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Rustic Kale & Sundried Tomato Galette

—  found in  Food  —

We started eating galettes about a year ago when a friend recommended them at our local farmer's market from De Floured. We were HOOKED! Every Monday, when the weather agrees, we would ride our bikes to the farmers market and pick up a gluten-free leek and potato or tomato and feta galette for dinner that we would enjoy with a big raw salad.

Even throughout the winter when we weren't doing our weekly farmers market haul, we would drive to De Floured when we needed our galette fix because they have a store in Toronto. Side note: They also have amazing gluten-free vegan chocolate chip cookies by the way. I would link them, but they don't have a website (sorry!) but if you live in Toronto, just google them for their address.

After our 30th galette purchase I decided it was high time I figured out how the heck to make a galette myself. 

I'm so glad I did because this gluten-free Kale & Sundried Tomato Galette is PURE JOY for my taste buds. I am super excited for you guys to try this one!

And, in case your wondering, Vienna thinks it's pizza, so yes she gobbled it up too!

When I was trying to figure out how to make the pastry for the galette, I thought about asking De Floured what ingredients they use but then I didn't want to be so forward, so I asked Mr. Google. Every single gluten-free recipe I came across used around the same ratio of 1.5 cups almond flour to 1/2 cup tapioca flour. Now once you review the ingredients I know you're probably going to ask me in the comments section if you can make this without eggs and butter and my answer is, I haven't tried it! But if you try it, please let me know.

Making dough requires patience, but don't let that discourage you because it's super easy. Since I personally find photos helpful, I'm going to give you the play-by-play of how to make the dough for the crust. But first, here's the recipe. Have a read and then see my photos below. 

Mains & Sides
CRUST
  • 1½ cups almond flour
  • ½ cup tapioca flour (I used Bob's Red Mill)
  • 1 tbsp dried rosemary
  • ½ teaspoon salt
  • 6 tbsp cold butter
  • 2 medium eggs
  • 1/4 tsp coarse sea salt
FILLING
  • 1/4 of a small red onion, thinly sliced
  • 8 slices zucchini
  • 4-5 dino kale leaves, torn from stem and cut into bite size pieces
  • 1 tbsp extra-virgin olive oil
  • 6 sundried tomatoes in oil, chopped
  • 1/4 cup feta cheese
Instructions
  1. Preheat oven to 375 F.
  2. The easiest way to make the dough for the crust is to use a food processor using the “S” blade. Add to the food processor, the almond flour, tapioca flour, dried rosemary, salt and butter. Pulse until it’s the texture of coarse meal.
  3. Add 1 egg and pulse again until dough comes together. Make sure you don't blend it constantly (just quick pulses) because the dough will get too warm and the oils will seep out of the almond flour. Roll the dough into a ball and then flatten to a disc and wrap it up. Refrigerate for at least 1 hour.
  4. Prepare the filling. In a pan on the stove, heat oil to medium and add onions. Saute for a few minutes and then add zucchini. Saute until onions and zucchini are soft. Add kale and saute for a couple of minutes. Set aside with sun dried tomatoes.
  5. Remove the dough from the fridge and sprinkle flour on to rolling pin so it doesn't stick. Roll out dough on to parchment paper to about 10 inches in diameter. It doesn't have to be perfect, it's a rustic!
  6. Place filling on to dough, sprinkle with feta cheese and fold sides in. I left about 2-2.5 inches from the side without filling.
  7. If the dough cracks as you fold it in, don't worry about it. Just seal the crack with your fingers by pressing on the dough. Remember it's rustic, and doesn't have to look perfect.
  8. Whisk the second egg and brush egg on to dough. This helps it brown nicely. Sprinkle with sea salt.
  9. Bake for 35 minutes. Enjoy immediately!

Notes

Serves 4.

Once you've got your ingredients blended into the food processor, before you add the egg it should look like this... a coarse texture.

Then once you add the egg, it starts to clump together. Then you're ready to scoop it out and roll the dough together with your hands into a ball and then flatten into a dish and refrigerate. I used Abeego beeswax wrap, but plastic wrap will do as well.

Once your dough has chilled, roll it out. You'll need a rolling pin. As I mentioned in my recipe, this is rustic, so just have fun with it. See how I have a little cracking? Don't worry about it! Perfection is for sissies hehehe.

 

Okay now you've got a nice rustic looking crust, add your filling ingredients.

Fold up the sides.

Brush it with egg and sprinkle with sea salt and you're off to the races! Now I cheated a bit on this recipe because I didn't saute the zucchini cause I figured it would cook in the oven, but I've added the instructions in my recipe to saute.

Now if you've got any cracking, you can easily fix it with your hands like I did. 

I'm no pastry pro but someone did suggest I use an additional egg to prevent the cracking. You could try that if you like. So 3 eggs instead of 2. If you do that, would you please comment below and let me know? Thank you. 

However, this galette turned out beautifully! Omg, it was damn delicious. Fulfilling, flavourful and yep, Vienna though it was pizza so it was a win for the McJordan family!! We've saved ourself some cash too by making it ourselves. I'm totally going to make a sweet galette in the summer for you guys too! I see a berry galette in my future!

This could easily serve four adults or two adults with leftovers. 

We had this for dinner with a big raw salad! I didn't take a photo of the salad, but it was also delish. 

Now that I've finished writing this post and inserting all the photos I feel like eating the last piece in the fridge because it's oh so good!

I hope you love it and let me know in the comments what you think.

I hope I haven't scared any non-bakers away. Trust me ladies and gents, this recipe is EASY as 1-2-3. Hopefully my photos help. 

Have a joyous weekend friends!

Joy

28 Comments
Kate   •   May 11, 2018

Hi Joy, here I go with the butter question... I don't buy butter anymore but like to follow your recipes to a T so don't want to leave it out. Is there a certain type of butter you recommend for this recipe? Thanks!

Reply
Joy McCarthy   •   May 12, 2018

Noor   •   May 12, 2018

Wow this looks so good! I can't wait to try it! Your photos are definitely helpful. I love that it doesn't have to be perfect because the intention is to create a rustic galette. Thank you for sharing!

Reply
Joy McCarthy   •   May 12, 2018

Jen   •   May 12, 2018

Wondering if you think another flour (say chickpea) could work? Thanks

Reply
Joy McCarthy   •   May 14, 2018

Robin Trusty   •   May 14, 2018

I made this both ways: with two eggs in the dough (like the suggestion made by a reader) and with one egg in the dough (as written in the recipe). I decided to go with two, but then the dough was really soft and it got me concerned so I made up a second batch with just one egg. One egg definitely works better! They both came out delicious, but the dough was so soft with two eggs, it was kind of hard to work with. I think the way the recipe was written is definitely the right way to go :)

Reply
Joy McCarthy   •   May 15, 2018

Robin   •   May 15, 2018

Hmm- I only refrigerated for a little over an hour for both versions. Maybe if I had put it in the freezer, it could have been more easily molded. But honestly, both came out amazing! It’s just the original recipe was a bit easier to work with.

Reply
Rachel Molenda   •   May 15, 2018

Clare   •   May 15, 2018

Hi Joy, Love you recipes! I was just wondering if you knew of any good vegan pastry recipes that may work well with this, looks delicious and would love to try and make a plant based version! Thanks, Clare

Reply
Joy McCarthy   •   May 15, 2018

Natalie Ellis   •   May 21, 2018

Like the simple way you create for the galette. To be honest, I've never tried galette but if you can count you have bought 30 of them, I guess it must be really delicious xD Gotta go out and try one before making them :)

Reply
Joy McCarthy   •   May 21, 2018

Jill   •   May 24, 2018

Hey Joy! Is there an alternative to almond flour? We've got a nut allergy in our house...

Reply
Joy McCarthy   •   May 25, 2018

Colleen   •   May 29, 2018

Could arrowroot be substituted for tapioca flour

Reply
Joy McCarthy   •   May 30, 2018

Janice   •   June 7, 2018

Yum! I'm going to give it a try. 😊

Reply
Rachel Molenda   •   June 7, 2018

Michelle Heitzner   •   June 24, 2018

Can you make this recipe vegan?

Reply
Joy McCarthy   •   June 25, 2018

meaghan   •   August 24, 2018

FINALLY making this today. Doubt you'll get back to me on time..but 9heres hoping!), can you cook ahead and reheat in oven with similar results? Maybe its too good to know as you've likely never experienced leftovers ;)

Reply
Joy McCarthy   •   August 24, 2018

Kelly   •   October 16, 2018

I made this last night...delicious! I substituted the tapioca starch for arrowroot powder and in my non-professional opinion, it works. I have nothing else to compare it to, but given taste and structure and that it looked just like yours coming out of the oven, I think it's doable. Already scheming up my next one with other ingredients in my fridge. Thanks for posting this recipe!

Reply
Joy McCarthy   •   October 16, 2018

Ashley Terepka   •   November 24, 2018

Thank you for this recipe! I made it for a dinner party last night and everyone loved it!

Reply
Joy McCarthy   •   November 24, 2018

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