Simple & Rustic French Inspired Grain-Free Heirloom Tomato Galette

by

Be transported to the picaresque French countryside by this rustic heirloom tomato galette! 

What exactly is a galette? While there are few types of galettes this one is a fruit galette. It is a flakey free-formed pie, usually a dessert. However, this tomato galette is a savory example and a culinary summer classic of fine dining. 

While the idea of a galette is believed to date all the way back to the Neolithic period, the French made this dish their own around 1875, coining the term.   

Flakey, buttery crust encompasses ripe and juicy tomatoes with layers of savory flavors in between ooey-gooey cheese. The pesto brings a wonderful bright herbaceousness that compliments the tomato while balancing the saltiness of the cheeses. Lastly, the layer of tangy Dijon brings a well-roundedness and elevates this dish to restaurant quality level. 

If you can’t find heirloom tomatoes, regular ones will work just as well. If it is easier, you can also let the dough chill as a disc and roll it out after it has chilled. Impress any guest this Summer with this rustic French classic! Be sure to check out my SCD Blackberry Galette recipe for a dessert version! 

                                                                                                 

Simple & Rustic French Inspired Grain-Free Heirloom Tomato Galette

 
Serves 4
Prep: 20 min
Chilling: 30 
Cooking: 25 min
Total 1 hour 15  min
Beginner

Ingredients: 

For the Crust: 

⅔ cup almond flour

⅓ cup coconut flour 

6 Tbsp. unsalted butter, cold and cubed  

1 egg

1 Tbsp. honey 

 

For the Filling: 

½ cup parsley, fresh 

¼ cup basil leaves, fresh 

2 cloves garlic

¼ cup olive oil 

2 ½ Tbsp. Dijon mustard 

2-3 heirloom tomatoes, sliced 

½ cup gruyere cheese, grated from block 

¼ cup parmesan grated from block  

1 egg yolk + 2 Tbsp. water, for egg wash 

A few basil leaves for garnish, optional

  Method Of Prep:

  1. Gather and prep ingredients. Line a baking sheet with parchment paper.
  2. Set up a food processor with standard blade attachment.
  3. Add in all ingredients for the crust and pulse until it comes together forming a ball. This won’t take too long, about 10-12 quick pulses.
  4. Turn out dough onto a large piece of plastic wrap and form into a ball with your hands, place back on plastic wrap. Now place another piece of plastic wrap on top. Gently press it down a bit and use a rolling pin to spread into a thin circle about ¼ inch thick.
  5. Carefully transfer onto a large plate or cutting board and refrigerate for 30 minutes.
  6. Preheat the oven to 350°F.
  7. While waiting on the dough to chill, slice tomatoes and place on a paper towel or dishcloth. Sprinkle with salt and set aside.
  8. In a high-speed blender or with shake cup attachment add parsley, basil, garlic, and olive oil. Blend until smooth, set aside.
  9. Remove dough from the fridge and carefully remove plastic wrap from the top.
  10. Flip onto your lined sheet tray, remove the other piece of plastic and discard.
  11. Brush galette with Dijon mustard. Next, brush on the herb and olive oil mix. Sprinkle gruyere and parmesan on top.
  12. Gently layer tomatoes until the galette is covered leaving about an inch around the edges.
  13. Gently fold the edges over the tomato filling keeping the middle open. If the dough cracks when trying to fold, wait about 5 minutes and try again. This will give the dough time so it isn’t so cold and stiff and will fold easier.
  14. Brush the dough edges with egg wash.
  15. Bake for 20-25 minutes or until golden brown and cooked through.
  16. Allow to cool slightly. Garnish with basil leaves, and cut into four pieces.
  17. Serve immediately and enjoy! Store leftovers in an airtight container in the fridge.

                      

Nutrition Facts: 
Calories- 575
Carbs- 18.4 g
Fat- 42.6 g
Protein- 14.9 g