Tomato Peach Galette Pie with Almond Ricotta

This tomato and peach galette with its cheesy almond ricotta is the perfect whole meal for a quick and tasty summer lunch! It is healthy, nourishing, with fresh seasonal ingredients, and very easy to prepare. Prepare a whole galette and save the leftovers for a delicious meal to eat on the go. I still can remember my first galette! It was maybe 3 years ago, at my very first steps with plant-based cuisine. I saw all these beautiful golden galettes on the social media that made me so hungry I really wanted to give it a try! It was also summer, and if I do remember, I went for a blueberry and lavender galette recipe from Kale & Caramel that I turned vegan. I was really tempting by this combination, the sweetness of the wild blueberries enhanced by the delicate flavor of lavender and lemon zest. That reminded my home South region and its delicious summer fragrances. And this galette was a true success. I mean, at this time and with my poor experience in cuisine, I was very happy of the result, the crumbly texture of the crust, the melting blueberries on top, and the amazing taste. However, it has […]

La recette en français disponible en bas de page

Tomato Peach Galette Pie with Almond Ricotta

La recette en français disponible en bas de page

This tomato and peach galette with its cheesy almond ricotta is the perfect whole meal for a quick and tasty summer lunch! It is healthy, nourishing, with fresh seasonal ingredients, and very easy to prepare. Prepare a whole galette and save the leftovers for a delicious meal to eat on the go.

I still can remember my first galette! It was maybe 3 years ago, at my very first steps with plant-based cuisine. I saw all these beautiful golden galettes on the social media that made me so hungry I really wanted to give it a try! It was also summer, and if I do remember, I went for a blueberry and lavender galette recipe from Kale & Caramel that I turned vegan. I was really tempting by this combination, the sweetness of the wild blueberries enhanced by the delicate flavor of lavender and lemon zest. That reminded my home South region and its delicious summer fragrances. And this galette was a true success. I mean, at this time and with my poor experience in cuisine, I was very happy of the result, the crumbly texture of the crust, the melting blueberries on top, and the amazing taste. However, it has been my first and last galette. While my interest in cuisine was growing, I had so much ideas in mind that I wanted to try every time something new and different, thus I forgot the galette.

Until today. Two summers later, I have tons of gorgeous freshly picked tomatoes, juicy peaches and fresh herbs, and I wonder what the hell I could do with all that? At this moment I am working to improve my photography skills and styling, and a galette is a really good subject to shoot! I love its authentic, rough and imperfect aspect, with its crumbly breakable crust and its roasted veggies on top. So I went for it and work on creating a new recipe, totally different from the previous blueberry one, putting into application everything I have learnt during these three years. And again, I felt in love with the galette. It is so easy to prepare, good and nourishing, and so versatile, I would be able to eat it every day! It is so easy to play with flavors and ingredients, putting everything you find in your cupboard. To be honest, I made a Mexican version the day after, with a corn meal crust, and it was even better! – Still need some improvements, I’ll share the recipe as soon as it’s ready.

I love the combination of tomato and peach in this galette, the ripe roasted peach brings the perfect sweet touch to balance the earthiness of the crust and herbs. I made a very basic filling, using chickpeas for texture and creaminess, tahini and mustard, which perfectly pairs with the tomatoes. The crust is made of spelt flour, but you can totally sub for regular flour or gluten-free flour blend if you prefer! The almond ricotta is the cherry on the top, it’s the final element that makes the whole plate memorable. This almond ricotta is totally vegan, needs only 5 ingredients, and is made in less than 10 minutes. The perfect last minute addition to your salads, toasts, pizzas or pastas! I used almonds I have blanched by myself. Little tip if you want to blanch your own almonds: soak them in boiled water for 10 minutes, and then transfer in a bowl of ice cold water : this will make the skin very easy to remove!


Summer tomato & peach galette

Prep time:  1 hour
Baking time: 25 minutes
Serves: 6-8 servings

INGREDIENTS:

For the Crust:

– 1 cup white spelt flour (120g)
– 1/4 cup tiger nut flour (or almond flour) (30g)
– 1/4 cup tapioca flour (30g)
– 6 tbsp solid coconut oil
– 4 tbsp ice cold water
– 1/4 tsp salt

For the filling:

– 1/2 cup soaked canned chickpeas (85g)
– 1 tbsp tahini
– 2 tsp lemon juice
– 2 tsp mustard
– 1/8 tsp garlic powder
– 1 fresh rosemary sprig
– a pinch of salt

For the garnish:

– 3 tomatoes
– 1 yellow peach
– cherry tomatoes

For the Almond ricotta:

– 1 cup blanched almond (soaked for 5 hours)
– 2 tbsp nutritional yeast
– 1 tbsp lemon juice
– 2 tbsp water
– 1/4 tsp salt

INSTRUCTIONS:

Prepare the Crust:

1. Add the spelt flour, tiger nut or almond flour and salt to a food processor and pulse to combine.

2. Add the solid coconut oil and pulse again to incorporate. At this stage the mixture should be pretty crumbly. If your coconut oil was too liquid, your mixture could be smooth and liquid, but don’t worry it will be fixed at the next step by adding the ice cold water.

3. With the food processor still running, slowly add in the ice cold water and pulse: the mixture will thicken, become more crumbly and will start to form a compact and pliable dough.

4. Remove the dough from the food processor and form a compact ball using your hands. Cover the ball in plastic wrap and place in fridge for at least 30 minutes.

Prepare the Filling:

1. Rinse and soak the canned chickpeas and place into a food processor or high speed blender.

2. Add all the remaining filling ingredients and pulse until you reach a smooth and thick hummus like texture. Pour into a bol and reserve.

Prepare the Almond Ricotta:

1. Rinse and drain the soaked almonds.

2. Add all the ricotta ingredients to a high speed blender and blend until smooth and creamy, scraping down sides as needed. This process can take from 1 to 5 minutes depending of your blender. You are looking for a well-puréed mixture but want to keep small bites of almonds for texture. If you are having hard time blending or if your mixture is too dry, add a bit more water a little at a time. Don’t add too much water or your ricotta will turn very liquid.

3. Taste the ricotta and adjust flavor as needed, depending on your taste. Adding more nutritional yeast will increase the cheesiness of the ricotta. Pour into a bowl when you are happy with flavors.

Note: At this point the ricotta is ready to be enjoy. However, for a stronger and deeper cheesy flavor and for a firmer texture, you can allow your ricotta to ferment. To do it, simply form the ricotta into a ball, wrap in cheesecloth and place into a fine mesh strainer set over a mixing bowl for 24-48 hours.

Assembly:

1. Preheat your oven at 400F / 200C.

2. Remove your dough from the fridge and allow to warm up at room temperature for 5 minutes.

3. Using a rolling pin, roll out the dough in a large circle, of approximately 12″ diameter and 1/8″ thickness. Place the dough on a large baking sheet.

4. Dust the center of dough, a circle of approximately 10″ diameter,  with bread crumbs or semolina. It will avoid the filling to wet the dough during the baking.

5. Spread the filling sauce in this center circle. Make sure to leave about 3″ of dough around the edges.

6. Then, add the finely sliced tomatoes and peach and the halved cherry tomatoes all over the filling.

7. Using your hands or a spatula, gently fold over the edges of the crust, in several steps.

8. You can brush the edge of the crust with coconut oil to make them golden during baking.

9. Bake in the oven for about 25 minutes until golden.

10. Remove from the oven and allow to cool down for about 5-10 minutes. Sprinkle with almond ricotta before serving.


Galette d’été tomate & pêche

Temps de préparation :  1 heur
Temps de cuisson: 25 minutes
Quantité: 6-8 parts

INGREDIENTS:

Pour la pâte:

– 120g de farine d’épeautre blanche
– 30gde farine de souchet (ou farine d’amande
– 30g de farine de tapioca
– 6 c.à.s d’huile de coco solide
– 4 c.à.s d’eau glacée
– 1/4 c.à.c de sel

Pour le fond de tarte:

– 85g de pois chiches en conserve (drainés)
– 1 c.à.s de tahin (pate de sésame)
– 2 c.à.c de jus de citron
– 2 c.à.c de moutarde
– 1/8 c.à.c d’ail en poudre
– 1 brin de romarin frais
– une pincée de sel

Pour la garniture:

– 3 tomates
– 1 nectarine jaune
– des tomates cerises

Pour la ricotta d’amande:

– 140g d’amandes décortiquées (trempées dans de l’eau pendant 5h)
– 2 c.à.s de levure de bière
– 1 c.à.c de jus de citron
– 2 c.à.s d’eau
– 1/4 c.à.c de sel

INSTRUCTIONS:

Préparation de la pâte:

1. Placer la farine d’épautre, la farine de souchet ou d’amande et le sel dans un mixeur ou un blender et pulser pour bien mélanger.

2. Ajouter l’huile de coco solide et pulser de nouveau pour l’incorporer. A ce stade, le mélange doit être assez friable. Cependant, si l’huile de coco était trop liquide, il se peut que le mélange soit lui même lisse et liquide. Ne vous inquiétez pas, cela sera corrigé à l’étape suivante en ajoutant l’eau glacée.

3. Ajouter l’eau glacée et pulser de nouveau: le mélange va s’épaissir et devenir plus compact. Continuer à pulser jusqu’à obtenir une pâte bien compact et malléable.

4. Retirer la pate du mixer et former une boule bien compacte à l’aide de vos main. Filmer la boule de pâte avec du film plastique et la placer au réfrigérateur pour au moins 30 minutes pour qu’elle durcisse.

Préparation du fond de tarte:

1. Rincer et essorer les pois chiches. Les placer dans le bol d’un mixer ou d’un blender.

2. Ajouter tout le reste des ingrédients et mixer jusqu’à obtenir un mélange lisse et épais, un peu comme un hummus. Transférer dans un bol et réserver.

Préparation de la ricotta d’amande:

1. Rincer et essorer les amandes émondées.

2. Placer tous les ingrédients de la ricotta dans un blender, et mixer jusqu’à obtenir un mélange onctueux. Racler les bords du bol avec une spatule quand nécessaire. Cette étape peut prendre entre 1 et 5 minutes en fonction de la puissance et de la contenance de votre blender. On cherche à obtenir une ricotta bien onctueuse tout en conservant des petits morceaux d’amande pour apporter de la texture. Si le mélange est trop sec ou si vous avez des difficultés à mixer, ajouter de l’eau très progressivement jusqu’à avoir la texture désirée.

3. Gouter la ricotta et ajuster l’assaisonnement en fonction de vos préférence. Ajouter plus de sel pour intensifier le gout globale de la ricotta et ajouter plus levure pour accentuer le côté “fromage”.

Note: A ce stade, la ricotta est prête à être consommée. Cependant, pour un gout plus intense, plus de caractère et une texture plus ferme, vous pouvez également la laisser fermenter. Pour cela, former une boule avec la ricotta et l’emballer dans un morceau d’étamine. La placer dans une passoire au dessus d’un bol, à température ambiante et à l’abris de la lumière pendant 24 à 48 heures. Vérifier de temps en temps l’aspect et l’odeur de votre ricotta.

Assemblage:

1. Préchauffer le four à 200°C.

2. Retirer la pâte du réfrigérateur et la laisser se réchauffer à température ambiante pendant 5 minutes.

3. A l’aide d’un rouleau à patisserie, étaler la pate sur une feuille de papier cuisson, en un cercle de 25cm de diamètre environ et d’épaisseur 3mm.

4. Saupoudrer le centre de la pâte de chapelure ou de semoule, sur un cercle de 20cm de diamètre environ. Cela permet d’absorber l’humidité libérée par la garniture et d’éviter que la pâte ne s’humidifie.

5. Etaler le fond de tarte au centre de la pâte, sur la zone tapissée. Veiller à laisser au moins 5-7cm de pâte libre sur les bords pour le pliage.

6. Ajouter les tomates et la pêche finement tranchées, et les tomates cerise coupées en deux.

7. A l’aide des mains ou d’une spatule, replier les bords libres de la pâte vers le centre. Procéder en douceur et en plusieurs fois pour éviter de casser la pate.

8. Optionnel: badigeonner les bords repliés de la pate avec de l’huile de coco pour donner une belle couleur dorée lors de la cuisson.

9. Cuire au four pendant 25 minutes environ, jusqu’à ce que la pate et la garniture soient bien dorées.

10. Une fois cuite, retirer la galette du four et la laisser refroidir pendant 5 à 10 minutes. Émietter la ricotta d’amande au dessus avant de servir.

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Hey there! I’m Alice

welcome to Early Brawd!

A place where real food is elevated to a new level!
Here you’ll find traditional and modern recipes for every occasion, from decadent desserts to nourishing breakfast and healthy treats. Everything is plant-based, mostly gluten-free and allergy friendly, so all the food lovers can find something to satisfy their sweet tooth!

MORE ABOUT ME →

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