This grain-free heirloom tomato galette is a delicious way to use up all of those juicy tomatoes and fresh basil from the garden! The butter crust is grain and gluten free, and can be adapted to be dairy-free as well. Paleo-friendly.
I usually prefer sweet to savory, but this galette was a devoured in our house this week. Not only is it gorgeous, but it is full of juicy, flavorful tomatoes, a creamy basil-cashew sauce, and a buttery, grain-free crust—truly a winning combo!
Galettes have been my favorite way to get that pie flavor without all the work. You don’t need to fit it into a pie pan, trim edges, make a pretty border, etc. No, you just roll, fill, and fold, and it still turns out looking like a masterpiece.
Those are my kind of dishes…impressive, but fairly easy.
Although my gardening skills are limited to herbs at the moment—I have a bounty of basil, rosemary, mint, lavender, and Italian parsley ftw though— I found a bunch of these gorgeous heirloom tomatoes at the market the other day and knew I needed to make something with these beauties!
If heirloom tomatoes are not in season in your area, just use your favorite slicing tomatoes. 🙂
The crust is probably my favorite part. It’s so delicious paired with this savory filling, but it would also suffice as the base for some juicy peaches, plums, or any other yummy fruit you have on hand. I use butter for the taste, but you could also use palm shortening or this vegan crust, made without egg or dairy, if needed.
Although my body can tolerate butter, it doesn’t do too well with cheese so I eat it very sparingly (usually save it for pizza binges..because PIZZA!) I made this cashew cream instead, which I blended with fresh basil, garlic, and lemon juice—so good! If you’re a cheese lover, feel free to use ricotta instead. Details in the instructions.
Note: The dough is a little sticky, so parchment paper is essential to help you roll it out easily and pleat the edges, like in the photo above.
This dish is a perfect way to say goodbye to summer. If you give it a try, please let me know by tagging me in the pic or #wifemamafoodie on Instagram so I can see your creation! Love seeing what you all are whipping up in the kitchen!
Grain-Free Heirloom Tomato Galette
- Total Time: 30 mins
Description
A delicious way to use up all of those juicy tomatoes and fresh basil from the garden! The butter crust is grain and gluten free, and can be adapted to be dairy-free. Paleo-friendly.
Ingredients
Tomato Galette:
- Chilled crust dough
- herb cashew cream
- 1 1/2 lbs. assorted heirloom tomatoes (or your favorite slicing tomatoes)
- egg wash: whole egg beaten with 2 teaspoons water, optional (for a golden brown crust)
- salt and pepper
- fresh basil leaves, optional garnish
- balsamic glaze, optional
Herb Cashew Cream
- 1/2 cup raw cashews
, soaked in water for at least 1 hour (can also use ricotta if not dairy-free)
- 1/3 cup fresh basil leaves, or more to taste
- 2–3 tbsp lemon juice, to taste (omit if using ricotta)
- pinch of salt and pepper
- 2–5 tablespoons water, as needed to blend
, soaked in water for at least 1 hour (can also use ricotta if not dairy-free)Crust:
- 1 1/2 cups almond flour
- ½ cup arrowroot starch
- ¼ teaspoon kosher salt
- 1/3 cup cold grass-fed butter or vegetable shortening
- 1 tablespoon honey
or other sweetener of choice
- 1 large egg or flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
or other sweetener of choiceBalsamic Glaze: Optional
- ½ cup balsamic vinegar
- 1 tablespoon honey
Instructions
Herb Cashew Cream:
- Soak cashews in purified water for 1 hour or more. If you don’t have much time, soak in boiling water for 30 minutes. Drain water and rinse well.
- Place soaked cashews into a small food processor or high powered blender. Add basil leaves, lemon juice and half of the recommended water and blend until creamy. Add additional tablespoons of water until it gets to a creamy “ricotta” consistency. Season with salt and pepper, and adjust seasonings to taste.
Crust: (vegan-friendly crust here)
- Mix together almond flour, arrowroot, and salt in a large bowl. Use a fork or pastry blender to cut in the butter until crumbly and no large chunks of butter/shortening remain. Mix in honey and egg.
- Dough should be moist, but hold together in a ball. If too dry, at a splash of water until the dough comes together easily.
- Cover with plastic wrap and press into a round disc. Refrigerate for at least 1 hour, until thoroughly chilled.
Putting the Galette Together:
- Preheat oven to 375F. Slice large tomatoes thinly and half cherry tomatoes, if using. Place tomato slices on a few folded paper towels or clean kitchen towel to soak up some of the moisture.
- Roll out chilled dough into a large circle between two pieces of parchment paper. Spoon the herb cashew cream onto the center of the dough and spread evenly, leaving a 2-3 inch border.
- Place the tomato slices on top of the cashew cream and sprinkle with lots of salt and pepper.
- Use the parchment paper to help bring the dough up over the edge of the tomatoes, making pleats in the dough as you continue to fold it over.
- Brush edges of dough with egg wash and sprinkle the edge with more salt and pepper.
- Leave the galette on the parchment paper and slide it onto a baking sheet.
- Place into the preheated oven onto the middle rack and bake at 375 for 30-35 minutes, until crust is golden brown.
- Cool slightly before serving. Top with fresh basil and a drizzle of balsamic glaze (optional).
Balsamic Glaze:
- *Tip: Glaze can be made in advance and stored in the fridge. If it gets too thick from the cold, just place the container in a bowl of very warm water to heat it back up.
- Place balsamic vinegar and honey in a small saucepan and bring to a simmer over medium heat. Continue to cook, stirring often, until sauce thickens enough to coat the back of a spoon, about 10 minutes, give or take. Remove from heat until ready to use.
- Cook Time: 30 mins
- Category: Main dish, paleo, gluten-free
You may also enjoy these similar recipes:
Apple-Cranberry Galette
Rustic Plum Tart
Stone Fruit Almond Tart
Greetings, thank you for the recipe….when you say roll it out to a large circle, are we looking at 12″?
Thank you
Hi Diana, yes about 12” will work. Just as long as it’s not too thin or it won’t hold up very well. Hope you enjoy it!
I make this galette every year when the tomatoes are peak!!! We love it!!!
★★★★★
Hi Leann, that’s awesome! So glad you’re enjoying this galette recipe! Peak tomato season is the best time to make it too, so much flavor! Thanks so much for taking the time to leave a review! 🙂
Hi there- can I make your crust with all ingredients except using coconut oil instead of butter? I want my crust to be grain free and dairy free. How much coconut oil woyld I use? Thanks!
Hi Lisa, yes you can substitute with an equal amount of coconut oil. Just be sure to use firm not melted coconut oil.
Thank you! We love your recipe!
Thanks for sharing this. It looks so good.
Good morning! Can the dough or cashew cream be made a day or 2 ahead? Thanks! Can’t wait to make it 🙂
Hi Emily, yes the dough and cream can be made ahead of time and stored in the refrigerator separately until ready to put together. I hope you enjoy it! Please let me know if I can help in any other way!
Thank your recipe. How can I resist this dish? I have to apply immediately for my kids.
Thanks, Kevin! I hope your family enjoys this as much as we did! Have a great week!
Yum yum! This grain free galette looks so pretty and sound super yummy! I bet it tasted divine. I can polish it off in one sitting! : )
It was so delish, Anu! I hope you’re doing well, friend. Thank you for the encouragement 🙂
178Hi Golgi, I am running low on my products. I see others are too. I’m sorry to bother you, but I tried some of my mother’s products and they made my face break out. When can I get more of everything – the new products too? I think you make the finest skin care I have ever used. Thank you – from Andee131
Omg I’m dying to taste this! The crust looks so tender and flaky, and those tomatoes are beauties!! I wish my store had gorgeous tomatoes like that! A+++ as usual, Joscelyn! Your recipes never dissapoint!
Aw, thank you, friend! I always appreciate your encouragement. You’re so sweet 🙂
my comment just disappeared, trying again! love this galette, the pictures are gorgeous like always!
This looks so pretty, wonderful colors 🙂 lovely pictures as always!
Thank you so much, Manali. You’re always so encouraging!
Do you know that yesterday was national pizza day and I just love piszza. One of my favorite foods to eat.
I did not know that. Yes, I love pizza too, especially when it’s good for you. Thank you Stephanie!
So many beautiful colors! Savory recipes that have a lot of colors and flavors are amazing!
Thanks, Cassie. This one’s photogenic for sure. Thanks for your kind words!
Wow, this is such a beautiful galette! I just adore heirloom tomatoes, and this is seriously the best way to use them. Almond flour is seriously my favorite thing right now, so I was so excited to see that’s what the crust was made out of. Can’t wait to try!!
Aw, thank you, Liz! Please let me know if you get a chance to try it. Have a great weekend, friend!
This looks delicious! It also looks like something I could easily mess up haha. But perhaps I’ll give it a go!
You can do it, Hannah! I know you’ll love it if you try it 🙂
Wow, so artistic and I bet so delicious!
Thanks Raj! It was so yummy!
This looks so so delicious! And your pictures are amazinig!
Thank you, Claire!