
Ingredients
- 4 sliced heirloom tomatoes
- 3 cherry tomatoes cut in half
- 2 large sun-dried tomatoes
- 1/3 cup of pesto
- 2 tbsp of olive oil
- 2 cloves of garlic
- 1/3 cup of shredded mozzarella
The Dough
- 2 cups of gluten free flour (you can use all-purpose flour for this recipe too)
- 1 tsp of sugar
- 1 tsp of salt
- 2 tbsp of olive oil
- 2 tsp of active dry yeast
- 2/3 cup of warm water
Directions
Dough:
- Combine flour, sugar, salt together. Stir until combined.
- Add olive oil, active dry yeast and water. Let it sit for 5 minutes before kneading or placing all ingredients in a food processor.
- Knead or process ingredients until dough forms.
- Shape dough into a smooth ball.
- Place dough in a plastic wrap and let it sit for 1-2 hours or until it doubles in size.
Prepare:
- Preheat the oven to 400 degrees
- On a floured surface, divide the dough into 2 equal portions and roll and stretch them into 10-inch rounds.
- Spread evenly in the middle of the dough rounds, pesto and olive oil. Over top add the following in order, garlic, sun-dried tomatoes, cherry tomatoes, heirloom tomatoes and at last cover it all with mozzarella cheese.
- Fold the edges of dough over the filling by one inch and press the edges to seal.Drizzle a little olive oil over top of the crust.
- Bake for 20 minutes or until golden brown.
Today is officially the last day of summer! With that being said I have decided to make a savoury, rich, rustic, yet impressive summer dish. A savoury heirloom tomato galette. This recipe is perfect for those last minute home grown tomatoes. It is a super easy recipe and simply perfect for an easy dinner meal. This recipe will serve 6-8 and is vegetarian!
This recipe will take you 30 minutes to make!