CHEESY SUMMER TOMATO GALETTE | GF & V / August 6, 2020 by Lindsey | Dolly and Oatmeal

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 |

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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.

similar recipes:

zucchini-basil chickpea waffles w/ tomato & fennel salad

PREP SAUCE SUNDAY: VEGAN TAHINI YOGURT SAUCE / August 2, 2020 by Lindsey | Dolly and Oatmeal

VEGAN TAHINI YOGURT SAUCE | dolly and oatmeal

sunday greetings, and happy august!

we’re coming in hot with my forever go-to sauce, vegan tahini yogurt! it is literally the “mother sauce” in our house. over the years of making this in conjunction with a variety of recipes on my blog, i have gotten the most questions on this one. mostly about how to create a flavor and texture similar to a traditional, dairy-based tahini yogurt, what brands to use, how to store tahini, and what to use tahini yogurt for. sit tight, we’re going to talk all about it.

because there are so few ingredients in this sauce, we want to make sure each one is the very best for the ultimate flavor and texture. here are a few suggestions for making a vegan tahini yogurt sauce that’s a total knock out.

yogurt -

traditional tahini yogurt is made with thick greek (or greek-style) yogurt. plant-based yogurt tends to be inherently thinner in consistency. but we use an almond-based, greek-style yogurt that achieves a traditional thickness and texture to dairy-based greek yogurt. i’ve tried countless plant-based yogurts over the years, and this one (by far) provides the best base for this sauce.

tahini -

the other deal breaker is good tahini. when looking for tahini, we look for one that hasn’t separated (with the oil on top, and the paste on the bottom). a few of my favorites include: soom, seed and mill, al wadi, roland, and whole foods’ 365 tahini. with a little shake and stir, your tahini should be smooth and good to go. i prefer to store my tahini in the pantry, but if you live in a moist climate, then i would suggest storing it in the refrigerator.

up the ratio -

even with a plant-based yogurt that’s thicker than most, we still need to fill it out a bit more. while typically there’s a smaller ratio of tahini to yogurt, we use a 1:4 ratio of tahini to yogurt. this gives the sauce a bit more flavor and sturdier consistency.

mellow that garlic -

we mellow the garlic in the lemon juice first. this softens the garlic a bit, and takes away that punchy, spiciness that can overpower a sauce like this.

what to use tahini yogurt for -

we love this in and on everything, truly. layer it on flatbread (or pita) with fresh sliced tomatoes, olive oil drizzle, salt & pepper. you could add a good plop to a bowl, or thick toast, and shower it with roasted or fresh vegetables. serve it alongside skewered poultry or fish for a cooling drizzle. serve it in a bowl garnished with spices and olive oil as a dip for sliced vegetables and grilled bread. the options are limitless.

big hugs, and i hope you find some inspiration with this recipe! ❤️

tahini yogurt sauce | v

| makes 1 heaping cup |

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method

in a mixing bowl, combine the lemon juice and garlic. let it sit for roughly 1 minute. this makes the garlic a little less spicy and punchy.
whisk in the yogurt, 3 tablespoons tahini, and salt. give it a taste and adjust the seasoning as necessary, adding an additional tablespoon of tahini, or more salt and/or lemon juice.
pour the sauce into lidded jar, and store in the fridge for up to 5-6 days.

ingredients

2 tablespoons fresh lemon juice
1 clove garlic, grated over a microplane or very finely minced
1 cup unsweetened greek-style kite hill yogurt (this one)
3-4 tablespoons tahini paste
1 teaspoon fine sea salt

HOMEMADE GLUTEN-FREE PITA BREAD (VEGAN TOO!) / July 30, 2020 by Lindsey | Dolly and Oatmeal

HOMEMADE GLUTEN-FREE PITA BREAD (VEGAN TOO!) | dolly and oatmeal

i can’t really contain my excitement, so we’re just going to jump right in to talking about this pita bread recipe!

when i was testing this recipe it was for just a basic, soft flatbread. i had tried a few different baking techniques and temperatures for the flatbread, and to my surprise one of them resulted in these beautifully puffy pitas 😍. i cut one open right away to find a steamy hollow pocket that was begging to be filled with all the things. and i could not think of a time that i was more excited.

pita bread and i go way back to my childhood. my favorite was a tuna salad pita sandwich, with pita pizza coming in a close second. and on occasion, when my mom would make hummus, she would buy pita bread to serve alongside chopped veggies. when i was older i frequented an old favorite, mamoun’s. my friends and i would always go there late night and get their “classic” sandwich: pita bread stuffed with falafel, hummus, tomatoes, lettuce, onions and tahini sauce. while it was the messiest, it was also the best sandwich i ever ate. i honestly never thought i could get this close to a traditional pita bread while still being gluten-free.. until now.

with about 5 basic ingredients, this dough is super simple to put together. we start by whisking the flours and salt. from there, we bloom the yeast, and then add in the psyllium husk powder to help in binding the dough and to give it a springy texture. we let it rise, and then divide the dough. from there, we make little flat dough balls, and let them puff up a bit. we place a baking stone in the oven (or baking sheet turned upside down) and crank the heat. once the pitas are in the oven, they take about 6-8 minutes to puff up and cook through. here are a few things to keep in mind while making these:

rolling the pita bread out - 1/3-inch was the perfect thickness. i found that anything less than 1/3-inch resulted in pitas that didn’t puff up as well.
we want a hot oven! - the high heat is what makes them fluffy and puffy! so i cranked mine up as high as it would go - 550°F! if yours doesn’t go up that high, bake the bread for longer increments until it’s puffy and cooked through.
baking the pita bread - we don’t want to overcrowd the baking stone (or baking sheet), otherwise the pitas won’t cook evenly. i found baking them 2 at a time was best.
toasting the pita - i threw mine over my gas stove for a few seconds on each side just to them a wood-fired vibe, but this is completely optional.
reheating the pita bread - the bread is best eaten on the day it’s baked, but it can be refrigerated for up to 3-4 days and reheated in the oven (the bread does dry out a bit, so try to eat the first few days).

happy baking, friends. i hope you love this one ❤️

homemade gluten-free pita bread | v

| makes 8 pitas |

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ingredients

2 cups superfine brown rice flour, plus more for dusting (i use this one)
1 cup arrowroot flour
1 1/2 teaspoons salt
1 2/3 cups plus 1 tablespoon filtered water, warmed to 110°-115°F
1 teaspoon cane sugar
1 packet instant yeast (roughly 2 1/4 teaspoons)
1 tablespoon psyllium husk powder
extra virgin olive oil

method

mix ingredients. in a large bowl, whisk together the flours and salt, set aside.
in another large bowl, whisk together the warmed water and sugar. mix until sugar is dissolved. whisk in the yeast and let it sit until it has bloomed, roughly 10 minutes. whisk in the psyllium husk powder. let sit, whisking every so often until mixture has thickened and is a bit gel-like, about 5 minutes.
make a hole in the center of the dry ingredients and add the wet mixture. use a rubber spatula to bring everything together. dough will be a bit shaggy and hard to stir, at this point set the rubber spatula aside, and use your hands to knead the dough together until you have a smooth, slightly sticky dough.
let the dough rest. lightly oil another large bowl and place the dough inside. pat some oil on the top and sides of the dough. cover with a clean dish towel and place in warm spot until the dough has puffed up and nearly doubled in size, about 1 hour. (if not using on the day of making the dough, wrap the dough in cling wrap and place in the refrigerator for up to 1 week.)
prepare the dough. line a cookie sheet or baking sheet with parchment, then dust it with brown rice flour. turn dough out onto it, and cut the dough in half. then cut each half into 4 equal sized pieces, giving you 8 pieces of dough. shape the dough into balls, dusting them with flour as needed. place a clean dish towel over top and let them rest for 30 minutes.
preheat the oven. while dough is resting, place a baking stone in the center of your oven (alternatively, flip a sheet pan upside down for baking). preheat oven to 550°F.
shape the pita. dust a rolling pin with flour and roll the dough into a circle that’s about 7-8 inches wide and about 1/3-inch thick (the dough tends to be a little sticky, therefore i prefer rolling it out on top of a large piece of parchment paper). repeat with remaining dough. *i like to roll and bake no more than 2 at a time. while the pitas are baking i am rolling out another 2.
bake the pita. once the pita is rolled out, use a pizza peel dusted with flour (or cutting or bread board) to shuffle the pita dough onto your baking stone. bake for 4-5 minutes, until puffed up. carefully, use tongs to gently flip the pita over, cook for an additional 2-3 minutes. remove from oven and place on a cooling rack. repeat with remaining dough.
eat as is, or toast over a flame. if you have a gas range, quickly toast the pita by quickly turning it over an open flame, until the edges and tops are slightly charred (this is totally optional, but it gives the pita a slightly more wood-fired, smoky flavor).
store the pita. pita is best eaten the day of, but you can store it in the fridge for up to 3-4 days, or in the freezer for up to 2 months if need be.