miso

·      1 tablespoon lemon juice or white vinegar, to taste

·      1/3 cup fresh basil leaves

·      1 teaspoon fresh oregano, or ½ teaspoon dried

·      large pinch salt and cracked pepper to taste

·      ~ ¼ cup unsweetened plant mylk or water

 

Directions:

1.     Mix almond flour, arrowroot, salt, caraway, and garlic powder in food processor until well combined. Add cold butter and egg or flax, pulsing until butter is incorporated. Texture should form a ball, if too dry add water a teaspoon at a time. Shape dough into a 1-inch thick disk, cover, and chill in fridge for an hour.

2.     Preheat oven to 375. Slice tomatoes ½ inch thick and place on kitchen towel to soak up excess juices.

3.     Make cashew ricotta by adding drained, soaked cashews to high speed blender or food processor with miso, lemon juice or vinegar, and herbs. Slowly add mylk a little at time until cashews blend to desired consistency. Should resemble the spreadable thickness of ricotta. Season with salt and pepper to taste.

4.     Roll out dough on parchment paper to about 1/5’’ thick round. Spoon about ½ the cashew ricotta in the center of the dough, leaving about 2 inches around the edges. Arrange tomato slices over cashew ricotta. Season lightly with salt and pepper.

5.     Using the parchment paper as a helper, gently fold over the edge of the dough over the tomato to form the crust. Slide the galette onto a baking sheet or pizza stone (can preheat if you like for crisper crust). Bake for 30-40 minutes until crust is golden and crispy.

6.     Allow to cool and garnish with fresh basil and drizzle of olive oil. Slice into 6-8 pieces and serve.

*You’ll have leftover Cashew Ricotta. Store in fridge for up to 7-10 days. Use as spread, dip, cheese substitute.