Gluten-Free Savory Galette

  • Serves: Makes one galette
  • Views: 7974

Recipe by Sarah Phillips and Kelly Hong; Food Styling and Photos by Kelly Hong © 2007 Sarah Phillips

Galettes are Free form pies made without pans, and can be made gluten-free (gluten free). They do not always have to be dessert. You can make them savory to serve as an appetizer course, or add a salad to make a delicious summer meal. You can be really creative with the fillings. You can even make a galette out of the leftovers in your refrigerator. It is important, however, that your fillings aren't too moist. We also have a regular Savory Galette Tutorial.

Gluten Free Pie Dough:
4 tablespoons (1/2 stick) unsalted butter, chilled
1 cup Bob's Red Mill gluten-free flour blend; spoon into measuring cup and level to top 
1 teaspoon sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg
2 teaspoons ice water
1/4 teaspoon xanthan gum

Savory Galette Filling:
2 medium Yukon Gold Potatoes, peeled and par-boiled
2 teaspoons olive oil
1 medium onion, sliced and caramelized; you will not use all of it
1 ounce prosciutto chopped
1/2 cup shredded Cheddar cheese
1/4 cup parmesan cheese, grated
2 ounces goat cheese, crumbled

2 teaspoons extra virgin olive oil
1 clove garlic, pushed through garlic press
Salt and freshly ground pepper, to taste; I use coarse Kosher salt

For finishing pie crust before baking:
1 large egg, beaten
coarse salt

1. Using the large holes of a box grater shred the chilled butter onto a plate. Freeze the butter for 10 minutes.
NOTE: I marked the butter at 4 tablespoons so I could hold onto the top of the stick while grating. I stopped when I reached my mark.

2. In a medium mixing bowl, whisk the flour, sugar, baking powder, and salt to combine. 

3. Add the cold shredded butter. 
Using a pastry blender or two knives, cut in the butter until it resembles coarse cornmeal – no distinguishable pieces of butter should remain. (If you wish, use your fingertips to rub the butter into the flour mixture. Be sure to use only your fingertips and not your palms. The butter must stay cold and warm palms will melt it.)

4. In another mixing bowl, thoroughly beat the egg and water with the xanthan gum with a hand mixer to get strands.
NOTE: This took about 1 minute on high speed.

5. Tossing the flour with a fork, gradually stir in the liquid until the dough is thoroughly moistened but not wet, and clumps together. You may not need all of the liquid. 
To test the consistency of the dough, press the dough together between your thumb and forefinger – it should just stick together with small dry cracks. Gather the dough in the bowl to bring the clumps together. The dough should remain somewhat crumbly. 

4. Wrap the finished dough in wax paper or plastic wrap and refrigerate until chilled, at least 1 hour and up to 2 days, before rolling.

1. Peel and par-boil the potatoes: Peel the potatoes and put them in a saucepan filled with lightly salted water. Set the pan on the stove and cook the potatoes for 15 minutes or until they are crisp-tender. You do not want to cook them all the way through.

2. Caramelize the onions: While the potatoes are boiling, peel and slice your onion. Cut the onion in half and then lay the onion on the flat side and cut it into thin slices. Set aside.

Put 2 teaspoons of olive oil into a large frying pan and add the sliced onions.

Sprinkle the onions with a small pinch of salt and a few grinds of pepper.
Start the onions on high heat and cook, stirring occasionally, until they begin to look translucent. You will now begin to caramelize the onions.

When the onions are translucent, turn the heat down to low and cook them, stirring, till they start to turn a lovely golden brown. This takes 10-15 minutes. Do not let them go very long without stirring, or they will burn. Keep and eye on them! Once they burn, they do not taste good! Set the onions aside to cool.

3. Once your potatoes are par-boiled, run them under cold water and then slice them in thin slices and set aside. I use a mandolin, but a knife is fine.


1. Position the oven shelf to the middle of the oven and preheat to 375 degrees F. Line a baking sheet with a silpat mat or parchment paper and set aside.

2. Remove one portion of pie dough from the refrigerator and roll it out into a 12 to 13-inch circle.

KELLY SAYS: If the dough is very cold, you can bang it a few time with the side of your rolling pin in a couple of places to soften it.

3. Transfer the round to a silpat or parchment lined baking sheet by rolling it loosely around your rolling pin.

1. Begin by adding 1/3 of your cheese to the center of the dough, leaving a two inch border around the edge.

2. Add half the potato slices on top of the cheese.

3. Drizzle the potatoes with 1 teaspoon of garlic oil.

4. Add a layer of caramelized onion.

5. And, then a layer of bacon.

6. Add another layer of cheese, setting aside some to use on the top of the stack.

7. Add another layer of potatoes.

8. Sprinkle the layer of potatoes with salt and pepper and then drizzle on a teaspoon of the garlic oil.

9. Add the remaining cheese on top of the potatoes.

10. Begin folding the dough over the filling, pleating as you go around.

11. Press the pleats down gently, so they adhere to one another.

1. Brush the dough with the beaten egg.

Lightly sprinkle the dough with coarse salt.

2. Bake the galette in a preheated oven for 35-45 minutes, or until crust is golden brown and cheese is bubbling.
When galettte is done, sprinkle the top with a little fresh thyme.

Let the galette sit for about 5 minutes before serving.

Store any left-overs in the refrigerator. Reheat in a 350 degree F oven. The baked galette can be frozen; thaw in the refrigerator.