Gluten-free savory galette

Based on 9 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
40
min.
Preparation
40
min.
Baking
0
min.
Resting

Ingredients

Servings:-8+
200 g buckwheat flour
100 g corn starch
1 tsp salt
1 tsp xanthan gum
egg
150 g cold butter
200 g butternut squash
200 g beetroot
125 g goat cheese (fresh)
25 g walnuts
10 g thyme
1 tbsp milk
salt
pepper
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
327
Protein
7 g
Fat
20 g
Carb
31 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.
    • 200 g buckwheat flour
    • 100 g corn starch
    • 1 tsp salt
    • 1 tsp xanthan gum
    • egg
    • 150 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.
    • 200 g butternut squash
    • 200 g beetroot
    • 25 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.
    • 125 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.
    • 10 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!
    • 1 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!