About the Recipe
This Gluten-Free Tomato and Gruyere Cornmeal Galette is an ideal dish for entertaining. It’s a free-form, rustic creation that’s both delectable and effortless to prepare. The golden cornmeal crust harmonizes beautifully with a savory filling of Gruyère cheese and ripe tomatoes.
This recipe embraces a more relaxed approach, eliminating the need for precise edges. Simply roll out the dough, fill it with the ingredients, and fold the edges to create pleats around the filling. This visually appealing galette serves as an excellent centerpiece for a summer brunch, a light dinner, or a stylish appetizer.
Ingredients
Galette Filling
1 large or 2 medium (about ¾ pounds) ripe heirloom tomatoes
sea salt
1 cup shredded Gruyere cheese
¼ cup fresh basil leaves, chopped
2 teaspoons extra-virgin olive oil for brushing
freshly ground black pepper
1 large egg white, for egg wash
Crust
⅔ cup plus 2 tablespoons tapioca flour, plus more for dusting plus more for dusting
¾ cup cornstarch
¼ cup plus 2 tablespoons brown rice flour superfine
¼ cup oat flour
⅓ cup finely ground cornmeal
2 teaspoons granulated sugar
¼ teaspoon sea salt
1 ½ teaspoons xanthan gum
2 sticks cold salted butter diced
3 large eggs
Preparation
Add the tapioca, cornstarch, brown rice flour, oat flour, sugar, salt, and xanthan gum to the bowl of a food processor fitted with the steel blade attachment. Pulse the mixture until it’s well combined.
Next, add the butter and pulse the mixture until it resembles coarse crumbs.
Now, add three of the eggs, one at a time, and pulse just until the mixture comes together.
Transfer the dough onto a work surface that’s been dusted with rice flour. Knead the dough just until it’s well combined. Divide the dough in half, pat each half into a disk, and wrap each disk well with plastic wrap.
Refrigerate the dough for at least 2 hours, or up to 2 days.
On a large piece of parchment paper lightly sprinkled with cornmeal, roll out the dough into a 15-inch round. Place the parchment paper with the dough on a baking sheet.
Sprinkle gruyere cheese over the dough, leaving a 2-inch border without filling.
Sprinkle basil over the cheese.
Arrange the tomato slices in a single layer over the cheese and basil.
Brush the tomatoes with a little olive oil and season with freshly ground black pepper.
Fold the extra dough flaps inward over the tomatoes, pleating as you go, to form a folded-over border.
Pinch together any tears in the dough.
Brush the exposed crust with egg wash.
Place the oven rack in the center position and preheat the oven to 375 degrees Fahrenheit
Bake the galette until the crust is golden brown, about 35 to 45 minutes. Slide the galette off the parchment paper and onto a cooling rack. Let it cool for 10 minutes.
Cut the tomato gruyere galette into wedges and serve warm or at room temperature.
Notes