The end of summer in Los Angeles means the last overflow of heirloom tomatoes have made their way to the market and I can’t get enough of them. This tomato galette recipe is a beautiful way to use those last tomatoes of the season. Makes a statement and serve as a brunch centerpiece or prepare in advance for an easy meatless weeknight dinner (serve a slice over mixed greens).
Gluten-Free Tomato Galette
1 3/4 cups cup organic gluten free baking flour blend (King Arthur or Arrowhead Mills)
1/4 tsp. sea salt
8 T. unsalted grass-fed butter (Kerry Gold), cut into 8 pieces
1 egg, white and yolk separated
1/2 cup ice cold water
1/2 cup – 3/4 cup Miyoko’s Vegan Scallion Cream Cheese
3 medium/large heirloom tomatoes, sliced about 3/4 inch thick
2 cloves garlic, peeled and thinly sliced
1 tsp. sea salt
handful fresh chives, chopped
In a food processor, add the gluten-free flour blend and sea salt. Pulse to combine. Add the chilled butter pieces, one at a time, pulsing as you go. When all butter has been added, add egg yolk and drizzle water into processor slowly as you pulse until a dough ball forms (you may not need to use all of the water). The dough will form into a nice smooth ball. If for some reason you add the water and the ball is still dry and crumbly, you can add a spoonful at a time. Cover dough ball in plastic wrap and refrigerate for at least 2 hours.
Preheat oven to 375 degrees. Cut your tomatoes and slice garlic. Toss together with a few generous sprinkles of sea salt in a large mixing bowl. Allow to sit about 10 minutes so liquid releases. Then drain off liquid and use a kitchen towel or paper towel and pat dry the tomato slices.
Unwrap dough and roll it out on floured parchment paper. You are looking for about 14 inches diameter and about 1/4 inch thickness. Spread your vegan cream cheese spread over the dough, leaving a 2 inch border of dough (that will be folded over the sides). Arrange the tomato slices over the cream cheese. Pinch and fold the 2 inches of dough along the edges to create a dough border. Whisk your remaning egg white and brush all bits of outer dough with it. Sprinkle with sea salt and place in fridge to set for about 15 minutes.
Remove from fridge and place into oven to bake for approx. an hour. Rotate galette halfway one time for even cooking on the edges. Remove from oven when crust is golden brown and allow to rest minimum 10 minutes. Top with fresh cut chives or sprinkle with fresh basil.