Sift together flours and salt in a medium bowl.

Add cubed cold butter. Use fingers to lightly toss the butter cubes in the flour until they’re lightly coated. No mixing!

Next, use your thumb and pointer finger to squash each piece of butter so it becomes flat, pushing in the flour as you “shingle it.” You’re looking to create flattened pieces of butter that are getting a bit of flour pressed into it. Make sure all your butter is “shingled.”

Slowly drizzle ¼ cup ice water into the bowl and use your hands to toss everything together. Don’t mush the butter or mix with a spoon or stand mixer. Add more water and toss the bowl contents together until there is no more floury mixture at the bottom of the bowl and you are left with big and small chunks of dough. Don’t overwork your mixture, be very light with it.

Transfer dough chunks to a large piece of plastic wrap or parchment paper and use your hands to press it into a rectangle, about ½-inch high. Wrap in the plastic/parchment and refrigerate for 1 hour.

Preheat the oven to 350°F.

Place chopped eggplant into a medium bowl and sprinkle 1 tablespoon of salt over it. Mix with your hands and allow to sit for 20 minutes. This process will allow the eggplant to soften and become less bitter. Then, rinse off all the salt under water, drain any excess water & pat the eggplant cubes dry.

Line a cookie sheet with parchment paper and place the halved cherry tomatoes & eggplant cubes onto it. Drizzle with 1 tablespoon olive oil, ¾ teaspoon salt & ¼ teaspoon pepper.

Bake for 25 minutes, until softened. 

Meanwhile, saute chopped garlic & shallots in a fry pan with 1 tablespoon olive oil. Cook until golden, about 5 minutes. 

Combine the cooked eggplant-tomato mixture, sauteed garlic & shallots along with ¼ cup gluten free breadcrumbs and plant based parmesan in a large bowl. Mix until well combined. 

On a large piece of parchment paper, roll the dough into a large circle, about ⅛-inch thick.

Sprinkle 3 tablespoons of breadcrumbs over most of the dough circle, leaving 2 inches without along the perimeter.

Add all of the filling mixture into the center of the dough, leaving the 2-inch perimeter empty. 

Decorate the top of the filling section with sliced heirloom tomatoes. I used 4 slices total.

Once the center of the dough is filled, brush the 2-inch empty perimeter with water.

Use the parchment paper to help fold the sides of the dough in towards the center and secure by pinching the connected areas together. Do this around the circle of dough.

Refrigerate for at least 30 minutes while the oven preheats to 400°F.

Before baking, brush the dough rim with egg wash. 

Bake for 35-45 minutes. *If the dough looks dry, brush it with melted butter at the 35 minute mark.

After about 30 minutes, remove the galette from the oven and drizzle with more olive oil for added shine. Bake for an additional 5-10 minutes.

Allow to cool for 10 minutes before serving!