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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Store leftovers in an airtight container in the fridge and enjoy within 2-3 days.
Notes
- 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 that 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. If you’re pressed for time, you can pop the dough in the freezer for a few minutes.
- 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.
- I used a rainbow blend of cherry and grape tomatoes in this recipe. You can slice them in half or add them whole.
- 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.
- 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.
- 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.
