This Gluten-Free Tomato and Gruyère Cornmeal Galette is a beautiful savory tart that celebrates the flavors of ripe heirloom tomatoes, nutty Gruyère cheese, and fragrant fresh basil. Wrapped in a buttery gluten-free cornmeal crust, this rustic galette is perfect for summer lunches, light dinners, brunch gatherings, or as an elegant appetizer. The combination of juicy tomatoes and rich cheese creates a balance of flavors that feels both comforting and sophisticated.
The cornmeal in the crust adds a subtle sweetness and pleasant texture, while the gluten-free flour blend ensures a tender, flaky pastry that rivals any traditional galette. Whether you are harvesting tomatoes from your garden or picking up colorful heirloom varieties at the farmers market, this recipe is a delicious way to showcase seasonal produce.
Prep Time
30 minutes
Chill Time
2 hours
Bake Time
35 to 45 minutes
Total Time
Approximately 3 hours 15 minutes
Servings
6 to 8
Galette Filling
1 large or 2 medium heirloom tomatoes (about ¾ pound), sliced
Sea salt, to taste
1 cup shredded Gruyère cheese
¼ cup fresh basil leaves, chopped
2 teaspoons extra-virgin olive oil
Freshly ground black pepper, to taste
1 large egg white, lightly beaten for egg wash
Gluten-Free Cornmeal Crust
⅔ cup plus 2 tablespoons tapioca flour, plus extra for dusting
¾ cup cornstarch
¼ cup plus 2 tablespoons superfine brown rice flour
¼ cup oat flour
⅓ cup finely ground cornmeal
2 teaspoons granulated sugar
¼ teaspoon sea salt
1½ teaspoons xanthan gum
2 sticks cold salted butter, diced
3 large eggs
Prepare the Gluten-Free Cornmeal Dough
Add the tapioca flour, cornstarch, brown rice flour, oat flour, cornmeal, sugar, sea salt, and xanthan gum to the bowl of a food processor fitted with the steel blade attachment. Pulse several times until the dry ingredients are thoroughly combined.
Add the cold diced butter and pulse until the mixture resembles coarse crumbs with small pea-sized pieces of butter throughout. These butter pockets will help create a flaky crust once baked.
Add the eggs one at a time, pulsing briefly after each addition. Continue processing only until the dough begins to come together. Avoid overmixing, as this can make the crust less tender.
Transfer the dough to a lightly floured work surface dusted with tapioca flour. Gently knead just until the dough forms a cohesive ball.
Divide the dough into two equal portions and shape each into a disk. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or up to 2 days.
Prepare the Tomatoes
While the dough chills, slice the heirloom tomatoes into approximately ¼-inch thick slices.
Arrange the slices on paper towels or a wire rack and lightly sprinkle them with sea salt. Allow them to rest for 15 to 20 minutes. This helps draw out excess moisture, preventing the galette crust from becoming soggy.
Pat the tomato slices dry before assembling the galette.
Roll Out the Crust
Place an oven rack in the center of the oven and preheat the oven to 375°F.
Lightly sprinkle a large sheet of parchment paper with cornmeal and a small amount of tapioca flour.
Remove one disk of dough from the refrigerator and roll it into a 15-inch round. If the dough cracks slightly around the edges, gently press it back together with your fingers.
Transfer the parchment paper and rolled dough onto a large baking sheet.
Assemble the Galette
Evenly sprinkle the shredded Gruyère cheese over the dough, leaving a 2-inch border around the edge.
Scatter the chopped basil over the cheese layer.
Arrange the tomato slices in a slightly overlapping pattern over the cheese and basil, keeping them within the border.
Brush the tomatoes with olive oil and season with freshly ground black pepper.
Carefully fold the outer edge of the dough over the filling, pleating as you work around the galette. Rustic folds add charm and help hold the filling in place.
Pinch together any tears or cracks in the dough.
Brush the exposed crust with the beaten egg white to encourage a beautiful golden finish.
Bake the Galette
Bake the galette for 35 to 45 minutes, or until the crust is deeply golden and crisp and the tomatoes are tender.
The Gruyère cheese should be melted and bubbling, while the crust develops a rich golden color around the edges.
Remove the baking sheet from the oven and carefully slide the galette, still on the parchment paper, onto a cooling rack.
Allow it to cool for about 10 minutes before slicing. This resting time helps the filling set and makes serving easier.
Serve
Slice the galette into wedges and serve warm or at room temperature. Pair it with a fresh green salad, grilled vegetables, or a bowl of soup for a complete meal.
Use very cold butter when making the crust. Cold butter is essential for creating flaky layers in gluten-free pastry.
Avoid overworking the dough. Small visible pieces of butter throughout the dough help produce the best texture.
Chilling the dough before rolling makes it easier to handle and improves the final crust.
An offset spatula can be extremely helpful when rolling out gluten-free dough. Slide it under the dough periodically to prevent sticking.
For an extra-crisp crust, place the rolled-out dough in the freezer for 10 to 15 minutes before adding the filling.
If heirloom tomatoes are unavailable, Roma tomatoes or vine-ripened tomatoes work well.
Superfine brown rice flour and sweet rice flour can be used interchangeably in this crust recipe with excellent results.
Leftover dough can be wrapped tightly and frozen for up to 3 months.
