Heirloom Tomato & Chorizo Galette
Recipe:
Seasonal Heirloom Tomato & “Chorizo” Galette
Serves: 4-6
Prep Time: 10 minutes
Cooking: 25 minutes
Recipe By: Annie Trimber
Ingredients
1 package Abbot’s Chorizo
2 heirloom tomatoes, sliced ¼ inch thick
2 cloves garlic, minced
1 tsp dried oregano
1 ½ tsp sea salt, divided
1 gluten-free & vegan refrigerated pie dough
1 package Kite Hill Vegan Ricotta
¼ tsp ground black pepper
1 tbsp extra virgin olive oil
Fresh oregano leaves, for garnish (optional)
Flaky sea salt, for garnish (optional)
Description
There’s no better way to use your summer farmers’ market haul than this dreamy tomato galette. In every slice, savor juicy tomatoes, creamy vegan ricotta, and our perfectly smoky “Chorizo”—all nestled in a flaky gluten-free and vegan crust.
Method
Preheat oven 450°F and line a baking sheet with parchment paper.
Add sliced tomatoes, 1 clove minced garlic, dried oregano, and 1 tsp sea salt to a bowl and gently toss. Let sit for 5 minutes. Remove tomato mixture from the bowl and transfer to paper towels to absorb any excess moisture.
Cook “Chorizo” according to package instructions, but take it off the stove 1-2 minutes before crispy.
Roll out the pie crust into a circular shape, and place it onto your baking sheet. Spread vegan ricotta onto the pie crust, leaving a 1-inch perimeter. Arrange tomatoes and garlic on top of ricotta. Sprinkle tomatoes with remaining salt and pepper.
Gently fold the edges of the pie crust over to form an outer crust around the fillings. Brush the crust with olive oil and bake for 25-30 minutes, or until the crust is golden brown.
Garnish with fresh oregano and a sprinkle of flaky sea salt.