Gluten-Free Roasted Tomato Basil Galette
Fresh from the garden, this gluten-free vegan tomato basil galette tastes just like pizza! You won't even miss the cheese or toppings!
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Servings: 8 slices
Calories: 198kcal
Ingredients
- ½ cup masa harina corn flour (corn meal works here too)
- 1 cup gluten-free flour blend
- 1 tsp xanthan gum (if your blend does not already contain it)
- 1 tsp garlic powder
- ½ tsp kosher salt
- ½ cup vegan butter (cubed and cold (can also use regular unsalted butter))
- 4 tbsp cold water
- 2 cups cherry tomatoes (cut in half)
- 2 tbsp oil (olive oil, avocado oil, grapeseed oil all work)
- pinch of kosher (salt)
- pinch of ground black pepper
- fresh basil (to taste (around 1-2 tablespoons), cut into thin ribbons (chiffonade))
Instructions
- In a food processor, add corn flour, gluten-free flour blend, garlic powder and salt and pulse to combine.
- Add water one tablespoon at a time and pulse until a dough forms. You may not need all of the water. You don't want the dough to be too wet but you should be able to form it into a ball with your hands.
- Pat into a flat circle and chill for at least an hour.
- Preheat oven to 375F. Line a baking sheet with parchment paper.
- Roll out the dough to a 12-inch circle about ½ inch thick. Place tomatoes cut side up in the middle of the dough.
- Crimp dough over the filling leaving a circle in the middle. Brush crust with oil and drizzle the remaining oil over the tomatoes.
- Top with a sprinkle of salt and pepper over both the filling and the dough.
- Bake at 375F for 40-50 minutes, until crust is golden brown.
- Remove from the oven and sprinkle fresh basil over the top. Cut into 8 pieces and serve.
Nutrition
Calories: 198kcal | Carbohydrates: 18g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Sodium: 252mg | Potassium: 104mg | Fiber: 2g | Sugar: 1g | Vitamin A: 720IU | Vitamin C: 8.5mg | Calcium: 24mg | Iron: 0.9mg
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