Has spring finally arrived?! I think so and I couldn’t be happier with the change in the season and of course all the fresh produce. I picked up some beautiful cherry tomatoes and decided to make this savory gluten free galette. Another great spring find (and one of the best ways to tell that spring is really here) are ramps. So I knew I had to incorporate them in this spring forward grain free galette recipe.
What is a Galette Anyways?
I can first remember hearing about galettes a few years back. They were intriguing to me because of their rustic look and shape. I’m not much of a real baker (I prefer, easy no bake desserts like these no bake cookie dough bars!). But, the way that a galette is made appealed to my non-baker status. So I attempted them a few times, but I couldn’t quite nail down a gluten free galette crust that held together. So I put it on the back burner for a few years. And now, here we are!
A galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes. Or, in the case of a Breton galette, a pancake made with buckwheat flour usually with a savoury filling. Thank you Wikipedia! Because its so freeform, you don’t need to be afraid if it’s not perfect. In fact, it’s not supposed to be perfect at all. I love how rustic it looks too, kind of like you just threw it together. It’s effortlessly chic. You can either go with a sweet galette or if you’re like me, do it savory style. I actually much prefer savory over sweet despite the amount of cookies you’ll find on my blog!
Ingredients You Need for this Gluten Free Galette Dough
To make this gluten free galette crust, you’ll need a few key ingredients. If you want to use the exact same fillings as me, I suggest prepping some ahead of time. For example, prep the kale pesto ahead of time and the cashew/pine nut ricotta. Other than those two things, this savory galette recipe comes together fairly easily. You could also use store bought pesto and/or cheese. Feel free to use real cheese if you’d like.
Here are the ingredients you’ll need to make this healthy gluten free galette:
My go to flour for gluten free recipes continues to be almond flour. I think it’s because it seems to do such a good job in baked goods. It’s light and fluffy and helps this almond flour galette feel light and pastry like.
The brand I like to use is Bob’s Red Mill Almond Flour.
I find mixing almond flour with tapioca to be the best combination. Again, tapioca flour is quite light and helps keep the dough fluffy, light and airy.
The brand I like to use is Bob’s Red Mill Tapioca Flour.
Butter (or Ghee)
Using cold butter or ghee is necessary to help the dough stick together and it also provides a buttery flavour to the gluten free galette dough. I’m not sure if this would hold together the same with a vegan butter, I haven’t tried it.
Using just a pinch of coconut sugar is also a staple ingredient in a galette recipe. You can use either coconut sugar or use regular white sugar instead. Either will work!
You’ll need an egg to brush on the sides of the gluten free galette. This ensures that the dough will hold together once folded in place.
How to Make Your Own Dairy Free Nut Ricotta
I’m calling this a nut ricotta, because the texture sort of reminds me of ricotta. It’s savory, umami-rich, dairy free and so delicious. If you have the time to prepare it, it’s quite simple to make. You just need to let it sit in your fridge for an hour or more (the longer, the better) so it can firm up.
The ingredients you need to make this nut based ricotta are as follows: soaked and softened cashews and pine nuts, lemon juice, nutritional yeast, garlic powder, miso paste and water.
Combine all the ingredients in a blender or food processor and pulse until the mixture comes together, but is still a little chunky. You can use what you want for the recipe, and then refrigerate the rest for up to 5 days, or freeze it for longer. It’s a really nice cheese to have on hand for a dairy free/vegan option. It tastes amazing with crackers, or on bread as the base. It also would be delicious on this vegan mushroom pizza or this gluten free socca.
How to Make This Savory Gluten Free Galette
Making this vegetarian galette is SO EASY! All you need to do is pulse the gluten free galette ingredients until the mixture comes together. Add water as needed to get the dough to stick and hold together. This can range from 2 to 4 tsp. Remove the dough and roll it into a ball. Wrap it in plastic wrap and place it in the fridge for about 1-2 hours to harden. I find it best to do this the night before and let it sit in the fridge.
Prepare the filling ingredients:
Place the chopped tomatoes in a bowl and sprinkle a little pinch of salt on them. This helps to get some of the juices out, so that it won’t make your dough too soggy. I like to pat them dry with a bit of paper towel after to make sure they’re dry.
Slice the ramps (or use green onion) on a thin and long bias, omitting the white parts. This is really just for presentation purposes. It makes for a more striking looking galette when sliced long and thin.
Once the dough is ready to be rolled out, simply place it in between two pieces of parchment paper. Use a rolling pin (or bottle of wine!) and spread the dough out into a circular shape. It doesn’t have to be perfect, just roughly a circle (or even a square). Then place this on a baking sheet.
Now, go ahead and add your kale pesto, followed by the tomatoes and then the ramps. Leave at least a 1″ border so that you can fold this up. Season with salt and pepper. And then brush with an egg yolk around the edges.
Place this in the oven and let it bake for about 35 to 45 minutes, until golden brown and the tomatoes are juicy and cooked through. Let it cool slightly, then top with your nut ricotta and fresh basil. Slice it up, serve it and enjoy!
How to Store Your Gluten Free Galette
This tomato galette will taste best when served hot and fresh. But you can also easily reheat it in the oven too. If you will be reheating it, remove the basil leaves and use fresh basil instead. It will keep in the fridge for a few days, in a sealed container.
If you make this gluten free galette recipe, please let me know by tagging me on Instagram. Or you could leave a rating and/or review below! It truly means so much to me when I hear from you.
The recipe for the kale pesto makes a full batch, but you’ll need about half a batch for this recipe.
The gluten free galette dough was inspired by this recipe from healthline.
This post contains affiliate links, which means I may receive a small commission at no extra cost to you. I only share products and services I have personally used and love. Disclosure here.
Vegan Kale Pesto
Try this delicious vegan kale pesto with your favourite pasta for a quick, dairy free dinner.
Bring a large pot of water to a boil.
Once boiling, add the kale and cook for 30 seconds. Remove and set aside and allow it to cool.
In a food processor or blender, add the pistachios, extra virgin olive oil, hemp hearts, lemon juice, water and garlic. Blend until smooth.
Squeeze any excess water from the kale leaves with your hands. Add to the blender along with the nutritional yeast and salt and process until the pesto is very smooth. Add extra water, one teaspoon at a time if needed to thin.
Store in a sealed container in the fridge for up to 5 days, or freeze for longer.
Savory Gluten Free Galette
This gluten free galette crust is super light and flaky and so delicious with ramps and tomatoes!
For the Nut Ricotta
For the Galette
For the Toppings
- 1 3/4 cup Cherry Tomatoes halved
- 5 Ramps sliced thin, on a bias
- Salt and Pepper to taste
- 8-10 Basil Leaves fresh, for garnish
If using the kale pesto, prep this ahead of time using the kale pesto recipe.
Prep the Nut Ricotta
Make sure that you have soaked your cashews and pine nuts in just boiled water for at least 1 hour. Then drain, and rinse.
Add all of the nut ricotta ingredients into a high powered blender or food processor and pulse until the mixture comes together. It doesn't need to be super smooth, you want some texture and for it to be thick, so only add extra water if absolutely necessary. Remove from the blender and place in some cheesecloth or a nut milk bag and place in a bowl to harden. Ideally, you want to leave it there for 1 to 2 hours.
To use for this galette, simply break into chunks and dollop on top of the cooked galette.
Store leftovers in a sealed container in the fridge for up to 5 days, or freeze for longer.
Prep the Gluten Free Galette
Place almond flour, tapioca flour, coconut sugar, and salt in your food processor (or blender). Pulse a few times until combined.
Next, add your cubed cold butter. Pulse until the mixture resembles coarse flour.
Next, add 2 tsp. of ice-cold water. Pulse until the mixture comes together to form a dough (about 10 to 15 seconds). If it still isn’t forming, add an additional 1/2 tsp. to 1 tsp. ice-cold water and pulse again.
Remove from the food processor and form it into a ball and wrap it in plastic wrap. Place this in the fridge to firm up, about 1 to 2 hours, or overnight.
Preheat the oven to 375ºF (191ºC).
Remove the galette dough from the fridge and place it in between two pieces of parchment paper. Using a rolling pin (or bottle of wine) roll it out into a circle or square about 1/4-inch thick, leaving it on the parchment paper. Then place this on a baking sheet.
In a small bowl, add the tomatoes and a pinch of salt. Slice the ramps (or green onion) into thin slices, cut on the bias. Before topping the galette with the tomatoes, you can use a paper towel to lightly blot them of excess juice.
Spread the kale pesto on the galette, leaving a 1 1/2-inch border around the edge, as this will be folded over. Then add the tomatoes, and the ramps on top.
Using the parchment paper to help, gently fold the edges of the galette over top.
In a small bowl, beat the egg. Using a pastry brush, brush the egg along the sides of the galette. Season the galette with salt and pepper.
Place in the oven and bake for 35 to 45 minutes, until the galette is crispy and slightly browned in colour and the tomatoes have cooked, and are juicy.
Allow it to rest for 10 to 15 minutes.
Once ready to serve, top with dollops of the cashew cheese and fresh basil. Slice and enjoy!