Gluten-Free Tomato Galette

Makes 4-6 servings

It may be the first few days of Fall, y’all, but here in the South, there are still some beautiful tomatoes to be eaten! This weekend try out this simple, gluten-free tomato galette to enjoy those end-of-the-season tomatoes one last time! Since it’s just now gotten a little chilly, there should still be some fresh basil in your garden!  Pair this beauty with a light green salad and a large glass of Rose for a dinner al fresco soaking in this beautiful, sunny and chilly weather!


1 cup 1 for 1 gluten-free flour

1/2 cup almond flour

2 tablespoons tapioca starch

1/2 teaspoon sea salt

6 tablespoons cold unsalted grass-fed butter

1 large egg

1/2 cup mayonnaise

1/3 cup grated parmesan

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh basil

1/4 teaspoon ground black pepper

3 medium heirloom tomatoes, sliced



Preheat oven to 375°.


In the bowl of a food processor combine flour, almond flour, tapioca starch, and sea salt pulsing 4-5 times until combined. Add butter, pulse about 6-7 times until the dough resembles wet sand and there are still some chunks of butter. Add 1 egg and process until a ball of dough forms. Remove, cover, and refrigerate for about 10 minutes.


In a small bowl, stir together mayonnaise, parmesan, chives, parsley, and black pepper until combined.


On a large piece of parchment lightly dusted with flour, roll out dough to a 12-inch circle and place the dough onto the prepared pan. Spread the mayonnaise mixture to cover the dough leaving a 2-inch border. Top with tomatoes slices. Fold dough over the edges of the tomatoes. Transfer the parchment with the galette onto a rimmed baking sheet and bake for 35-40 minutes or until the tomatoes are cooked the dough is golden brown.


Let cool for about 10 minutes before serving and garnish with fresh herbs, if desired.