Gluten-Free Heirloom Tomato Galette with Kale Pesto

This delicious summery galette is filled with ripe heirloom tomatoes and kale pesto and set on top of a super flaky gluten-free crust. Savor the flavors of summer!

Dough:
⅓ cup (50g) oat flour
¼ cup (45g) white rice flour
¼ cup (45g) brown rice flour
¼ cup (40g) quinoa flour
3 TBS tapioca flour (also known as tapioca starch)
½ tsp xanthum gum
¼ tsp salt
8 TBS cold unsalted butter, cut into small cubes.
4 to 6 TBS iced water

Kale Pesto:
½ cup packed kale leaves (2 large kale leaves)
½ cup packed basil leaves (small handful)
2 TBS pine nuts (or walnuts)
2 TBS olive oil
2 TBS parmesan cheese
1½ TBS water
½ TBS miso
1 tsp lemon juice
¼ tsp salt

Tomato Filling:
10 oz heirloom tomatoes
¼ cup fresh yellow corn kernels
¼ cup to ⅓ cup (20 to 30g) Parmesan cheese
1 egg, beaten
freshly ground black pepper (optional)

View the full recipe at Healthy Nibbles & Bits →