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
Rustic Kale Sundried Tomato Galette
PrintCRUST
- 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
- 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.
- Bake for 35 minutes. Enjoy immediately!
- 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.
- 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.
- Preheat oven to 375 F.
- 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.
- 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!
- 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.
- Whisk the second egg and brush egg on to dough. This helps it brown nicely. Sprinkle with sea salt.
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
54 thoughts on “Rustic Kale & Sundried Tomato Galette”
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!
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!
Hi Kate, I used grass-fed butter I bought from the health food store. However, if it’s an allergy issue you could also try ghee or coconut oil. I haven’t tried either though. I hope you try it out and let me know 🙂
Hi Noor, glad to hear it helped! I always find photos help me with recipes like this. Let me know what you think if you try it. Take care!
Wondering if you think another flour (say chickpea) could work? Thanks
Hi Jen, I definitely want to try it with other flours. I was actually thinking of trying it with quinoa flour. If I do, I will post about it there. I do think chickpea flour could work because it’s quite a dense flour, not as dense as almond obviously but you could add an extra egg. If you try it, please let us know and post here. Thanks!
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 🙂
Hi Robin, thanks for testing both ways and reporting back your results. This is super helpful. Did you refrigerate or freeze the dough once it was made when you use 2 or 1 egg? I wonder if that would make a difference too. Thanks for your feedback, appreciate it!
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.
Hey Robin! That’s awesome! I actually didn’t refrigerate mine when I made it (I was too eager to eat it!) and it worked that way so it looks like it can work many different ways 🙂 I did one egg too though and used the other to brush it with and found that to be perfect! Rachel – Joyous Health Team
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
Thanks Clare! I think you could try removing the egg and just adding a touch of water to add some more moisture. I’ve seen vegan galettes before and the formula is pretty much the same, sans the egg. The tapioca starch is what holds it together and creates some elasticity. Let me know if it works out for you!
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 🙂
It’s kinda like a savoury pie, so if you’ve had a pie before, then you’ll know what this one tastes like! 🙂
Hey Joy! Is there an alternative to almond flour? We’ve got a nut allergy in our house…
Hi Jill!nThere are alternatives, but unfortunately I haven’t tried any other flours with this galette as yet so I can’t really advise you with confidence what to swap in for almond flour without trying it myself. I would think you need an equally dense flour like almonds. Coconut flour would likely work but it won’t be a one-to-one ratio. You’d really have to experiment. Sorry I don’t have a solid answer for you.
Could arrowroot be substituted for tapioca flour
Hi there, I think so because they are very similar but I haven’t tried it so I can’t say for sure. If you try it, please report back and let me know 🙂 Thanks!
Yum! I’m going to give it a try. 😊
Yay! Let us know what you think Janice 🙂 Rachel – Joyous Health Team
Can you make this recipe vegan?
I think you could omit the egg and use a chia or flax egg instead but I haven’t tried it so it would be an experiment. Let me know if you do try and if how it turns out!
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 😉
Yes! I’ve reheated it and it’s just as good 🙂
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!
Yay! Glad you loved it. Arrowroot is a good swap for tapioca, the uses are so similar! Glad it worked for you and thanks for reporting back to let everyone know!
Thank you for this recipe! I made it for a dinner party last night and everyone loved it!
You’re very welcome, glad it was a hit!!
I made this last week for a gathering and it was a big hit. I added a cup of chopped figs, 2T balsamic vinegar and 3T honey to the filling, and we all loved it.
Thanks for the pastry crust dough. My mom used to make apple pie as a galette and it brought back very fond memories and to be able to do it gluten free was wonderful.
Hi Joy, would the vitamix work to make the dough as I don’t have a food processor??? Help please 🙃
That sounds incredibly delicious!! I love figs and balsamic — a wonderful combo. Thanks for sharing! So sweet, glad it brought back those special memories.
Actually, I’ve made this without a food processor and just used a pastry cutter because my food processor is broken right now. I don’t see why you couldn’t try it in a vitamix! Just make sure you don’t overprocess it.
Hi Joy
Is there another flour I can use instead of almond? Cassava perhaps?
I haven’t tried it with cassava flour yet, but I find it such an easy flour to work with I imagine it would work just fine. My guess would be a 1:1 ratio but I can’t say for sure until I try it and feel the dough. If you try it out, please report back and let me know 🙂
I made this tonight without eggs (using Bob’s Red Mill egg replacement) and the dough didn’t stick together as well or crisp up as nice. It was still yummy, although a bit powdery, but I think it’s workable if eggs must be avoided. Still best with eggs, though 😉
Thanks for letting me know Whittney! I wonder if a flax egg would be more effective?
CAN this be frozen after its made and reheated later?
I haven’t done that myself but it should be fine to freeze. Just make sure you reheat it in the oven NOT the microwave otherwise it will likely be soggy. Hope that helps!
Joy, I have been wanting to try a galette and your instructions and accompanying pics have motivated me to try. Thanks.
Awesome! I hope you love it!
Can regular curly kale work instead of Dino?
Can this be made with Regular curly green kale or should we get the Dino one specifically?
I made this last night for a small, physically distant, outdoor dinner party. People couldn’t stop taking about it and everyone wanted the recipe. That’s when you know something is really good 🙂 Thank you Joy for making me look like a pro! I didn’t have tapioca flour so I made one with cornstarch (Bob’s Red Mill website said it would be a better substitute in pastries) and one with arrowroot powder. The arrowroot powder needed more initial crack-fixing/massaging when forming the galette, but came out as a better finished product.
For rolling the pastry out, I put it between two pieces of abeego food wrap and rolled it rather flouring the rolling pin. That way I was also able to move the rolled out pastry to the baking dish and just turn it upside down to place it, with minimal handling. Thanks again for an amazing and easy recipe!
Hi Jarra, hurray! So happy to hear this recipe was loved by you and your friends. It’s definitely a crowd pleaser. Be sure to try the sweet version of it too. I’ve posted it in on instagram but it’s also in my newest cookbook The Joyous Cookbook. Enjoy!
Any kale is fine, enjoy!!
Thanks Joy. I KNEW I had seen a sweet version somewhere, but a search of your website left me empty-handed. It must have been on IG. But I’ll definitely check out your latest cookbook too. Thanks again for the healthy inspirations!
I believe I posted the full sweet version of the recipe on instagram but last year — during peach season. So you’d have to scroll back a bit! My pleasure!
yes for sure!
This is my new favourite recipe! I only found it this summer! It is so delicious and easy to make. I always forget to allow time for the dough to chill but because I keep the almond flour in the freezer and of course the butter is cold, I can get away with a quick chill.
Tonight I didn’t have all of the filling ingredients, so I used onions, peppers, mushrooms along with garden kale and sundried tomatoes. Yum! The rosemary in the crust is the magic ingredient. Thank you Joy! I have shared the link with a few people now who were curious after my raves.
That’s amazing Barb! I’m thrilled to hear how much you love my recipe!! The subs that you made for the toppings sound really delicious. Thanks for sharing and enjoy!
I added ricotta mixed with egg and herbs de Provence and a bit of cheddar cheese as the first layer and the veggies for the second layer. It was delicious! The crust was really good. I can’t wait to make the peach galette this summer. There are so many different fillings you can make for this!
Yes totally!! It’s so versatile. Love the combo you did, sounds delicious!!
Hi your instructions say to add 1 egg but the ingredients says you require 2 eggs??
Which is correct??
Hi! Read further down, step 8 you add the second egg and use it as an egg wash, but you don’t have to do that if you don’t want to.