This Savory Gluten-Free Galette with heirloom tomatoes, basil, ricotta cheese, and balsamic vinegar is a perfect summer appetizer!
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What is a Galette?
A galette is a French term for a flat, round cake, often associated with the Galette des Rois, or king cake, which celebrates the arrival of the three wise men. This cake features puff pastry filled with a sweet almond cream and usually has a fève hidden inside, with the finder winning a prize.
Think of a galette as a flat pie or a savory version like a fancy pizza!
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Why You'll Love This
- Lightweight and Flaky: This galette features a thin, gluten-free crust that’s easy on the stomach, allowing you to enjoy it without feeling too full.
- Flavorful: With ingredients like tomatoes, ricotta cheese, and balsamic vinegar, this recipe delivers a satisfying punch of flavor.
- Fresh: The combination of basil, balsamic, tomatoes, and ricotta offers an earthy, refreshing taste.
Ingredients
This recipe uses several ingredients, but it comes together quickly and easily! Here’s what you’ll need:

For the Gluten-Free Crust
- Cold Water: Mix with apple cider vinegar; keep it freezing!
- Apple Cider Vinegar: Essential for the dough-making process; also goes in the freezer.
- Gluten-Free Baking Flour: The main ingredient for a gluten-free dough.
- Almond Flour: Prevents a crumbly crust.
- Xanthan Gum: Acts as a binder for the gluten-free flour.
- Cane Sugar: Adds a hint of sweetness without being overpowering.
- Pinch of Salt: Balances sweetness and enhances flavor.
- Unsalted Butter: Binds ingredients to achieve the right dough consistency.
The Ricotta Mixture
- Ricotta Cheese: Light cheese that pairs well with heirloom tomatoes.
- Goat Cheese: Adds tartness for depth of flavor.
- Thyme: Complements both cheeses.
For the Tomatoes
- Heirloom Tomatoes, Sliced: Fresh and flavorful, dressed before use.
- Basil Leaves, Sliced: Adds earthy, sweet, and pungent flavors.
- Olive Oil: Helps everything stick together and adds texture.
- Balsamic Vinegar: Enhances the dish's flavor profile.
- Salt & Pepper: Adds essential seasoning.
For the Egg Wash
- Room Temperature Egg, Whisked: Prevents the crust from burning.
See recipe card below for a full list of ingredients and measurements!
Substitutions & Variations
If you need to adjust the recipe, here are some tips:
- Enhance Flavor: Add prosciutto on the side for extra flavor.
- Replace Cheese: Substitute ricotta with fresh mozzarella or burrata for a different taste.
Note that this recipe has only been tested with the listed substitutions. Using different ingredients may affect the results.
Equipment
Equipment can affect recipe outcomes, but this one is simple. You’ll need two bowls, a food processor (or blender), and a baking sheet.
Instructions
First, combine cold water and apple cider vinegar, then place the mixture in the freezer; this step is crucial for keeping it cold when mixing with the dry ingredients.
Second, sift gluten-free baking flour, almond flour, xanthan gum, sugar, and salt into a large bowl. This combination ensures a perfect, non-crumbly crust.
Third, chop one stick of cold butter into small pieces and add it to the flour mixture. Use your hands to combine the flour and butter.
Fourth, add the cold water mixture one tablespoon at a time, using a fork to combine between additions to allow the dough to absorb the water. Once all the water is added, form the dough into a disk shape, wrap it in plastic, and refrigerate for one hour.
After an hour, dust a surface with flour and roll out the dough into a circle. Now, it's time to prepare the ricotta mixture. Add ricotta cheese, goat cheese, olive oil, and thyme to a food processor and pulse until smooth. Spread an even layer of the ricotta mixture on the dough.

Spreading the ricotta mixture over the dough!

Placing your heirloom tomatoes and layering them on top.

Folding in the edges to ensure the toppings stay during the baking process!
Now it's time for the heirloom tomatoes. Start by slicing 5 heirloom tomatoes and placing them in a bowl. Season with sliced basil leaves, olive oil, a touch of balsamic vinegar, salt, and pepper. If marinating, drain any excess liquid before adding them to the galette.
To layer the tomatoes, begin in the center of the galette and work outward, leaving about a two-inch border of dough for the crust.
Final Steps
This savory gluten-free galette is almost ready! Once the tomatoes are layered, fold the crust over them and transfer the galette to the freezer for 30 minutes. Freezing prevents the dough from getting soggy.
While it freezes, preheat the oven to 400 degrees and place the baking sheet inside to heat up for even cooking.
After 30 minutes, transfer the galette to the prepared baking sheet. Brush the crust with a whisked egg to prevent burning and season with dried oregano. Bake for 15 minutes, then reduce the heat to 350 degrees and continue baking for another 40 minutes.
Finally, allow the galette to cool for 10-15 minutes before garnishing with fresh basil and balsamic vinegar.
Serving Suggestions
It’s an excellent appetizer or main course alongside a salad, and it pairs beautifully with a crisp Sauvignon Blanc. The galette’s simple flavors make it versatile enough to pair with just about anything.

Expert Tips
Before baking your galette, brush the crust with a whisked egg to prevent burning. This easy step can save the dish with minimal effort.
Storage
You can store the savory gluten-free galette in the fridge, using a tightly sealed container or bag. It will last about 3 days as long as it stays cold.
To reheat leftovers, toast them in the oven for a few minutes!
FAQ
Absolutely! Treat it like a pizza and add any toppings you think would complement the recipe. The choice is yours!
Yes! Just be sure to omit the xanthan gum and almond flour if using traditional baking flour.
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Pairing
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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
½ cup cold water
1 tablespoon apple cider vinegar
1 ¼ cups gluten-free baking flour
¼ cup + 2 teaspoons of almond flour
¾ teaspoon of xanthan gum
1 tablespoon cane sugar
Pinch of salt
1 stick of unsalted butter
- For the Ricotta Mixture
1 ½ cups of ricotta cheese
¾ cup goat cheese
1 teaspoon thyme
- For the Tomatoes
5-8 Heirloom tomatoes, sliced
5 basil leaves, sliced
1 teaspoon olive oil
½ teaspoon balsamic vinegar
½ 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
Recipe Video
Notes
- Refrigerate the homemade rosemary simple syrup up to 10 days
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