This grain-free, Paleo Tomato Galette is as delicious as it is beautiful — a rustic browned crust topped with heirloom tomatoes and fresh basil.

If I had to pick between sweet and savory galettes, savory always wins. I prefer salty treats to desserts, so this Paleo Tomato Galette quickly became a favorite. It brings together the flavors I love in a simple, satisfying way.

Paleo Tomato Galette Recipe

I created this recipe after finding vibrant heirloom tomatoes at the farmers market. Their color and flavor made me imagine how striking they’d look and taste in a galette. If you don’t have heirloom tomatoes, regular tomatoes will work fine — the galette is forgiving and flavorful either way.

Creamy Cashew Cheese

The base for this galette is a rich, creamy cashew “cheese.” It’s smooth and tangy, and pairs beautifully with sliced tomatoes. If you tolerate dairy, feel free to substitute with parmesan or mozzarella — both would be great. The cashew version, however, gives a lovely texture and keeps the recipe dairy-free and Paleo-friendly.

Working With Paleo Galette Dough

Paleo dough behaves differently than gluten dough, so handle it gently. Follow these practical tips for a crisp, flaky crust:

• Use cold, hard butter — not softened — so the dough gets that flaky texture.
• The dough may seem wet at first. Wrapping it and chilling it in the refrigerator firms it up and makes it easier to roll.
• Roll the dough between two sheets of parchment paper to prevent sticking.
• After adding the filling, use the bottom parchment paper to lift and fold the dough around the tomatoes, working a little at a time.
• If the dough tears while folding, simply pinch the edges back together with your fingers.

With these simple techniques you’ll get a golden, tasty crust perfect for summer tomatoes. I hope you enjoy this while tomatoes are at their best — and please leave a comment if you try it!