Hello Friends,
You asked. I listened.. Galette recipe below. Happy baking. PS let me know if you make this!
xox
Nicole
SUMMER TOMATO GALETTE RECIPE | GLUTEN FREE
HOT TIPS: PIE DOUGH can be made up to 2 hours to 2 days ahead of this recipe. Make Recipe when you have some time, it's great for SUNDAY AFTERNOONS,OR WEEKENDS. If you're pressed for time buy pre-made pie dough. Because we aren’t all bakers and there is nothing wrong with buying PRE-MADE DOUGH.
PIE DOUGH INGREDIENTS:
2 cups gluten free brown rice flour
¼ cup potato starch
¼ cup tapioca starch
1 Tbsp coconut sugar
1 tsp kosher salt ( if using salted butter skip)
1 cup Salted cold grass fed butter (cold cut into cubes) (VEGAN BUTTER works as a sub here)
6-7 tablespoons of ice water
FILLING INGREDIENTS:
2lbs heirloom tomatoes sliced ¼” thick (about 4 large ones)
3 garlic cloves, thinly sliced
1 bunch of fresh thyme
1 large egg beaten
1 pinch of crushed red pepper
1 handful of cured black olives chopped
Good quality extra virgin olive oil
5 oz mixture of finely grated hard cheese combo (Pecorino Romano, manchego, and sharp grass fed cheddar such as dubliner) or any hard cheese that sounds good!
½ lemon zest / 1 squeeze of fresh lemon juice
1 tsp salt
Salt and pepper to taste
OTHER INGREDIENTS: Parchment Paper Non-stick spray 1 large sheet pan
DIRECTIONS FOR PIE TART DOUGH: NOTE: PIE DOUGH MUST BE MADE 1 HOUR AHEAD
Place your butter into the freezer for a min while you measure out all of your dry ingredients.
In a large bowl place your dry ingredients. In a separate cup place your water, add a few ice cubes to keep it cold.
With your hands gently mix the butter and dry ingredients together until grainy. If your mixture is getting warm, finish mixing with a fork. Until the mixture looks like grains of sand. Pop in the freezer for a few minutes if it's too warm. Then, add your ice water mix together until dough forms. On a clean work surface, dump out your mixture and gently knead together ensuring not to over work. If it feels wet, add 1 tsp of gf flour to the mix, if it feels dry add 1 tbsp of more ice water.
When the dough forms, pop some plastic wrap over it and refrigerate for 20ish min while you make your filling.
GALETTE DIRECTIONS:
- Preheat the oven to 400 degrees F. In a bowl, place your salt and pick off about 1 tsp thyme. With your fingers take your 1 tsp salt and combine with thyme to make a paste. Then add garlic and mix with figures more. Add in your tomatoes and toss together. Let sit for 5 min, while the tomatoes release some liquid.
- Drain the tomatoes with strainer, and lay flat onto a paper towel.
- Chop your black olives and slice 2 more garlic cloves. Toss in a bowl with the crushed red pepper, set aside. 9.Grab your dough, unwrap.
- Prep,a large sheet pan with nonstick spray. Measure out parchment paper to fit your sheet pan, place on COUNTER. Lightly dust with flour and roll your dough out onto it. Sprinkle some flour over the dough and cout a rolling pin. Place another sheet of parchment paper over the dough and GENTLY roll out into a round shape. If it falls apart (stay calm) and gently pinch together until it combines. You can also dip your fingers in ice water so the dough doesn't get too warm. It should be easy to roll out, but still be gentle. After the dough is rolled into a big rectangle, pop it in the freezer on your sheet pan for 5 min. REMEMBER, IT DOESN’T HAVE TO BE PERFECT. WONKY IS OKAY, THAT'S why they call it a galette!!
- When it looks even in shape, finely grated cheese in the middle leaving 1 ½ inch of dough border.
- Add your tomatoes, olive mixture and garlic over cheese. Place small pats of butter over the tomatoes. Bring the edges of the dough over the filling using your parchment paper to guide it over. NOTE: SINCE this is GLUTEN FREE you have to be EXTRA GENTLE, (pretend you are handling a newborn baby!)
- Crack your egg, and whisk with a fork in a bowl, blend in 1 tsp flaky salt. With a brush wash it over the edges of the dough (not tomatoes). Then POP in FREEZER for 5-10 min. (Basically depending on how patient you are!) After it’s done, take a sprig of fresh thyme and place in the middle of the galette.
- PLACE on the bottom rack of the oven and BAKE FOR 30-45 min until golden. Let cool or serve warm. Enjoy!
THE PIE DOUGH WAS BASED OFF ARAN GOYOAGA RECIPE FROM HER NEW BOOK https://www.arangoyoaga.com