Gluten-Free Tomato and Goat Cheese Breakfast Galette

Ingredients

• 1 1/2 cups gluten-free all-purpose flour blend
• 1/2 teaspoon xanthan gum (omit if blend already contains it)
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water
• 1 teaspoon apple cider vinegar
• 3 medium tomatoes, sliced 1/4-inch thick
• 1/2 teaspoon salt, for drawing out tomato liquid
• 4 ounces goat cheese, softened
• 2 ounces cream cheese, softened
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves, plus more for garnish
• 4 large eggs
• 1 tablespoon olive oil
• 1 egg, beaten, for egg wash
• freshly ground black pepper, to taste

Method

1. 1

   In a large bowl, whisk together the gluten-free flour blend, xanthan gum, and salt.

2. 2

   Add the cold cubed butter and work it into the flour with a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized bits of butter.

3. 3

   Stir the vinegar into the ice water, then drizzle over the flour mixture, mixing just until the dough comes together.

4. 4

   Shape the dough into a disk, wrap in plastic, and refrigerate until firm.

   30:00 · Chill dough
5. 5

   While the dough chills, arrange the tomato slices on paper towels, sprinkle with 1/2 teaspoon salt, and let sit to draw out excess moisture.

   15:00 · Drain tomatoes
6. 6

   Pat the tomato slices dry with fresh paper towels.

7. 7

   In a small bowl, mix the goat cheese, cream cheese, garlic, thyme, and a few grinds of black pepper until smooth.

8. 8

   Preheat the oven to 400°F and line a baking sheet with parchment paper.

9. 9

   Roll the chilled dough between two sheets of parchment paper into a 12-inch round, about 1/8-inch thick.

10. 10

    Transfer the rolled dough, still on its parchment, to the baking sheet.

11. 11

    Spread the goat cheese mixture over the dough, leaving a 2-inch border uncovered.

12. 12

    Arrange the dried tomato slices over the cheese layer, overlapping slightly.

13. 13

    Fold the uncovered border of dough up and over the filling, pleating as you go to form a rustic edge.

14. 14

    Brush the folded crust with the beaten egg wash.

15. 15

    Bake until the crust is golden brown, about 25 minutes.

    25:00 · Bake galette crust
16. 16

    Remove the galette from the oven and carefully crack the 4 eggs into the open spaces among the tomatoes, or nestle shallow wells in the filling for the eggs.

17. 17

    Drizzle the eggs with olive oil and a pinch of salt and pepper, then return to the oven and bake until the egg whites are set but the yolks are still soft, about 10 minutes.

    10:00 · Bake eggs
18. 18

    Let the galette cool on the baking sheet for 5 minutes, then garnish with extra fresh thyme before slicing and serving.

    5:00 · Cool before slicing