VEGAN, GLUTEN-FREE TOMATO GALETTES WITH CREAMY CASHEW CHEESE
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Prep time includes a minimum 2 hour passive soaking time for the cashews.
Ingredients
  • Creamy cashew cheese
  • ½ cups cashews (+ 2 cups warm water and ½ tsp sea salt for soaking)
  • 1,5 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • ½ tsp garlic flakes (or 1 small clove of garlic)
  • ¼ tsp onion powder
  • ¼ tsp salt (e.g.Himalayan)
  • ¼ cups water
  • Galette crust
  • Dry ingredients
  • ½ cups oat flour
  • ½ cups white rice flour
  • ¼ cups almond flour
  • ½ tsp coconut sugar
  • ¼ tsp salt
  • Wet ingredients
  • 3 tbsp tahini
  • 3 tbsp coconut oil, solid (not melted)
  • 5 tbsp cold water
  • Tarte filling
  • Creamy cashew cheese
  • ⅓ cup chopped sundried tomatoes
  • 4 small tomatoes, about 12 slices
  • ½ tsp dried oregano
Instructions
  1. Preparations: Soak cashews for a minimum of 2 hours (preferably four) in warm water and pinch of salt.
  2. When soaked, drain and rinse cashews well.
  3. Blend soaked cashews together with other creamy cheese ingredients until totally smooth and silky.
  4. Chop sun-dried tomatoes (tiny pieces work better) and slice tomatoes.
  5. Preheat oven to 375 F / 190 C.
  6. Galette crust: Mix the dry ingredients together in a bowl.
  7. Add tahini and scoopable coconut oil and mix with both spoon and hand to make a sand like crumble.
  8. Add cold water 1 tbsp at a time working on the dough while you add the water. The dough should feel firm, not crumbly (nor too wet), and easily shapable into a ball.
  9. Divide the dough ball into four equal parts.
  10. Making the mini galettes: Take a parchment paper and start rolling the galette crust one by one. SEE notes and images above for tips.
  11. Scoop creamy cashew cheese on the galette "cup", add chopped sun-dried tomatoes and last add tomato slices & oregano.
  12. Fold the edges of the "cup" towards the center. If the dough starts to crumble, dab it with a little water and continue folding. Another trick is to wet your hands just a little and continue folding.
  13. Repeat the same procedure for each mini galette.
  14. Bake in the oven for about 30 min or until crust turns golden brown.
  15. Enjoy the galettes warm!
Recipe by My Berry Forest at https://www.myberryforest.com/vegan-gluten-free-tomato-galettes/