Gluten-Free Heirloom Tomato Galette with Pesto and Burrata
This Gluten-Free Tomato Galette is perfect for summer when your garden is overflowing with tomatoes and fresh basil! My super-flaky all butter gluten-free pie crust makes the most perfect crust for your galette. This recipe is bursting with layers of flavor from the pesto, tomatoes, garlic butter, spices, fresh basil, all topped with creamy burrata. You will love this recipe!
PREP TIME
1 hour
COOK TIME
45 minutes
INGREDIENTS
19
Serves: 12
Ingredients
Gluten-Free Flaky All Butter Pie Crust
- 300 grams300 grams300 grams Gluten-Free All-Purpose Flour - Primal Palate, 2 1/2 cups spoon filled and leveled
- 1 Tbsp1 Tbsp1 Tbsp Milk Powder, Non-Fat
- 2 Tbsp2 Tbsp2 Tbsp Granulated White Sugar
- 1/2 tsp1/2 tsp1/2 tsp Xanthan Gum
- 1/2 tsp1/2 tsp1/2 tsp Himalayan Pink Salt - Primal Palate, fine salt
- 8 oz8 oz8 oz Butter, Unsalted - Kerrygold, cold european style unsalted butter
- 1/2 cup1/2 cup1/2 cup Water, cold water
- 1 1/2 Tbsp1 1/2 Tbsp1 1/2 Tbsp Apple Cider Vinegar
Galette Filling
- 18 oz18 oz18 oz Tomato, Heirloom, approximately 1/5 large tomatoes
- 1/2 tsp1/2 tsp1/2 tsp Himalayan Pink Salt - Primal Palate, fine salt
- 1 clove1 clove1 clove Garlic, minced
- 3 Tbsp3 Tbsp3 Tbsp Butter, Salted
- 1/4 cup1/4 cup1/4 cup Basil Pesto
- 1 tsp1 tsp1 tsp Amore [Italian] Seasoning - Primal Palate
- 8 oz8 oz8 oz Burrata
- 1/4 tsp1/4 tsp1/4 tsp Black Pepper - Primal Palate
- 1/4 tsp1/4 tsp1/4 tsp Kosher Flake Salt - Primal Palate
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- This recipe makes enough for two medium-sized galettes.
- In a large mixing bowl combine your flour, milk powder, granulated sugar, xanthan gum, and salt. Whisk to combine evenly.
- Cut the cold butter into small thin slices, and toss the butter with the flour. Break up some of the butter with your fingers so you have tiny bits of butter combined with the flour, and then also the bigger pieces of butter coated in the flour.
- Cover the pie dough at this point, and place in the freezer for 20 minutes so the butter stays very cold.
- After 20 minutes, remove the dough from the freezer, and start adding the water and apple cider vinegar. You can mix the apple cider vinegar into the water, and then start adding 2 tablespoons at a time, and mixing the water into the flour.
- Once you have brought the dough together by mixing in the cold water, divide the dough in half, and place each half on a sheet of plastic wrap, and flatten into a round disk.
- Cover the disks of dough with the plastic wrap, and place in the fridge for 30 minutes.
- Slice the tomatoes approximately a 1/4 inch thick, and place in a large bowl. Salt the tomatoes with the fine Himalayan pink salt, and let them sit at room temperature for 30 minutes to release excess moisture.
- In a small saucepan, combine the butter and minced garlic, and heat on the stove over medium-low heat to infuse the butter with the garlic. Cook the butter and garlic together for 15 minutes, turning the heat down to low if the garlic butter starts cooking too fast.
- After 30 minutes, place the tomatoes on a clean dish towel, and gently press another clean dish towel, or a paper towel on top of the tomatoes to absorb the liquid they release.
- Once your pie dough has chilled for 30 minutes, remove it from the fridge, and start working with it, one disk at a time. You can also freeze half of the pie crust to make your second galette at another time.
- Dust your work surface with gluten-free flour, and dust your rolling pin with gluten free flour, and roll your dough out into a large circle, it can be slightly irregular. Approximately 1/4 inch thick.
- It helps to move the dough around as you roll it out to be sure it's not sticking on the counter. As long as your surface is lightly floured the dough will not stick.
- Preheat the oven to bake at 375 degrees.
- Transfer your pie dough to a rimmed baking sheet lined with parchment paper.
- I used store bought pesto for this recipe for ease, but you can make your own if desired!
- Spread about 2-3 tablespoons of pesto over the pie crust, leaving a 1 inch boarder.
- Arrange the tomatoes over the pesto, and then fold the boarder in over itself to form a crust.
- Brush the entire galette with the garlic butter.
- Sprinkle the top of the galette, including the crust with the Amore seasoning.
- Place the galette in a 375 degree F oven for 35-45 minutes. You may notice the crust releases a lot of butter as it cooks. After 30 minutes you can remove the galette from the oven, and pour off the excess butter if this happens, and just switch out your parchment paper.
- After the galette has baked for 35-40 minutes, put one ball of burrata on top of the center of the galette and let the burrata cook with the galette for the remaining 5 minutes.
- Remove the galette from the oven and allow to cool.
- Slice the burrata down the center to release the cream on the inside. Sprinkle the galette with freshly cracked black pepper, and flaky salt.
- Garnish with fresh basil if desired. Slice into portions and enjoy.
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About This Recipe
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Appetizers Coconut Free Egg Free Gluten Free Pescetarian Pies Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 156 |
| Fat: | 9 g |
| Carbohydrates: | 13 g |
| Protein: | 3 g |
| Cholesterol: | 21 g |
| Sodium: | 201 mg |
| Fiber: | 0 g |
| Sugars: | 2 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
2 responses to “Gluten-Free Heirloom Tomato Galette with Pesto and Burrata”
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You had me at Burrata. Yuuuuum
This looks amazing – the crust is perfect!