Savory Asparagus Galette with Vegan Ricotta

Bahan-bahan (6 porsi)

• 1 1/4 cups (150g) all-purpose flour + more for flouring your work surface
• 1/2 cup (75-85g) medium-grind cornmeal (Note 1)
• 1/2 teaspoon fine sea salt
• 10 tablespoons (140g) vegan butter, cubed and chilled until very firm
• 2 -4 tablespoons ice cold water, (plus more as needed)
• 2 teaspoons apple cider vinegar
• Flaky sea salt and black pepper to taste
• 1 -2 tablespoons plant-based milk
• 1 small or medium bunch of asparagus ((try to choose spears that aren’t too thick or fat))
• 1 tablespoon extra virgin olive oil
• Kosher salt and black pepper to taste
• 1 (14-ounce / 400g) block extra-firm tofu
• 4 tablespoons nutritional yeast
• 2 g arlic cloves, (roughly chopped)
• 2 tablespoons white or yellow miso paste
• 3/4 teaspoon onion powder
• 1 teaspoon kosher salt, (plus more to taste)
• 1/2 teaspoon freshly cracked black pepper
• 1 tablespoon extra-virgin olive oil
• 15 fresh basil leaves
• A small handful of fresh dill
• 1 medium lemon, (zested and juiced (about 3 tablespoons juice))
• 1 large handful of shelling peas, (shelled)
• 1 -2 tablespoons fresh tarragon, (thinly sliced)
• A small handful of basil leaves, (thinly sliced)
• A few sprigs of fresh dill
• Lemon zest