Have fun and let go of baking precision with this savory gluten-free galette.
This gf galette dough recipe can be used as a savory or sweet option. It’s flakey and delightful and leftovers hold up well for a few days in the fridge. I smeared this one with pesto, topped with tomatoes and Boursin cheese (recipe below).
For another, I chopped up leftover roasted broccoli and cabbage and grated a bit of parmesan-cheddar over it with a few sprinkles of Dukkah spice. The guys LOVED that one! Go figure?
I tested out this recipe using straight gluten-free flour, it works fine but I didn’t love it as much. The almond and tapioca flour really brings a light, crunchy and interesting flavor
So anything goes. Don’t overthink it, it’s going to be great!
Savory GF Galette
GF Galette Dough:
3/4 cup almond flour
1/4 cup tapioca flour
1/2 tbsp coconut sugar
1/8 tsp kosher salt
4 tbsp chilled grass-fed butter*, cut into small cubes (or Miyoko vegan butter)
2-4 tsp water (as needed to hold dough together)
1 pasture-raised egg (optional)
3-4 tbls pesto, store bought or home made (I blended walnuts, pepitas, arugula, basil, lemon, olive oil and salt for a quick option)
1 heaping cup sliced cherry tomatoes
Handful of olives
1-2 oz Boursin cheese
Flakey sea salt
Pulse together the almond flour, tapioca flour, coconut sugar, and salt in your food processor.
Add cold, cubed butter. Pulse until the mixture resembles coarse flour.
Pulse in 1-3 tsp of ice-cold water to form a dough.
Wrap the gf galette dough into a ball and form it into a ball. Place this in the fridge to firm up for at least 1 or overnight.
Preheat the oven to 375ºF.
Remove the gf galette dough from the fridge and place it in between two pieces of parchment paper. Using a rolling pin roll it out into a circle (ish) shape about 1/4-inch thick, leaving it on the parchment paper. Place the parchment paper on a baking sheet.
Spoon the pesto in the middle of the galette, leaving a 1 1/2″ border around the edge. Add the tomatoes, olive and cheese.
Use the parchment to flip the galette edges over, onto the topping. It won’t be perfect, call it rustic!
Beat the egg in a small bowl. Brush the egg on the galette dough with a pastry brush. This is optional but will give the crust a deeper golden color and a more finished look.
Top with flakey sea salt. Bake the savory gf galette for 30 to 40 minutes, until the galette is crispy and slightly browned in color and the savory ingredients look done.
Let the galette rest for 10 minutes before slicing.