Rustic Gluten-Free Pesto Tomato Galette

Welcome to the epitome of summer flavors wrapped in a deliciously flaky crust: our **Pesto and Heirloom Tomato Galette**. This isn’t just a dish; it’s a celebration of seasonal bounty, featuring a rich, homemade pesto and vibrant, thick-cut heirloom tomatoes, all encased in a savory, melt-in-your-mouth crust. What makes this galette truly remarkable is that it’s entirely gluten-free and vegan, making it an accessible and delightful option for nearly everyone. Whether you’re seeking a sophisticated appetizer to impress guests or an effortlessly elegant main course for a light summer dinner, served alongside a crisp green salad, this galette promises an unforgettable culinary experience.

As the days begin to shorten and the crispness of autumn hints at its approach, I find myself clinging to the last vestiges of summer’s vibrant produce. In San Diego, we often experience an “Indian Summer,” extending the season of sun-ripened flavors far beyond what calendars suggest. This glorious extension means that heirloom tomatoes, with their kaleidoscope of colors and unparalleled sweetness, are still very much in their prime. It would be a culinary oversight, a genuine tragedy, to let this season pass without showcasing these magnificent gems in a truly special way. And so, this **Pesto Heirloom Tomato Galette** was born – a delicious remedy to the impending pumpkin spice inundation, a final, fervent embrace of summer’s peak.

I sincerely hope this recipe captivates your palate as much as it has mine. There’s something inherently joyful about working with such beautiful, naturally perfect ingredients. So, before you start dreaming of apple cider and caramel, make a swift trip to your local farmers’ market. Seek out the most stunning heirloom tomatoes you can find – the ones bursting with color, irregular in shape, and promising a juicy, intense flavor. This isn’t just a recipe to try; it’s an experience to savor, ensuring you don’t let the fleeting magic of peak-season heirloom tomatoes slip away.

Galettes hold a special place in my baking repertoire. For those unfamiliar, I affectionately describe them as the “lazy person’s pie,” and for good reason! Forget the struggle of fitting a perfect crust into a pie tin or wrestling to extract that pristine first slice. A galette celebrates rustic charm and effortless elegance. It’s an open-faced, free-form tart where the dough is simply rolled out, filled, and then decoratively folded over the edges of the filling. This relaxed approach not only makes them incredibly easy to prepare but also highlights one of my favorite elements: the crust. And when that crust is as incredibly flaky and flavorful as the one in this **Gluten-Free Pesto Tomato Galette**, you’ll understand why I’m always advocating for more crust!

The foundation of this savory creation is its exceptional crust, meticulously crafted from a blend of almond flour and tapioca flour. This combination isn’t arbitrary; it’s designed to achieve that coveted light, flaky, and utterly delicious texture that makes a galette so satisfying, especially when you’re working with gluten-free ingredients. Almond flour contributes a tender crumb and a subtle nutty depth, while tapioca flour ensures that desirable crispness and binding needed for a robust, yet delicate, crust. To elevate the flavor profile, I incorporate nutritional yeast and a touch of salt. Nutritional yeast is a vegan secret weapon, imparting a rich, umami, almost cheesy flavor that beautifully complements the pesto and tomatoes. Many describe it as having a Parmesan-like quality, which adds another layer of savory complexity to every bite of this **vegan galette**.

Achieving that signature flakiness in a gluten-free crust can sometimes be a challenge, but with this recipe, it’s surprisingly simple. We use chilled, refined coconut oil, which is worked into the dry ingredients until the mixture resembles coarse crumbs. This technique creates pockets of fat that, upon baking, release steam and separate the flour layers, resulting in a wonderfully tender and flaky texture. The dough is then brought together with just enough cold water to form a cohesive ball. A fantastic aspect of this particular galette dough is that there’s **no need for chilling**! Once mixed, it’s ready to be rolled out immediately, saving you precious time and getting you closer to enjoying this savory summer goodness. This streamlined process makes preparing the **Pesto Heirloom Tomato Galette** even more appealing for busy weeknights or impromptu gatherings.

The heart of this galette’s vibrant flavor lies in its pesto. While store-bought pesto can certainly be a convenient option, I strongly encourage you to try making your own. I’ve included my go-to recipe here, and you’ll find it incredibly simple yet bursting with fresh, aromatic flavors. Homemade pesto allows for customization and ensures you’re using the freshest ingredients, enhancing the overall taste of your galette. The bright, herby notes of basil, combined with the richness of pecans (a fantastic alternative to pine nuts for an allergy-friendly option), the sharp kick of garlic, and the zesty tang of lemon, create a pesto that’s simply divine. Plus, my recipe typically yields a bit extra, giving you a wonderful bonus to swirl into pasta, spread on sandwiches, or even drizzle over roasted vegetables. The robust flavor of this homemade pesto perfectly complements the sweet and tangy heirloom tomatoes, making every bite of this **vegan pesto galette** a harmonious blend of textures and tastes.

Assembling the **Pesto Heirloom Tomato Galette** is a joy in itself, a creative process that results in a visually stunning dish. Once your flaky crust is rolled out, the first layer of magic begins with a generous slathering of that fresh, fragrant pesto across the center, leaving a graceful border of about two inches around the edges. This border is crucial, as it will later be folded to cradle the filling. Next, the star of the show: thick, juicy slices of beautiful heirloom tomatoes are artfully arranged over the pesto, each slice slightly overlapping the next, creating a mosaic of summer colors. The vibrant reds, yellows, and greens of the tomatoes against the deep green pesto are truly a feast for the eyes before you even take a bite. With the tomatoes in place, gently fold the exposed edges of the dough up and over the outer ring of the tomatoes, pinching and creasing the dough with your fingers to create a charming, rustic border. Don’t worry about perfection; the beauty of a galette lies in its charmingly imperfect, handcrafted appearance. A final flourish involves brushing the folded crust with a touch of olive oil, which encourages a golden-brown finish and adds a subtle sheen, followed by a sprinkle of flaky sea salt for an irresistible savory crunch. Then, it’s off to the oven, where it will bake until golden, fragrant, and bubbling with summery goodness, transforming into the ultimate **Heirloom Tomato Galette**.

Once your glorious **Pesto Heirloom Tomato Galette** emerges from the oven, golden and fragrant, the hardest part is waiting ten minutes for it to cool slightly before slicing and serving. This brief resting period allows the filling to set and the flavors to meld beautifully. I wholeheartedly recommend serving this galette warm, perhaps with an extra drizzle of fresh pesto and a scattering of fresh basil leaves for an added burst of aroma and flavor. There’s something undeniably special about enjoying it fresh, when the crust is at its crispiest and the tomatoes are perfectly tender. However, should you find yourself with leftovers – a rare occurrence, I assure you – this galette stores remarkably well. Simply place any remaining slices in an airtight container in the refrigerator. To reheat, you have several options: a toaster oven will revive the crust’s crispness beautifully, a regular oven works wonderfully for larger portions, or for a quick bite, the microwave will do in a pinch. Even after a day or two, this **Gluten-Free Pesto Tomato Galette** retains its delicious appeal, making it a fantastic make-ahead option for meal prep or entertaining.

In a surprising turn of events, I somehow managed to have some of this incredible **Pesto Heirloom Tomato Galette** still left about five days after I first baked it. And I can honestly tell you, it was *still* absolutely delicious! Now, I must confess, this unusual longevity in my household was primarily due to a rare bout of illness that temporarily curbed my usual enthusiastic eating habits. Under normal circumstances, I doubt this galette would last more than a day or two, a testament to its irresistible flavors. It’s truly a dish that disappears quickly, satisfying cravings for fresh, savory, and wholesome fare. So, while it does store well, be prepared for it to be devoured with gusto!

As we stand on the cusp of autumn, I genuinely hope you’ll take the opportunity to savor one of these last glorious summer recipes. This **Gluten-Free Vegan Galette** has quickly become one of my new favorites, a perfect blend of fresh ingredients, ease of preparation, and incredible flavor. It’s a wonderful way to bid adieu to summer’s bounty and enjoy the sweetness of heirloom tomatoes before they vanish from our markets. I pour so much love into creating these recipes for you, and I truly hope you enjoy every single bite of this delightful galette! Your support and enthusiasm mean the world to me.

Loving this Pesto Heirloom Tomato Galette? Explore more gluten-free and vegan favorites:

• Spinach Artichoke Mediterranean Galette
• Vegan Spinach Basil Pesto (Keto & Whole30)
• Gluten-Free Vegan Pizza with Mushrooms & Onions

Bakerita | Rachel Conners

Gluten-Free Pesto Tomato Galette

This Pesto Tomato Galette has an incredibly flaky, savory almond flour crust filled with homemade pesto and thick slices of heirloom tomatoes. It’s a truly delicious appetizer or meal that you’d never guess is gluten-free and vegan. Serve with a salad, and it’s the perfect easy vegan summer dinner!

Print Recipe
Pin Recipe

Prep Time: 1 hour hr

Cook Time: 1 hour hr

Total Time: 2 hours hrs

Servings: 8 slices

Ingredients

For the crust (feel free to substitute with your favorite unsweetened pie crust recipe)

• 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 tablespoons 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

Instructions

• Preheat oven to 375°F (190°C).

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 inches (25-28 cm) 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.

To assemble

• Spread the ⅓ cup of pesto in the center of the dough, leaving about 2 inches (5 cm) 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.

Notes

You can also use store-bought vegan pesto or your favorite homemade pesto recipe!