Balsamic Heirloom Tomato & "Ricotta" Galette

This gluten-free & vegan tomato galette treat is a brunch showstopper and you'll be surprised how easy it is!

There are few things better than a galette. To me, a galette is like a lazy cousin of the pie. You know the one. Does the bare minimum and somehow gets the praise? That's the beauty of a galette - it's simple yet elegant. In this recipe, the pastry in shaped & filled all on the same sheet of parchment paper. This not only makes clean up a breeze but makes it 1000x easier to transfer the galette onto your baking sheet.

This savory galette has a few elements to it. You have the buttery crust - which comes together in a snap by hand and even quicker with a food processer. Then we have the tofu ricotta - which is so delicious that you'll have a hard time telling the difference once its all together. The last true element is the balsamic reduction - which sounds 100% more fancy and difficult than it actually is. We aren't forgetting about the tomato here. Don't worry. Slicing these absolutely gorgeous tomatoes is such a treat in and of its self. Is there anything better?

When choosing tomatoes for this galette, it's okay if you can't find heirlooms. This largely depends on what time of year it is and what grocery store you're at. "What's the difference", you might ask. An heirloom tomato, like all heirlooms, are essentially original & antique varieties of vegetables. They are often passed down through generations of a family or community. They are different from GMO or hybrid vegetables in that way. As a gardener, I often grow both heirloom and hybrid varieties because the hybrid can often be more reliable for a semi novice like myself as they're bred to be resistant to disease. Heirloom tomatoes are often the most beautiful. They come in all different colors, shapes, and sizes. One of the easiest ways to find these beauties is by visiting your local farmers market.

If you're not able to find heirloom tomatoes, try to be selective at the grocery store. You want to find a fruit that's firm. If the tomato is soft, it will likely be a little mealy and I don't know anyone that likes a mealy ass tomato. To keep your tomatoes firm and their texture pure perfection, avoid keeping them in the refrigerator. Tomatoes are best stored at room temperature, in a single layer, and away from direct sunlight.

Let's talk about the gluten-free aspect of this recipe. I've experimented with quite a few flours now at this point and when the price is considered - Better Batter is superior for regular use. It performs well in nearly every arena, it's vegan, and it's affordable. Plus, when you buy in bulk it comes in a cute pink box. I mean, come on? That being said, you can probably use any gluten-free flour you have on hand or can find at your local grocery.

Balsamic Heirloom Tomato & "Ricotta" Galette

Author: Megan Thompson Aston

Time: 1 hr

Yield: 8 servings


  • 1 1/2 cup cherry tomatoes, cut in half

  • 3 slices of a large tomato

For the crust

  • 2 cups of gluten-free flour

  • 1 tbsp nutritional yeast

  • 3/4 tsp salt

  • 2 tbsp sugar

  • 1/2 cup refined coconut oil

  • 1/4 cup + 1 tbsp ice-cold water

  • 3/4 tbsp apple cider vinegar

For the ricotta

  • 1 16 oz package of firm tofu

  • 2/3 tbsp apple cider vinegar

  • 1 tbsp nutritional yeast

  • 1 1/2 tsp sea salt

  • 1 1/4 tsp garlic powder

  • 1/2 tsp onion powder

  • 1 tbsp water

  • 2 tsp cornstarch or arrowroot

  • 1 tsp dried parsley

  • 1 1/2 tsp fresh basil, thinly chopped

  • 1/4 tsp fresh oregano, minced

  • 1/4 tsp fresh rosemary, minced

  • 1/4 tsp black pepper

  • 1/8 dry mustard

  • a pinch of black salt

For the balsamic reduction

  • 1/3 cup balsamic

  • 1 tsp agave


For the crust

  1. In a medium-sized bowl or your food processor, combine all your dry ingredients - gluten-free flour, nutritional yeast, salt, and sugar.

  2. Cut in your coconut oil until your flour resembles coarse sand.

  3. Add your ice-cold water and fold together until a dough starts to form.

  4. Transfer dough onto a large piece of lightly floured parchment paper and use your hands lightly knead in all the loose bits and form a solid dough.

  5. Form into a flat rectangle and fold the sides on the parchment paper over the dough to neatly wrap it.

  6. Place in the fridge to rest and chill while you make the ricotta.

For the ricotta

  1. Wrap your ricotta in either paper towels or a clean kitchen towel and press out excess water over the sink. Remove towel.

  2. With your hands, crumble your tofu into a medium-sized bowl.

  3. Add all of your ingredients to the bowl and use a whisk to mash and mix your tofu mixture until it resembles ricotta.


  1. Preheat your oven to 400 degrees and pull your crust out of the refrigerator. Set aside.

  2. Slice your cherry tomatoes in half longways and cut 3 - 1/2 inch slices of your large tomato. Set aside.

  3. Unwrap your crust. Lightly dust with flour. Using a rolling pin, make a few impressions on the dough to begin flattening it.

  4. Roll your dough out to a roughly 14-inch x 8-inch rectangle. The exact size doesn't really matter You just want the crust to be around a 1/8 of an inch thick with room to create a pretty edge. You can have to do some repair while you roll it out. Don't worry.

  5. Once the dough is your preferred size, fold over the crust along the edges to define the space for the filling.

  6. Crimp the folded edges by using your fingers. Take your dominant hand and put your pointer and thump together like you're going to pinch something. Take your other hand and hold up your pointer finger. Use your pointer finger to push the crust into the gap between your other two fingers. Continue all the way around the perimeter of the galette. You'll want your crust eg to be able

  7. Fill the center of your galette with the ricotta making sure to evenly distribute it to the edges of the crust.

  8. Place your large tomato slices on the ricotta first - pushing them in slightly.

  9. Fill in the gaps with your cherry tomatoes in the same fashion.

  10. Carefully slide parchment paper and galette onto a large baking sheet.

  11. Bake at 400 degree for 45-50 minutes.

For the balsamic reduction

  1. In a small saucepot, add both your balsamic vinegar and agave.

  2. Bring to a boil over med-high heat and reduce to a simmer.

  3. Allow to simmer until it has reduced to at least half it's the original size. About 2 1/2 tbsp. Watch closely. This will likely take as long as the baking time.

  4. Allow your reduction and your galette to cool before drizzling.

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