Making gluten free pastry from scratch for a savoury galette! Yes that’s a statement. This is the kind of thing to do when I grant myself an afternoon off, make gluten free short crust pastry but even then, I’m blogging about it so…
Being a female founder doesn’t lend itself to doing things like making short crust pastry from scratch, unless it takes ten minutes to whip up the pastry and pop in the fridge overnight in preparation for a savoury galette. Or you don’t even need to do that, I’ve heard pastry is available in the stores – or you could find a great recipe online for gluten free or regular pastry. The only reason I’m not sharing a recipe for pastry, is because I’m not totally in love with my rendition!
Before you go any further though, read the ultimate guide to making a savoury galette from Food52. You can basically do anything you want with a galette, make it from any pastry you so desire and the same goes for fillings and toppings. Go wild, this is the only time the French won’t pout if you do something terribly un-French with a galette, like use balsamic vinegar… So really for a savoury galette all you need to do is assemble some ingredients and roll and fold.
- 1tbsp olive oil
- 2 cloves of garlic, finely sliced
- A pinch of chilli flakes
- A handful of thyme sprig leaves
- 220g sliced mushrooms,
- 10-15 pearl onions, peeled and in cut into halves
- 1tsp balsamic vinegar
- A few sprinkles of coconut sugar
- 1 portion short crust pastry dough (your choice, I made my own gluten free pastry)
- Dijon mustard
- 1/2 cup of crumbled goat’s feta cheese
- Preheat the oven to 440F and line a baking sheet with parchment paper.
- Sauté the garlic, chilli and thyme leaves on a medium heat in a pan with the olive oil. Once the garlic starts to sizzle, add the mushrooms and pearl onions and continue to sauté until the onions are golden brown and any liquid has diminished.
- Stir in the baslamic vinegar and coconut sugar and take the pan off the heat.
- Dust a flat surface area and rolling pin with some gluten free flour. Roll out the pastry dough into a large circle and make sure the crust isn’t too thick. Spread the the dough with some dijon mustard.
- Lay out the filling and fold the galette around the filling, overlapping the edges. Smush in the goats cheese and bake for about 40 minutes.
- Serve with a fresh green salad.