This gluten-free, grain-free, nut-free heirloom tomato galette is the perfect way to celebrate summer’s bounty. With a tangy goat cheese filling and fresh basil on top, it’s irresistible!
A couple of weeks ago I made a tomato galette and shared it on Instagram, and a lot of people asked about the crust. It’s the exact same cassava flour crust used in this gluten-free quiche lorraine with leeks, but the tomato galette was so good that I decided it merited its own post. (I also used the same crust to make a plum and blackberry galette, but I’m still tweaking the frangipane filling. This crust works just as well for sweet galettes as savory ones, though!) This tomato galette has a creamy goat cheese filling and is topped with a rainbow of tiny heirloom tomatoes from Big Sycamore Farm. I’m amazingly into it for someone who never really liked tomatoes that much!
Anyway, Otto’s cassava flour makes the best crust. It’s flaky, buttery, crunchy–everything a classic crust should be. Since cassava flour behaves so much like wheat flour, I was able to take this all butter crust from Simply Recipes and adapt it with only a few changes needed. Adding egg yolk helps the dough hold together, and a tiny bit of extra sugar balances out all the flavors.
This recipe makes enough dough for two galettes, so you can have one galette now and one later. It’s a great feeling having a ball of dough waiting in the fridge and knowing that you’re just an hour or so away from a freshly baked pastry! With the second ball of dough from this batch, I’m planning to try this galette with thinly sliced zucchini and yellow squash rounds. I might swap out the goat cheese in favor of ricotta. Or, I might go the sweet route and spread on some lemon curd and top it with berries. Oh, the possibilities!
By the way, don’t those raw tomatoes almost look like candy? The colors are so crazy. My favorites in terms of taste are the oblong yellow-orange ones and the chocolate cherries, but they all bake up nice and sweet in the finished galette.
The juicy tomatoes, tart goat cheese, and rich, buttery crust form an ideal flavor trifecta that can only be improved upon by one thing–fresh basil. You won’t see this in the photos because it doesn’t look super elegant, but when I eat this tomato galette I tear basil leaves into little pieces and lay them out all over my slice, so I get a little hit of herbal freshness in each bite.
- 2½ sticks (1¼ cups) unsalted butter, cut into cubes
- 3 cups Otto's cassava flour
- 2 teaspoons raw sugar
- 1½ teaspoons sea salt
- 2 egg yolks
- ½ cup ice water, plus more as needed
- 3½ ounces goat cheese
- 2-4 tablespoons heavy cream
- Freshly ground black pepper
- 1½ cups heirloom cherry tomatoes, sliced lengthwise into thirds*
- ¼ cup freshly grated parmigiano reggiano
- Handful of fresh basil
- NOTE: Prep time does not include 1 hour for the dough to chill.
- To make the dough, begin by freezing the butter for 15 minutes. Meanwhile, measure the flour, salt, and sugar into the bowl of a food processor (I have this one and love it) and pulse a few times to combine. Separate an egg, keeping the yolks at the ready and stashing the whites in the fridge for later, and get a glass of ice water.
- Add half the frozen butter to the food processor and pulse 3-4 times, then add the remaining butter and pulse about 6 times until most of the pieces of butter are tiny. Add the egg yolk and 4 tablespoons of ice water (no actual ice, just the very cold water) and pulse a few more times. Keep adding water a tablespoon or two at a time and pulsing briefly until a clump of dough sticks together when you squeeze it.
- Dump the crumbly dough out onto a clean surface, divide it in half and form into two discs, working in a little more ice water if necessary. Wrap each disc separately in foil or plastic wrap and refrigerate for at least an hour or up to a week.
- When you're ready to make the galette, preheat the oven to 400°F.
- Dust one of the chilled dough discs with a little cassava flour and roll it out between two sheets of parchment paper until it's less than ¼ inch thick. Peel off the top piece of parchment and leave the dough on the bottom piece.
- Mix the goat cheese and heavy cream in a small bowl, adding cream until the mixture is soft enough to be easily spreadable. Season with pepper.
- Spread the goat cheese onto the galette, leaving about an inch and a half of space around the edges. Top the goat cheese with the sliced tomatoes, leaving about an inch of space around the edge. Season with pepper.
- Fold the edges of the dough in bit by bit, using your fingers to press it back together if it cracks.
- Transfer the parchment paper to a baking sheet. Bake the galette for 25 minutes, then sprinkle on the parmigiano reggiano and bake for another 10 minutes, until the crust and cheese are golden brown. Cool for at least 10 minutes, then cut into wedges and serve hot or warm with fresh basil.
- Store leftovers in the refrigerator. This galette reheats quite well on top of a piece of foil in the toaster oven.
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