Gluten Free Heirloom Tomato Mozzarella Galette with Parmesan Crust
A rustic free-form tart showcasing peak summer heirloom tomatoes and creamy fresh mozzarella nestled in a buttery, gluten-free Parmesan crust made with almond and tapioca flours. The combination of roasted garlic, fresh basil, and high-quality tomatoes creates a sophisticated yet approachable dish perfect for entertaining or utilizing garden abundance. The almond flour crust provides a nutty richness that complements the Mediterranean flavors beautifully, while the galette's casual presentation makes it ideal for brunch, light dinners, or as an elegant appetizer.
Ingredients
- 1 ½ cups almond flour
- ½ cup tapioca flour
- ½ teaspoon kosher salt
- ¼ cup Parmesan cheese, grated
- 6 tablespoons butter, cold, chopped
- 1 egg
- 4 heirloom tomatoesregular tomatoes1:1budget-friendly
less complex flavor
- 5 oz fresh mozzarella
- ¼ cup roasted garlic cloves
- ¼ cup fresh basil, torn
- salt, to taste(optional)
- pepper, to taste(optional)
- 1 egg, beaten
Instructions
- 1
Combine almond flour, tapioca flour, salt, Parmesan cheese and butter in food processor or use pastry blender in bowl
- 2
Pulse or blend until texture resembles coarse meal
- 3
Add egg and pulse until dough comes together
- 4
Turn dough onto plastic wrap, shape into flat round disk and refrigerate for at least 1 hour
- 5
Slice heirloom tomatoes into medium-thick slices and lightly salt
- 6
Slice mozzarella cheese into thin slices
- 7
Press tomatoes and mozzarella between paper towels to remove excess moisture and pat dry
- 8
Preheat oven to 375°F
- 9
Roll dough between two pieces of parchment paper into large circle
- 10
Arrange tomatoes and mozzarella in circular pattern, alternating slices
- 11
Place roasted garlic cloves among tomatoes and mozzarella
- 12
Sprinkle with salt and pepper to taste
- 13
Gently fold sides up, creasing dough with fingers
- 14
Beat remaining egg with splash of water
- 15
Brush outside edges with egg wash
- 16
Sprinkle crust with additional Parmesan cheese
- 17
Transfer on parchment to baking sheet and bake for 30-35 minutes until edges are golden brown and cheese is bubbly
- 18
Check at 25 minutes and tent with foil if browning too quickly
- 19
Remove from oven and garnish with fresh basil before serving
Tips
Salt tomato slices and press both tomatoes and mozzarella between paper towels to remove excess moisture, preventing a soggy crust.
Use parchment paper to help fold up the galette edges without breaking the delicate gluten-free dough.
Check the galette at 25 minutes and tent with foil if browning too quickly to prevent over-browning.
Good to Know
Refrigerate covered for up to 2 days. Best served at room temperature.
Dough can be made up to 3 days ahead and refrigerated. Assemble and bake day of serving.
Let cool for 10 minutes before slicing. Serve warm or at room temperature.
Common Mistakes
Don't skip salting and draining tomatoes to avoid soggy crust
Avoid overworking gluten-free dough to prevent tough texture
Don't overbake or crust will become too hard
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
less complex flavor
FAQ
Can I make this dairy-free?
Replace butter with vegan butter and use dairy-free cheese alternatives, though texture will differ from traditional version.
What if my dough cracks when folding?
Gluten-free dough is more fragile. Use parchment paper to assist folding and gently press cracks together with fingers.
How long will leftovers keep?
Store covered in refrigerator for up to 2 days. Reheat in 350°F oven for 5-10 minutes to crisp crust.