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The Substitute Savory Galette: Dairy-free, Gluten-free but flavour-filled!
Hello All!
My friend Maddie and I decided to try out a new recipe for a savory galette this past week. We made the crust with gluten-free flour (because my friend is allergic to wheat) and without dairy (since my body is unfortunately terrible at digesting lactose) but feel free to check out other crust recipes. Excited to try out our own version of the recipe, we used potatoes, spinach, and leeks and flavoured them with some curry spices and coconut milk for our filling.
Preparing the Crust:
We combined our crust and let it sit in the fridge for two days prior to making our insides, in hopes that it would roll out easier. It looked yellow and moist because of the gluten-free flour, oil and egg that we substituted into our recipe.
Rolling it out:
We then rolled out the dough into a 14-inch circle about 1/8th of an inch thick. Since we had trouble transferring it to the baking tray, we rolled the dough out again directly on the parchment paper. This method made it significantly easier to transfer! Afterwards, we cut rings of circles partially into the rolled out sheet to make folding the galette easier-- a diagram is shown on the right. Make sure not to cut all the way through the dough. Side note: our dough was a bit wet when rolling it out but it dried out after baking (so don't worry if yours is wet too)
Combining Everything:
I sautéed the filling while Maddie rolled out the crust and then we put the filling on the inside, folding the edges in overlapping each other. We then decorated the top with some extra potato slices, brushed it with egg wash, put lots of salt on and baked it.
The Result:
Our completed galette was delicious! Warm and soft on the inside with a flaky toasted crust, it was packed with a combination of flavours from the cumin, coriander, paprika, curry and other spices that we used.
Important Steps:
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Roll out your dough, trying not to over knead it (if you use regular flour).
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Indent circular shapes into the dough, so that it willl be easier to fold.
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Make sure to fry up the spinach and leeks (or whatever veggies you decide to use) with the coconut milk and spices first before putting them into the crust!
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Brush the crust with egg wash and sprinkle lots of salt on it before baking.
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I found that our galette was a tad bit heavy, so you might find it better to use less coconut milk in your mixture.
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Add loads of cheese into yours for that extra creamy goodness!
Check out my friend for more details on our galette :) Check out her other posts too!
This is what the indents on your crust should look like!
Savory Galette Recipe
Crust
2 Cups of gluten-free flour
1/2 teaspoon salt
1/4 & 2 table spoon olive oil
1 egg
1/3 cup water
Ingredients
Filling
1 large potato
1/2 leek
2-3 Cups of spinach, stems removed
cumin/ coriander/ chili powder/turmeric/ chili powder-- to taste
salt& pepper--to taste
serves 2-4
Day 1:
1) Combine all crust ingredients.
2) Refrigerate dough overnight.
Day 2:
1) Take out dough to warm to room temperature, and preheat oven to 400 degrees.
2) Wash and thinly slice potato, halving slices.
3) Chop and sauté leek and spinach.
4) Add potato slices to pan and mix with spices. (save some to add to the top in the end)
5) On parchment paper, roll out dough thinly into a circle, about 1/8 inch thick.
6) Brush 1 tsp. olive oil over dough.
7) Use paring knife to cut light circles about 1/2-inch-wide in the dough, starting from the middle and working your way out.
8) Add vegetable mixture to centre of the dough.
9) Fold edges of dough over filling to enclose, then egg wash and sprinkle salt on crust.
10) Transfer galette on parchment paper to baking pan.
11) Bake for first 10 minutes at 400, then lower heat to 375 for next 25-30 minutes.
Then Enjoy!