Now that the Whole30 is in the rearview mirror, my food porn daydreams can finally come to life. So let’s grab all the lush, ripe heirloom tomatoes that we can get our hands on and have a baking party! First, the crust. I haven’t talked about this much on the blog yet, but reintroducing wheat into my diet has been a bit of a problem for my tummy. I can feel my body working harder to digest wheat, and there’s some discomfort in my stomach. More on this in my recap post, but suffice to say, I’m going to try to keep things gluten-free here for a little bit longer. I don’t know anything about baking a gluten-free galette, but I’m so glad that my friend Sarah does. She made this beautiful apricot galette with a lovely flaky crust, and it looked like it would be perfect for my tomato version. The dough was a bit tricky for me to roll out and to fold over, but the extra effort is worth it. The flakiness of the crust was spot on, and I couldn’t tell that it was gluten-free! And yes, I know that this crust contains 8 tablespoons of butter. The standard formula for a galette is 1 1/4 cups of flour to 8 tablespoons of butter, and I didn’t want reinvent the wheel and tinker with the formula. Instead, I lightened up the toppings with a healthier kale pesto and a small sprinkling of cheese on top. I waited 4 weeks to make this flaky delight, and it was so worth the wait!
Read the ingredients carefully because I didn’t. Instead of adding 3 tablespoons of tapioca flour, I added 3 tablespoons of xanthum gum to the mixture my first time around this recipe. Bad call.Even though you’re rolling the dough out on parchment paper, make sure to flour it. You’ll be able to lift the dough easier.“But Lisa, what if I don’t want to bother buying all those different types of flour?” No worries. As a food blogger, I tend to get carried away with food experimentation. You can make the dough with 1 1/4 cups of gluten-free all-purpose flour, 1/4 tsp of xanthum gum, 8 tablespoons of butter, and 4 to 6 tablespoons of iced water. You can also use regular all-purpose flour if not gluten free.
When you make this recipe, be sure to share your creation with me on Facebook, Twitter, or Instagram and use #hnbeats! I love it when you share your photos with me! NOTE: This post contains affiliate links to some of the ingredients I used for this recipe. I’ve included them here in case those ingredients are difficult for you to find in grocery stores.
