Best Tomato Galette Recipes | Pamela's Cooking With Love | Flavour Network

Ingredients

• 2 cups flour
• ½ tsp salt
• ½ cup + 1 Tbsp vegan butter or refined coconut oil, lightly frozen and cubed/chunked
• ½ cup ice water
• 2 cups cashews, soaked overnight, rinsed and drained
• ¼ cup nutritional yeast
• 1 lemon, zested and juiced
• 1 garlic clove
• Salt, to taste
• Water, if needed
• 3 to 4 dense heirloom tomatoes, sliced ¼-inch thick
• 2 Tbsp extra virgin olive oil, plus more for drizzling
• ½ tsp salt, divided
• 2 Tbsp coconut oil, melted
• 1 tsp pimento d'espelette
• 1 tsp fresh thyme leaves
• ½ tsp flaky sea salt
• ½ tsp pepper
• 1 Tbsp apple cider vinegar
• 1 small zucchini, thinly shaved
• Sliced radicchio, optional
• Edible flowers, optional