Personally, I don’t have any food allergies or follow any diets, but I honestly find gluten-free products (especially bread and crackers) to be superior to regular – about 98% of the time. Over the years of blogging and cooking, I have become increasingly passionate about creating recipes for anyone and everyone – no matter what dietary restrictions they may have. Why? Because I believe that no one should ever have to compromise flavor, fun, or the joy of food. So when I discover new products and brands that make this possible, I am enthralled! Which is why I am especially ecstatic to share my latest (and possibly one of my all-time best) recipe for this savory galette, utilizing two Judee’s from Scratch products.

Dedicated to providing “fresh, gluten-free, allergy-safe mixes and ingredients to those who want to make and bake from scratch,” Judee’s prides themselves on 100% gluten and nut-free products. “Confidence From Scratch” – their guarantee that “everything you make will be safe (and delicious) for you and your family.” To learn more about the brand and their wonderful, wholesome products, check out their website and order here!

INGREDIENTS:

DOUGH

• 1 ½ cups Judee’s All Purpose Gluten Free Bread Mix
• ¼ cup Judee’s Yellow Cheddar Cheese Powder
• ¼ tsp Salt
• ½ cup Butter, cold and cut into small pieces 
• 4 tbsp ice water
• 4-5 Tbsp ice water (60-75 mL)

FILLING

• 2-3 tomatoes sliced 1/4 inch thick (about 1 1/2 cups sliced tomatoes)
• 1 cup shredded gouda (smoked or plain) 
• 2 garlic cloves, minced
• 1 tsp red pepper flakes
• 1 tsp dried oregano
• Salt & pepper
• Olive oil
• Fresh basil leaves 
• Balsamic vinegar (optional)
• 1 egg, beaten

DIRECTIONS:

Making the Galette Crust

1. 1. In a large bowl, mix the flour, cheese powder, and salt. Cut cold butter into cubes and add to the flour mixture. Using a pastry blender or food processor, break the butter into the flour. Make a small pit in the center of the flour and slowly drizzle in ice water, gently incorporating each addition. If the dough is still too dry, add a little more water. The dough should adhere and not be crumbly, but it also shouldn’t be too wet.
2. 2. Coat your hands in flour and begin to form the dough into a round disc. Then, wrap the dough in plastic wrap and transfer it to the fridge for at least 30 minutes before using.
3. 3. Transfer the dough onto a lightly floured surface and begin to roll out the dough into a rectangle or circle until it is about 1/4 in thick. (If the dough is too crumbly, do not be scared to add more water.)
4. 4. Transfer the rolled dough to a parchment lined baking sheet. Set aside

Put It Together!

5. 1. Preheat oven to 375 degrees
6. 2. Pat tomato slices dry with a paper towel. Scatter shredded cheese over crust, leaving a 2” border. Arrange tomatoes on top and sprinkle with minced garlic, red pepper flakes, salt, pepper, and dried oregano. Drizzle with olive oil.
7. 3. Bring edges of dough up and over filling, overlapping as needed to create about a 1½” border; brush dough with egg.
8. 4. Bake for about 30 minutes, until edges are golden brown and the tomatoes are roasted.
9. 5. Let sit for about 5 minutes, then garnish with fresh basil leaves and balsamic vinegar, if desired. Enjoy!