The one ingredient that screams summer to me are tomatoes. This galette was made with beautiful Heirloom tomatoes, creamy mascarpone cheese and an easy homemade gluten-free crust. This was my first time making a galette and it turned out so good. I was a but nervous about making the crust gluten-free but the combination of the flours I used made it into the perfect consistency.
This shoot was one of my favorites. We set up a table in the middle of a flower field in Chula Vista and brought wine, the galette and some plates and linens, so we could have a beautiful picnic. I love finding places in nature to enjoy a meal and this flower field was only 20 minutes away from my house. It honestly felt like we were in France in the countryside.
Tomato & Mascarpone Galette
Ingredients
- 6 tbsp ice water
- 1/2 cup sweet rice flour
- 1/4 cup tapioca starch
- 3/4 cup GF ap flour blend
- 2 1/2 tbsp ground flaxseeds
- 1 tbsp coconut sugar
- 1/2 tsp sea salt
- 8 tbsp grass-fed butter *chilled + sliced*
- 1 tsp apple cider vinegar
- 3-4 heirloom tomatoes + mini heirloom cherry tomatoes *sliced*
- 1 cup mascarpone cheese
- 1 egg + 1 egg white
- 1 head garlic *oven roasted*
- olive oil + fresh thyme
Directions
- Start by making the dough. Add all of the dry ingredients into a food processor. Then add in the cubed chilled butter and process until the dough is flaky and crumbly. Add in the apple cider vinegar and continue to process.
- Starting with 2 tbsp of water at a time slowly process in the chilled ice water. The dough should start to become a little more sticky and easy to form. Remove from the food processor and round into a ball with your hands. Let chill for 2 hours.
- Remove the dough from the fridge and sprinkle flour on a dry surface to roll out the dough. Roll out the dough until it creates a large circle with a 1/8 th thickness.
- Preheat the oven to 400 F. Thinly slice your heirloom tomatoes and sprinkle generously with salt. Set them aside to let some of the excess water drain out.
- Make the mascarpone filling by whisking together the cheese, one egg, and the roasted garlic. Spread evenly onto the crust leaving about a 1.5 inch of crust on the outside of the circle. Layer on the sliced tomatoes.
- Fold the sides of the dough up over the filling. Brush the dough with egg whites and sprinkle with thyme and a drizzle of olive oil. Bake for 40 minutes. Let cool and serve!
