Low Carb Tomato Galette:
Another meatless Monday meal coming at ya! This week’s Hen House CSA had 4 beautiful fresh beefsteak tomatoes that I was dying to eat. Yes, I could add them to salads, make caprese, or even make a salsa. But, I wanted to do something a little different. I was craving a galette (which is similar to a flaky pie crust or a puff pastry) and wanted to see if I could create a low carb version that was passible. I honestly was surprised with how well this came out. If I surprised myself, well then, you know it is a winner. The crust was fairly straightforward to make, didn’t really require any crazy skills, and utilized the fresh tomatoes beautifully. The flavors were seriously killer here and even my carb eating boo loved it too! Find the complete recipe for this Low Carb Tomato Galette at the bottom of the page and read on for the tips and tricks!
- Baking Sheet/Pan
- Parchment paper
- Rolling Pin
- Food Processor
- Knife & Cutting Board
Ok, I really had a goal here for this galette. That goal was beyyyyyond achieved! I wanted it to be a savory, flaky, buttery crust. It needed to be easy to work with, not take some crazy amount of acrobatic cooking skills, and obviously it had to taste amazing. I think I nailed? No, I totally nailed it. If you haven’t noticed by now, I am a bit of a food processor junkie. If you don’t have one you need one. I use mine weekly and it just makes making dough so much easier and keeps my sanity on an even keel. The dough ingredients all go in and get processed. The dough plops out easily enough, I wrap it in plastic wrap and allow it to get nice and chilled before rolling. Butter needs to be very cold to create a nice flaky crust! Once the crust has chilled, I roll it between two sheets of parchment paper. The trick to rolling a perfect circle is something I have mentioned previously. Start by placing the rolling pin at “3 o’clock” and angle it to “6 o’clock”. Then rotate the dough a quarter of a turn counter clockwise (“12 o’clock to 9 o’clock”). Keep repeating these two steps till the dough is about 10″ all the way around.
The tomatoes here are the star of the show. I wanted the flavors to really pop! My first course of action was to tackle the potential sogginess that the tomatoes would bring to the galette crust. I sliced all my tomatoes about 1/4″ thick. Lay each one out on a few paper towels and sprinkled with salt. Salt, naturally draws out the excess water and drains into the paper towel. Because I have to wait for the dough to chill a bit, this step fits right in and should not be skipped! After you roll out the dough, spread a thin layer of goat cheese across it like you would a pizza sauce (you could use a fontina, mozzarella, parmesan or a pesto too in place of the goat cheese). Leave a 2″ crust around the edge that is untouched! Add the tomatoes in a thin layer, tuck is some optional roasted garlic cloves and shallots. Sprinkle with some pepper!
The Rustic Look:
Galettes are a rustic tart. They have a little wiggle room so don’t stress out if the crust cracks or breaks a tiny bit. You do want to work fairly quickly to ensure the butter in the crust stays cold. To finish off the galette, use the parchment paper to help you “fold” the sides of the crust up and over the filling. You create creases and sections, so don’t worry if a little bit of the crust bunches or overlaps. That is part of its appeal (this is what I tell myself at least). Once the edges are folded, give it a good brush with some beaten egg. This helps with the browning process. Bake until it is crispy and golden brown. I topped my Low Carb Tomato Galette with fresh basil, a little olive oil, and a splash of balsamic vinegar.
This Low Carb Tomato Galette is perfect for a meatless Monday meal, a brunch with friends, or a great weekend snack! I hope you love it and that it inspires other creations in your kitchen too!
If you loved this Low Carb Tomato Galette, check out my Low Carb Thin Crust Pizza recipe too!
Low Carb Tomato GalettePrint Recipe
- Galette Crust:
- 1 1/2 cups Almond Flour
- 1/4 cup Coconut Flour
- 1 tsp Salt
- 6 Tbsp. Cold Butter, diced into chunks
- 1 tsp. Xanthan gum
- 1 tsp. Vinegar
- 1 Egg
- The Filling:
- 1 Egg, beaten (for egg wash)
- 2-3 Tbsp Goat Cheese
- 2 medium Beefsteak Tomatoes, cut 1/4" thickness
- Extra Salt (for tomatoes)
- 1 tsp Fresh Ground Pepper
- 1 Shallot, sliced thin into rings
- 1-2 Roasted Garlic cloves, sliced thin or minced
- Fresh Basil/ Olive oil/ Balsamic vinegar for topping
In a food processor, combine the almond flour, coconut flour, salt, xanthan gum, and vinegar together. Pulse a few times, then add the cold butter. Pulse until it looks like bread crumbs.
Add in the beaten egg and pulse until the dough comes together into a ball.
Place in plastic wrap and refrigerate for 45-60 minutes.
While the dough is in the fridge, slice the tomatoes and lay them out onto a paper towel. Sprinkle with salt to allow the excess water to come out to prevent a soggy crust. Do NOT skip this step!
When the dough is ready to be rolled out, place it between two sheets of parchment paper. I like to roll the rough into a nice circle by placing my rolling pin at "3 o'clock" and rolling it at a slight angle to "6 o'clock". Then, rotate the entire dough counter clockwise from "12 o'clock to 9 o'clock". Keep repeating these two steps until the dough is about 10" all the way around.
Preheat the oven to 375 degrees F.
To fill the dough, spread a thin layer of goat cheese around the dough leaving a 2 inch gap along the outside (like a pizza).
Layer with the sliced tomatoes (you can use a paper towel to wipe off some of the excess salt), add in the shallots and garlic.
To fold the crust over the filling, use the parchment paper to help you. It should crease a little as you work around it. If it cracks and breaks don't stress! Just push it back together gently. Once the crust is over the filling, I keep it on the parchment paper and carefully transfer to a baking pan (I used my lodge cast iron pizza pan for this). Brush the edges thoroughly with the beaten egg wash.
Bake for 20-25 minutes or until the dough is lightly browned and crispy. Top with fresh basil, drizzle with olive oil and a splash of balsamic vinegar!