Gluten-free galette with carmelized onions, mushrooms, garlic and fresh sage.
Every time I see a picture of a galette I want to try to make a gluten-free version. The first time I saw a photo of one of these rustic tarts, or even had heard of one, was in a Martha Stewart magazine. I've never really attempted to make gluten-free pie or tart crust because it just seems too laborious along with the problem of not being able to use butter due to my dairy allergy. I usually opt for the easy way out and just make crisps or crumbles, but when I saw Smitten Kitchen's savory galette photo last week I had an idea. Since Gluten-Free By The Bay has had great success making Chebe bread turnovers and knishes, why not try to make a galette with a Chebe crust? Well, as you can see, I didn't roll the crust out thin enough. I swear I rolled it out as thin as I could and even then it started sticking to the parchment paper I was using.
I thought it was okay, but not what I was really looking for. My boyfriend thought it was only "okay", but my friend Diane thought it was "good". I'm going to try to make a galette again, but with a real (but gluten-free and dairy-free) pie crust recipe. I'll keep you posted.
Hey Kelly — is this a challenge? Could be a fun one! You could “host” a Chebe Galette Bake Off. I think I’ll roll up my sleeves (right now they’re cowboy print, flannel jammie sleeves, but I’ll change into my Iron Chef attire first) and get to work. I’ll keep you posted.
Sure- Show me what you can do , Baby!
A really easy and yummy pie crust is in a cookbook called Gluten Free Baking Classics by Annalise G. Roberts. It does have butter, but I am sure an OK margerine or Earth Balance shortening would work as well.
That looks dee-lish! If you ever feel like making a galette from scratch, here’s the recipe I use for galette crust (both sweet and savory):
http://glutenfreebay.blogspot.com/2007/02/summer-squash-and-tomato-galette.html
Your galette looks pretty good to me. The filling sounds yummy! I’ve never tried to cook a galette, but I think might give it a try now!
D
Ooh, that looks good to me! Did you eat it freshly baked? I do find that after chebe cools down (maybe 5 hours after baking) it gets a not-so-appealing texture and has to be reheated. I might have to make a galette myself- mmm!
For homemade pastry I like Bette Hagman’s dream pastry recipe, Gluten Free Pantry (not sure about if the mix has dairy though), or Rebecca Reilly’s recipe… Or, of course, chebe.
-Sea
Thanks Girls! Yes, I ate it fresh. I was hoping for a crispier texture from rolling it out thinner, but Chebe bounces back. It did taste good, but just wasn’t what I wanted it to be.
I just made a sweet galette. Is that allowed? I’m no expert on these things… Anyway, it has a cranberry apple filling, and I used cinnamon chebe for the crust. I’m hoping it will be good… Chebe makes it possible to make a healthier pie crust, but sometimes there’s just no substitute for the real, buttery (or butter-esque) real thing.
Can’t wait to hear how your next galette turns out.
-Sea