gluten-free tomato galette

Savor summer with this gluten-free tomato galette. Fresh tomatoes, creamy ricotta, and a crunchy cornmeal crust come together for this delicious galette recipe. This rustic tart is easier to make than pie, and it's a guaranteed crowd-pleaser!

Let's make gluten-free tomato galete together! Gather your ingredients.

Add the gluten-free flour, gluten-free cornmeal, and salt to a large mixing bowl.

Whisk together to combine.

Add the cold butter cubes to the bowl.

Use a pastry cutter to cut the butter into the dry ingredients.

It should look like coarse crumbs with some larger pieces the size of a pea.

Add the apple cider vinegar and stir to combine.

Gradually add the ice cold water, one tablespoon at a time.

Mix and add more water until the dough is able to be pinched between two fingers. Do not add too much water.

Combine the dough into a ball and refrigerate for at least an hour.

Add the ricotta, parmesan, parsley, basil, salt, pepper and garlic to a large mixing bowl.

Mix until combined.

Once the dough is chilled, place it on a piece of parchment paper that has been floured with  gluten-free flour.

Roll the dough with a rolling pin until it is a large circle, about 12 inches in diameter.

Spread the ricotta mixture onto the dough. Leave a 1.5-inch boarder along the edges.

Add the heirloom tomatoes, placing them in a single layer over the cheese mixture.

Fill in any gaps with the sliced cherry tomatoes.

Fold the edges of the galette up over the tomatoes. Drizzle the tomatoes with oil, salt and pepper.

Add the egg and water to a small mixing bowl.

Whisk until the egg is beaten.

Brush the edges of the galette with egg wash.

Bake for 30-40 minutes until the crust is golden. Top with fresh basil before serving.

Slice and enjoy!

Grab the full recipe at the link below!