Tomato-Pesto Galette
INGREDIENTS
Crust:
1 ¼ cup fine almond flour
⅓ cup arrowroot powder
2 tbsp ground flax
5 tbsp water
Optional:
1/4 tsp salt or to taste
Filling:
½ cup no salt vegetable broth
½ yellow onion sliced
2 cloves garlic minced
2 pints cherry tomatoes
1 tbsp miso paste
½ tsp smoked Paprika
¼ cup kalamata olives
Optional:
½ tsp salt or to taste
Hummus:
1 chickpeas
3 tbsp tahini
1 clove garlic
½ lemon
Water to consistency
Optional:
½ tsp salt or to taste
Pesto:
4 oz fresh basil
1 avocado
¼ cup pistachio, pine nuts, pumpkin seeds or raw cashews
2 cloves garlic
4 tbsp nutritional yeast
½ lemon juiced
Water to consistency
Optional:
3/4 tsp salt or to taste
Topping:
HV Cheese Sauce (see my recipes)
Fresh Basil
INSTRUCTIONS
PREPARE THE CRUST
Mix ground flax and water and set aside.
Combine almond flour, arrowroot, and optional salt together in a bowl.
Add the flax mixture and mix with a spoon until it begins to come together. Use your hands to bring it all together to form a ball of dough. Cover in a bowl with a damp towel.
PREPARE THE HUMMUS
Combine the hummus ingredients in the food processor and blend until smooth.
PREPARE THE FILLING
Heat the broth on medium heat until it begins to simmer, add onions and garlic and simmer until they begin to soften. Add extra broth as needed if they start to stick. Add the remaining filling ingredients and mix to combine for about 3 minutes.
Roll out pie dough until approximately ⅛ inch thick. Add hummus to the center of the rolled pie crust, leaving about 3 inches to fold up the sides of your galette.
Top the hummus with your filling mixture. Carefully fold pie crust up over the sides of the filling as shown in the video.
Bake at 350 F for 30 minutes.
PREPARE PESTO
Combine all the pesto ingredients in a food processor and blend until smooth.
Remove the galette from the oven and top with pesto sauce, cheese sauce and kalamata olives and fresh basil. Cut and enjoy!
