This rustic yet elegant gluten free pesto tomato galette combines the fresh, aromatic essence of basil pesto with the juicy sweetness of ripe tomatoes, all nestled in a perfectly flaky pie crust, all gluten free and vegan!
A tomato galette is a rustic tart made of a flaky, buttery crust folded over the edges of the filling. The tomatoes are usually layered over a spread of cheese, herbs, or pesto, and then all is baked until the crust is golden and the tomatoes are tender and slightly caramelized. I love that galettes can be enjoyed warm or at room temperature and are perfect for any meal or occasion.
This gluten free pesto tomato galette is:
- dairy free, eggless, completely vegan
- made with homemade gluten free pie crust, without xanthan gum
- easy and quick to prepare
- filled with dairy free basil pesto and the fresh tomatoes you prefer: heirloom, cherry, green or grape tomatoes, they will all work!
Ingredients
Here are the ingredients to make the gluten free galette dough and its delicious filling:
- white rice flour and potato starch for the neutral gluten free flour blend
- brown millet flour to add the rustic flavor to this galette
- plant based and gluten free yogurt, white and plain: this will help the gluten free crust dough hold together
- vegan margarine or vegan butter, to make the chortcrust pastry flaky and lightly soft
- a gluten free vegan milk of your choice, I usually prefer soy one
- salt and baking powder
- fresh tomatoes, the ones you prefer or have on hand, the riper the better!
- vegan basil pesto, store bought or homemade
- dried oregano, basil, thyme or other herbs you like
Instructions
- In a large bowl mix brown millet flour, white rice flours, potato starch, baking powder, and salt
- Add milk, yogurt and margarine and - using a fork or a spoon - mix and incorporate as much dry ingredients as possible, until you have a crumbly mixture
- Work the mixture with your hands, pressing all the ingredients together
- Move the dough to a worktop and keep working the dough untill you get a smooth ball of dough
- Place in a bowl and refrigerate for 15-20 minutes
- In the meantime slice tomatoes
- Remove the pastry dough from the fridge and roll it out over a piece of parchment paper (flour the top with rice flour, place another piece of parchment paper on top and roll the dough out)
- Spread a layer of fresh basil pesto on the rolled out crust, leaving out a couple inches along the edges
- Cover with a couple layers of sliced tomatoes, sprinkle with salt, dried oregano and drizzle with olive oil
- Fold the edges over the filling and brush them with olive oil or plant based milk
- Bake in pre-heated oven for 40 minutes, until the crust is golden and tomatoes are lightly roasted
- Serve still warm or enjoy at room temperature!
Baking in grams
I cook and bake in grams as they are more accurate (than cups) when measuring ingredients. This is especially important when it comes to gluten free and vegan recipes.
Also, I weigh both dry and wet ingredients in grams and most of the time I share one- or two-bowl recipes, to make everything easier for you.
A simple affordable kitchen scale is definitely a useful and worthy investment for your gluten free cooking.
So you will simply need to place the bowl on the scale and weigh ingredients as you go!
More Gluten free Tart Recipes
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Ciao!
Sonia
📖 Full Recipe
Gluten free Pesto Tomato Galette (Vegan)
Equipment
- kitchen scale
- bowl
- parchment paper
- Rolling Pin
- baking sheet
Ingredients
For the galette crust
- 150 grams potato starch (or other gluten free starch)
- 120 grams gluten free white rice flour
- 50 grams brown millet flour
- 1.5 teaspoons baking powder (or half teaspoon baking soda + 1 teaspoon vinegar)
- 1 teaspoon table salt
- 60 grams gluten free, vegan plain yogurt
- 100 grams vegan margarine/butter
- 50 grams gluten free, vegan milk (best if soy)
- 2 tablespoons olive oil, for brushing the crust
For the filling
- fresh vegan basil pesto
- 2-3 heirloom tomatoes (or other tomatoes)
- 5-6 grape tomatoes (or other tomatoes)
- ½ teaspoon table salt
- 2 teaspoons dried oregano (or other herbs)
- 2 tablespoons olive oil
Instructions
- In a large bowl mix brown millet flour, white rice flours, potato starch, baking powder, and salt
- Add milk, yogurt and margarine and - using a fork or a spoon - mix and incorporate as much dry ingredients as possible, until you have a crumbly mixture
- Work the mixture with your hands, pressing all the ingredients together
- Move the dough to a worktop and keep working the dough untill you get a smooth ball of dough
- Place in a bowl and refrigerate for 15-20 minutes
- In the meantime slice the heirloom tomatoes ⅓ inch thick and the cherry tomatoes in half
- Pre-heat the oven at 180°C/360F
- Remove the pastry dough from the fridge and roll it out over a piece of parchment paper (flour the top with rice flour, place another piece of parchment paper on top and roll the dough out)
- Spread a layer of fresh basil pesto on the rolled out crust, leaving out a couple inches along the edges
- Cover the pesto layer with a couple layers of sliced tomatoes, sprinkle with salt, dried oregano and drizzle with olive oil
- Fold the edges over the filling and brush them with olive oil or plant based milk
- Bake in pre-heated oven for 40 minutes, until the crust is golden and tomatoes are lightly roasted
- Serve still warm or enjoy at room temperature!
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