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Tomato Ricotta Galette (vegan)

To make the dough, combine 1 tablespoon of flour with 1/2 cup of warm water and add the yeast. Stir and then allow to sit for 5 minutes. Then add the rest of the flour, salt, and garlic powder and stir to combine. Knead the dough for about 2 minutes, then sculpt into a ball and allow to sit in a warm place for 15 minutes. While the dough is rising, Preheat the oven to 400 degrees. Make the tofu a. . .

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Servings: 2

Prep Time: 00:25

Cook Time: 00:30

Dough:

1 teaspoon active dry yeast

1/2 cup warm water

1 tablespoon 1 1/4 cup flour

1/4 teaspoon salt

1/4 teaspoon garlic powder

Vegan Ricotta

1 package extra firm tofu, drained and pressed

1 lime, juiced

1/4 cup nutritional yeast

3/4 teaspoon salt

1/2 cup blanched almonds

Filling

1/4 cup vegetable broth

1 leek, chopped

2 garlic cloves, minced

3 tomatoes, sliced 1/8th inch thick

1/2 a pinch teaspoon basil

1/2 teaspoon oregano

1/4 teaspoon black pepper

Preparation

1To make the dough, combine 1 tablespoon of flour with 1/2 cup of warm water and add the yeast. Stir and then allow to sit for 5 minutes. Then add the rest of the flour, salt, and garlic powder and stir to combine. Knead the dough for about 2 minutes, then sculpt into a ball and allow to sit in a warm place for 15 minutes.

2While the dough is rising, Preheat the oven to 400 degrees.

3Make the tofu and almond ricotta by combining all ingredients in a blender. Set aside.

4In a pan over medium heat, fry the leek, garlic, and spices in water or vegetable broth for 7-9 minutes or until leek is cooked down and garlic is golden. Remove from heat.

5Roll out the dough into a pizza shape, then pour in the ricotta, leaving about 2 inches of space around the edges. Cover the ricotta layer with a layer of the cooked leek and garlic. Then on top of that layer, lay out the slices of tomato. Sprinkle with a pinch of salt and a little extra dried or fresh basil.

6Place the galette on a baking sheet lined with parchment paper or a silpat and bake for 20 minutes.

Reviews: 0

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