This savory Gluten-Free Tomato Galette recipe is a delicious way to highlight fresh summer heirloom tomatoes. Its creamy goat cheese and zesty garlic complement the sweet tomato flavors. Wrap all of this flavor up in the flakiest of gluten-free crusts, and you have a winning recipe to serve! Nobody will know this recipe is gluten-free!
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If you are looking for a show-stopping brunch or appetizer recipe, this gluten free tomato galette with goat cheese is an incredible recipe. It is full of delicious flavors, and you can vary the flavors with different cheeses and herbs.
This incredible, flaky tomato galette features my homemade Gluten-Free Galette Dough recipe, which is based on my popular Gluten-Free Pie Crust recipe. If you are looking for the best crust, these recipes are easy to make.
I tested two gluten free flour blends and shared lots of tips so your galette turns out perfect every time. I have a lot of delicious gluten free galette recipes to try. They have all of the pie flavors but are so much easier than making a full pie.
Allergen Information:
This homemade tomato galette is gluten-free, nut-free, soy-free, and oat-free. You can make this recipe dairy-free using plant-based butter and goat or feta cheese.
Flour Blends Tested:
- Cup4Cup – This is my very favorite flour blend for pie crust, tarts, and galettes. It makes the flakiest of crusts with lots of flaky layers. Note: This gf flour blend has dried milk powder and is not dairy-free.
- King Arthur Measure for Measure—This blend also works really well in my crust recipes. You may need 1-2 TBSP less flour than the Cup4Cup.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe with the two blends I listed above. Others should work well, but you may need to adjust the moisture levels depending on the starch-to-grain ratio of the blend you choose to use.
- Baking Powder – I recommend aluminum-free baking powder.
- Butter – You can use salted or unsalted butter. If you use salt, you may want to omit the added salt in the crust.
- Egg – Use a large egg.
- Cheese – I used goat cheese in the recipe. Sheep cheese also works well. The goal is to use soft, crumbly cheese.
- Tomatoes – I recommend heirloom tomatoes, but any ripe tomato variety will taste delicious.
- Garlic – Freshly minced or jarred garlic is fine to use.
Tips For Success
1. Make sure to use VERY cold butter. I freeze my butter for the best results.
2. Slice your tomatoes about 1/4 to 1/3 inch thickness. Thick slices will not cook through in time with the crust. Cover the galette with aluminum foil if you notice your crust getting dark.
3. Don’t be a perfectionist when shaping your galette. Galettes are famous for their rustic look, so don’t feel like you have to make the perfect circle with the dough.
Step-By-Step Photos and Directions:
Before starting this recipe, put the butter in the freezer and move the oven rack to the middle of the oven. Preheat the oven to 350º F.
Step 1: Wash your tomatoes and remove the stems. I used a variety of different heirloom tomatoes in my recipe, but you can use any tomato or tomato combination.
Step 2: Tilt the tomato on its side and slice the tomatoes from the bottom to the stem area in thin slices. Ensure your knife is very sharp so the tomatoes are easy to slice.
Step 3: Add your dry ingredients to a large mixing bowl and whisk them together to blend. Remove the frozen butter from the freezer.
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Step 4: Use a cheese grater to shred the butter into the dry ingredients. If you prefer, use a pastry blender to cut the butter into the dry ingredients. The final mixture should resemble crumbs.
Step 5: Add the wet ingredients and mix them into the flour and butter mixture. Form a nice workable dough and place it on a piece of parchment paper. Depending on your flour blend, you may need to dust the dough in more flour.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 6: Place a piece of parchment paper onto a baking sheet. I recommend a baking sheet with edges, just in case the juice of the tomatoes comes out a tiny bit. (This could happen if you don’t pinch the edges when folding the dough over.) Use a rolling pin to roll the dough to 1/3-inch thickness. As I mentioned in my Tips section above, you can roll it out, and it doesn’t have to be a perfect circle shape.
Step 7: Pour the olive oil into a small dish and add the minced garlic. I love using this rocker-style garlic press, which makes mincing garlic so easy!
Step 8: Use a pastry brush to brush the garlic and oil over the dough. Don’t brush it onto the edges. This will add a lot more flavor to this galette!
Step 9: Spread out the goat cheese over the garlic oil. It will melt and spread out during baking.
Step 10: Arrange the tomatoes over the goat cheese in a single layer. Do not come too close to the edges because you will need to fold the dough edges up around the sliced tomatoes. Add chopped fresh basil.
Step 11: Fold the dough up over the tomatoes and pinch as you go so that it stays folded during baking.
Step 12: Bake the gluten free galette for 30-40 minutes. The total baking time can vary depending on the thickness and depth of your tomato slices. If you notice the top of the crust getting dark, cover the galette with aluminum foil.
Step 13: Remove the galette from the oven to a cooling rack. You will know it is finished baking when the tomatoes are softened. Serve warm.
If you love savory tarts, try this Gluten-Free Asparagus and Goat Cheese Tart, another delicious recipe.
Fun flavor swaps to try!
- Swap the goat cheese with feta cheese!
- Try a thin layer of ricotta cheese.
- Change up the fresh herbs. I love basil, but rosemary, thyme, and sage also taste delicious.
Frequently Asked Questions:
You can use unripe tomatoes to make this tart but know that the flavor will not be as good as if you use ripe tomatoes.
Store leftovers in an airtight container in your refrigerator.
Yes, both the gluten free galette dough and the baked tart freeze very well. Making the dough or the tart ahead can be a big time saver.
More Gluten-Free Galette Recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Easy Gluten Free Tomato Galette
Ingredients
Crust
- 2 cups gluten free flour blend * see notes
- ½ teaspoon baking powder aluminum-free
- ½ teaspoon salt skip if you use salted butter
- 6 tablespoons unsalted butter
- 1 egg extra large
- ½ cup water * see note
Galette Filling
- 4 ounces goat cheese
- 3 heirloom tomatoes 8-10 slices worth
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 2-3 tablespoons basil fresh is best
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Instructions
- Before starting this recipe, put the butter in the freezer and move the oven rack to the middle of the oven. Preheat the oven to 350º F.
- Wash the tomatoes and remove the green stems. I used a variety of different heirloom tomatoes in my recipe, but you can use any tomato or tomato combination.
- Tilt the tomato on its side and slice the tomatoes from the bottom to the stem area in thin slices. Ensure your knife is very sharp so the tomatoes are easy to slice.
- Add your dry ingredients to a large mixing bowl and whisk them together to blend. Remove the frozen butter from the freezer.
- Use a cheese grater to shred the butter into the dry ingredients. If you prefer, use a pastry blender to cut the butter into the dry ingredients. The final mixture should resemble crumbs.
- Add the wet ingredients and mix them into the flour and butter mixture. Form a nice workable dough and place it on a piece of parchment paper. Depending on your flour blend, you may need to dust the dough in more flour.
- Place a piece of parchment paper onto a baking sheet. I recommend a baking sheet with edges, just in case the juice of the tomatoes comes out a tiny bit. (This could happen if you don't pinch the edges when folding the dough over.) Use a rolling pin to roll the dough to 1/3-inch thickness. As I mentioned in my Tips section above, you can roll it out, and it doesn't have to be a perfect circle shape.
- Pour the olive oil into a small dish and add the minced garlic. I love using this rocker-style garlic press, which makes mincing garlic so easy!
- Use a pastry brush to brush the garlic and oil over the dough. Don't brush it onto the edges. This will add a lot more flavor to this galette!
- Spread out the goat cheese over the garlic oil. It will melt and spread out during baking.
- Arrange the tomatoes over the goat cheese in a single layer. Do not come too close to the edges because you will need to fold the dough edges up around the sliced tomatoes. Add chopped fresh basil.
- Arrange the tomatoes over the goat cheese in a single layer. Do not come too close to the edges because you will need to fold the dough edges up around the sliced tomatoes. Add chopped fresh basil.
- Fold the dough up over the tomatoes and pinch as you go so that it stays folded during baking.
- Bake the gluten free galette for 30-40 minutes. The total baking time can vary depending on the thickness and depth of your tomato slices. If you notice the top of the crust getting dark, cover the galette with aluminum foil.
- Remove the galette from the oven to a cooling rack. You will know it is finished baking when the tomatoes are softened. Serve warm.
Notes
- I tested this recipe with Cup4Cup and King Arthur Measure for Measure. The Cup4Cup is my favorite and made the most flaky layers, but note it has dried milk powder and is not dairy-free.
- The total liquid should be 3/4 cup with the egg and water. If you don’t have an extra large egg, two small ones should be the same, but use the 3/4 cup as a guide.
- Make sure to use VERY cold butter.
- Use unsalted butter or salted butter, omitting the additional salt.
- Bake the galette in a baking pan with sides, just in the off chance any tomato juices leak out.
- If your crust edges get dark, cover the galette with aluminum foil.
- Store leftovers in an airtight container in your refrigerator. The galette should keep fresh for up to four days.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I was excited to try this, I tried it out tonight. I used King Arthur M4M flour. I needed far fewer tomatoes than suggested, so will find another use for them. The crust was heavy and appeared a little raw, not flaky. Wondering if it’s my oven and hotter would be better. I followed the instructions, grated butter etc. I want to solve this bc hope to make it for a Happy Hour in a few weeks.
Hi Marjorie, the size and amount of tomatoes probably depends on how thin you rolled the galette dough, how thick you sliced the tomatoes, and the size of the tomatoes used. It sounds like the dough may have needed a bit more liquid. Do you store your flour in the fridge?