Rosemary tomato galette with pine nut ricotta from Chloe's Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way by Chloe Coscarelli

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegan margarine for vegan vegetable shortening, and a mixture of whole-wheat pastry flour and all-purpose flour for all-purpose flour.

  • Hannaha100 on December 01, 2016

    For the benefit of other people with a bad habit of not reading a recipe all the way through before they start making it - this actually makes 3 galettes, each intended to serve 2 people. The pastry itself was a miss, although I liked the addition of rosemary. To be entirely fair this could be because I used all-purpose GF flour so may try again with regular but the dough was too crumbly to work with easily and the end result was quite tough. HOWEVER, the pine nut ricotta is a game changer. I made without roasted garlic and was fully prepared to mess around with substitutions but it was lovely as it was (maybe just a touch less oil next time) . I can imagine using it in a variety of dishes - lasagne etc. and would work on its own as a dip or hummus substitute. Liked it much better than tofu ricotta which I have tried before (although the texture of tofu ricotta is probably closer to regular ricotta). Great for nut, dairy and sesame allergies. Will use again!

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