Cherry Tomato & Goat Cheese Galette {Gluten-Free}
Ingredients
- 3/4 cup all purpose gluten-free flour blend (I used Bob's Red Mill)
- 1/4 cup yellow cornmeal
- 1/4 cup almond meal
- 4 tablespoons chilled unsalted butter, cut into small cubes
- 1/2 tsp salt
- 3 tbs ice water
- 1 pint cherry tomatoes, halved lengthwise
- fresh cracked black pepper
- 1/2 cup crumbled goat cheese
- 1/4 cup fresh basil, chopped
- Balsamic glaze
Instructions
- Combine flour, almond meal and cornmeal and salt and butter into your food processor. Process until the mix looks like a course meal.
- While your processor us running, add in your ice water through the chute at the top of the machine. Process the mix until it is just combined.
- Scoop your mix into some parchment paper. Wrap it up into a ball and allow it to chill in the refrigerator for 30 minutes.
- Preheat your oven to 425 degrees.
- Once your dough had chilled, unwrap it. Place another piece of parchment paper on top of your dough ball.
- Roll out a 13 inch circle using a rolling pin over the parchment paper.
- Remove the top piece of parchment paper to reveal your rolled out dough.
- Arrange your cut cherry tomatoes on top of the dough, cut sides up. You are going to want to leave an inch and a half border of dough around the tomatoes.
- Sprinkle the tomatoes with a pinch of salt and some fresh cracked black pepper.
- Fold the edges of your dough over to partially cover the tomatoes. Be gentle.
- Slide the parchment paper that is holding the galette onto a pizza pan.
- Bake for 25 minutes or until the crust is golden brown.
- Remove from oven and sprinkle evenly with your goat cheese. Bake for an aditional 5 minutes.
- Allow your galette to cool and then sprinkle with your chopped basil.
- Cut into wedges and serve with a balsamic glaze. I bought mine pre-made at Trader Joes, but you can make one very easily by reducing balsamic vinegar in a pot until it becomes syrupy.
- Enjoy!
