Savory Gluten Free Galette with Tomatoes + Greens

For the Nut Ricotta

• 1 cup cashews raw, soaked for at least 1 hour in just boiled water
• 1/4 cup pine nuts raw, soaked for at least 1 hour in just boiled water
• 2 tbsp lemon juice
• 2 tbsp nutritional yeast
• 1/4 tsp garlic powder
• 1/2 tsp miso paste yellow
• 1/4 cup water plus more if needed to blend
• 1/4 tsp kosher salt

For the Galette

• 1 1/2 cup almond flour
• 1/2 cup tapioca flour
• 1 tbsp coconut sugar
• 1/4 tsp kosher salt
• 1/2 cup butter about 9 tbsp or one stick, cut into cubes (refrigerated)
• 2-4 tsp water as needed to hold dough together
• 1 egg beaten

For the Toppings

• 1 3/4 cup cherry tomatoes halved
• 5 ramps sliced thin, on a bias (or sub green onion)
• salt and pepper to taste
• 8-10 basil leaves fresh, for garnish

1. If using the kale pesto, prep this ahead of time using the kale pesto recipe.

Prep the Nut Ricotta

1. Make sure that you have soaked your cashews and pine nuts in just boiled water for at least 1 hour. Then drain, and rinse. Add all of the nut ricotta ingredients into a high powered blender or food processor and pulse until the mixture comes together. It doesn't need to be super smooth, you want some texture and for it to be thick, so only add extra water if absolutely necessary. Remove from the blender and place in some cheesecloth or a nut milk bag and place in a bowl to harden. Ideally, you want to leave it there for 1 to 2 hours.
2. To use for this galette, simply break into chunks and dollop on top of the cooked galette.
3. Store leftovers in a sealed container in the fridge for up to 5 days, or freeze for longer.

Prep the Gluten Free Galette

1. Place almond flour, tapioca flour, coconut sugar, and salt in your food processor (or blender). Pulse a few times until combined.
2. Next, add your cubed cold butter. Pulse until the mixture resembles coarse flour.
3. Next, add 2 tsp. of ice-cold water. Pulse until the mixture comes together to form a dough (about 10 to 15 seconds). If it still isn’t forming, add an additional 1/2 tsp. ice-cold water and pulse again.
4. Remove from the food processor and form it into a ball and wrap it in plastic wrap. Place this in the fridge to firm up, about 1 to 2 hours, or overnight.
5. Preheat the oven to 375ºF (191ºC).
6. Remove the galette dough from the fridge and place it in between two pieces of parchment paper. Using a rolling pin (or bottle of wine) roll it out into a circle or square about 1/4-inch thick, leaving it on the parchment paper. Then place this on a baking sheet.
7. In a small bowl, add the tomatoes and a pinch of salt. Slice the ramps (or green onion) into thin slices, cut on the bias. Before topping the galette with the tomatoes, you can use a paper towel to lightly blot them of excess juice.
8. Spread the kale pesto on the galette, leaving a 1 1/2-inch border around the edge, as this will be folded over. Then add the tomatoes, and the ramps on top.
9. Using the parchment paper to help, gently fold the edges of the galette over top.
10. In a small bowl, beat the egg. Using a pastry brush, brush the egg along the sides of the galette. Season the galette with salt and pepper.
11. Place in the oven and bake for 35 to 45 minutes, until the galette is crispy and slightly browned in colour and the tomatoes have cooked, and are juicy.
12. Allow it to rest for 10 to 15 minutes.
13. Once ready to serve, top with dollops of the cashew cheese and fresh basil. Slice and enjoy!

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