Cherry Tomato & Goat Cheese Galette {Gluten-Free}


  • 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


  1. Combine flour, almond meal and cornmeal and salt and butter into your food processor. Process until the mix looks like a course meal.
  2. 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.
  3. Scoop your mix into some parchment paper. Wrap it up into a ball and allow it to chill in the refrigerator for 30 minutes.
  4. Preheat your oven to 425 degrees.
  5. Once your dough had chilled, unwrap it. Place another piece of parchment paper on top of your dough ball.
  6. Roll out a 13 inch circle using a rolling pin over the parchment paper.
  7. Remove the top piece of parchment paper to reveal your rolled out dough.
  8. 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.
  9. Sprinkle the tomatoes with a pinch of salt and some fresh cracked black pepper.
  10. Fold the edges of your dough over to partially cover the tomatoes. Be gentle.
  11. Slide the parchment paper that is holding the galette onto a pizza pan.
  12. Bake for 25 minutes or until the crust is golden brown.
  13. Remove from oven and sprinkle evenly with your goat cheese. Bake for an aditional 5 minutes.
  14. Allow your galette to cool and then sprinkle with your chopped basil.
  15. 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.
  16. Enjoy!


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