Crisp, buttery and packed full of flavour, this gluten free galette recipe is the perfect summer night recipe.
Some say a savoury galette is the French take on an Italian pizza. No? Just my partner? I tried to tell him. You may know galettes best as a buttery and flaky vessel for a smothering of glazed cherry compote, or melting baked peaches slathered in vanilla pod ice-cream. But why not have a pre-galette, galette?
This recipe creates a rich and creamy savoury pastry, which will meet every summer day lunch requirements. Marrying the bitterness of fennel with citrus flavoured soft Italian cheese and topping it on a crisp open pie crust, combines all of my favourite dinner ingredients and makes for a rather decadent dinner. And in my partners defence, I do slice it like a pizza.
This recipe is naturally gluten, oat, nut and booze free. It can be easily made dairy free with a few simple ingredient swaps.
1. Add the xanthan gum and salt to the gluten free plain flour and whisk together.
2. Add the cubed butter to the gluten free plain flour mixture, coating the butter in the dry mixture and start to press the butter into thinner pieces.
3. Begin to slowly incorporate the ice cold water into the butter and flour mixture, continuing to use the forks to combine together. Be careful to not allow the butter to merge together. Depending on the flour being used, you may need more or less water. The dough is ready once all of the flour is incorporated into water, but not sticky.
4. Use your hands to carefully press the pastry dough into a rough ball, and place onto a large sheet of clingfilm. Loosely use a rolling pin to press and roll into a rectangle shape. Place into the fridge for 30 minutes before folding. If your pastry is in the fridge for any longer, let it get back up to room temperature before rolling.
5. Use the letter fold method, folding the pastry into thirds, like a letter; and then rotate the dough 90 degrees, flattening the dough into another, smaller rectangle, and fold it into thirds again. Follow this step twice, placing the pastry dough into the fridge for 30 minutes before rolling out for use.
6. After cooling your pastry dough, roll it out between two large sheets of baking paper, to 2cm thickness. Roughly curl the edges over to create your galette shape.
7. Mix your base ingredients together, and paste thickly across the pastry base. Generously cover in sliced fennel and sausage spiced in herbs. Coat the edges in egg before baking.
8. Place on a large flat baking tray and bake in the oven at 180c fan for 40 minutes, until golden.
If you are preparing the gluten free pie crust pastry dough ahead of time, it will keep in the fridge tightly wrapped in clingfilm for one day before baking. Remember to allow it to come to room temperature before rolling.
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Pie Crust
Base & Topping
Add the xanthan gum and salt to the gluten free plain flour and whisk together.
Add the cubed butter to the gluten free plain flour mixture, coating the butter in the dry mixture and start to press the butter into thinner pieces.
Begin to slowly incorporate the ice cold water into the butter and flour mixture, continuing to use the forks to combine together. Be careful to not allow the butter to merge together. Depending on the flour being used, you may need more or less water. The dough is ready once all of the flour is incorporated into water, but not sticky.
Use your hands to carefully press the pastry dough into a rough ball, and place onto a large sheet of clingfilm. Loosely use a rolling pin to press and roll into a rectangle shape. Place into the fridge for 30 minutes before folding. If your pastry is in the fridge for any longer, let it get back up to room temperature before rolling.
Use the letter fold method, folding the pastry into thirds, like a letter; and then rotate the dough 90 degrees, flattening the dough into another, smaller rectangle, and fold it into thirds again. Follow this step twice, placing the pastry dough into the fridge for 30 minutes before rolling out for use.
After cooling your pastry dough, roll it out between two large sheets of baking paper, to 2cm thickness. Roughly curl the edges over to create your galette shape.
Preheat your oven to 180c fan/gas mark 4.
Mix your base ingredients together, and paste thickly across the pastry base. Generously cover in sliced fennel and sausage spiced in herbs. Coat the edges in egg before baking.
Place on a large flat baking tray and bake in the oven at 180c fan for 40 minutes, until golden.
In 2017 I joined the coeliac club and I knew that if I wanted to enjoy all the carby goodness I had been indulging in for 21 years, I needed to up my culinary game.
I created Lulu’s Free From to share recipes so, you too, can eat delicious food that doesn’t compromise on taste or texture and delivers on your dietary needs.