This Pesto + Heirloom Tomato Galette has an incredibly flaky, savory crust filled with homemade pesto and thick slices of heirloom tomatoes. Served warm, it’s a truly delicious appetizer or meal that you’d never guess is gluten-free, paleo, and vegan.
For the crust
- 1 cup (96g) blanched almond flour
- 1 cup (111g) tapioca flour
- 3 tablespoons ground flax seeds
- 1 tablespoon nutritional yeast
- ¼ teaspoon kosher salt
- 6 tablespoons refined coconut oil, cool enough to be firm and scoopable
- 2–4 tablespoons cold water, as needed to bring the dough together
For the pesto
- ½ cup pecans
- 4 cups fresh basil leaves
- 2 small garlic cloves
- Zest & juice from 1 lemon
- 2 tablespoon nutritional yeast
- Salt & pepper, to taste
- ⅓ cup extra virgin olive oil
For the filling
- ⅓ cup pesto, plus extra for topping
- 3–4 heirloom tomatoes, sliced
- 1 tablespoon olive oil
- Flaky sea salt, to sprinkle on top
- Fresh basil, optional, to garnish
- Preheat oven to 375°F.
For the pesto
- Combine all of the ingredients for the pesto in a food processor or high-powered blender (I used my Vitamix). Pulse on low speed until the ingredients come together. Make sure to scrape down the sides if you’re using a food processor. If you’re using a blender, keep the motor on low and use a tamper/scrape down the sides to make sure your pesto doesn’t become too smooth – you want the ingredients broken up into little bits, but not completely smooth. Adjust salt, pepper, and lemon to taste. Store in a jar.
For the crust
- Combine the almond flour, tapioca flour, ground flax, nutritional yeast, salt and coconut oil in a food processor, or use a pastry blender in a bowl. Pulse or blend until the texture resembles a coarse meal, with small bits of coconut oil remaining.
- Add 2 tablespoons cold water and pulse/mix again until dough comes together. You might need to add 1 to 2 more tablespoons of cold water. If you’re mixing in a bowl, you may want to use your hands to bring the dough together at the end.
- Roll the dough out between two pieces of parchment paper into a circle, about 10-11” across. You want it thick enough to be able to hold the filling and fold up the sides. Slide the parchment paper onto a baking sheet.
- Spread the ⅓ cup of pesto in the center of the dough, leaving about 2 inches around the edge empty. Arrange the tomato slices over the pesto, overlapping them slightly. Gently fold the sides up, creasing the dough together with your fingers as you go. If your dough is a little crumbly, just press it together with your fingers – this dough is a little harder to work with than gluten dough but it’s easily pressed back together! I use the parchment to help fold up the dough so it didn’t break.
- Brush the outside edges of the galette with the one tablespoon of olive oil (gives it a little sheen and helps it brown). Sprinkle the crust with some flaky sea salt.
- Bake for 50 to 60 minutes, until the edges are golden brown. Remove from the oven and let cool for 10 minutes before slicing and serving. Top with a little extra pesto and fresh basil before serving, if desired.
- Store leftovers tightly sealed in the refrigerator. Reheat in the oven, toaster oven, or microwave.
Keywords: tomato, galette, gluten-free, vegan, italian, appetizer, pizza, pesto, paleo