Looking for something that's savory, comforting, and plant-based? These Mini Zucchini and Eggplant Galettes with Cashew-Tofu Ricotta are the perfect addition to your late summer dinner table. These savory galettes combine a flaky crust, creamy dairy-free ricotta made from cashews and tofu, tender zucchini and eggplant (and onion!), simple seasonings, olive oil, and fresh herbs.
Besides the taste and texture, my favorite feature of these galettes is how they look on a table. Beautiful and rustic!
Why I think you'll love these Mini Zucchini and Eggplant Galettes with Cashew-Tofu Ricotta
Great use of seasonal veggies: Both zucchini and eggplant are in season until late September. This is the perfect use of late summer veggies!
Balanced flavor profile: The combination of zucchini and eggplant provides a perfect balance of flavors—zucchini adds a mild, slightly sweet taste, while eggplant brings a rich, earthy depth. The cashew-tofu ricotta adds a creamy, tangy element that ties everything together without the need for dairy.
Perfect for any occassion: Whether you're hosting a picnic, family gathering, going to a potluck, or just want something good to eat without any special occassion, these galettes are a great choice.
Combination of fiber, carbs, and protein: I love that these are galettes actually satiate and satisfy you! The veggies provide fiber and the cashew-tofu ricotta adds a punch of protein and good fats.
Versatile and adaptable: These galettes can be easily adapted to fit the part of the season you're in. Other veggies that can work include potatoes, brussels sprouts, wild mushrooms, beets, and parsnips.
Easy to make: The cashew-tofu ricotta whips up easily with an immersion blender or blender, and the puff pastry dough is store-bought. Did you know most store-bought puff pastry doughs are, in fact, accidentally vegan? Just double-check the ingredient list wherever you're shopping.
Can't have gluten? These galettes can also be made gluten-free! Simply swap out the store-bought pastry dough for this recipe.
Mini Zucchini and Eggplant Galettes with Cashew-Tofu Ricotta Recipe
Recipe
Makes 4-6 mini galettes
Ingredients
Mini galettes
1 batch of my cashew-tofu ricotta (recipe below)
1/2 zucchini, thinly sliced
1/2 eggplant, thinly sliced
1 onion, thinly sliced
3 tablespoons olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon fresh cracked black pepper
270g sheet of pre-made puff pastry dough/butter dough. Most times it’s accidentally vegan (made with margarine) but check just in case. To make it gluten-free, follow this recipe.
toppings: drizzle of olive oil, flakey sea salt, skovsyre/wood sorrel (or other herb like fresh thyme or basil combined with lemon zest if you can't find skovsyre/wood sorrel, since that is usually quite lemony in flavor)
Cashew-tofu ricotta
1/2 cup (75 g) raw cashews, soaked in boiled water for 15 minutes
1/2 cup (125 g) firm tofu
1/4 cup (60 ml) water (can add 1 tablespoon more if you want it a tad thinner)
1 tablespoon olive oil
the juice of 1 lemon
1 garlic clove or 1/4 teaspoon of garlic powder
1/8 teaspoon onion powder
salt and pepper, to taste
optional: 1 tablespoon nutritional yeast
Method
Preheat your oven to 400F or 200C.
Combine all cashew-tofu ricotta ingredients and blend with an immersion blender or in a high-speed blender. Blend until everything is incorporated. Set aside in the fridge while you prepare the veggies.
Make sure your zucchini, eggplant, and onion are very thinly sliced (less than 3mm thick). I prefer using a mandolin for this. Combine the sliced zucchini, eggplant, onion, olive oil, smoked paprika, salt, and pepper to a bowl. Toss well to combine. If your veggie slices are slightly thicker (more than 3 mm thick), then I recommend sauteeing them for a few minutes to get a headstart on the cooking process.
With a pizza cutter, slice your pastry dough into 4-6 squares, depending on how large you want each mini galette to be.
Spread about a tablespoon of ricotta on the pastry dough squares, mainly in the center area. Add a scoop of veggie filling (I like to try to layer the zucchini and eggplant in a swirl pattern). Fold over the dough edges to make a rounded crust.
On a parchment-lined baking sheet, place your galettes in the oven and bake for about 12-15 minutes or until both the veggies and crust start to brown.
When removed from the oven, add 2-3 teaspoon-sized dollops of ricotta on each galette, drizzle of olive oil, pinch of flakey salt, and some skovsyre (also known as wood sorrel, which adds a lemony-flavor). If you don’t have that, use another fresh herb of choice (i.e. fresh thyme or basil) combined with a sprinkle of lemon zest. Enjoy!
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