* Unsifted cornmeal has crunchy bits in it, so if you are making this for someone with sensitive teeth or don’t want a few little crunchy bits throughout the crust, I recommend sifting the cornmeal first.
** You won’t need (or want) to use all of the tofu ricotta. I recommend using between 1/2 and 2/3 of the ricotta. The leftovers stay good in the fridge for at least a week. Or, you can make just half of the recipe.
*** These toppings are optional but recommended. If you can’t find fresh shelling peas, omit or add some sliced cherry tomatoes. The fresh herbs and the lemon zest at the end bring a really lovely fresh brightness to this galette, so don’t skip them. If you don’t have all three herbs (basil, tarragon, dill), just use what you have.