This gluten-free tomato galette recipe uses fresh, flavorful tomatoes that are beautifully nested in a buttery, gluten-free crust spread with savory ricotta filling. Using the best of summer’s bounty, this recipe is perfectly suitable for both elegant dinner parties or a low-key weeknight meal.
The juicy tomatoes paired with the creamy ricotta filling have the perfect contrast to the crunchy cornmeal crust. It’s so buttery and delicious! Don’t forget to add the fresh basil on top for extra flavor.
But don’t let its elegant appearance fool you. Galettes are surprisingly easy to make, even easier than a pie! A galette is a rustic, free-form tart with a wide range of potential fillings. It’s like a charmingly imperfect pie, with its dough simply folded up around the filling and baked until golden and crispy.
This recipe is as user-friendly as it gets, ideal for both novice cooks and kitchen pros. With step-by-step guidance, you can flawlessly create this dish every time. No matter the occasion, this gluten-free tomato galette is a showstopper that you’ll be proud to serve. Trust me, it’s a surefire way to impress your guests!
You’ll love this recipe because:
Table of Contents
- Gluten-free flour blend – Using gluten-free all-purpose flour will give your dough a similar texture to its gluten counterpart, with none of the wheat! I used Bob’s Red Mill 1-to-1 Gluten-Free Flour which already contains xanthan gum. I cannot verify that other gluten-free flours will work as I have not tried them, but if you are using other gluten-free flour blends be sure to select a variety that specifically states it’s a 1:1 or measure-for-measure substitute for regular all-purpose flour.
- Gluten-free cornmeal – Gluten-free cornmeal is an excellent addition to this recipe as it provides an appealing texture and flavor to your crust. Ensure your cornmeal is labeled gluten-free to avoid any potential cross-contamination with gluten products. Remember that cornmeal comes in various grinds, from fine to coarse. This recipe uses finely-ground cornmeal, which gives your gluten-free tomato galette crust a delightful texture and a bit of crunch, a perfect contrast to the soft tomato and ricotta filling.
- Unsalted butter – The key to a flaky crust is cold butter. Be sure to cut your butter into small cubes and keep it chilled right up until you add it to your flour mix. This helps create tiny pockets of steam in your dough as it bakes, leading to a beautifully layered and flaky crust.
- Ricotta cheese – Full-fat ricotta cheese adds a wonderfully creamy, slightly sweet element to the galette filling. It pairs beautifully with the acidity of the tomatoes and the savoriness of the parmesan.
- Heirloom tomatoes – Heirloom tomatoes come in various colors and sizes, each with its own unique flavor. They are ideal for this galette due to their sweetness and rich, tomato flavor. If they aren’t available, any ripe, flavorful tomatoes will work. If your tomato slices are too juicy, use a paper towel to dry them off to ensure the tomato tart does not get soggy.
- Cherry tomatoes – I love to use a mix of sliced heirloom tomatoes and cherry tomatoes in my galette for different colors, shapes, and sizes in the tart. Cherry tomatoes add a pop of vibrant color and juicy, concentrated tomato flavor to the galette. Because of their small size, they soften and cook quickly. Be sure to cut them in half to release their flavor and avoid any whole tomatoes bursting during the baking process.
- Flaky salt (Maldon salt) – This type of salt is known for its pyramid-like flakes that add both flavor and a bit of crunch. If you don’t have flaky salt on hand, you can use coarse sea salt instead, but use a bit less as it can be stronger in flavor.
- Apple cider vinegar – Its slight acidity aids in tenderizing the dough, and though you might not taste it in the final product, it definitely makes a difference. Any vinegar can work in a pinch, but apple cider vinegar’s mild and slightly sweet flavor makes it ideal for this dough.
This gluten-free tomato galette may look intimidating, but the individual steps are very simple. I have added step-by-step photos with matching instructions so you can see how each step is done and to help you make this easy tart perfectly every time. Keep in mind that these are not the complete directions, which are in the recipe card.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
I tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag). This blend already contains xanthan gum and is meant to be a 1-for-1 swap with all-purpose flour. I cannot verify that other brands of gluten-free flour will work.
Yes, you could substitute ricotta with other creamy cheeses like mascarpone or soft goat cheese. However, keep in mind that this will change the flavor profile of the galette.
Heirloom tomatoes are preferred for their sweet, rich flavor and vibrant colors, but if you can’t find them, you can use any fresh, ripe tomatoes. Just ensure they’re flavorful and not too watery.
Absolutely! This recipe is quite flexible. You could add thinly sliced zucchini, bell peppers, or even some sautéed spinach. Just be cautious not to overload the galette, as too much filling might make the crust soggy.
To make this recipe vegan, you could use vegan butter in the crust, a plant-based cheese as a ricotta substitute or my vegan parsley walnut pesto, omit the parmesan cheese and omit the egg wash and brush the crust with melted vegan butter instead before baking.
Yes, you can make the dough in advance. Simply follow the dough instructions, wrap it well in plastic wrap, and refrigerate. You can store the dough in the refrigerator for up to 2 days.
hints & tips
- Storage: Once cooled, you can store leftover gluten-free tomato galette in an airtight container in the refrigerator for up to 3 days.
- Freezer Option: The unbaked galette can be frozen. After you’ve assembled it on the parchment paper, place it on a baking sheet and freeze until it’s solid. Then, you can wrap it tightly in plastic wrap and foil and freeze it for up to 3 months. When you’re ready to bake it, there’s no need to thaw. Simply add a few extra minutes to the baking time.
- Reheat: To reheat leftover galette, place pieces on a baking sheet and bake at 350F until warmed through. You can also eat the tart at room temperature if you prefer.
This recipe is great as either an appetizer or for a main course when served with sides. Some of my favorite sides to serve this galette with are my brussels sprout kale salad or my farmer’s market salad.
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Gluten-Free Roasted Tomato Basil Galette
For the dough:
- 1 cup gluten-free all-purpose flour (144g)
- 1/2 cup gluten-free cornmeal (75g)
- 1/2 teaspoon salt
- 1/2 cup butter (cold and cubed (113g))
- 1 teaspoon apple cider vinegar (5ml)
- 3-4 tablespoons cold water (45-60ml)
For the ricotta filling:
- 1 cup ricotta (full-fat (220g))
- 1/2 cup parmesan cheese (shredded (40g /1.5oz))
- 1/4 cup basil (thinly sliced (6g, about 20 large basil leaves))
- 1 tablespoon fresh parsley (finely chopped)
- 2 cloves garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2-3 heirloom tomatoes (sliced 1/4 inch thick)
- 1/2 cup cherry tomatoes (sliced in half (80g))
- 1 tablespoon olive oil
- 1/4 teaspoon flaky salt (such as Maldon salt)
- 1/8 teaspoon ground black pepper
- 1 egg (for egg wash (50g))
- 1 teaspoon water (for egg wash (5ml))
- 10 basil leaves (for garnish)
- Prepare the dough: In a large bowl, combine the gluten-free all-purpose flour, cornmeal, and salt. Add the cold, cubed butter. Use your fingers or a pastry cutter to cut the butter into the flour until the mixture looks like coarse crumbs.
- Add the apple cider vinegar and cold water, starting with 3 tablespoons of water. Stir until the dough comes together. If needed, add an additional tablespoon of water.
- Gather the dough into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Prepare the ricotta filling: In a bowl, combine the ricotta, parmesan cheese, finely chopped parsley, minced or grated garlic, 1/4 teaspoon of salt, and black pepper. Mix until well combined. Set aside.
- Prepare the tomatoes: Slice the heirloom tomatoes and cut the cherry tomatoes in half. Set them aside.
- Preheat your oven to 400°F (205°C).
- Assemble the galette: Roll out the chilled dough between two pieces of parchment paper into a 12-inch circle.
- Remove the top parchment paper. Spread the ricotta filling over the dough, leaving a 2-inch border around the edges.
- Arrange the sliced heirloom tomatoes and cherry tomatoes over the ricotta filling. Drizzle with olive oil, then sprinkle the remaining 1/4 teaspoon of salt and the black pepper over the tomatoes.
- Gently fold the edges of the dough over the tomatoes, pleating as needed to make the galette shape.
- Prepare the egg wash: In a small bowl, beat together the egg and 1 teaspoon of water. Brush the egg wash over the dough edges.
- If your kitchen is warm, you can put the galette into the refrigerator for 15-20 minutes before baking to let the butter solidify again.
- Bake the galette for about 35-40 minutes, or until the crust is golden brown and the tomatoes are roasted and the pastry is golden brown.
- Remove from the oven and allow it to cool for about 15 minutes.
- Before serving, garnish with fresh basil leaves. This galette is delicious served warm or at room temperature.
- This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag). It already contains xanthan gum so you will not need to add it to this recipe.
- If you are gluten-free, be sure to double check that all ingredients are gluten-free as manufacturing practices can change from time to time.
- Store leftovers in an airtight container in the refrigerator and reheat in a preheated oven at 350°F (175°C) for 10-15 minutes until warm.