The Gluten-Free Galette that Gives me Hope
Since going gluten-free a few months ago, I've turned it into my life's mission to ensure that I miss out on as little of my favorite carb-y food items as possible. Surprisingly, this hasn't been as hard as I had imagined during my (not at all dramatic) gluten grieving period.
Most grocery stores carry a wide selection of gluten-free substitutes for the staple faves like pasta, pizza, and bread, and even fast food restaurants (hello, Chick-fil-a ?!) have jumped on the bandwagon.
With each weirdly floppy or chokingly dusty gluten-free pizza slice I eat, I become less aware of the whiny voice in my head insisting, "It's just not the same". It's great. Really. I'm still working through it but I'm on the right path. I'm fine.
And then this Galette Entered my Life...
What really keeps me going, however, during my gluten-free journey, are recipes like this one I'm about to share. Dishes that don't just taste good for being gluten-free, but taste BETTER than the "real" thing. Although the crust on this galette needs a bunch of different flours, it is WELL worth it because it is the most flaky, buttery, even nutty galette crust I have ever eaten, gluten ones included.
I took advantage of the end of tomato season here in Texas and whipped up a quick kale pesto to slather on as well, but this crust could be adapted for any sort of fruit or vegetable, depending on the season. (Just add a tablespoon or two of sugar for a sweet version). I'm telling you it's a winner.
I adapted my recipe from Healthy Nibbles who in turn adapted hers from Snixy Kitchen. Ain't the internet great? (I subbed stone-ground barley flour for the quinoa flour simply because I didn't have that, but I think it lends an incredible nuttiness to the dough. So a happy accident!)
Dough (Adapted from Healthy Nibbles)
1/3 cup oat flour
1/4 cup white rice flour
1/4 cup brown rice flour
1/4 cup barley flour
3 TBS tapioca flour (also known as tapioca starch)
1/2 tsp. xanthum gum
1/4 tsp. salt
1 tsp. dried oregano
8 TBS cold unsalted butter, cut into small cubes
3-5 TBS iced water
2 TBS grated Parmigiano Reggiano
1/2 cup packed Lacinto Kale leaves ( I like these because they're traditionally Itatlian)
1/2 cup packed basil leaves
1 TBS pine nuts
2 small or one large clove of garlic
1/2 tsp red pepper flakes
1/2 cup olive oil
1 tsp. kosher salt
3-4 medium-large heirloom tomatoes
1 egg, lightly beaten with 1 tbsp. water
Fresh basil leaves for garnish
Method: For the Dough
In a medium bowl, whisk oat flour, white rice flour, brown rice flour, barley flour, tapioca flour, xanthum gum, salt, and dried oregano together.
Using a pastry cutter, two knives, or a food processor (transfer flours) incorporate the butter into the flour until the pieces of butter are no bigger than the size of peas. Be careful not to work it too much, as you want clumps of cold butter within your dough to make it flaky.
Once the dough can be smushed into a scrappy ball, add the ice water, 1 tablespoon at a time, stirring the ingredients lightly with a fork or with your hands. You should see a very crumbly dough. Squeeze a small handful of dough together with your hands. If the dough stays together in one piece your job is done. If it's still scraggly, add another tablespoon of water until it just holds together.
Gather all the dough into a ball then flatten it into a disc. Wrap it in plastic wrap and refrigerate for 30 minutes. If you leave it in the fridge for longer, let it rest on the counter for 15-20 minutes to de-thaw a bit before rolling out.
For the Fillings:
While the dough chills, slice the tomatoes into 1/4-inch thick slices. Lay them on a paper towel lined baking sheet. Spring a pinch of kosher salt on top of them and set them aside. (This allows the tomatoes to let go of some of their water, making for a crispier galette.)
For the kale pesto, use the tip of your knife to gouge off a couple of 2 inch hunks of Parmigiano Reggiano from the block of cheese. Whir these in the food processor until they are finely ground then set them aside in a bowl. (The heat from the blade can degrade the flavor of the cheese. Grating the cheese first then adding it in at the very end ensures the best flavor.)
Blitz together the rest of the ingredients for the kale pesto in the food processor. Adding more oil if it looks thick or more kale/basil if it looks thin. It should be a smooth mixture.
Preheat the oven to 400ºF.
Lay a sheet of parchment paper on a work surface and sprinkle rice flour on it as well as your rolling pin. Take the dough out of the fridge and whack the disc with your rolling pin until it is flat enough to begin rolling it out. Keep lifting and moving the dough in a circle as you roll to ensure it doesn't stick, adding more rice flour if need be. Roll it into a circle (ish) shape that is about 12-inches wide. Rustic is good. Slide the parchment onto a baking sheet.
Spread the pesto all over the dough, making sure to leave approximately 1 1/2 inches of space around the perimeter. Pat the tomato slices dry and lay them out on the pesto however looks pretty to you. Overlap is fine. If you have any extra pesto (you probably will), use a spoon to drizzle some over top the tomatoes.
Fold the edges of the galette over the tomatoes. If it breaks or cracks just pinch it together where you can.
Crack the egg and whisk it with the water. Brush the egg wash over the galette crust.
Bake for 30-35 minutes, until the crust is golden brown and the tomatoes have cooked down.
Let cool for 15 minutes before garnishing with basil leaves and serving. (I find a meat cleaver works surprisingly well for cutting neat slices, who knew?)
Did you make this recipe? Tag @brookeshecooks_dfw on Instagram!