How To Make Gluten Free Savory Galettes

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FULL RECIPE BELOW

We’re making this elegant gluten-free savory galette from scratch in this detailed online cooking class. Follow along as we show you how to dominate a GF pie crust and assemble some simple ingredients into an exquisite piece of culinary art.

GLUTEN-FREE SAVORY GALETTES RECIPE: http://www.escoffieronline.com/how-to-make-gluten-free-savory-galettes/

Gluten-Free Pie Dough
3 tbsp buttermilk
1 egg
1 tsp salt
½ cup rice flour
4 tbsp cornstarch
4 tbsp tapioca flour
½ tsp xantham gum
12 tablespoons butter (very cold)

1. Whisk together the buttermilk, egg and salt. Set aside.
2. Combine the rice flour, cornstarch, tapioca flour and xantham gum in a large bowl. Cut the butter into medium dice (3/8” X 3/8”). Then cut the butter into the flour mixture until the pieces are the size of a pea. This can be done with knives or using a pastry cutter.
3. Add the buttermilk mixture slowly and mix just until the dough comes together. Wrap the dough in plastic and chill at least 1 hour before using.

Gluten-Free Savory Galettes
I recipe gluten-free pie dough (above)
1 cup ricotta cheese
4 garlic cloves, minced
1 tbsp fresh thyme, chopped
2 medium tomatoes, sliced thin
2 small zucchini, sliced thin
1 large egg
2 tbsp water
Salt and pepper to taste

1. Preheat oven to 350F.
2. Combine ricotta, thyme and salt and pepper in a bowl.
3. Mix garlic in with zucchini and tomatoes, tossing together until garlic is incorporated well.
4. Roll out pie dough and cut into 5 inch rounds. Re-roll dough until all the dough is used.
5. Place 3 tbsp of ricotta mixture in the center of the rounds. Layer veggies on rounds, leaving an inch border of dough on the outside of each. Season with salt and pepper.
6. Fold the edges up and on top of the vegetables, leaving the center exposed.
7. Whisk together egg and water in a separate bowl and brush with egg wash onto the crust, covering completely.
8. Bake for about 30-45 minutes or until vegetables are tender and the crust is golden brown.
9. Serve garnished with some fresh thyme and a drizzle of balsamic reduction. Bon appetit!

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SPECIAL THANKS:

Talent: Lauren Nolan of Lake Shore Lady http://www.lakeshorelady.com/
Shot and edited by: Matt Rice