This galette with it’s flaky crust and and juicy filling that is bursting with flavor from the fresh heriloom tomatoes, and it didn’t last in our office long before being devoured! With all the fresh tomatoes to be found at farmers markets this tart will be a staple all summer!
1½ cups One Degree Organics Sprouted Red Fife Flour
1 cup all-purpose flour
1 stick vegan buttery spread (we used Earth Balance)
1 tsp salt
1/2 cup cold water
1/2 cup cashews, soaked overnight and drained
10 oz medium tofu, drained
2 Tbsp tahini
2 Tbsp nutritional yeast
1 1/2 Tbsp tapioca starch
2 garlic cloves, crushed
1 Tbsp fresh basil, roughly chopped
1/2 tsp fresh lemon juice
1/2 tsp dried basil
1/4 tsp salt
Topping & Serving:
4 -5 large heirloom tomatoes, sliced thick
Pinch of flaky salt
Drizzle of olive oil
Handful of toasted pine nuts
Make the crust by combining all ingredients, except the water in the bowl of a food processor. Pulse to combine then drizzle in the water, minus two tablespoons. Continue pulsing until combined. Check if dough stick together. If not, add more water, a little at a time until it does. Turn onto a clean surface and knead briefly until it comes together. Wrap in plastic and refrigerate while making the filling.
To make the filling, combine all ingredients in a high-powered blender and process until smooth. Set aside.
Preheat the oven to 375°F. Roll out the dough onto a floured surface to 1/8” thick. Transfer to a baking sheet lined with parchment. Spread the filling into a circle in the middle of the dough. Top with tomato slices. Gather the edges of the dough so it covers a bit of the tomatoes. Brush the dough with a bit of olive oil. Bake until crust is firm and light golden brown on the bottom, approximately 30 minutes. Drizzle with olive oil, sprinkle with salt and pine nuts.