A galette is a wonderous thing: load the center with potatoes and herbs for a winter staple, mound it with sugared berries and ice cream for a summer show-stopper, make it a side or main event, the possibilities are endless!
And if you can’t master the subtle art of pie-making, galettes are the next best thing and, in my opinion, just as impressive and less pretentious. The same pie crust, rustically folded around the season’s offering and presented with a salad or some fresh whipped cream (depending on if we’re making a savory or sweet one), is just a thing of beauty.
It goes without saying, the crust is the key. And I am proud to say I have created a gluten-free one I am very proud of. It is crispy and flaky yet holds together remarkably well. It’s buttery and with that gentle crunch on the top layer from the egg wash.
A crust this magnificent needs to be paired with something light and simple: enter heirloom tomatoes. I am obsessed with heirloom tomatoes and their rainbow of colors and sweet, firm flavor.
And the best cheese to pair with heirloom tomatoes really is burrata, since both are so delicate they don’t battle each other to be the best. The creamy cheese just sings alongside the fresh tomato, dressed in just a little olive oil and lemon.
Just describing this dish makes me want it again, my husband and I were so sad when it was gone. Just cut into the flaky crust, through the naturally beautiful tomatoes and into the creamy ball of fresh burrata and tell me summer has come and it is good!
Serves 4
For the Crust:
1-1/4c gluten free flour
1/2tsp salt
1 stick (8tbsp) cold butter, cut into cubes
1tbsp apple cider vinegar
1/4c ice water, plus more
For the Filling:
1/4c olive oil
Zest of 1 lemon
Juice from ½ lemon
1tbsp parsley, minced
1/2tsp salt
1/4tsp pepper
3 heirloom tomatoes (I chose 1 yellow, 1 green, 1 red), sliced ½” thick
1 egg, whisked
8oz burrata cheese
Start by draining the tomatoes. Put two layers of paper towels or a kitchen towel in the bottom of a large colander. Make one layer of tomato slices, then add another couple paper towels on that. Keep alternating towels and tomatoes until there are no more, finishing with towels on top. Refrigerate while you prepare the dough.
Combine the gluten free flour and salt in a food processor and pulse together. Add in the cold butter and pulse a few times until it becomes the consistency of breadcrumbs. Add in the vinegar and 1/4c water and process until it comes together in big chunks. Add more water by the tablespoon until thick dough pieces form and when you pinch it, it stays together.
Turn out dough onto a floured surface. Roll out into a 13-14” round. The edges don’t need to be clean and press the crust together if cracks form (they will, since this is made with just gluten free flour). Transfer the crust to a parchment-lined baking sheet, preferably a round pizza one if you have it.
In a small bowl, combine olive oil thru pepper. Brush most of it onto the center of the crust, leaving about a 1-½” border bare and reserving a little over a tablespoon of the oil. Layer on the drained tomatoes, putting the firmer ones on the bottom layer (I did green and yellow on the bottom and red on top). Sprinkle with a little salt n pep. Fold over the border and press together any cracks. Brush the edges with egg wash, reserving the rest.
Refrigerate 30min while the oven preheats to 400 degrees. Brush the chilled galette with more egg wash and bake 1 hour.
Let rest at room temp 30min. Top with sliced balls of burrata and drizzle with the reserved oil. Serve warm or at room temp (great cold the next day too!)
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