How To Make Gluten-Free Savory Galettes

 in Demos

A galette can be an absolutely gorgeous and healthy addition to any meal. Throw gluten-free in there and you have a show stopping crowd pleaser that everyone will want to dig into. This specific savory galette has just about everything going for it. A creamy ricotta sets the perfect tone as zucchini, tomato and garlic give it the right amount of crunch and flavor. And we can’t leave out the chopped thyme, which adds the perfect amount of je ne said quoi for this rustic French-inspired dish. Serve as a main course, a starter or as a side, no matter its designation this finger-licking finger food will be a hit with everyone. Also, disclaimer, this recipe happens to be one of the many featured recipes in our new Healthy Baking program!

We’re making this elegant gluten-free savory galette from scratch in this detailed online cooking class. Follow along as we show you how to dominate a GF pie crust and assemble some simple ingredients into an exquisite piece of culinary art.

Gluten-Free Pie Dough

3 tbsp buttermilk
1 egg
1 tsp salt
½ cup rice flour
4 tbsp cornstarch
4 tbsp tapioca flour
½ tsp xantham gum
12 tablespoons butter (very cold)

1. Whisk together the buttermilk, egg and salt. Set aside.

2. Combine the rice flour, cornstarch, tapioca flour and xantham gum in a large bowl. Cut the butter into medium dice (3/8” X 3/8”). Then cut the butter into the flour mixture until the pieces are the size of a pea. This can be done with knives or using a pastry cutter.

3. Add the buttermilk mixture slowly and mix just until the dough comes together. Wrap the dough in plastic and chill at least 1 hour before using.


Gluten-Free Savory Galettes

1 recipe gluten-free pie dough (above)
1 cup ricotta cheese
4 garlic cloves, minced
1 tbsp fresh thyme, chopped
2 medium tomatoes, sliced thin
2 small zucchini, sliced thin
1 large egg
2 tbsp water
Salt and pepper to taste

1. Preheat oven to 350F.

2. Combine ricotta, thyme and salt and pepper in a bowl.

3. Mix garlic in with zucchini and tomatoes, tossing together until garlic is incorporated well.

Escoffier_11_08_2014_ 48579
4. Roll out pie dough and cut into 5 inch rounds. Re-roll dough until all the dough is used.

5. Place 3 tbsp of ricotta mixture in the center of the rounds. Layer veggies on rounds, leaving an inch border of dough on the outside of each. Season with salt and pepper.

6. Fold the edges up and on top of the vegetables, leaving the center exposed.

Escoffier_11_08_2014_ 48583
7. Whisk together egg and water in a separate bowl and brush with egg wash onto the crust, covering completely.

8. Bake for about 30-45 minutes or until vegetables are tender and the crust is golden brown.

9. Serve garnished with some fresh thyme and a drizzle of balsamic reduction. Bon appetit!

Escoffier_11_08_2014_ 48585

Recommended Posts