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HEIRLOOM TOMATO & BURRATA GALETTE

GF

A flaky gluten-free crust enveloping fresh heirloom tomatoes, topped with lemon oil & creamy burrata

Serves 4

 

For the Crust:

1-1/4c gluten free flour

1/2tsp salt

1 stick (8tbsp) cold butter, cut into cubes

1tbsp apple cider vinegar

1/4c ice water, plus more

 

For the Filling:

1/4c olive oil

Zest of 1 lemon

Juice from ½ lemon

1tbsp parsley, minced

1/2tsp salt

1/4tsp pepper

3 heirloom tomatoes (I chose 1 yellow, 1 green, 1 red), sliced ½” thick

1 egg, whisked

8oz burrata cheese

 

Start by draining the tomatoes. Put two layers of paper towels or a kitchen towel in the bottom of a large colander. Make one layer of tomato slices, then add another couple paper towels on that. Keep alternating towels and tomatoes until there are no more, finishing with towels on top. Refrigerate while you prepare the dough.

 

Combine the gluten free flour and salt in a food processor and pulse together. Add in the cold butter and pulse a few times until it becomes the consistency of breadcrumbs. Add in the vinegar and 1/4c water and process until it comes together in big chunks. Add more water by the tablespoon until thick dough pieces form and when you pinch it, it stays together. 

 

Turn out dough onto a floured surface. Roll out into a 13-14” round. The edges don’t need to be clean and press the crust together if cracks form (they will, since this is made with just gluten free flour). Transfer the crust to a parchment-lined baking sheet, preferably a round pizza one if you have it.

 

In a small bowl, combine olive oil thru pepper. Brush most of it onto the center of the crust, leaving about a 1-½”  border bare and reserving a little over a tablespoon of the oil. Layer on the drained tomatoes, putting the firmer ones on the bottom layer (I did green and yellow on the bottom and red on top). Sprinkle with a little salt n pep. Fold over the border and press together any cracks. Brush the edges with egg wash, reserving the rest.

 

Refrigerate 30min while the oven preheats to 400 degrees. Brush the chilled galette with more egg wash and bake 1 hour. 

 

Let rest at room temp 30min. Top with sliced balls of burrata and drizzle with the reserved oil. Serve warm or at room temp (great cold the next day too!)