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What Great Grandma Ate / Recipes / Oven / Paleo Tomato Galette

Paleo Tomato Galette

Last Updated on November 15, 2019 by Jean Choi 12 Comments

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Grab a copy of my cookbook, Korean Paleo: 80 Bold-Flavored, Gluten- and Grain-Free Recipes!

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. 

Paleo Tomato Galette

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.

Paleo Tomato Galette

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.

Paleo Tomato Galette

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

Paleo Tomato Galette

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. 
5 from 8 votes
Print Pin Rate
Course: Appetizer, Main Course
Prep Time: 10 minutes
Cook Time: 35 minutes
Resting Time: 2 hours
Total Time: 45 minutes
Servings: 6 servings
Calories: 431kcal
Author: Jean Choi

Ingredients

Crust

  • 1 1/2 cups almond flour
  • 1/2 cup arrowroot starch
  • 1/2 tsp sea salt
  • 6 tbsp grass fed cold butter, cubed or sub with palm oil shortening
  • 1 large egg
  • 2 tsp raw honey
  • 1/2 tsp apple cider vinegar
  • 1 egg yolk whisked

Cashew Cheese

  • 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

Filling

  • 1 1/2 lb heirloom or regular tomatoes sliced
  • Salt and pepper to taste
  • Basil leaves for garnish

Instructions

Crust

  • 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.

Cashew Cheese

  • 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.

Tomato Galette

  • 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.
Nutrition Facts
Paleo Tomato Galette
Amount Per Serving (1 slice)
Calories 431 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 9g56%
Cholesterol 90mg30%
Sodium 508mg22%
Potassium 398mg11%
Carbohydrates 27g9%
Fiber 5g21%
Sugar 6g7%
Protein 11g22%
Vitamin A 1380IU28%
Vitamin C 17.7mg21%
Calcium 91mg9%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

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By Jean Choi | August 16, 2018

Comments

  1. Emily @ Recipes to Nourish says

    August 18, 2018 at 7:11 pm

    5 stars
    I LOVE galettes, especially seasonal ones like this. It’s so yummy with the gorgeous summer heirloom tomatoes.

    Reply
  2. Tessa Simpson says

    August 20, 2018 at 10:18 am

    5 stars
    This looks TOO TOO yummy!! My tomatoes are starting to come one, so I will definitely try this!

    Reply
  3. Renee says

    August 20, 2018 at 2:42 pm

    5 stars
    Those heirlooms are so gorgeous – I could eat this ALL day long! Yum!

    Reply
  4. Jessica DeMay says

    August 21, 2018 at 5:08 pm

    5 stars
    This looks so delicious! Those tomatoes are gorgeous and that “cheese” layer- yum!! Also, it looks a lot like pizza which I absolutely love.

    Reply
  5. tina says

    August 22, 2018 at 5:52 am

    Holy YUM! This looks incredible! I looooove tomatoes <3

    Reply
  6. Katja says

    August 23, 2018 at 2:42 pm

    5 stars
    YUM! Tis is my kind of recipe. I would add a couple of fried eggs right on top.

    Reply
  7. Kelly @ A Girl Worth Saving says

    August 24, 2018 at 8:16 am

    Wow! Just wow! That crust looks amazing! I love the combination of almond flour and tapioca flour as it always gives that crispy but chewy texture that everyone loves.

    Reply
  8. ChihYu says

    August 25, 2018 at 7:17 pm

    5 stars
    YUM! That looks so gorgeous and I can taste the flavor from here!

    Reply
  9. cristina says

    August 26, 2018 at 4:30 pm

    This is beautiful! That curst looks perfect!

    Reply
  10. STACEY CRAWFORD says

    August 27, 2018 at 8:26 am

    5 stars
    Perfect! I have so many ripe tomatoes right now from my mom’s garden.

    Reply
  11. Debbie Fleischer says

    November 14, 2018 at 8:18 pm

    5 stars
    I made this the other night. I’m not strictly Paleo so I used mozzarella cheese. I just made a half recipe since my husband doesn’t eat Paleo. It was so good. I did give him a little piece, but I ate the rest myself for dinner. I just couldn’t stop eating it. Very easy to make. Delicious.

    Reply
    • Jean Choi says

      November 15, 2018 at 6:51 am

      So glad you enjoyed it, Debbie! Thank you so much for your comment. 🙂

      Reply

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Welcome!

headshot of Jean Choi - blogger of What Great Grandma Ate I’m Jean and I’m a Nutritional Therapist (NTP) living in Southern California with my husband and 2 dog babies. On WGGA, you’ll find simple and easy gluten-, dairy-, and processed sugar-free recipes that focus on quality nutrients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. I apologize in advance for my inappropriate jokes and misunderstood sarcasm! More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

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