Heirloom Tomato Galette (gluten-free)
Nothing gets me more excited than the height of summer when gardens and farmers markets are brimming with beautiful varieties of heirloom tomatoes. Easy to assemble and perfectly portioned, I love the elegant simplicity of galettes. The beauty of these free-form pies is that they’re rustic and inviting, casually impressive and photogenic but in that “Oh I just threw this together” sort of way. Layers of lemony ricotta, jammy red onions, and salty Parmigiano Reggiano cheese sing praise to the tangy sweetness of perfectly ripe tomatoes.
This basic galette recipe can also be tailored to fit whatever ingredients you have on hand.
Ingredients
DOUGH
112 grams unsalted butter, cold and cut into cubes
185 grams gluten-free all-purpose flour
4 grams kosher salt
60 grams ice water
7 grams vinegar (cider, white, white wine)
FILLING
120 grams (1/2 cup) ricotta, pressed and drained or goat cheese or cream cheese, softened
zest and juice of 1/2 a lemon (15 grams | 1 TBSP juice)
kosher salt
freshly cracked black pepper
1 ounce Parmigiano Reggiano cheese, grated, optional
TO ASSEMBLE GALETTE
1/2 cup RED ONION JAM or CARAMELIZED ONION* (see below)
1 1/2# heirloom tomatoes, about 2 - 3 each
kosher salt
freshly cracked black pepper
1 - 2 cloves garlic, thinly sliced
fresh thyme leaves
fresh basil leaves
olive oil
flakey sea salt
1 egg, for egg wash
*RED ONION JAM
2 large red onions, thinly sliced about 540 grams
4 TBSP unsalted butter
2 bay leaves
1/2 cup sugar
1/2 cup sherry vinegar
1 lemon, zested
kosher salt
freshly cracked black pepper
1. Heat butter in a large skillet over low heat until shimmering. Add onions and bay leaves and cook until softened and translucent, about 20 - 25 minutes, stirring occasionally. Season with salt.
2. Add sugar and vinegar. Let simmer and continue cooking until liquid thickens and becomes syrupy, about 10 - 15 minutes. Add lemon zest and season with salt and pepper to taste.
3. Transfer jam to a bowl and let cool until ready to use or store air-tight in the refrigerator for up to 2 weeks. Bring to room temperature before using.
*CARAMELIZED ONION
1 white onion, thinly sliced
1 TBSP (14 grams) unsalted butter
1 TBSP (14 grams) olive oil
Salt
freshly cracked black pepper
1. Place a medium-large skillet over medium low heat. Add butter and oil once warm.
2. Once butter is melted and coating the bottom of the pan, add onions. Continue to cook, stirring often, until onions become translucent and begin to turn golden in color and almost jammy.
3. Season with salt and pepper. Set aside.
Preparation
1. Place flour, salt, and cold butter in a bowl or bowl of a standing mixer fitted with the paddle attachment. Mix with your hands or on low speed until butter is worked into flour in small chunks.
2. Add vinegar and then slowly add water (make sure not to add ice), mixing until dough just comes together. It should still look lumpy.
3. Transfer dough from bowl to counter workspace. Using a bench scraper, press and fold pieces together to incorporate any remaining dry pieces and form a more cohesive dough. Roll dough out and, using letter-fold lamination technique, fold dough. Continue this process for 3-4 more roll and folds. This helps create layers.
4. After the last fold, press into a round. At this point, the dough can be wrapped in plastic and chilled in the refrigerator for 1 hour or up to 2 days, or used immediately. When ready to use, roll into a 1/4 inch thick circle. Transfer to a baking sheet lined with parchment paper or non-stick baking mat. Cover with plastic to prevent the dough from drying out while we prepare the filling.
5. While the dough rests, cut the tomatoes into 1/4 inch slices and lay them out in a single layer on paper towels. Sprinkle with a pinch of kosher salt and set aside to rest, 5–10 minutes.
6. To prepare filling, in a small bowl mix ricotta/goat cheese/cream cheese with lemon zest, lemon juice, salt, pepper, and optional Parmigiano Reggiano. Spread mixture over top the pie dough, leaving a 1 inch border around.
7. Evenly spread a layer of red onion jam or caramelized onions over filling.
8. Shingle tomato slices over the onions. Sprinkle tomatoes with salt, black pepper, thyme and basil leaves, and sliced garlic. Drizzle with olive oil. Grate some Parmigiano Reggiano over top.
9. Carefully fold the border of dough over the tomatoes and filling, one section at a time and slightly overlapping each section. Brush edges of dough with egg wash and sprinkle with flakey sea salt.
10. Bake in preheated oven until crust is golden brown and tomatoes are softened, about 40 - 45 minutes. Remove the galette from the oven, let stand for 5 minutes, then slide it onto a serving plate. Garnish with fresh basil leaves. Cut into wedges and serve hot, warm, or at room temperature.
11. ENJOY!!
1. Place flour, salt, and cold butter in a bowl or bowl of a standing mixer fitted with the paddle attachment. Mix with your hands or on low speed until butter is worked into flour in small chunks.
2. Add vinegar and then slowly add water (make sure not to add ice), mixing until dough just comes together. It should still look lumpy.
3. Transfer dough from bowl to counter workspace. Using a bench scraper, press and fold pieces together to incorporate any remaining dry pieces and form a more cohesive dough. Roll dough out and, using letter-fold lamination technique, fold dough. Continue this process for 3-4 more roll and folds. This helps create layers.
4. After the last fold, press into a round. At this point, the dough can be wrapped in plastic and chilled in the refrigerator for 1 hour or up to 2 days, or used immediately. When ready to use, roll into a 1/4 inch thick circle. Transfer to a baking sheet lined with parchment paper or non-stick baking mat. Cover with plastic to prevent the dough from drying out while we prepare the filling.
5. While the dough rests, cut the tomatoes into 1/4 inch slices and lay them out in a single layer on paper towels. Sprinkle with a pinch of kosher salt and set aside to rest, 5–10 minutes.
6. To prepare filling, in a small bowl mix ricotta/goat cheese/cream cheese with lemon zest, lemon juice, salt, pepper, and optional Parmigiano Reggiano. Spread mixture over top the pie dough, leaving a 1 inch border around.
7. Evenly spread a layer of red onion jam or caramelized onions over filling.
8. Shingle tomato slices over the onions. Sprinkle tomatoes with salt, black pepper, thyme and basil leaves, and sliced garlic. Drizzle with olive oil. Grate some Parmigiano Reggiano over top.
9. Carefully fold the border of dough over the tomatoes and filling, one section at a time and slightly overlapping each section. Brush edges of dough with egg wash and sprinkle with flakey sea salt.
10. Bake in preheated oven until crust is golden brown and tomatoes are softened, about 40 - 45 minutes. Remove the galette from the oven, let stand for 5 minutes, then slide it onto a serving plate. Garnish with fresh basil leaves. Cut into wedges and serve hot, warm, or at room temperature.
11. ENJOY!!
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