Heirloom Tomatoes, Arugula, and Basil get their moment of fame in this Rustic Paleo Tomato Galette.
I couldn’t let summer slip by without making a paleo tomato galette with all the wonderful heirloom tomatoes that are in season right now!
Tomato woes aside this galette was fantastic! I guess you could say a galette is sort of like a pizza just prettier. I love the rustic look of galettes and it’s perfect for Paleo pie crusts since they tend to crumble just a bit when rolling out.
I used the same pie crusts as my Mini Strawberry Galettes and one batch was the perfect size for the galette. About 10 inches or so which is the perfect about for 4 people.
The cold tomato would be perfect with the arugula basil pesto.
I’ll say that again…arugula basil pesto! Like the greatest pesto combination EVER. How have I never thought about this before?
I’m an arugula addict so I constantly have a ton stocked away and eat it with pretty much everything but I never thought to put it into a sauce or dressing.
The peppery punch that it lends to the basil is so unique and just a wee bit different than normal making it feel special.
Other than the arugula addition it’s straight up quick and easy pesto with no cheese or nuts. I don’t really find that I miss the nuts but sometimes if I want the crunchy texture I’ll add in some pine nuts or walnuts. I think you’ll have enough crunch from the almond flour crust to satisfy that texture though.
So a little bit of arugula basil pesto, a few heirloom tomatoes sliced and sprinkled with flaky sea salt, and one easy pie crust and you’ve got one gorgeous galette.
It really couldn’t be simpler.
And I know what you’re thinking…Does this pie crust really hold up? Yes, yes it does. I’ll prove it……
See, you can pick it up or eat it with a fork but I promise this crust is the real deal. Enjoy!
Paleo Tomato Galette
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- 1 cup blanched almond flour
- 3/4 cup tapioca flour
- 1/4 cup coconut flour
- 8 tablespoons ghee (frozen; can also use lard)
- 1 large egg
- 1/2 teaspoon sea salt
- 1/2 teaspoon apple cider vinegar
- 1 1/2 pound heirloom tomatoes sliced
- Arugula Basil Pesto
- Salt and pepper
Arugula Basil Pesto
- 1/2 cup arugula
- 1/2 cup Fresh basil
- 6 tablespoons olive oil
- 1/2 medium lemon juiced
- Salt and pepper to taste
More TIPS about this paleo recipe in the post above!
- Make the Crust: Combine the almond flour, tapioca, and coconut flour in a large mixing bowl fitted with a dough attachment (or a regular mixing bowl and you'll knead by hand). Using a grater grate the frozen ghee or lard into the flour mix. Crumble with your hands until you have tiny pieces of ghee all throughout. Using the dough attachment beat in the egg and vinegar until it forms one ball. *(or kneed it together until mixed and into a ball but be careful not to over knead. Form into a ball and chill one hour.
- Make the Pesto: Place the basil and arugula into a food processor and blend until minced. With the processor on slowly stream in the olive oil until emulsified. Stir in the lemon juice and season with salt and pepper.
- Assemble: Preheat the oven to 400. Place the dough onto a large piece of parchment paper and cover with another piece of parchment paper. Roll out the dough with a rolling pin to about 10 inches in diameter. Remove the top piece of parchment and place the pesto in the middle leaving about a 1 inch space between the edge. Top with tomatoes in a overlapping them slightly . Sprinkle with sea salt and fresh cracked black pepper. Using the parchment fold in the edges of the crust. If it cracks just pinch it back together with your fingers. Place on a baking sheet or stone and bake 30-40 minutes until the edges are golden brown and the tomatoes are slightly wrinkled. Remove and let stand 10 minutes before cutting.