We started eating galettes about a year ago when a friend recommended them at our local farmer’s market from De Floured. We were HOOKED! Every Monday, when the weather agrees, we would ride our bikes to the farmers market and pick up a gluten-free leek and potato or tomato and feta galette for dinner that we would enjoy with a big raw salad.
Even throughout the winter when we weren’t doing our weekly farmers market haul, we would drive to De Floured when we needed our galette fix because they have a store in Toronto. Side note: They also have amazing gluten-free vegan chocolate chip cookies by the way. I would link them, but they don’t have a website (sorry!) but if you live in Toronto, just google them for their address.
After our 30th galette purchase I decided it was high time I figured out how the heck to make a galette myself.
I’m so glad I did because this gluten-free Kale & Sundried Tomato Galette is PURE JOY for my taste buds. I am super excited for you guys to try this one!
And, in case your wondering, Vienna thinks it’s pizza, so yes she gobbled it up too!
When I was trying to figure out how to make the pastry for the galette, I thought about asking De Floured what ingredients they use but then I didn’t want to be so forward, so I asked Mr. Google. Every single gluten-free recipe I came across used around the same ratio of 1.5 cups almond flour to 1/2 cup tapioca flour. Now once you review the ingredients I know you’re probably going to ask me in the comments section if you can make this without eggs and butter and my answer is, I haven’t tried it! But if you try it, please let me know.
Making dough requires patience, but don’t let that discourage you because it’s super easy. Since I personally find photos helpful, I’m going to give you the play-by-play of how to make the dough for the crust. But first, here’s the recipe. Have a read and then see my photos below.
- 1½ cups almond flour
- ½ cup tapioca flour (or tapioca starch, it’s the same thing)
- 1 tbsp dried rosemary
- ½ teaspoon salt
- 6 tbsp cold butter
- 2 medium eggs
- 1/4 tsp coarse sea salt
- 1/4 of a small red onion, thinly sliced
- 8 slices zucchini
- 4-5 dino kale leaves, torn from stem and cut into bite size pieces
- 1 tbsp extra-virgin olive oil
- 6 sundried tomateos in oil, chopped
- 1/4 cup feta cheese
- Preheat oven to 375 F.
- The easiest way to make the dough for the crust is to use a food processor using the “S” blade. Add to the food processor, the almond flour, tapioca flour, dried rosemary, salt and butter. Pulse until it’s the texture of coarse meal.
- Add 1 egg and pulse again until dough comes together (see my photo). Roll the dough into a ball and then flatten to a disc and wrap it up. Refrigerate for at least 1 hour.
- Prepare the filling. In a pan on the stove, heat oil to medium and add onions. Saute for a few minutes and then add zucchini. Saute until onions and zucchini are soft. Add kale and saute for a couple of minutes. Set aside.
- Remove the dough from the fridge and sprinkle flour on to rolling pin so it doesn’t stick. Roll out dough on to parchment paper to about 10 inches in diameter. It doesn’t have to be perfect, it’s a rustic!
- Place filling on to dough, sprinkle with feta cheese and fold sides in. I left about 2-2.5 inches from the side without filling.
- If the dough cracks as you fold it in, don’t worry about it. Just seal the crack with your fingers by pressing on the dough. Remember it’s rustic, and doesn’t have to look perfect.
- Whisk the second egg and brush egg on to dough. This helps it brown nicely. Sprinkle with sea salt.
- Bake for 35 minutes. Enjoy immediately!
Once you’ve got your ingredients blended into the food processor, before you add the egg it should look like this… a coarse texture.
Then once you add the egg, it starts to clump together. Then you’re ready to scoop it out and roll the dough together with your hands into a ball and then flatten into a dish and refrigerate. I used Abeego beeswax wrap, but plastic wrap will do as well.
Once your dough has chilled, roll it out. You’ll need a rolling pin. As I mentioned in my recipe, this is rustic, so just have fun with it. See how I have a little cracking? Don’t worry about it! Perfection is for sissies hehehe.
Okay now you’ve got a nice rustic looking crust, add your filling ingredients.
Brush it with egg and sprinkle with sea salt and you’re off to the races! Now I cheated a bit on this recipe because I didn’t saute the zucchini cause I figured it would cook in the oven, but I’ve added the instructions in my recipe to saute.
Now if you’ve got any cracking, you can easily fix it with your hands like I did.
I’m no pastry pro but someone did suggest I use an additional egg to prevent the cracking. You could try that if you like. So 3 eggs instead of 2. If you do that, would you please comment below and let me know? Thank you.
However, this galette turned out beautifully! Omg, it was damn delicious. Fulfilling, flavourful and yep, Vienna though it was pizza so it was a win for the McJordan family!! We’ve saved ourself some cash too by making it ourselves. I’m totally going to make a sweet galette in the summer for you guys too! I see a berry galette in my future!
This could easily serve four adults or two adults with leftovers.
We had this for dinner with a big raw salad! I didn’t take a photo of the salad, but it was also delish.
Now that I’ve finished writing this post and inserting all the photos I feel like eating the last piece in the fridge because it’s oh so good!
I hope you love it and let me know in the comments what you think.
I hope I haven’t scared any non-bakers away. Trust me ladies and gents, this recipe is EASY as 1-2-3. Hopefully my photos help.
Have a joyous weekend friends!
This content was originally published here.