This grain free and Paleo Tomato Galette is not only delicious, but it’s gorgeous and rustic with the browned crust, heirloom tomatoes, and basil topping.
If I had to choose between sweet and savory galettes, savory wins EVERY time. When I’m treating myself, I gravitate towards salty treats rather than desserts, so I’ve been enjoying this new Paleo Tomato Galette recipe that has all the flavors I love.
Paleo Tomato Galette Recipe
I dreamed up this recipe this past weekend when I picked up some heirloom tomatoes from the farmers market. They were so vibrant that I immediately thought of how gorgeous they would look in a galette. Also, I just love how heirloom tomatoes taste. I don’t usually love regular tomatoes, but I can eat heirlooms all day! So. Much. Flavor.
Of course, you can use regular tomatoes to make this galette if you can’t find heirloom ones.
Creamy Cashew Cheese
The base topping for this Paleo Tomato Galette is creamy and decadent “cheese” made with cashews. However, if you can eat dairy, you can substitute with your favorite cheese. I bet parmesan or mozzarella would be amazing (so jealous of you lactose tolerant folks). I actually really love the texture and flavor of cashew cheese and it tastes great with the sliced tomatoes in this recipe.
Working With Paleo Galette Dough
When making the dough for this paleo tomato galette, it can be a bit tricky because paleo dough has to be handled differently than a regular gluten dough. Here are some simple tricks to yielding a delicious and crispy dough:
- Make sure the butter you use when making the dough is hard and cold. It won’t work if it’s soft.
- The dough will seem too wet when you first put it together. Wrapping it in a plastic wrap and refrigerating it ensures that it firms up so you can roll it out easily.
- Roll the dough between 2 parchment papers so it won’t stick to anything.
- Once you load up the fillings, the easiest way to fold the dough over the tomatoes is to use the bottom parchment paper to lift up the dough. Do this bit by bit as you go around the entire galette.
- If the dough rips while folding, you can just use your fingers to close up the gaps.
Follow these simple tips, and you’ll end up with a delicious and yummy crust you won’t be able to get enough of! Hope you enjoy this recipe while it’s still tomato season. Don’t forget to leave me a comment if you try it out!
Paleo Tomato Galette
This grain free and Paleo Tomato Galette is not only delicious, but it's gorgeous and rustic with the browned crust, heirloom tomatoes, and basil topping.
- 2/3 cup raw cashews soaked for at least 2 hours, then drained
- 2 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1 garlic clove
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 2 tbsp water or more, as needed
- 1 1/2 lb heirloom or regular tomatoes sliced
- Salt and pepper to taste
- Basil leaves for garnish
Combine almond flour, arrowroot flour, and sea salt in a food processor and pulse a few times to combine.
Add butter and pulse several times until crumbly.
Add in an egg, honey, and apple cider vinegar and pulse again until the dough sticks together when you pinch it. The dough should be a bit sticky.
Wrap the dough in a plastic wrap and flatten it out into a disc.
Refrigerate for 1 hour.
Combine all ingredients for the cashew cheese in a blender and blend until smooth and creamy.
Add more water if the mixture seems too thick. It should be the consistency of smooth hummus.
Set aside until ready to use.
When the dough is chilled, preheat oven to 375 degrees F.
Place the dough between 2 parchment papers and roll into a circle about 1/4 inch thick. Remove the top parchment paper.
Spread the cashew cheese in the middle of the dough, leaving about 2 inches around the edges.
Lay the sliced tomatoes on top of the cashew cheese.
Sprinkle the tomatoes with salt and pepper.
Use the bottom parchment paper to fold the dough over the edges of the tomatoes, sealing the dough with your fingers if it rips.
Brush the whisked egg yolk on the dough edges.
Slide the parchment paper and the tomato galette on to a baking sheet.
Bake for 35 minutes.
Cool for 5 minutes, then sprinkle with basil leaves before slicing and serving.
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