What flours are used to make the gluten-free galette crust?

The crust for this galette is made from a blend of brown rice flour and chickpea flour.

How long should I chill the galette dough?

Chill the dough in the fridge for only 5-10 minutes; chilling it longer can make it too hard to roll out.

What should I do if my galette dough is too runny after mixing?

If the dough is too runny, add a few extra tablespoons of flour until it's soft and slightly moist but not sticky.

Can the dill cashew cream be prepared in advance?

Yes, you can combine all ingredients in a high-speed blender until creamy and smooth, then store it until ready to assemble the galette.

How will I know when the Heirloom Tomato Galette is fully baked?

Bake the galette for 30-40 minutes, or until the crust is golden brown.

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Heirloom Tomato Galette With Dill Cashew Cream
[Vegan, Gluten-Free]

KB By: Katharina Boden

Author Bio

I’m Kati, a photographer, food enthusiast, and travel lover born in Germany, now living in... Read More

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Heirloom Tomato Galette With Dill Cashew Cream [Vegan, Gluten-Free]

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Heirloom tomatoes are on another level of tomato. There is so much depth of flavor, it's like a rainbow of tomato exploding in your mouth. Sounds graceful, but it's honestly delicious. What could be better than having these magical tomatoes in a galette with dill cashew-cream? It's magical alright.

Ingredients You Need for Heirloom Tomato Galette With Dill Cashew Cream [Vegan, Gluten-Free]

For the Galette:

1 1/4 cups brown rice flour
3/4 cup chickpea flour
8 tablespoons soft coconut oil
3 tablespoons ice cold water
Salt to season

For the Cashew Cream:

1 cup soaked cashews
1/2 cup water
1/2 lemon, juiced
7 teaspoons of finely chopped dill
1/4-1/2 teaspoon salt

For the Topping:

1 big heirloom tomato, sliced
3-4 cherry tomatoes, halved
4-5 basil leaves
A few branches of dill and coriander to garnish

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How to Prepare Heirloom Tomato Galette With Dill Cashew Cream [Vegan, Gluten-Free]

To Make the Cashew-Cream:

In a high-speed blender, combine all ingredients and blend until creamy and smooth

To Make the Galette:

Add both flours and salt to a blender and pulse to mix it up
Now add soft coconut oil and pulse until the flour and oil are completely mixed
One spoon at a time, add the ice cold water and keep pulsing
Remove dough from blender, it should be soft and slightly moist but not too runny (if that's the case, add a few tablespoon of flour).
Form a ball, warp it in plastic, and put it in the fridge for 5-10 minutes (not much longer otherwise it becomes too hard and difficult to roll)
Preheat oven to 400°F
After cooling, roll out the dough between two sheets of parchment paper and carefully transfer the parchment paper with the rolled-out crust to a baking sheet
Spread the dill cashew-cream in the middle, keep a 1 1/2-2-inch boarder of plain (empty) crust
Top with sliced heirloom tomatoes, 2 halved cherry tomatoes, and basil
Bake galette for 30-40 minutes or until golden brown
Let cool slightly on baking sheet and garnish with remaining cherry tomatoes, dill, and coriander