Tomato Galette with Dairy-Free Ricotta (Vegan & Grain-Free)

This grain-free galette is bursting with flavor, thanks to a buttery crust, juicy tomatoes, and a dairy-free ricotta cheese. Vegan & Gluten-Free.

Late summer is so wonderful, it it not? The days are still long, the weather is warm, and the summer produce is abundant. Our garden is practically overflowing with zucchini, tomatoes, eggplant, and peppers – and I’m loving it! 

Today I’m sharing this recipe for a wonderful, rustic, and oh-so-yummy Tomato Galette with you. It’s stuffed with a creamy, dreamy Vegan Ricotta and piled high with plump tomatoes. If this doesn’t scream late summer dinner to you, I don’t know what will…

So, what exactly is a galette?

If that’s what you’re thinking, don’t worry – you’re definitely not alone. A galette is a French term that refers to a flat, crusty cake, or a “pancake” filled with a savory filling. Basically, it’s a freeform pie, and can be filled with either sweet or savory ingredients. Today we’re going savory, with some homemade Vegan Ricotta and fresh, juicy tomatoes.

Step One: prep the dough, roll, it out, and spread the ricotta.

Today we’re using my 3-ingredient, Grain-Free Pie Crust recipe as the base for our galette. It’s easy to make and gets the most delicious, buttery, and crispy edges. If you’d like to save time in the kitchen, you can even make it ahead of time and store it in your fridge for up to 3 days.

After you roll the dough out to a 9″ circle, spread a thick layer of ricotta over that baby – just leave some room around the edges, so we can fold the crust up.

Layer on the tomatoes, then use your fingers to “pinch” the crust edges together.

It really is that easy, folks! I topped my tomato galette with an extra sprinkle of salt and some freshly ground black pepper before I tossed it in the oven – totally optional, but highly recommended.

Bake, then serve and enjoy!

Place the galette in the middle rack of a 375F oven and bake for 35-ish minutes, until the galette edges are golden and crispy. Then remove from the oven, slice, and enjoy! You can serve this tomato galette either hot or cold, but I prefer to serve it warm – the tomatoes practically melt in your mouth, which makes the eating experience even more enjoyable.

I’d also recommend topping your galette with fresh basil, if you happen to have some on hand! It’s basically like a vegan caprese salad…except in a pie crust. #Goals.

A Few Final Thoughts:

• Tomatoes: feel free to use any type/variety you have here! Just make sure they are ripe and juicy 🙂
• Substitutions: you can replace the homemade ricotta with some store-bought dairy-free ricotta, or some roasted red pepper hummus might also work!
• Looking for some sides to serve with this tomato galette? I’d recommend this Quinoa & Arugula Salad with Sun-dried Tomatoes, this Mediterranean Chickpea Salad, or this Kale Waldorf Salad! 

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

Tomato Galette with Dairy-Free Ricotta

Print Recipe

★★★★★

5 from 3 reviews

This grain-free galette is bursting with flavor, thanks to a buttery crust, juicy tomatoes, and a dairy-free ricotta cheese. Vegan & Gluten-Free.

• Author: Caitlin Shoemaker
• Prep Time: 15 Minutes
• Cook Time: 35 Minutes
• Total Time: 50 minutes
• Yield: Serves 2 to 4 1x
• Category: Entree
• Method: Oven
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Multipurpose Dough:

• 2 tablespoons ground flax seed*
• 1 ¼ cup blanched almond flour 
• ⅓ cup tapioca flour or arrowroot powder
• ½ tsp sea salt 

For the Galette:

• Multipurpose Dough, above
• 2–3 medium tomatoes, sliced into ¼” rounds
• ½ batch Vegan Ricotta* (about 1 ½ cups)

Instructions

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. 
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.
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. 
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. 
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.

Notes

• Flax Seed: I prefer to use golden flax seed, as it blends well into the pie crust and doesn’t leave any “flecks” of brown, like traditional flax will
• Ricotta: I recommend preparing the original recipe with the garlic and italian seasoning. You can also use a store-bought dairy-free ricotta if you want to save on time.
• Meal Prep: both the Multipurpose Dough and Vegan Ricotta can be prepped in advance and stored in the fridge for up to 3 days

Keywords: tomato galette, grain free tomato galette, vegan tomato galette, vegan tomato recipes, tomato pie, savory tomato pie