Savory Tomato and Corn Galette
Author: Alexa Schirm
Serves: 8
- 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)
- In a bowl mix together almond flour, tapioca flour, salt.
- Mix in cold butter until it is the size of peas.
- In a separate bowl whisk eggs and stir in vinegar and cold water (if needed).
- Add to dry ingredients and mix well, kneading at the end to fully incorporate. DO NOT OVER WORK.
- Form into a ball and wrap in cling wrap and refrigerate for 1-2 hours (optional)
- In another bowl mix together the halved tomatoes, corn, diced zucchini and fresh basil. Mix in pesto.
- Roll out the galette dough onto parchment paper until it is 11-12 inches in diameter,
- Place filling in the center and roll up sides of dough around the filling.
- Bake on a baking sheet, air-bake pan or pizza stone at 400 degrees for 25-30 minutes.
- Remove and sprinkle with additional chopped basil, parmesan cheese and rub the crust with butter.
- Cut and serve.
Recipe by Simple Roots at https://simplerootswellness.com/savory-tomato-and-corn-galette/
3.5.3208