Gluten-free savory galette

Gluten-free savory galette

Based on 9 ratings

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

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

Enjoy with

White, pinot gris
This lower-acidity white elevates the gentle flavors of the galette.

Nutrition per serving

Cal
327
Protein
7g
Fat
20g
Carb
31g

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 buckwheat flour
  • 100 corn starch
  • 1 tsp salt
  • 1 tsp xanthan gum
  • 1 egg
  • 150 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 butternut squash
  • 200 beetroot
  • 25 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 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 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!