Savory Tomato and Corn Galette
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • Crust:
  • 1 cup almond flour
  • 1 cup tapioca flour
  • ½ tsp salt
  • 6 Tbsp cold butter
  • 2 eggs (saving 1 Tbsp egg white in separate bowl)
  • ½ tsp white vinegar
  • 1 Tbsp icy cold water
  • Filling:
  • 1 cup cherry tomatoes, halved (I used heirloom tomatoes)
  • 2 cobs sweet corn, sliced off the cob
  • 1 cup diced zucchini
  • 1 Tbsp chopped fresh basil
  • ¼-1/3 cup pesto
  • Parmesan cheese (optional)
  • butter (optional)
Instructions
  1. In a bowl mix together almond flour, tapioca flour, salt.
  2. Mix in cold butter until it is the size of peas.
  3. In a separate bowl whisk eggs and stir in vinegar and cold water (if needed).
  4. Add to dry ingredients and mix well, kneading at the end to fully incorporate. DO NOT OVER WORK.
  5. Form into a ball and wrap in cling wrap and refrigerate for 1-2 hours (optional)
  6. In another bowl mix together the halved tomatoes, corn, diced zucchini and fresh basil. Mix in pesto.
  7. Roll out the galette dough onto parchment paper until it is 11-12 inches in diameter,
  8. Place filling in the center and roll up sides of dough around the filling.
  9. Bake on a baking sheet, air-bake pan or pizza stone at 400 degrees for 25-30 minutes.
  10. Remove and sprinkle with additional chopped basil, parmesan cheese and rub the crust with butter.
  11. Cut and serve.
Recipe by Simple Roots at https://simplerootswellness.com/savory-tomato-and-corn-galette/