This Savory Gluten-Free Galette with heirloom tomatoes, basil, ricotta cheese, and balsamic vinegar is the perfect summer appetizer!
Jump to RecipeWhat is a Galette?
A galette is a French cooking term used to describe a a flat round cake. You may have heard of the term, Galette des Rois. This famous galette, or king cake, is associated in many countries with Epiphany. This cake celebrates the arrival of the three wise men. The king cake is made of a puff pastry and the interior features a cream made with sweet almonds, butter, eggs, and sugar. Typically a fève, or figurine representing the Christ child, is hidden inside. After the cake is cut, whoever gets the fève wins a prize.
Hope you enjoyed that brief history lesson! To simplify things, an easy way to think of a galette is as a flat pie, or a pie without a tart pan. Or if it’s savory, like in this case, a fancy pizza.
The term galette is very open as there are hundreds of ways to make galettes! From a delicious plum galette to the classic peach galette, recipes are very open ended and allow for your own creation.
Of course, there are some things like the instructions that are steadfast. So, let’s jump into the recipe!
The Gluten-Free Crust
It’s time to make the gluten-free galette dough. First, combine cold water and apple cider vinegar. Then, we’re going to place the mixture in the freezer. This is an important step as we want the mixture cold when we later combine it with the dry ingredients. Next, sift gluten-free baking flour, almond flour, xanthan gum, sugar, and salt into a large bowl. The combination of gluten-free baking flour and almond flour here provides the perfect crust that won’t crumble. Also, just a touch of xanthan gum will go a long way, as it acts as a binder. Now it’s time for the butter! Chop one stick of cold butter into small pieces, then add it to the flour mixture. Next, use your hands to combine the flour and butter. At first this may feel uncomfortable, but after a few minutes the butter will begin to break down.
Next, we’re going to add the water mixture one tablespoon at a time. Between tablespoons, use a fork to combine the ingredients. This gives our dough time to thoroughly absorb the ice water. Continue this process until you’ve add all of the water mixture. Then, use your hands to form the dough into a disk-like shape. Once the dough has molded to your liking, wrap it plastic wrap and refrigerate for one hour.
After one hour, dust a surface with flour and roll out the dough into a circle. Finally, it’s time to add our toppings!
The Cheese
First up, it’s time to make the ricotta mixture. Add ricotta cheese, goat cheese, olive oil, and thyme to a food processor. Pulse until smooth. Then, spread an even layer of the ricotta mixture on the dough.
Layering the Tomatoes
Once the ricotta mixture has been spread over the galette dough, it’s time for the heirloom tomatoes. Start by slicing 5 heirloom tomatoes, then add them to a bowl. Season the tomatoes with sliced basil leaves, olive oil, a touch of balsamic vinegar, salt, and pepper. If you let the tomatoes marinate, be sure to drain any liquid before adding the tomatoes to the galette.
To layer the heirloom tomatoes, start in the middle of the galette and work your way out. Remember to leave about two inches of dough on the outside of the galette. This inch border of the galette will fold over the last layer of tomatoes to form a crust.
Finishing the Galette
The galette is almost done! Once you’ve layered the tomatoes, fold the crust over the last layer of tomatoes. Then transfer the galette to the freezer for 30 minutes. Freezing the galette before cooking it prevents the dough from getting soggy.
While the galette is freezing, preheat the oven to 400 degrees and place the baking sheet in the oven. It’s important to preheat the baking tray to allow the galette to get evenly cooked.
After 30 minutes, transfer the galette to the prepared baking sheet. Before placing the galette in the oven, brush one whisked egg over the galette crust to prevent it from burning. Then season the crust with dried oregano. Place the galette in the oven for 15 minutes, then reduce the heat to 350 degrees and continue baking for another 40 minutes.
After 40 minutes, allow the galette to cool for 10-15 minutes. Then, garnish the savory gluten-free galette with fresh basil and balsamic vinegar.
Savory Gluten-Free Galette
Course: RecipesDifficulty: Medium6
servings30
minutes55
minutes90
MinutesThis Savory Gluten-Free Galette is about to become your new favorite way to use heirloom tomatoes!
Ingredients
- For the Gluten-Free Crust
1/2 cup cold water
1 tablespoon apple cider vinegar
1 1/4 cups gluten-free baking flour
1/4 cup + 2 teaspoons of almond flour
3/4 teaspoon of xanthan gum
1 tablespoon cane sugar
Pinch of salt
1 stick of unsalted butter
- For the Ricotta Mixture
1 1/2 cups of ricotta cheese
3/4 cup goat cheese
1 teaspoon thyme
- For the Tomatoes
5 Heirloom tomatoes, sliced
5 basil leaves, sliced
1 teaspoon olive oil
1/2 teaspoon balsamic vinegar
1/2 teaspoon salt
1//4 teaspoon pepper
- For the Egg Wash
1 room temperature egg, whisked
Directions
- For the Gluten-Free Crust
- Mix together the cold water and apple cider vinegar, then place in the freezer for 10 minutes
- In another bowl, sift the gluten-free flour, almond flour, xanthan gum, sugar, and salt
- Add the stick of butter and toss with the dry ingredients
- Use your hands to pinch the butter and flour mixture together until mixed
- Add the water and vinegar mixture, 1 tablespoon at a time, mixing the dough with a fork between adding tablespoons
- Once all of the water and vinegar mixture has been added, shape the dough into a disk
- Cover the disk with Saran Wrap and refrigerate for one hour
- For the Ricotta Mixture
- Add the ricotta, goat cheese, olive oil, and thyme to a food processor
- Pulse until smooth, then set to the side
- For the Tomatoes
- Add the sliced tomatoes to a bowl, then add the basil leaves, olive oil, balsamic vinegar, salt and pepper
- Allow the tomatoes to marinate for 20 minutes, then drain any liquid
- For the Egg Wash
- Whisk one room temperature egg in a small bowl
- To Assemble the Galette
- After one hour, preheat the oven to 400 degrees and line a baking sheet with parchment paper
- Add a handful of gluten-free flour to a butcher block and roll the dough into a circle
- Spread the ricotta mixture over the dough
- Then, begin layering the heirloom tomatoes on the dough. Work from the inside out, and remember to leave 2 inches of dough to fold over the outside of the tomatoes
- Once you’ve layered the tomatoes, fold the dough over the outside of the tomatoes
- Freeze the galette for 30 minutes to bake more evenly
- While the galette is in the freezer, preheat the baking sheet to prevent the middle of the galette from getting soggy
- After 30 minutes, transfer the galette to the preheated baking sheet
- Then, brush the dough that’s been folded over the tomatoes with the egg wash and sprinkle oregano over the egg wash
- Bake at 400 degrees for 15 minutes, then reduce the heat to 350 degrees and bake for 40 minutes. If the crust begins to burn, cover with foil
- Allow to cool for 15 minutes, then drizzle balsamic vinegar over the top and garnish with fresh basil
Notes
- Refrigerate the homemade rosemary simple syrup up to 10 days
