Tomato Gluten Free Galette with Sun Dried Tomato & Basil Pesto

This Tomato Gluten Free Galette with Sun Dried Tomato & Basil Pesto is the puuuurfect dish to make for lunch, brunch or light evening meal.

It’s totally gluten and dairy free. This dish goes well in any season and is great served with a side salad of arugula and other bitter greens.


  • 1 packet gluten free savoury short crust pastry or flaky pastry

  • 700g mix of cherry tomatoes, heirloom tomatoes and vine ripened tomatoes

  • 1 bunch basil

  • 2T thyme, torn

  • 1/2C cashews

  • 2T dijon mustard

  • 2T ACV

  • 1/2C olive oil

  • 2 cloves garlic

  • 11/2T raw honey

  • s&p to taste

  • 1/2C sun dried tomatoes

  • 1/4C water

  • 1 egg beaten to egg wash pastry or 1T coconut oil.


Slice tomatoes 1/4” thick and place in a bowl with 1T ACV, 1T raw honey, 1T olive oil, 1 clove garlic chopped, generous sprinkling of salt and pepper. Toss gently and allow to marinate while you make the pesto. In a blender add the cashews, water, garlic clove, sun dried tomatoes, mustard, 3/4 bunch basil, remainder of honey, ACV & olive oil, s&p, Blend until smooth.

On a flat surface, dust out some gluten free flour and also coat the pastry and rolling pin. Place dough in the middle of the surface and start rolling out into a circle, approx 35cm.

Transfer to a baking paper lined tray.

Start placing pesto down about 10-20cm away from edge. Then start placing tomatoes over the top, staying away from the edge. Garnish with remainder of basil and thyme, s&p. Roll edges of pastry over so it encloses the pesto and sliced tomatoes.

With a pastry brush, brush the pastry with either egg or coconut oil.

Bake in a 190°C fan forced oven for approx 50 minutes, or until nice and golden. Allow to cool slightly before cutting and serving.

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