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Gluten free Pesto Tomato Galette (Vegan)

Gluten free vegan pesto tomato galette that combines aromatic basil pesto and fresh ripe tomatoes in a homemade flaky pie crust!
Course Appetizer, Brunch, Dinner, Lunch break
Cuisine American, French
Keyword dairy free, eggless, galette, gluten free, tomato galette, vegan, vegan pesto
Prep Time 15 minutes
Cook Time 40 minutes
Resting time (in the fridge) 15 minutes
Total Time 1 hour 5 minutes
Servings 6 slices

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!