Makes 4 galettes
Ingredients:
Pine Nut Ricotta
1 small head of garlic
1/4 cup + 1 tsp extra virgin olive oil
sea salt
Freshly ground black pepper
1/2 cup pine nuts, soaked overnight or soaked for 10 minutes in boiling water and drained
1 tbs lemon juice
Rosemary Tomato Galette
2 1/2 cups plain flour
1 tbs sugar
1 tsp salt
1 tbs fresh rosemary, finely chopped
1 cup vegan margarine or non hydrogenated vegetable shortening
1/2 cup ice cold water
olive oil for brushing
2 large tomatoes. finely sliced
To make the pine nut ricotta
Preheat the oven to 200 degrees celsius.
Peel away the papery outer layers of the garlic head but leave the skin of the individual garlic cloves intact. Slice off the pointy ends of the garlic so that the cloves are exposed. Place on a sheet of oil, cut side up and drizzle with a little oil, season with salt and pepper and fold the edges of the foil up so that the package is sealed. Roast for 35 minutes or until the garlic cloves are fork tender. Remove from the oven and allow to cool. Once cool squeeze the garlic head and the cloves will pop out. Place into a food processor with soaked pinenuts, 1/4 cup olive oil, lemon juice, 1/2 tsp salt and 1/4 tsp pepper. Blend until smooth, scraping down the sides to ensure it is evenly mixed. Remove from food processor and season to taste.
To make the Rosemary Tomato Galette
Preheat the oven to 200 degrees celsius
In a food processor add flour, sugar, salt and the rosemary. Pulse until ingredients are combined. Add margarine or shortening gradually and pulse until mixture is crumbly. Add the ice water, 1 tbs at a time and pulse until the dough just hold together. You may not need to use all the water. Dont over process.
Form the dough into a disk and wrap in plastic wrap. Refrigerate for 10 minutes.
Line a large baking tray or a pizza stone with baking paper.
Remove dough from fridge and unwrap. Roll the dough out to 1/8th inch thickness between 2 layers of baking paper. Using a sharp knife, cut the dough into four circles using an 8 inch round dish as a template. Refrigerate the rolled out discs for 10 minutes.
Remove the discs from the fridge and rub a little olive oil on the base (not too much) fan tomatoes in a circular shape, overlapping in the centre. Leave a 1 inch border of dough at the edges and fold this over the tomatoes. Refrigerate for 15 minutes.
Transfer unbaked galettes the prepared baking sheet or pizza stone and brush the edges of dough with a little oil. Bake for 45 minutes or until the tomatoes look shrivelled and the crust is lightly browned. When you take them out of the oven the tomatoes will be REALLY hot, so leave them for around 5 minutes to cool.
Chop galettes into quarters and top with a tsp of pine nut ricotta.