TOMATO SEASON. It's here. In all of it's juicy, colorful, crazy glory.
If you follow me on instagram, you've probably noticed that I am obsessed with tomatoes right now. Especially our friends, the heirloom tomato. They are in abundance right now, and you can find them at most farmer's markets across the U.S. and even in some grocery stores. Heirlooms are known for their bright bold colors and juicy sweet flavors.
I scoured the web for a good gluten free galette recipe, and they all use a bunch of crazy weird expensive flours. I tried to find a recipe without it, but couldn't find one, so I found myself at Whole Foods Hollywood this morning at 7:00AM buying a bunch of almonds and tapioca flour. There is no escaping these flours if you're trying to eat gluten free (like me!) But trust me, it's worth it.
I was nervous to make this recipe as I am really not that great of a baker. However, it came out incredible, and I am so happy with it. It's delicious, beautiful, and a total crowd pleaser.
1 1/2 cups almond flour (I just grind up my almonds in a vitamix and boom- you've got almond flour)
1/2 cup tapioca flour
1/2 cup quinoa flour
6 tbsp butter (I use soy-free Earth Balance, but regular butter works great, too!)
1 tsp salt
1 egg, cold
1 cup almonds
1/4 cup good olive oil
3 tbsp water
3.5 cups fresh basil
4 garlic cloves
1 tsp salt
1 tsp pepper
1/2 tsp nutritional yeast (optional)
Mix all the dry flour ingredients together. Add salt. Next, add butter, and mix with your hands or a dough mixer until everything is mixed to a course meal. I don't own a mixer, so I was fancy and used a spatula and my favorite tools: my hands.
Next, add your egg. At this stage I just use my hands.
Wrap tightly in plastic wrap and store in the fridge for 1 hour or overnight.
Next, slice all of your heirloom tomatoes into 1/4" slices. Place onto a paper or tea towel lined baking sheet and sprinkle with salt. Let sit for atleast 20 minutes (this absorbs the moisture from the salt and gives them FLAVA)
Next: make the pesto! Blitz all of the pesto ingredients together in a food processor until chunky. Set aside in the fridge, covered.
After the dough has been in the fridge for an hour, preheat the oven to 400 degrees F and get a working space ready and lay down a piece of parchment paper and sprinkle some quinoa flour onto it. Get a second piece of parchment paper ready, and a rolling pin if you have one (I don't, I just used a water bottle).
Remove that dough from the fridge and place it in the center of the parchment paper. Place the second piece of parchment paper on top, and begin to smooth out the dough. You want it thin enough to be flat but thick enough to hold all the delicious fillings. I prefer square galettes but you can do a circle one if you like! Take off the top parchment piece when you are pleased with the size and shape.
Next, get out your pesto and smooth a few spoonfuls over the dough. Make sure to leave at least 1" of dough along the edges as you'll be folding it over and this will become your crust. Leftover pesto can be refrigerated for a few days or frozen for months!
Next, pat dry your tomatoes and lay them out over the pesto, one by one.
Transfer the tart CAREFULLY onto a baking tin, and pop it in the oven for 30 minutes or until golden brown.
Garnish with fresh basil and ENJOY.