18 October 2019

Heirloom Tomato Galette | SCD, Paleo, Gluten-Free


Have you ever wondered what exactly makes an heirloom tomato? Heirlooms often vary in color, shape, texture and size and, depending on the species, flavors can be full, rich, meaty and sweet. You can read my post from last summer on Summer Gazpacho with Heirloom Tomatoes to get more insight on these bountiful, beautifully rich tomatoes.

In the meantime, I am excited to share this simple, yet yummy recipe for an Heirloom Tomato Galette. A galette is one of the most beloved dishes in the French cuisine and consists of a delicate puff pastry dough with a deliously simple filling. These freeform tarts are typically baked on a baking sheet and the pastry dough is folded up around the edges to reveal a rustic looking crust. They are much easier to compose and create than a pie crust, which makes this dish an easy go-to for brunch or dinner, especially considering you are working with almond flour, which can be a bit more tricky than traditional flour. The wonderful thing about baking a galette is you have the freedom to choose your ingredients. Whether it's heirloom tomatoes, arugula and caramelized onions, peaches and feta or pears and prosciutto, this easy entree is quick to prepare and simple to bake.

Health Benefits of Tomatoes:
+ Tomatoes contain the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. Studies show that it can lower your blood pressure, cholesterol, and oxidative stress levels, as well as reduce your risk of suffering from a stroke.

+ Tomatoes are also a great source of vitamin C, potassium, folate, and vitamin K.

+ Tomatoes are rich in calcium, which is essential for healthy, strong bones, and teeth, and vitamin K, which is known to prevent osteoporosis.

+ Tomatoes contain lots of vitamin A to benefit your hair, eyes, and heart

SCD, Paleo, Gluten-Free, Refined Sugar-Free, Dairy-Free*
yield: 4-6 servings

For the Crust
2 1/4 cups almond flour
1/4 cup coconut flour
1/2 cup butter, cut into cubes
3 tsp. ice water

For the Filling
3-4 heirloom tomatoes, sliced
1 cup shaved parmesan
1/4 cup mix of fresh basil and oregano
1/2 tsp sea salt
1 Tbs extra virgin olive oil
1 small egg, whisked

1. Make the crust. In a food processor, combine almond flour, coconut flour and salt. Pulse to combine. Add the butter and pulse until it forms into crumbs. Add the ice water and pulse just until dough forms.
2. Place the dough on plastic wrap and form into a disc, wrap and refrigerate for about 30 minutes.
3. While the dough chills, prepare the filling. Slice the tomatoes, wash and roughly chop the basil and oregano.
4. Preheat oven to 375F. Line a baking sheet with parchment paper.
5. Using a rolling-pin, roll out the chilled dough into a 1/8″ thick round, then transfer to a parchment-lined baking sheet. Spread a thin layer of parmesan and layer the tomatoes, leaving a 1 to 2 inch border.
6. Sprinkle the tomatoes with the basil, oregano mixture and sea salt. Drizzle olive oil on top and fold up the edges of the dough. Brush the edges with the beaten egg.
7. Bake for 20-25 minutes or until golden brown.
8. Serve warm and enjoy!

*To make dairy-free simply substitute palm shortening for butter. You can also use ghee.

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