Gluten-free savory galette

Gluten-free savory galette

Based on 9 ratings

Difficulty

Easy 👌

Preparation

40 min

Baking

40 min

Resting

0 min

Ingredients

2Servings
50 g
buckwheat flour
25 g
corn starch
¼ tsp
salt
¼ tsp
xanthan gum
¼
egg
37½ g
cold butter
50 g
butternut squash
50 g
beetroot
31¼ g
goat cheese (fresh)
g
walnuts
g
thyme
¼ tbsp
milk
salt
pepper
MetricImperial

Utensils

plastic wrap, large mixing bowl, baking sheet, oven, mandoline, parchment paper, rolling pin, pastry brush

How-To Videos

why-kneading-is-so-important

How to knead dough

how-to-prepare-beets

How to prepare beets

how-to-cut-hokkaido-pumpkin

How to cut Hokkaido pumpkin

how-to-cover-neatly

How to cover neatly

Nutrition per serving

Cal327
Fat20 g
Protein7 g
Carb31 g
  • Step 1/5

    Combine the flour, corn starch, salt, and xanthan gum in a large mixing bowl. Knead in the egg and butter, little by little until combined and a dough forms. Form into a ball, cover with plastic wrap, and transfer to the fridge to rest for approx. 30 min.
    • 50 g buckwheat flour
    • 25 g corn starch
    • ¼ tsp salt
    • ¼ tsp xanthan gum
    • ¼ egg
    • 37½ g cold butter
    • plastic wrap
    • large mixing bowl

    Combine the flour, corn starch, salt, and xanthan gum in a large mixing bowl. Knead in the egg and butter, little by little until combined and a dough forms. Form into a ball, cover with plastic wrap, and transfer to the fridge to rest for approx. 30 min.

  • Step 2/5

    Preheat the oven to 180°C/350°F. Slice the squash and beetroot finely with a mandolin, then lay the slices out on a baking sheet. Roughly chop walnuts.
    • 50 g butternut squash
    • 50 g beetroot
    • g walnuts
    • baking sheet
    • oven
    • mandoline

    Preheat the oven to 180°C/350°F. Slice the squash and beetroot finely with a mandolin, then lay the slices out on a baking sheet. Roughly chop walnuts.

  • Step 3/5

    Remove dough from the fridge and set over a sheet of parchment paper. Roll out into a circle approx. 34 cm/13 in. in diameter. Spread the goat cheese over the dough, leaving approx. 4 cm/1.5 in. around the perimeter, then sprinkle with chopped walnuts.
    • 31¼ g goat cheese
    • parchment paper
    • rolling pin

    Remove dough from the fridge and set over a sheet of parchment paper. Roll out into a circle approx. 34 cm/13 in. in diameter. Spread the goat cheese over the dough, leaving approx. 4 cm/1.5 in. around the perimeter, then sprinkle with chopped walnuts.

  • Step 4/5

    Pluck thyme leaves from stems and sprinkle half over the dough. Assemble the squash and beetroot slices over the goat cheese and sprinkle remaining thyme and salt and pepper over everything. Carefully fold over edges of dough.
    • g thyme

    Pluck thyme leaves from stems and sprinkle half over the dough. Assemble the squash and beetroot slices over the goat cheese and sprinkle remaining thyme and salt and pepper over everything. Carefully fold over edges of dough.

  • Step 5/5

    Brush dough with milk. Transfer galette to oven at 180°C/350°F for approx. 40 min., or until the dough is golden brown and the vegetables are cooked through. Remove from oven, let cool slightly,  then serve warm. Enjoy!
    • ¼ tbsp milk
    • salt
    • pepper
    • pastry brush
    • oven

    Brush dough with milk. Transfer galette to oven at 180°C/350°F for approx. 40 min., or until the dough is golden brown and the vegetables are cooked through. Remove from oven, let cool slightly, then serve warm. Enjoy!

  • Enjoy your meal!

    Gluten-free savory galette

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