• Preheat heat oven to 220°C / 425°F. Line a baking sheet with parchment paper.

Preparing the homemade pie crust

• Skip this step and follow package instructions when using store-bought pie crust.

  Prior to beginning, gather all ingredients and utensils you'll need. Make sure all the ingredients are cold. Add flour, salt, sugar into a food processor and mix them together shortly. Add butter and shortening and pulse until crumbly. (Works best pulsing in 1- to 2-second bursts until most of the fat is the size of peas).
• Add iced water to the food processor. Pulse until dough begins to clump into small balls. Don’t allow the dough to become completely one single mass during processing. Gently press the dough together with your hands. If it does not hold together, you may need a bit more ice water. Press into a round flat disk. Wrap in plastic wrap, wax paper, or put into an airtight container. Chill for 1 hour.

Preparing the filling

• Meanwhile, in a small skillet, heat oil over medium heat. Cook onion in oil until softened. Add garlic; cook 30 seconds longer. Pour in pomì chopped tomatoes and cook over high heat for about 5 minutes, stirring frequently, until mixture has thickened. Stir in seasonings. Set aside and let cool.
• For Tofu Ricotta combine all ingredients to food processor and blend until crumbly and slightly creamy.
• On a floured surface, roll out the dough into a 15-inch circle. Using a rolling pin, carefully transfer to the cookie sheet. Evenly scatter cornmeal over the center of the dough. Spread with tomato filling and ⅔ of the tofu ricotta, leaving a 2-inch border. Fold dough up and over filling in sections, overlapping to create pleats. Brush galette with some plant milk. Sprinkle top with remaining tofu ricotta. Bake 15 to 20 minutes or until galette is golden brown. Remove from oven, and let cool on sheet for 10 minutes. Transfer to cooling rack to cool completely, or enjoy warm.