Paleo Tomato Galette

5 from 1 vote

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.

Prep Time10

Cook Time35

Resting Time2

Total Time45

Course: Appetizer, Main Course

Servings: servings

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