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Heirloom Tomato Galette With Dill Cashew Cream [Vegan, Gluten-Free]

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Heirloom tomatoes are on another level of tomato. There is so much depth of flavor, it's like a rainbow of tomato exploding in your mouth. Sounds graceful, but it's honestly delicious. What could be better than having these magical tomatoes in a galette with dill cashew-cream? It's magical alright.

Heirloom Tomato Galette With Dill Cashew Cream [Vegan, Gluten-Free]



Cook Time



For the Galette:

  • 1 1/4 cups brown rice flour
  • 3/4 cup chickpea flour
  • 8 tablespoons soft coconut oil
  • 3 tablespoons ice cold water
  • Salt to season

For the Cashew Cream:

  • 1 cup soaked cashews
  • 1/2 cup water
  • 1/2 lemon, juiced
  • 7 teaspoons of finely chopped dill
  • 1/4-1/2 teaspoon salt

For the Topping:

  • 1 big heirloom tomato, sliced
  • 3-4 cherry tomatoes, halved
  • 4-5 basil leaves
  • A few branches of dill and coriander to garnish


To Make the Cashew-Cream:

  1. In a high-speed blender, combine all ingredients and blend until creamy and smooth

To Make the Galette:

  1. Add both flours and salt to a blender and pulse to mix it up
  2. Now add soft coconut oil and pulse until the flour and oil are completely mixed
  3. One spoon at a time, add the ice cold water and keep pulsing
  4. Remove dough from blender, it should be soft and slightly moist but not too runny (if that’s the case, add a few tablespoon of flour).
  5. Form a ball, warp it in plastic, and put it in the fridge for 5-10 minutes (not much longer otherwise it becomes too hard and difficult to roll)
  6. Preheat oven to 400°F
  7. After cooling, roll out the dough between two sheets of parchment paper and carefully transfer the parchment paper with the rolled-out crust to a baking sheet
  8. Spread the dill cashew-cream in the middle, keep a 1 1/2-2-inch boarder of plain (empty) crust
  9. Top with sliced heirloom tomatoes, 2 halved cherry tomatoes, and basil
  10. Bake galette for 30-40 minutes or until golden brown
  11. Let cool slightly on baking sheet and garnish with remaining cherry tomatoes, dill, and coriander





I’m Kati, a photographer, food enthusiast and travel lover born in Germany, now living in Istanbul. I love to share my adventures and tasty finds I eat at home and away. I’ve traveled to 5 continents, lived in 9 countries and toured 70 nations. From freshly baked empanadas in Argentina to spicy curries in India and green tea ice cream in Japan I’ve always enjoyed documenting new taste experiences and veganizing those recipes at home.



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