Mozzarella Heirloom Tomato Galette with a Flaky Gluten-Free Parmesan Crust
Discover the vibrant flavors of summer with this stunning Mozzarella Heirloom Tomato Galette. Featuring succulent heirloom tomatoes, perfectly melted mozzarella cheese, and a uniquely flavorful, gluten-free, and grain-free Parmesan crust, this rustic tart is an absolute delight.
Embracing the Rustic Charm of Galettes
Ever since I first ventured into making galettes earlier this year, beginning with a delightful chocolate strawberry creation, these free-form tarts have captured my culinary imagination. For those unfamiliar, a galette is essentially a more rustic, less fussy cousin to the traditional pie or tart. It features a similar buttery, flaky crust that’s simply rolled out, filled, and then has its edges folded inward around the filling, creating a beautifully imperfect, charmingly free-form pastry. No pie dish or tart pan required – just pure, unadulterated deliciousness.
The success of that initial sweet galette sparked a desire for something equally satisfying but perfect for dinner. I envisioned a savory version, bursting with fresh vegetables and rich cheese. This culinary journey led to the creation of a delectable Spinach Artichoke Galette, which was, predictably, devoured with enthusiasm. The versatility of the galette truly knows no bounds, making it a fantastic canvas for both sweet and savory fillings.
The Star of Summer: Heirloom Tomatoes
As late summer arrives, the produce section, especially at local farmer’s markets, beckons with an irresistible bounty. Among the most captivating offerings are heirloom tomatoes. These aren’t your average supermarket tomatoes; they are often misshapen, wonderfully colorful, and possess an unparalleled depth of flavor. At the San Diego farmer’s markets, I can never resist grabbing a bagful of these beauties, each one promising a burst of summer sunshine in every bite.
This week, a special culinary project was on my mind: this very Mozzarella Heirloom Tomato Galette. Knowing the heirloom tomatoes would be the undisputed stars of this savory tart, I made sure to select a few extra. Their bold colors—from deep reds and oranges to vibrant greens and purples—and their distinct sweet, bright, and slightly tangy flavor are simply extraordinary. While the tomatoes themselves are magnificent, it’s the carefully chosen accompaniments that truly elevate them, allowing their natural brilliance to shine through in every mouthful.
Flavor Harmony: Mozzarella, Basil, and Roasted Garlic
The fresh mozzarella, with its delicate creaminess, melts beautifully over the vibrant heirloom tomatoes. Paired with fragrant fresh basil, the combination evokes the classic, beloved flavors of a Margherita pizza – simple yet profoundly satisfying. This trio forms the heart of the galette’s filling, creating a harmonious blend that celebrates summer’s best produce.
During the final stages of preparing this galette, as I reached for an egg for the egg wash, I had a moment of inspiration. Spotted in the fridge were some leftover roasted garlic cloves. Instinctively, I decided to tuck them between the layers of tomatoes and mozzarella before folding up the crust. This addition was a game-changer. Those bites infused with the sweet, mellow intensity of roasted garlic were undeniably the best. While entirely optional, if you’re a fan of roasted garlic like I am, I wholeheartedly recommend taking the extra step. Its subtle depth adds another layer of complexity that elevates the entire dish. If you need a quick guide, The Kitchn offers an excellent how-to on roasting garlic.
The Secret to a Perfect Galette: Avoiding a Soggy Crust
There’s one crucial, albeit seemingly “pesky,” step that I implore you not to skip: managing moisture. Both heirloom tomatoes and fresh mozzarella are naturally quite high in water content. Without proper preparation, this excess moisture can lead to a less-than-ideal, soggy crust and a watery filling, detracting from the overall experience of your beautiful galette.
To ensure a perfectly crisp crust and concentrated flavors, begin by lightly salting your sliced heirloom tomatoes. Allow them to sit for about 15-20 minutes. This draws out a significant amount of excess water through osmosis. Afterwards, gently pat both the salted tomato slices and your thinly sliced fresh mozzarella dry with paper towels. This simple technique, while requiring a small amount of extra time, is incredibly effective. It ensures that the integrity of your flaky Parmesan crust is maintained and that the flavors of your filling remain wonderfully concentrated, leading to an inevitably successful and delicious galette.
Crafting the Ultimate Gluten-Free & Grain-Free Parmesan Crust
Now, let’s talk about the foundation of this incredible galette: the Parmesan crust. This isn’t just any crust; it’s an absolute showstopper. I confess, I have literal dreams about this crust, and I’m already envisioning countless future galettes built upon its savory, flaky goodness. The fact that it’s both gluten-free and grain-free is truly astonishing, defying expectations of what a specialty crust can achieve.
This remarkable crust is crafted similarly to a traditional pie crust but with thoughtful modifications for dietary needs and enhanced flavor. It combines almond flour and tapioca flour, creating a tender yet sturdy base. The secret ingredient, a generous ¼ cup of grated Parmesan cheese, is integrated directly into the dough, infusing every bite with a savory, nutty depth that complements the tomato and mozzarella filling perfectly. For that coveted super-flaky texture, cold butter is key. It’s crucial not to overwork the butter into the flour mixture; instead, aim for discernible “blobs” of butter. These pockets of butter will create steam during baking, resulting in those irresistible flaky layers that define a truly exceptional crust.
Serving Suggestions and Enjoyment
This Mozzarella Heirloom Tomato Galette is best served fresh out of the oven, when the crust is at its crispiest and the cheese is beautifully bubbly. The aromas alone are enough to entice everyone to the table. If you happen to have any leftovers – though I doubt you will – they reheat wonderfully in an oven or toaster oven, maintaining much of their original charm and flavor. Paired with a simple green salad, this galette transforms into a truly spectacular lunch or a light yet satisfying dinner. It’s perfect for entertaining or simply enjoying a taste of summer on a weeknight.
I hope you enjoy creating and savoring this delightful galette as much as I do. Happy baking!
By Rachel Conners
Mozzarella Heirloom Tomato Galette with Parmesan Crust (Gluten Free)
This Mozzarella Heirloom Tomato Galette showcases beautiful heirloom tomatoes bubbling with melted mozzarella cheese, all tucked into a gluten-free + grain-free Parmesan crust.
Pin Recipe
Prep Time: 45 mins
Cook Time: 30 mins
Total Time: 1 hr 15 mins
Servings: 8 servings
Ingredients
For the Crust
- 1½ cups (144g) almond flour
- ½ cup (56g) tapioca flour
- ½ teaspoon kosher salt
- ¼ cup grated Parmesan cheese
- 6 tablespoons cold butter, chopped
- 1 egg
For the Filling
- 4-5 heirloom tomatoes, amount needed may vary depending on their size
- 5 oz. fresh mozzarella, thinly sliced
- ¼ cup roasted garlic cloves (optional, but recommended)
- ¼ cup fresh basil, torn
- Salt + pepper, to taste
- 1 egg, beaten (for egg wash)
Instructions
- To make the crust: In a food processor, combine almond flour, tapioca flour, salt, Parmesan cheese, and chopped cold butter. Pulse until the mixture resembles coarse meal. Alternatively, use a pastry blender in a bowl.
- Add 1 egg to the flour mixture and pulse/mix again until the dough just comes together. Turn the dough out onto a piece of plastic wrap, shape it into a flat round disk, and refrigerate for at least 1 hour (or up to 3 days).
- Prepare the filling: Slice heirloom tomatoes into medium-thick slices. Lightly sprinkle the tomato slices with salt and let them sit for 15-20 minutes to draw out excess moisture. Slice the fresh mozzarella thinly.
- Gently press both the salted tomato slices and mozzarella slices between two paper towels to remove any extra moisture and pat them dry. This step is crucial for preventing a soggy crust.
- When ready to bake, preheat your oven to 375°F (190°C).
- Remove the chilled dough from the refrigerator. Roll the dough out between two pieces of parchment paper into a large circle, about 1/4 inch thick. You want it thick enough to hold the filling and allow the sides to be folded up without breaking.
- Carefully arrange the dried heirloom tomatoes and mozzarella slices on the rolled-out dough, leaving a 1.5 to 2-inch border around the edge. I recommend arranging them in an alternating circular pattern for an attractive presentation. Distribute the roasted garlic cloves (if using) among the tomatoes and mozzarella. Season the filling with salt and pepper to taste.
- Gently fold the outer edges of the dough up and over the filling, creasing the dough with your fingers as you go. Use the parchment paper to assist in lifting and folding the dough to prevent it from tearing.
- In a small bowl, beat the remaining egg with a splash of water to create an egg wash. Brush the exposed crust edges of the galette generously with the egg wash. Optionally, sprinkle a little more Parmesan cheese over the crust for extra flavor and golden color.
- Carefully transfer the parchment paper with the assembled galette onto a baking sheet. Bake for 30-35 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned. If the crust starts browning too quickly, you can loosely tent it with aluminum foil after about 25 minutes.
- Remove the galette from the oven. Let it cool slightly on the baking sheet before garnishing with fresh basil leaves. Slice and serve warm.