Three Cheese Tomato Galette (Grain-Free)

Three Cheese Tomato Galette is a rustic and savoury summer tart with layers of ricotta, bocconcini and romano, baby tomatoes and fresh basil, all baked into a gluten-free almond flour crust. Serve it with a side salad for a lunch light or an easy summer dinner!

Whenever cheese, tomato and basil come together on a crispy crust, my taste buds think I’m eating pizza. And that’s why I’m loving this savoury tomato galette. It’s the best of late summer produce with juicy tomatoes and fragrant basil, and it’s made irresistible with a combination of three cheeses that pair beautifully with the fresh ingredients.

What is a Galette?

If you’re new to Crumb Top Baking, and haven’t found this mint chocolate cherry galette recipe, I’ll quickly re-cap that a galette is essentially a free-form tart or pie. It’s usually made with a similar dough, but you don’t need a tart or pie pan. Just fold the edges of the dough around the filling and bake it on a sheet pan. It’s rustic, and a little messy, and the perfect way to enjoy sweet or savoury summer produce.

And when it comes to savoury galettes, tomato galette recipes are probably the most popular.

What ingredients do you need to make this gluten-free tomato galette?

Here’s a rundown on some of the essentials:

• Baby tomatoes

• Fresh basil

• Full fat ricotta

• Shredded romano

• Bocconcini (mozzarella balls)

• Almond flour

• Tapioca flour

• Garlic powder, dried herbs and salt

• Cold, unsalted butter

• Eggs

How do you make this savoury tomato galette?

• Whisk together the almond and tapioca flours, garlic powder, dried herbs and salt. Using a pastry cutter, cut in your cold cubes of butter until a crumbly mixture forms. You’ll want some small (pea-size) pieces of butter in the mixture to create a flaky crust.

• Once the butter is incorporated, use a fork to mix in the eggs until a dough forms. Shape the dough into a ball and flatten into a disk. Cover in plastic wrap and refrigerate for an hour.

• On a sheet of parchment paper, roll the chilled dough out into a 12-inch round that’s 1/4-inch thick. Mix together the ricotta and fresh basil and spread out onto the dough, leaving a 2.5-inch border. Layer on the tomatoes and bocconcini.

• Fold the border around the tomatoes, using the parchment paper to help lift the edges and fold. Brush the edges of the dough with an egg wash and sprinkle on some romano cheese.

• Transfer the galette, with the parchment paper, to a baking sheet. Bake at 375F for about 35 minutes, or until the crust is golden brown.

What kind of tomatoes should you use for this tomato galette recipe?

• I used a blend of cherry and grape tomatoes in this recipe. You can slice them in half, which is what I did, or keep them whole.

• You can also use sliced heirloom tomatoes or another type of tomato in this galette. If you’re using a juicier variety just be sure to drain them before adding them to the galette. Juicier tomatoes will release more liquid while baking and result in a soggy crust.

What types of cheese work best in this three cheese tomato galette?

• This recipe calls for full fat ricotta. I prefer full fat to light as it has a thicker texture, which works well as the base of the filling. If you use light, it may get a little watery and make the crust soggy.

• I like the small size of bocconcini for this galette, but you can also use torn or grated mozzarella.

• Shredded romano is sprinkled around the edges of the crust, but shredded parmesan or asiago will work too.

Some other tips and substitutions for making this tomato galette:

• Make sure your butter is cold, or the dough may get too soft to work with. I also used unsalted butter, so if you use salted, you may wish to reduce the amount of salt you add to the recipe.

• If you don’t have a pastry cutter, you can use a fork, your fingers or a food processor to cut the butter into the dry ingredients. Just make sure some little pieces of butter remain in the mixture as this helps create a flaky crust.

• Don’t skip the step of chilling the dough as this makes the dough easier to roll out.

• You’ll want the rolled out dough to be about 1/4-inch thick to ensure it can hold up to all the toppings and still bake up crispy.

• The crust calls for dried herbs as fresh herbs will discolour the dough. I opted to use fresh basil in the filling, but if you only have dried, you can use two teaspoons of dried basil instead of the two tablespoons of fresh.

Can you re-heat this savoury galette?

While I wouldn’t make the galette ahead and re-heat the entire pie, you can re-heat individual pieces in the oven or microwave. To maintain a crispy crust, I suggest re-heating in the oven. Just set the temperature to about 300F and warm the galette until heated through, keeping an eye to ensure the crust doesn’t burn. If you’re in a hurry and don’t mind the crust a little soft, you can re-heat in the microwave for 60 seconds or so.

What can you serve with this Three Cheese Tomato Galette?

• For a light lunch, serve this savoury galette with a side salad such as this stone fruit salad or this summer vegetable orzo salad.

• Or for a heartier dinner, pair it with these crispy and spicy air fryer roasted potatoes with jalapeño cashew dip.

Pin this three cheese tomato galette to make for dinner tonight!

If you make this Three Cheese Tomato Galette, I would love to hear what you think in the comments below!

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Three Cheese Tomato Galette (Grain-Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 17 reviews

• Author: Leanne
• Prep Time: 75 minutes (includes time for dough to chill)
• Cook Time: 35 minutes
• Total Time: 110 minutes
• Yield: 6 slices
• Category: Lunch, Main Dishes
• Method: Bake
• Cuisine: Gluten-Free

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Description

Three Cheese Tomato Galette is a rustic and savoury summer tart with layers of ricotta, bocconcini and romano, fresh tomatoes and fragrant basil, all baked into a gluten-free almond flour crust.

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Ingredients

For the crust:

• 2 cups almond flour
• 1 cup tapioca flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon kosher salt
• 1/2 cup organic butter, cold, unsalted
• 2 large eggs, whisked

For the filling:

• 3/4 cup ricotta, full fat
• 2 tablespoons chopped fresh basil (or 2 teaspoons dried)
• 1 1/4 cup baby tomatoes, halved
• 1/2 cup bocconcini, halved
• 1 large egg, whisked (for egg wash)
• 1/4 cup shredded romano cheese
• Dash of salt and pepper to taste
• Optional garnish: fresh basil, micro greens or arugula

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Instructions

1. In a large bowl, whisk together the almond flour, tapioca flour, garlic powder, dried oregano, dried basil and salt. Cut the butter into cubes and add to the dry ingredients. Using a pastry cutter, cut the butter into the flour mixture until it is incorporated. You’ll want smaller pieces of butter throughout your pastry crust, but not large chunks.
2. Using a fork, mix in the two eggs until a dough forms. Roll the dough into a ball and then flatten into a disk about 6 inches in diameter. Cover in plastic wrap and refrigerate for an hour.
3. Once the dough is chilled, pre-heat oven to 375F and place a sheet of parchment paper on your work surface. Roll out the dough on the parchment paper to form a 12-inch round that is 1/4-inch thick.
4. In a small bowl, mix together the ricotta and fresh basil. Spread out onto the surface of the dough, leaving a 2 1/2-inch border. Place the tomatoes and bocconcini on top of the ricotta. Fold the border around the tomatoes, using the parchment paper to help lift the edges and fold. If the dough tears, just pinch it together with your fingers.
5. Brush the egg wash onto the edges of the dough (you won’t use all of the egg) and add the romano cheese around the edges. Sprinkle a dash of salt and pepper on the tomatoes.
6. Transfer the galette, along with the parchment paper, to a sheet pan. Bake for 35 minutes, or until the crust is golden brown. Remove from oven and let cool slightly before cutting and serving. Garnish with torn basil, micro greens and/or arugula.
7. Store leftovers in an airtight container in the fridge and enjoy within 2-3 days.

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Notes

1. Make sure your butter is cold, or the dough may get too soft to work with. I also used unsalted butter, so if you use salted, you may wish to reduce the amount of salt you add to the recipe.
2. If you don’t have a pastry cutter, you can use a fork, your fingers or a food processor to cut the butter into the dry ingredients. Just make sure that some little pieces of butter remain in the mixture as this helps create a flaky crust.
3. Don’t skip the step of chilling the dough as this makes the dough easier to roll out. If you’re pressed for time, you can pop the dough in the freezer for a few minutes.
4. You’ll want the rolled out dough to be about 1/4-inch thick to ensure it can hold up to all the toppings and still bake up crispy.
5. I used a rainbow blend of cherry and grape tomatoes in this recipe. You can slice them in half or add them whole.
6. You can use sliced heirloom tomatoes or another type of tomato in this galette. If you’re using a juicier variety, drain them before adding to the galette. Juicier tomatoes will release more liquid while baking and result in a soggy crust.
7. I prefer full fat ricotta to light in this recipe as it has a thicker texture, which works well as the base of the filling. If you use light, it may get a little watery and make the crust soggy.
8. If you don’t have bocconcini, you can use torn or grated mozzarella. And if you don’t have romano, you can use shredded parmesan or asiago instead.