This Rustic Heirloom Tomato Galette recipe is my new favorite way to use up all the tomatoes I have been getting from my local CSA this summer. I got the idea from a CSA Cookbook I found and requested from my family for Mother’s Day. There is a similar recipe in there that I tried that used ricotta cheese and shallots which was very good but I changed it up by making this one gluten-free and using fresh mozzarella and spinach instead.
If you are looking for ways to use up all your summer tomatoes, I think you will enjoy this recipe. It also makes great leftovers. I have been reheating a slice in my toaster oven everyday for lunch. Yum!
For more recipes to use up all your summer tomatoes, check out this post I put together about What to Do With all Your Heirloom Tomatoes (recipes & ideas to enjoy your harvest).
How to make this yummy Rustic Heirloom Tomato Galette
First, add 1 1/4 cup of gluten-free 1 to 1 flour (I use Bob’s Redmill), 1/2 cup cold butter (cut into small chunks), 1/4 cup of sour cream, 1/2 teaspoon kosher salt into your food processor and put it in the freezer for about 15 minutes to ensure it is really cold.
2. Once the pastry ingredients are chilled in the freezer, use your food processor to pulse the ingredients together while adding 1/4 cup chilled water.
3. Once the ingredients look like the picture above, pour it out on a large piece of saran wrap and scrunch the dough together in your hands to form a ball. Then flatten the ball a bit to look like a disc and wrap it up in the saran wrap and place it in the refrigerator for 1 hour.
4. Take a large sheet of parchment paper and place it on your kitchen counter, dusting it with gluten-free flour. Then roll out the chilled pastry into a large circle like what is pictured below.
5. Take any brand of pesto sauce and spread 1/2 cup over the middle of the pastry like what is pictured below.
6. Then slice a fresh mozzarella ball into 1/4″ slices and cover the pesto sauce with the cheese.
7. Then add a layer of fresh spinach leaves to cover the cheese layer.
8. Then slice up a pound of heirloom tomatoes with a mandolin into 1/4″ slices. Lay them out on a paper towel and sprinkle a few pinches of kosher salt on top of them and let them drain.
9. Then layer the tomatoes on top of the spinach layer.
10. Then fold in the pastry dough over the edges of the filling to form a rustic crust to hold it all together. Then brush on a little egg mixture to help give your pastry a golden brown look when finished.
11. Bake your Rustic Heirloom Tomato Galette in an oven that has been preheated to 400 degrees. Bake for 30-40 minutes.
This recipe makes a beautiful presentation which would be awesome to share with company as an appetizer or for a brunch. Who wouldn’t love this fresh homemade unique way to enjoy the summer tomato harvest?
I hope you will give it a try. There are many ways you could change this recipe up to use different spreads, cheeses, and fresh vegetables from your garden.
I’d love to hear your ideas. Please share in the comments.
Wishing you Joy in your journey,
P.S. – You might also like this post about all the Benefits of Eating Seasonally and How to Make that Happen. There is information in this post about how to join a CSA (Community Supported Agriculture) in your area.
This yummy recipe is a great way to use up all the summer heirloom tomatoes from your garden or local CSA.
- 1 1/4 cups 1-to-1 Gluten Free Flour
- 1/2 cup cold butter, cut into small chunks
- 1/4 cup sour cream
- 1/2 teas kosher salt
- 1/4 cup cold water
- 1 pound heirloom tomatoes
- 1/2 cup pesto
- 1 fresh mozzarella ball (sliced into 1/4" slices)
- 1 handful fresh spinach leaves
- 1 egg, slightly beaten
Chill first four ingredients in the freezer for 15 minutes. (in food processor container)
Pulse pastry ingredients together while adding the cold water.
Press dough together to form a ball. Flatten ball into a disc. Wrap with saran wrap and chill in the refrigerator for 1 hour.
Roll out the dough on a piece of parchment paper dusted with gluten-free flour.
Spread the pesto over the center of the pastry, leaving the edges free to roll over the top.
Add a layer of mozzarella, then spinach followed by tomatoes that have been sliced 1/4" thick on a mandolin, sprinkled with salt and drained on a paper towel first.
Fold over the edges of the pastry over the filling to form a rustic crust.
Brush on beaten egg over the crust. Transfer the galette on the parchment paper to a cookie sheet.
Bake in a 400 degree preheated oven for 30-40 minutes.
Slice and enjoy!
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