Gluten-Free Pesto Tomato Galette
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A gluten-free galette with almond flour crust, homemade pesto, and sliced heirloom tomatoes. Rustic and elegant, this vegan savory pie works as an appetizer or light main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup (96g) blanched almond flour
- 1 cup (111g) tapioca flour
- 3 tablespoons ground flax seeds
- 1 tablespoon nutritional yeast
- ¼ teaspoon kosher salt
- 6 tablespoons refined coconut oil (cool enough to be firm and scoopable)
- 2-4 tablespoons cold water (as needed to bring the dough together)
- ½ cup pecans
- 4 cups fresh basil leaves
- 2 small garlic cloves
- Zest & juice from 1 lemon
- 2 tablespoons nutritional yeast
- Salt & pepper (to taste)
- ⅓ cup extra virgin olive oil
- ⅓ cup pesto (plus extra for topping)
- 3-4 heirloom tomatoes (sliced)
- 1 tablespoon olive oil
- Flaky sea salt (to sprinkle on top)
- Fresh basil (optional, to garnish)
At a glance
PER SERVING · TIME 120M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 1h
- Sodium
- 270mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 226mg
- Calcium
- 97mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 270MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.