wherever you are in the states, i’m sure you’re dealing with one of the more pleasant tasks of finding different ways to use up the profuse amount of tomatoes hanging out on your kitchen counter. i’ve been trying to get creative while also just trying to get a meal on the table. but since nailing my pie crust recipe earlier this summer, i’ve been making a couple pie crust doughs to have on hand - one in the fridge, and one in the freezer. it saves on time to have them pre-made. so when nap time rolls around i’m good to go as soon as ames and joey are down, which makes making this tomato galette quite doable, and (dare i say) easy.

i made this the other day after being inspired by a few a slew of savory summer galettes around the internet. this was my time making a savory one and it came out so good that i wanted to share with you :). it couldn’t be simpler! we start with a about 1 1/2 cups cherry tomatoes, they’re simply sliced, and then tossed with some olive oil, garlic, salt & pepper (feel free to add any herbs, too). we roll out the dough, sprinkle over some vegan sharp cheddar, and place the tomatoes on top. it chills in the fridge while you preheat the oven. it gets brushed with almond milk or an egg wash mixture, then sprinkled with some salty za’atar. we bake it for around 40-45 minutes, and then hit it with a few minutes under the broiler - kissing the edges of the tomatoes with a bit of caramelization.we serve it warm and it’s basically like eating pizza, but in pie form! anywho, i love it, my husband loves it, both my little ones love it. serve it with your choice of protein, and dinner is good to go 👌🏼

cheesy summer tomato galette | gf & v

| makes one 12-inch galette |

print the recipe

ingredients

1 1/2 cup cherry tomatoes, cut in half
1 large clove garlic, grated over a microplane (or minced by hand)
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
freshly cracked pepper, to taste
one gluten-free & vegan pie crust
brown rice flour, for dusting
1 cup vegan cheese shreds (i use parmela’s sharp cheddar)
1 tablespoon unsweetened almond milk or 1 egg whisked w/ 1 tablespoon water, for brushing

topping

1/4 cup za’atar, for topping
1/2 teaspoon flaky salt (like maldon)

method

in a large bowl, gently toss together the tomatoes, garlic, oil, salt, and pepper. set aside.
roll out the dough. place a large piece of parchment paper on a clean, flat surface. dust it well with brown rice flour, and place the dough in the center. dust a rolling pin with more flour, and roll from the center out, turning and flouring the dough as needed until you have a large circular shape with about 1/8-inch thickness. there likely will be cracks in the dough, just pinch the dough back together and continuing working.
spread the cheese over the surface of the dough, leaving roughly a 2-inch border. arrange the tomatoes, cut-side up over the cheese.
slide your hand below the parchment paper to gently fold the 2-inch border of dough over the tomatoes and cheese (again, if you have any cracks in the dough, gently pinch them back together). slide the galette on the parchment onto a cookie or baking sheet and place in the refrigerator for 15 minutes.
while the galette is chilling preheat oven to 400°F. prepare your topping by tossing the za’atar and salt together.
remove the galette from the fridge and brush the dough with almond milk or egg wash. sprinkle the salty za’atar over the dough.
bake in the center of your oven for 40-45 minutes, until edges are golden and the center of the galette is bubbling a bit. to caramelize the tomatoes a but, broil on hi for 2-4 minutes, until the edges of the tomatoes have charred spots.
let cool for 20 minutes, then slice, and serve warm.

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zucchini-basil chickpea waffles w/ tomato & fennel salad

SUPER EASY GLUTEN-FREE & VEGAN PIE CRUST RECIPE | dolly and oatmeal

this blog post has been a long time coming. just like my chocolate chip cookies from a couple weeks ago, i’ve been working towards a final edit of this recipe on and off for a couple of years now. so i cannot tell you how excited i am to finally have a finished product that not only tastes outstanding, but is simple and straightforward to make. not to mention, the ingredient list is pretty minimal too.

growing up my mom was the pie maker of our family and extended family. every year my aunt would ask her to make her apple pie for thanksgiving dessert, and it wasn’t summer without my mom making her blueberry pie. they were always perfectly latticed, the edges impeccably crimped, and the filling just tender and not overly sweetened. but the crust. the crust was the best part. even before i ate the fruit part (i was super picky) i ate the crust. almost biscuit-like - it was flaky, and buttery, and had the perfect lick of salt. along with pie making there was also cursing (probably my first memory of her doing so, she rarely used expletives). if you’ve ever made pie crust in your life then you know temperature and humidity play a role. we didn’t have air conditioning, and humid new york summers were not a pie’s best friend. i just remember my mom using lots of 4-letter words, frantic pie dough rolling, and praying to the pie gods that everything would turn out ok. it always did, every pie turned out heavenly.

needless to say, the pie-bar is pretty high. and that’s where this pie crust comes in. to put it simply, it’s a spitting image of the memory i have of my mom’s pies. flaky, and buttery with that distinctive hit of salt. but because it’s gluten-free and vegan, we treat it a bit differently. a traditional pie dough made with flour containing gluten is inherently going to have some elasticity, therefore making it easier to handle. with a gluten-free pie dough there is zero elasticity making it a bit more difficult to handle, but no need to worry, we have a couple tricks to get around some of the difficulty:

parchment paper - parchment paper is going to be your friend here. we roll the dough out onto a large sheet of parchment paper. whether you’re making a pie or a galette, we start here first.
psyllium husk powder - if you’ve made my pizza dough or garlic knots recipe, or if you have my book, then you know i rely on psyllium husk powder to give certain recipes a bit of elasticity (among other things). is it essential to this recipe? i think so. but you could also replace it with 1 egg yolk if need be. psyllium husk powder is a wonderful source of soluble fiber. it’s typically taken in supplement form, but it’s similar to ground flaxseed when combined with water to form a gel-like consistency. this gel is what gives life to this pie dough. while i’ve made this recipe by replacing the psyllium husk with an egg yolk, i much prefer the texture when made with psyllium husk powder. (psyllium husk powder can be found in the supplements section of your grocer, or online.)
food processor - while it’s not essential, this is the way i make my pie dough, and i have not tried making it without one. keeping this dough cool is essential in any pie dough, but especially with gluten-free dough, as it can easily become too wet and sticky. a food processor is my preferred tool, as it’s quick and keeps the dough chilled.
galette vs. pie - i’m going to argue that making a galette is an easy trick in making this whole gluten-free-and-vegan pie thing easier. simply because when making a pie, you have to transfer the rolled dough sheet to a pie dish. for gluten-free dough, this is a delicate task - because, no gluten! for galettes we simply form everything right on parchment paper which helps support a somewhat delicate dough. then, with the galette filled and formed, we slide it onto a baking sheet. a galette provides you with everything a pie offers, plus it’s bit more rustic

super easy gluten-free & vegan pie crust recipe

| makes 1 pie crust |

notes:

since gluten-free pie crust is more delicate, i tend to go the route of a galette. however, you could easily double this recipe and have yourself a traditional pie, or 2 galettes! as for substitutions, i wouldn’t make any. if you’re familiar with pie crust then you know how fickle it can be. because we’re already testing the pie gods by making this gluten-free and vegan, i would advise to keep the recipe as is ;)
stone fruit & blueberry pie recipe below

print the recipe!

method

place the flours, tapioca starch, sugar, and salt in the container of a food processor fitted with a metal “s” blade. pulse a few times to combine.
add the butter. pulse until the butter is the size of peas, roughly 5-8 times. with the machine running, pour the water through the feed tube. start with 5 tablespoons water, adding more water 1 tablespoon at a time if necessary, until the dough forms a solid, but not wet ball.
dump the dough out onto a large piece of plastic wrap. shape the dough into an oval with about 1-inch thickness. wrap it up and refrigerate for 1 hour. (you could also freeze the dough for up to 3 months.)
when you’re ready to use the dough, take it out of the refrigerator and let it sit at room temperature for 10 minutes.
to roll the dough, place a big piece of parchment paper on a flat, clean surface. dust it well with flour, and place the dough in the center. dust a rolling pin with more flour, and roll from the center out, turning and flouring the dough as needed until you have a large circular shape with about 1/8-inch thickness. there likely will be cracks in the dough, just pinch the dough back together and continuing working.

ingredients

1 cup (140 g) superfine brown rice flour, plus more for dusting
1/4 cup (25 g) oat flour
1/4 cup (30 g) tapioca starch
1 1/2 teaspoons sugar, plus more for sprinkling
1 teaspoon psyllium husk powder
3/4 teaspoon fine salt
4 ounces (1/2 cup) cold miyoko’s cultured vegan butter, cut into 1/2-inch pieces
5-8 tablespoons ice water

stone fruit blueberry galette

method

remove the stones from the peaches and nectarines and slice them evenly into pieces. toss the fruit slices, blueberries, tapioca starch, lemon juice, and salt together in a large bowl.
roll out the dough according to the instructions above.
once the dough is rolled out, spread the hazelnut flour over it, leaving roughly a 2-inch edge.
arrange the peach and nectarine slices over the dough, leaving that 2-inch border again. tuck the blueberries over top and in the crevices of the stone fruit. slide your hand below the parchment paper to gently fold the 2-inch border of dough over the fruit (if you have any cracks in the dough, gently pinch them back together).
slide everything (the galette on the parchment paper) onto a cookie sheet and refrigerate for 15 minutes.
while the galette chills, preheat the oven to 425°F.
remove the galette from the fridge and brush with almond milk; generously sprinkle with cane sugar all around the dough.
bake in the center of your oven for 40-45 minutes, until lightly browned and golden, and fruit is tender.
let the pie cool on a rack for at least 20 minutes. before serving, brush the fruit with a bit of maple syrup (i like doing this to make it a bit shiny, but it’s totally optional).
slice and serve!