Gluten Free Tomato Gallete

A tomato gallete is the perfection brunch transition to fall. It still holds onto fresh summer flavors and is satisfying enough for a chilly day.

What you’ll need:

Gluten free pizza crust mix (I use Bob’s Red Mill and only used half of the dough)

1 ½ cups water

2 Eggs

2 Tbsp Olive oil

4 varied tomatoes

1 garlic cove

½ tsp of parmesan cheese

½ tsp of salt

½ tsp of Mrs. Dash Tomato Basil Garlic

¼ cup of polenta

Tapioca Flour

Coconut Spray

Fresh basil

Mozzarella cheese

Directions:

Crust

1. Follow the directions for making your dough.
2. When it’s ready, spread out a mixture of polenta and tapioca flour to roll out the dough on top to the size and shape of your choice.

Filling

1. Preheat your oven to 375 degrees.
2. Thinly slice your tomatoes, sprinkle them with salt and place them into a large bowl. with a paper towel in the bottom to drain for 10-20 minutes.
3. When the dough is completely rolled out, brush olive oil into the middle where your filling will lay.
4. Place your tomatoes, mozzarella and fresh basil into the center of the dough.
5. Top the filling with a mixture of chopped garlic, salt, parmesan cheese and Mrs. Dash.
6. Then, fold over the sides of the dough and lightly brush with olive oil.
7. Carefully place the gallete on parchment paper and onto a baking dish or cookie sheet.
8. Bake for 30 minutes on the middle rack of your oven.
9.  Serve warm.