This fast tomato galette uses bold San Marzano tomatoes, an easy no-chill cassava flour crust, and a quick no-soak creamy cashew garlic herb ricotta for an unforgettable flavor-packed summer meal. It is gluten-free, grain-free, egg-free, Paleo, and vegan, making it a versatile dish to share!
This recipe for a San Marzano tomato galette is one of the easiest galette recipes you will find. Plus it is suitable for gluten-free, dairy-free, Paleo, and vegan diets. It features an easy no-chill crust and a fast, creamy no-soak cashew ricotta.
Most galette crust recipes, gluten-free or otherwise, call for the dough to be chilled for at least an hour, and most cashew-based dairy-free cheese recipes call for soaking the cashews for at least 2 hours.
While I can certainly appreciate that sometimes recipes really do need hours of advance prep work, I am also always looking for ways to make cooking delicious food faster and easier.
That’s why I wrote a whole cookbook centered around that very concept! It is called Fast & Flavorful Paleo Cooking and it releases on March 31st, 2020.
You can pre-order it now and won’t be charged until release day, plus you’ll only pay the lowest price the book costs between now and release day (it will go down, it always does!), receive your book on release day, and you’ll also help me out a ton by helping it become visible to other shoppers searching for new cookbooks. Thank you! Read more about the book here.
How To Make A No-Chill Galette Crust
I already had a no-chill galette crust on my site that is Paleo, AIP, and all the -frees (nut-free, gluten-free, dairy-free, seed-free, egg-free) that I developed for an apple galette.
So I took that recipe and adjusted it to be completely savory and perfect for this tomato galette.
This no-chill crust comes together in just minutes and is so easy to roll out.
I think this crust could work well as a pizza crust if you prefer that to a galette, but I have not experimented with that. If you experiment with it let me know in the comments how it turns out for you! Or if you don’t want to test it, just make the OG AIP Paleo pizza crust which lives right here on my website.
And since we are talking about pizza, make sure you check out my dairy-free, vegan, Paleo, AIP meltable stretchy tapioca cheese!
How To Make No-Soak Cashew Ricotta
I knew there had to be a better way to make cashew cheese than to soak the cashews for 2 hours or up to overnight. So I tested out doing a quick-soak method, similar to how you do with dried beans.
Guess what? It worked beautifully!
It does take about 15 minutes, but in that time you can make the crust, slice the tomatoes, and preheat the oven so that the recipe comes together quickly.
The texture of this cashew cheese reminds me of ricotta, and it is jam-packed with flavor from the garlic and basil. It turns out really well when whizzed up in a food processor, if you are like me and don’t own a blender.
I’m planning to come up with other uses for this delicious Paleo and vegan cashew cheese and would love to hear from you if you use it for something else! It goes great on a meatza, and I will share a recipe for that soon.
Using San Marzano Tomatoes
If you have never had fresh San Marzano tomatoes before, then I encourage you to check out your local farmer’s markets to see if someone is growing them. I found these here in Memphis at the Cooper Young Community Farmers Market, where I shop year-round on Saturday mornings for as many of my weekly groceries as possible.
Sometimes you’ll find me there set up with my own tent as part of Mobius Theory alongside my husband Andy, selling my photography and my cookbook.
San Marzanos are similar to Roma tomatoes in that they have thick, fleshy walls with very little water on the inside. In fact, San Marzanos were used to develop the Roma tomato, and both are a type of plum tomato.
The low water content of the tomatoes prevents them from making the crust soggy. If you don’t have access to San Marzanos you can use Romas as a very close substitute. Some heirloom tomato varieties do not have a lot of water inside them, and those would work well here, too.
Another great use for these tomatoes? Soup. I can’t get over the rich, robust flavor of my Instant Pot Tomato Basil Soup made using these treasured tomatoes. 3 minutes cook time is all it needs!
Isn’t it neat how these tomatoes look more like a bell pepper than a tomato when you slice them?
Putting The Galette Together
First, you’ll make the no-soak cashew cheese. While the cashews are doing their quick-soak, you’ll prepare everything else.
When making the crust, make sure to measure the cassava flour using the scoop-and-sweep method, described in the recipe instructions below.
Slice the tomatoes and add all of the ingredients for the cashew ricotta to your food processor.
By now the cashews should be softened and ready to process.
Spread out the cashew ricotta on the rolled out crust, leaving a border around the edges.
Arrange the tomatoes in a spiral pattern, starting at the outside and working in.
Fold up the edges of the crust (use the parchment paper to help you lift it up) then brush with olive oil.
Bake to perfection, top with fresh basil, slice, and enjoy!
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San Marzano Tomato Galette with No-Chill Cassava Flour Crust and No-Soak Cashew Garlic Herb Ricotta
- ½ cup raw cashews, quick-soaked in 1 cup water
- 1 tbsp water to blend
- 2-3 tbsp lemon or lime juice
- 1 large clove of garlic, peeled
- 1 tsp dried basil
- ½ tsp fine unrefined salt
- 1 tbsp nutritional yeast
- 1 tbsp extra-virgin olive oil
- 1 ½ cups cassava flour, spoon-and-sweep measuring method
- ⅓ cup palm shortening or butter
- 1 tsp fine unrefined salt
- 1 tbsp ground flax seeds
- 3 tbsp warm water
- ½ cup water
- Extra-virgin olive oil to brush crust
- ¾ lb San Marzano tomatoes, thinly sliced into rounds
- Salt and pepper to taste
- 1 to 2 tbsp fresh basil, chiffonade cut (to garnish)
Cashew garlic herb ricotta:
Cassava flour crust:
- Preheat the oven to 400°F .
- To make the cashew garlic herb ricotta: add water and raw cashews to a small saucepan with a lid. Bring to a boil, cover, turn off the heat and leave the pan on the hot eye for 15 minutes. Start making the crust while you are waiting. Carefully drain the water and discard.
- Add the quick-soaked cashews, lemon juice, garlic, dried basil, salt, nutritional yeast, and olive oil to the bowl of a food processor with an S-blade attachment. Process to a creamy texture, using a spatula to scrape down the sides a few times.
- To make the no-chill cassava flour crust: measure the cassava flour with the spoon-and-sweep method. Place the measuring cup on top of a clean plate. Use a spoon to scoop the flour into the measuring cup until the flour is heaping, then use a straight-edged knife to sweep across the top, leveling the flour. Pour the excess flour back into the bag. Do not scoop your measuring cup into the bag of flour - you will have way too much flour if you do that!
- Add the properly measured cassava flour to a mixing bowl along with the palm shortening and salt. Use a pastry blender or a fork to work the fat into the flour until it is crumbly.
- In a separate bowl, add the ground flax seeds and warm water and whisk with a fork to make the flax egg. Pour the flax egg into the flour mixture. Add the remaining ½ cup water and stir to form a dough, working it with your hands to form a ball.
- Place the ball of dough on a sheet of parchment paper. You can place a second sheet on top to minimize sticking. Roll out the dough in a circular or oval shape that is ¼” thick or less. Transfer the crust on the parchment paper to a metal baking sheet, discarding the top piece of parchment paper.
- To put the galette together: spread the cashew garlic herb cheese over the center of the crust, leaving about 2 inches of space around the edges. Starting at the outside, lay the tomato slices in a circle on top of the cashew cheese with each slice overlapping the last. Work your way in a spiral shape towards the center of the galette. Sprinkle a pinch or two of salt and freshly cracked black pepper over top the tomatoes.
- Fold the bare edges up and over the tomatoes. Use the parchment paper to help you lift up the crust without tearing it. Use your fingers to make pleats in the dough as you fold it. Brush the edges of the crust with olive oil.
- Bake for 30 minutes, until the crust is golden brown. Allow to cool for about 5 minutes, then sprinkle with the fresh basil. Use a pizza cutter to slice and serve.
Notes: You can use 1 large egg to replace the flax egg if you don’t need the crust to be egg-free. If using flax, I recommend buying whole flax seeds and grinding them as needed. The delicate omega-3 and omega-6 fatty acids go rancid quickly once flax seeds are ground. I use a dedicated simple coffee/herb grinder similar to this one to grind my seeds and herbs.
When buying nutritional yeast, look for non-fortified. Many brands of nutritional yeast contain cheap synthetic vitamins added to them. I like the Foods Alive brand.
Keywords: Summer tomato recipe, fresh tomato recipe, fresh San Marzano tomato recipe, no-chill crust, no-soak cashew cheese, cassava flour crust, tomato galette, allergy-free tomato galette, Paleo galette recipe, savory galette crust
Suitable for: Gluten-Free