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 |

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

GREEN GODDESS PASTA SALAD (GF/V) / May 28, 2020 by Lindsey | Dolly and Oatmeal

it’s feeling more like summer here lately, temperature wise at least. so we broke out our little blowup pool, and it’s simultaneously been entertainment (for us all), while also tuckering the kids out which means a bit of peace and quiet when nap time rolls around. joey, our youngest at just over 9 months is now sitting, crawling, pulling himself up on all the things. he loves the water -he could probably sit all day splashing and playing with amesy, it’s probably one of my favorite things to watch.

ZA'ATAR GARLIC KNOTS (GLUTEN-FREE & VEGAN) | dolly and oatmeal

hi! it’s been a minute!

sorry for the unintentional break from this space, but i have been completely consumed with a little 6 month old (!!!). right around christmas joey went through the “4-month sleep regression”, which lasted a good 2 months. frank and i were sleep deprived on a daily basis, and we thought we could power through. but it got to the point where we were actually putting ourselves, our babies, and the rest of LA in danger. so we buckled up and did some sleep training a few weeks ago. i’m happy to report we’re all getting more sleep, joey’s in a crib (no longer the bassinet), and we’re functioning on all 4 cylinders (most of the time).

anywho, sleep aside. let’s talk about these garlic knots! they’re a riff off of my gluten-free and vegan pizza dough recipe, but with an extra rise, and a bit more time to shape them. aside from that, they bake up quick, are delicious reheated, and have that airy/doughy texture that takes me right back to my childhood. while you can certainly make these plain (without the za’atar), i love the subtle kick of the herb and seed mix here. i usually make these in lieu of pizza and serve them alongside zucchini noodles (sometimes with this sauce), or as a super flavorful addition to any soup you’re serving. you totally just each them plain, too. you really can’t go wrong.

za’atar garlic knots | gf & v

| makes roughly 20 knots |

dough

1 1/2 cups water, warmed to 110°-115°F
1 teaspoon cane sugar
1 packet instant yeast (roughly 2 1/4 teaspoons)
1 tablespoon pysillium husk powder
2 cup fine brown rice flour
1 cup arrowroot powder
1 1/2 teaspoon salt
3 tablespoons extra virgin olive oil
1 egg whisked or 2 tablespoons unsweetened almond milk, for

za’atar garlic topping

3 tablespoons vegan butter (i use miyokos’)
3 garlic cloves, minced on a handheld grater
3-4 tablespoons za’atar

method

preheat your oven to its lowest temperature. as soon as it's preheated turn the oven off.
in a wide, shallow bowl, stir the warmed water with the sugar until it dissolves. sprinkle your yeast over top, let it sit for a couple minutes. once you know it’s active, whisk in the physillium husk powder. let it sit for 5-7 minutes, until the mixture is a bit gel-like.
in a large mixing bowl, whisk together the brown rice flour, arrowroot, and salt. make a well in the center of the flour mixture, and add the yeast mixture, and the olive oil. use a rubber spatula to incorporate the flour into the wet mixture until a dough starts to form. set the spatula aside and use your hands to knead the dough until it comes together in a smooth dough. transfer dough to an oiled bowl, and pat the top and sides of the dough with oil. cover with a clean dish towel. at this point your oven should be warm, if it feels too hot, vent it a bit, opening the oven door for a few minutes. place the covered dough in the warm oven for about 45 minutes - 1 hour, until it has puffed up and nearly doubled in size.
portion the dough into 2 even pieces, then cut each half into 8 even pieces.
dust a clean work space with flour. use your hands to roll each piece of dough into a long snake, about 8-9 inches long. gently tie each piece into a knot, and place on floured baking sheet. cover with a clean dish towel and place in a warm, draft-free area until they’ve puffed up, about 1 hour.
preheat your oven to 400°F.
brush the tops and sides of the garlic knots with the egg wash or milk, bake in the oven for 18-20 minutes, until a bit golden and crisp.
while the knots are baking, make the za’atar garlic topping. add the butter and garlic to a small saucepan, and cook over low heat swishing the pan every now and them. cook until the butter is melted and the garlic is fragrant, about 5 minutes. remove from heat.
brush the tops and sides of the cooked knots with the garlic butter, then sprinkle on the za’atar and some flaky sea salt. serve warm.