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]

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Serves

2-4

Cooking Time

50

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Ingredients

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
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Preparation

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
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