07/30/2024Pizzas, tarts and quiches - Main courses
Rustic Tomato Galette
Servings
2
Ingredients
Cups
- -whole wheat flour 200 (g)
- -plant-based margarine 75 (g)
- -water 65 (mL)
- -flax seeds 3 (tbsp)
- -mustard 2 (tbsp)
- -semolina 2 (tbsp)
- -cluster tomatoes 4
- -olive oil 2 (tbsp)
- -pepper
- -salt
Ricotta
- -soy milk 415 (mL)
- -apple cider vinegar 2 (tbsp)
Add to a shopping list
Unlock the memberarea
200+ new recipes unlocked
A new exclusive recipe each week
A shopping list feature
No advertising
€8.5
/ monthno commitment
Discover now
Steps
- Prepare the dough: mix the flour, flax seeds, and a pinch of salt. Incorporate the margarine by hand, then add the water. Form a dough ball and let it rest for 15 minutes.
- Slice the tomatoes into thin rounds.
- Roll out the dough thinly. Spread mustard on it and sprinkle with semolina. Add the tomato slices, a drizzle of oil, salt, and pepper.
- Bake for 40 minutes at 180°C (355°F).
- Prepare the ricotta: bring the soy milk to a boil in a saucepan. As soon as it boils, remove from heat and add the vinegar. Let it curdle for 5 minutes, then strain through a cheesecloth. This will yield about 220g of ricotta!
NotesYou can serve the tart with ricotta, pesto, and chili oil 😍😍
My Books
Vegan recipe books in print and digital formats
Post a comment
No comment yet
You might like
Bowls and salads
Mango and Quinoa Salad
Jul 8, 2017|25 min
Main courses
Tempeh Glazed with Sesame
Jan 17, 2021|35 min
Main courses
Leek and Mustard Quiche
May 22, 2019|1h30
Sandwiches and burgers
Vegan Hot Dogs
Oct 12, 2016|30 min
Meal soups
Creamy Roasted Tomato Soup
Sep 26, 2021|45 min
Main courses
Christmas Meatballs and Sweet Potato Mash
Nov 30, 2022|1h05
Pasta
Vegan Pumpkin Cannelloni
Oct 27, 2017|1h40
Meal soups
Ginger Vermicelli Broth
Mar 27, 2021|25 min
Subscribe to unlock 200+ recipes and support my work.
elinestable.com/subscriptions
Rustic Tomato Galette
For: 2 serv.Difficulty: EasyPreparation: 20 minCooking: 40 minRest: 10 min
Ingredients
- -whole wheat flour 200 (g)
- -plant-based margarine 75 (g)
- -water 65 (mL)
- -flax seeds 3 (tbsp)
- -mustard 2 (tbsp)
- -semolina 2 (tbsp)
- -cluster tomatoes 4
- -olive oil 2 (tbsp)
- -pepper
- -salt
Ricotta
- -soy milk 415 (mL)
- -apple cider vinegar 2 (tbsp)
Steps
Steps
- Prepare the dough: mix the flour, flax seeds, and a pinch of salt. Incorporate the margarine by hand, then add the water. Form a dough ball and let it rest for 15 minutes.
- Slice the tomatoes into thin rounds.
- Roll out the dough thinly. Spread mustard on it and sprinkle with semolina. Add the tomato slices, a drizzle of oil, salt, and pepper.
- Bake for 40 minutes at 180°C (355°F).
- Prepare the ricotta: bring the soy milk to a boil in a saucepan. As soon as it boils, remove from heat and add the vinegar. Let it curdle for 5 minutes, then strain through a cheesecloth. This will yield about 220g of ricotta!
NotesYou can serve the tart with ricotta, pesto, and chili oil 😍😍