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Tomato Ricotta Galette
1/2 cup Bob’s Red Mill Organic Coconut Flour
1.5 cups Bob’s Red Mill Cassava Flour
1 cup Bob’s Red Mill Almond Flour
1 teaspoon salt
2 flax eggs (2 tablespoons Bob’s Red Mill Golden Flaxseed Meal + 3 tablespoons water)
1/2 cup coconut oil, softened
1 cup water
everything bagel seasoning
Vegan Ricotta Cheese:
2.5 cups blanched almonds
2.5 tablespoons Bob’s Red Mill Nutritional Yeast
1 can coconut milk (solid part only)
1/2 teaspoon salt
1 lemon, juiced
1/2 tablespoon apple cider vinegar
3-4 large tomatoes
fresh basil leaves, for garnishing
Preferably, the day before, make your vegan ricotta cheese. You will want to soak your almonds overnight, or alternatively you can boil them for 15 minutes.
Drain and rinse the almonds then add to a high-speed blender/food processor.
Add the other ingredients to the blender also, making sure to only spoon the solid cream part of the coconut milk into the blender.
Blend on high until it’s very smooth and creamy with no almond chunks left. Stop and scrape down the sides as needed.
Lay out a kitchen towel and then add a few large pieces of paper towel over top of the kitchen towel.
Spoon the ricotta cheese onto a few large pieces of paper towel, then wrap it all up and let it set up in the fridge overnight. Alternatively, you can use cheesecloth if you have it.
Any leftover ricotta can be stored in the fridge for up to 2 weeks.
**NOTE: alternatively you can make your ricotta cheese and place in the fridge while you make the tart, making the ricotta the day before is preferred but it can all be done at the same time.
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