Name: Gluten Free Tomato Galette
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Cuisine: Dinner
Ingredients: 200g gluten free shortcrust pastry (see my recipe, linked in the notes, for homemade); 1 medium egg; 2 tbsp chilli jam (I used Stokes) or tomato chutney; Approx 200g tomatoes - halved if small, thinly sliced if large; Extra virgin olive oil; A couple of sprigs of fresh herbs (chives, mint, basil all work great); 1 tsp black onion/nigella seeds; Optional: 100g feta cheese

Gluten Free Tomato Galette

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Tomato season is upon us and this gluten free tomato galette is a delicious way of making the most of juicy, summer tomatoes. With golden gluten free shortcrust pastry pairing perfectly with sweet, jammy tomatoes and fresh herbs.

I first made this tomato galette using pastry offcuts leftover from a quiche, so you really can vary the size it depending how much pastry you have. It’s a very relaxed bake.

Where Can I Get Gluten Free Shortcrust Pastry?

I highly recommend that you use my gluten free shortcrust pastry recipe as the basis for this one. I use it for all sorts of different bakes, then save any scraps for dishes like this one. With scraps, I rolled them into a ball, wrapped in clingfilm and stored in the fridge overnight. Then to refresh the pastry dough I broke it into pieces, sprinkled with a few drops of water and reworked until smooth. You can also freeze and refresh following the same method, once defrosted.

The recipe is also featured in my cookbook Eat & Enjoy Gluten Free, if you prefer a hard copy version of my reader favourite recipes (plus a whole host of wonderful new recipes, such as proper fried doughnuts, puff pastry, filo pastry and pasta). It’s available worldwide, in English, French and German.

If you prefer ready made shortcrust, you can usually find this in the free from freezer section in supermarkets. Although I’ll admit I’ve not found a brand I enjoy, and it’s just so easy to make at home! You can also make my pastry and freeze for later use. Go onnnn, be brave and give it a go!

Gluten Free Tomato Galette Recipe

Below you’ll find the recipe for this tasty little galette, which feeds 2 people. If you want to scale up to make a larger galette to feed 4 people (or more as part of a summer spread) then simply double the ingredients and follow the method detailed.

If you have any questions do feel free to get in touch on social media (@myglutenfreeguide) or via email mygfguide@gmail.com. I’ll get back to you as soon as I can.

Do send me your home baking photos too, I always love to see them! And if you enjoy this recipe I would be so grateful if you could leave a 5 star rating on the recipe card, so other cooks know that it’s a galette recipe worth trying.

Thank you! Laura xxx

Serves 2

Gluten Free Tomato Galette

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

A gorgeous savoury galette with golden gluten free shortcrust pastry, jammy tomatoes and fresh herbs. Serve with a mustardy vinegarette side salad for a delicious summer meal.

Ingredients

200g gluten free shortcrust pastry (see my recipe, linked in the notes, for homemade)
1 medium egg
2 tbsp chilli jam (I used Stokes) or tomato chutney
Approx 200g tomatoes - halved if small, thinly sliced if large
Extra virgin olive oil
A couple of sprigs of fresh herbs (chives, mint, basil all work great)
1 tsp black onion/nigella seeds
Optional: 100g feta cheese

Instructions

Knead your shortcrust pastry until smooth, then place on a large sheet on non stick baking paper - do not flour. Use a rolling pin to roll the shortcrust pastry out into a rough circle shape, with the pastry approx 0.5cm thick. Only lightly flour your rolling pin if you get any sticking.

Preheat your oven to 180C. Then spread the chilli jam onto the middle of the pastry, leaving a 5cm gap around the edges. Then layer the sliced tomatoes onto the area covered by the chilli jam.

Now fold the edges of the pastry over to sit on top the edge of the tomatoes, leaving the centre section exposed. Drizzle some extra virgin olive oil over the tomatoes, a sprinkle of sea and a good grinding of black pepper.

Beat the egg and brush it onto the exposed pastry, to give it a nice egg wash finish. Slide the baking paper onto an oven tray and cut off any excess. Then place the galette into the oven to bake for 30 minutes.

Then remove from the oven, brush the edges with egg wash again and sprinkle the black onion seeds around the pastry edges. If you want to add feta to your galette, sprinkle it over the tomatoes, now return to the oven to bake for a final 10 minutes.

Once baked, remove from the oven and sprinkle with the fresh herbs (chopped) before serving, cut in half, with a lovely mustardy vinegarette side salad (my favourite speedy dressing - mix dijon mustard, red wine vinegar, a little honey and extra virgin olive oil with some salt and pepper, then dress your salad). Enjoy!

Notes

Here's my recipe for gluten free shortcrust pastry, if you would like to make your own (it's easy peasy!).

If you have more pastry to use or more mouths to feed this recipe can easily be doubled. The bake time remains the same, as the galette is nice and thin.

Hopefully you now have a happy, full tummy after eating your gluten free tomato galette! For future recipe inspiration and meal ideas, why not try one of these goodies:

Happy cooking! Laura xxx