I’m very excited to share this recipe. This, ladies and gentlemen, is my very first galette! And I’m happy to report that it’s ridiculously tasty.
I actually didn’t even know what a galette was until my friend Ruth brought a rhubarb galette to school a few months back. In French Canada, we use the word galette to describe a large, flat cookie. I was surprised to discover that a galette is a rustic, free-form pie. It’s basically a pie that’s just a little less fancy. I like to see it as the pie’s laid-back little sister.
The great thing about galettes is that they are totally foolproof. They have this rough, rustic look and you don’t have to worry about making them perfect (I think their imperfection makes them even prettier). And no need for some fancy tart tin; all you need is a rolling pin (or a bottle of wine) and a baking sheet.
Of course, since I discovered what a galette was, I’ve been seeing them everywhere. It seems like there’s a new beautiful galette creation popping out in the blogosphere every week. Lately, I’ve been fantasizing about this gorgeous mixed berries galette and this delicious-looking white peach and pecan galette.
Galettes are most often sweet (usually filled with fruits such as plums, peaches, berries, etc.), but they can also be made savoury, which I did here.
My sister nicely asked me last week to post a tomato recipe, because her garden is currently overflowing with them and she was in need for some tomato inspiration. So Sonia, this galette is just for you! But of course all of you can enjoy it too. This recipe is way too good not to be shared.
Now there’s something else that’s very exciting about this recipe, and that’s the pine nut “parmesan”. I first came across this genius idea on Elenore’s gorgeous blog Earthsprout. She cutely calls it “rawmesan”. Of course, this parmesan doesn’t contain any cheese. It’s simply pine nuts crushed with some nutritional yeast and sea salt. It’s SO simple, and it makes pretty much any dish so much more delicious. It’s an amazing addition to salads, pasta, soups, dips, and of course, this galette.
I like to make a bigger batch of this parmesan and keep it in an airtight container in the fridge. It stores well for a couple of weeks.
Magical Nutritional Yeast
If you’re familiar with this blog, you’ve probably noticed that I use nutritional yeast quite often in my recipes. A reader recently commented on a post asking me about the difference between nutritional yeast and regular yeast, which made me realize that it may be an unsual ingredient for many of you. So I thought I’d give it a proper introduction.
Nutritional yeast is a very popular condiment in vegetarian and vegan cuisine and is a wonderful staple to have in your pantry. You’ll find it in the form of flakes or powder in health food stores or bulk stores. It’s savoury, salty and it has a cheesy flavour which makes it a perfect substitute to cheese in many vegan dishes. It adds a deep, rich flavour to dressings, dips and sauces. You can even sprinkle it on your salads or soups.
Nutritional yeast is the deactivated form of a yeast known as Saccharomyces cerevisiae. It’s completely different from baking or active yeast and should not be used as a substitute. It doesn’t make things rise, as opposed to active yeast. Because the yeast is inert, people who suffer from yeast infections such as Candida do not need to worry, as it will not aggravate or cause yeast problems.
I love using it mostly for its rich savoury flavour, although it also does have a very interesting nutritional content. It’s high in many vitamins and minerals including selenium, zinc and folic acid, and is also an excellent source of protein (it is considered a complete protein, containing 18 amino acids). It’s particularly high in B vitamins, which are essential for energy production and help us manage stress. Nutritional yeast is great for vegetarians and vegans because it is usually fortified with vitamin B12 (found only in animal sources). Look at the label to make sure the brand you buy is B12 fortified.
Notes on the recipe: I used brown rice flour to make the galette gluten-free, but feel free to substitute for your favorite flour. If vegan, make the crust using refined coconut oil instead of ghee.
Tomato & Thyme Galette + Pine Nut "Parmesan"
- 1 1/2 cup brown rice flour
- 1/2 tsp sea salt
- 1/3 cup ghee clarified butter or refined coconut oil (for vegan option), very cold
- 1 tbsp maple syrup
- 1/4 cup ice water
- 2 1/2 cup tomatoes sliced about 1/2 " thick
- 2 tbsp extra-virgin olive oil
- 3-4 garlic cloves minced
- 1 tbsp coconut sugar
- 1/8 tsp sea salt
- 1 tbsp fresh thyme stems removed
Pine Nut "Parmesan":
- 1/4 cup pine nuts
- 1 tbsp nutritional yeast
- A big pinch of sea salt to taste
Make the dough:
Place the brown rice flour and sea salt in your food processor and pulse to combine. Add cold ghee or coconut oil and pulse until the mixture resemble sand. Add maple syrup and pulse. Then slowly drizzle the ice water, one tablespoon at a time, with the food processor running, until the dough comes together and forms a large ball (you may not need to use all the water).
Remove the dough ball from the food processor and wrap in plastic wrap. Place in refrigerator to chill for at least 1 hour.
Make the "parmesan":
While the dough is chilling, prepare the parmesan by crushing the pine nuts in a mortar. Add nutritional yeast and sea salt and grind, while leaving some chunks for texture.
Prepare the filling:
Slice the tomatoes about 1/2" thick and place in a bowl (my tomatoes were fairly small so I sliced them into quarters). Mix olive oil, minced garlic, coconut sugar and sea salt in a small bowl and pour over the tomatoes. Gently toss to coat. Set aside.
Assemble the galette:
Preheat oven to 375F.
Remove the dough ball from the fridge, unwrap it, and place on a large piece of parchment paper. Flour your rolling pin, and roll the dough as circularly as possible, to about 1/8-1/4" thick, flouring your pin as needed to prevent sticking. You can cut the dough into a circle using a knife is you want to, otherwise you can leave rough edges.
Place the tomato mixture in the center of the dough, leaving about 2 inches on the edges. Fold the edges up.
Sprinkle the galette with a generous portion of the pine nut parmesan and fresh thyme (you won't use all of the parmesan).
Transfer the galette onto a baking pan and bake for 30 to 35 minutes or until the crust is golden brown and crispy. Remove from the oven and let cool slightly before slicing it up.
Serve warm, on its own or with a green salad.
Life doesn’t have to be perfect to be wonderful.