Tomato Galette

Whisk together flour and salt in a large bowl. Use a pastry cutter or your hands to cut in the butter or coconut oil until the pieces are about the size of a pea. Add water gradually, until the dough just holds together, adding more or less as needed. Wrap in plastic wrap and flatten into a disc and refrigerate until chilled and hydrated, about 1 hour or up to overnight

Meanwhile, for the cashew cheese, puree all ingredients in a food processor or blender except for the water until smooth. If needed, add water, a tablespoon at a time until the mixture is a smooth, thick and spreadable consistency.

Heat oven to 400°F and position an oven rack in the bottom third of the oven. Line a rimmed baking sheet with parchment paper.

Once the pastry is chilled, toss the tomatoes with oil and ½ tsp of salt in a bowl.  Let stand for a few minutes to release some juice.

Roll the pastry to a 14-inch round on a lightly floured work surface. Transfer to a parchment lined baking sheet (the dough will overhang the sides).

Spread the pastry with a generous ⅔ cup of the cashew cheese (reserve the remainder for the asparagus with creamy cashew vinaigrette or for another use) to within 2-inches of the edge of the pastry. Drain and reserve the juice from the tomatoes.

Top the pastry with the tomatoes. Drizzle the tomatoes with a little more oil. Fold the edges of the pastry up to make a crust. Brush with melted coconut oil and sprinkle with pimento d’espelette, thyme leaves, flaky salt and pepper. Bake for 50 minutes until golden. Cool slightly.

Whisk the reserved tomato juice with vinegar and olive oil, to taste, add zucchini and toss to coat. Top the galette with the zucchini, radicchio and audible flowers, as desired.