Savory Asparagus Galette with Vegan Ricotta

Ingredients

all-purpose flour

Gluten-freegluten-free all-purpose flour

1 1/4 cup1 1/4 cup

cornmealmedium-grind

1/2 cup

fine sea salt

1/2 tsp

vegan buttercubed, chilled

10 tbsp

ice water

2 tbsp

apple cider vinegar

2 tsp

flaky sea salt

to taste

black pepper

to taste

plant-based milk

1 tbsp

asparagus

1 bunch

extra virgin olive oil

1 tbsp

kosher salt

to taste

extra-firm tofudrained, patted dry

14 oz

nutritional yeast

4 tbsp

garlicroughly chopped

2 cloves

white miso paste

Soy-freechickpea miso paste

2 tbsp2 tbsp

onion powder

3/4 tsp

fresh basil

15 leaves

fresh dill

small handful

lemonzested and juiced

1 medium

shelling peasshelled

1 large handful

fresh tarragonthinly sliced

1 tbsp

fresh basilthinly sliced

small handful

fresh dill

few sprigs

lemon zest

for garnish

Method

1. 01Cut vegan butter into cubes and freeze 10-15 minutes until firm.15 min
2. 02Mix all-purpose flour, cornmeal, and fine sea salt in a large bowl.
3. 03Add chilled vegan butter and cut into flour mixture with a pastry cutter until butter is pea-sized.
4. 04Mix 2 tbsp ice water with apple cider vinegar. Sprinkle over dough and knead gently with hands, adding more ice water 1 tsp at a time until dough comes together when squeezed and forms a ball that doesn't crumble.
5. 05Shape dough into a disc, wrap in plastic, and refrigerate 1 hour or up to 48 hours.1 hr
6. 06Drain and pat tofu dry. Add tofu chunks to food processor with nutritional yeast, garlic, miso paste, onion powder, kosher salt, black pepper, extra virgin olive oil, basil, dill, lemon zest, and lemon juice. Blend until smooth and creamy. Taste and adjust seasonings.5 min
7. 07Preheat oven to 400°F. Line a baking sheet with parchment paper. Let dough sit at room temperature 10-15 minutes to become pliable.15 min
8. 08Snap off woody ends of asparagus at natural breaking point. Toss with 1 tbsp extra virgin olive oil and season with kosher salt and black pepper.
9. 09Place dough disc on parchment paper. Cover with second parchment sheet. Roll into 12-14 inch round, 1/4 to 1/8 inch thick, dusting rolling pin with flour as needed. Slide parchment and dough onto baking sheet. Discard top parchment.
10. 10Dollop 1/2 to 2/3 of tofu ricotta on dough, leaving 1 1/2 to 2 inch border. Arrange asparagus over ricotta.
11. 11Fold dough edges up over filling to form crust. Brush dough with plant-based milk. Sprinkle with flaky sea salt and black pepper.
12. 12Bake 40-45 minutes until crust is golden brown and asparagus is tender.43 min
13. 13Cool slightly. Top with shelled peas, fresh tarragon, fresh basil, fresh dill, and lemon zest.

Fits

• Vegan
• Vegetarian
• Pescatarian