Y’all, you’ve gotta try this Gluten-Free Zucchini Galette is SO delicious and elegant enough to serve to company!
You might be wondering what a Galette even is, well, I believe this creation originally comes from France and by definition is any flat, round pastry or cake-like creation. Today, and what you see more of rustic, free-form tarts-made with a single crust of pastry. The filling can be either sweet or savory and the result is absolutely amazing!
The crust for this galette is gluten-free and I even have vegan instructions (just use our Vegan Almond Ricotta Cheese recipe) as well! Originally, I found this recipe on the King Arthur flour website and wanted to see if I could make this gluten-free and vegan but it had to still be delicious. So, I tested this galette a bunch of times and found that it works very well both gluten-free and or vegan.
While I will admit, this Zucchini and Tomato Galette takes some planning, you can do most of the steps ahead of time and assemble when you are ready to put it in the oven. I will also admit that this is not a recipe that I will eat every week – it’s one of those that I will pull out for special occasions as it does have a stick of butter in the crust;). But it is definitely worth making when you have guests coming over or just want to treat yourself to a fancy dish – it is really tasty!
In terms of nutrition, we know that zucchini and tomatoes are good for us and here are just a few reasons why:
Zucchini:
- High in Vitamin A
- Is a good source of Vitamin C
- Aids in digestion due to high water content and fiber
Tomatoes:
- A good source of Vitamins C and K
- A good source of Potassium and Folate
- High in plant compounds Lycopene
Admittedly, there are a few steps to making this Zucchini and Tomato Galette but you can make the dough ahead of time and pull it out when you are ready to roll, fill and bake it! I promise this is worth the effort:)
I used a pastry cutter to cut the butter into the flour but you can certainly use two forks as well.
After the dough has chilled, roll it out on parchment paper, then fill it with either the Almond Ricotta cheese or regular dairy ricotta (if you tolerate dairy) and layer the zucchini and tomatoes on top of that.
Now, fold the dough over the filling and you are almost done!
Use an egg wash just before it goes into the oven – this is optional but the egg was will give the Galette that beautiful golden brown color.
I really hope you give this a try, and when you do, please tag @sageandcelery on Instagram, Facebook, Twitter or Pin this so you can try it later on Pinterest!
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Gluten-Free Savory Zucchini and Tomato Galette
- Prep Time: 75 minutes included chilling time for dough
- Cook Time: 25-30 minutes
- Total Time: 1 hour + 40 minutes total, includes chilling time
- Yield: one 8-10 inch Galette 1x
- Category: Appetizer, Brunch, Lunch, Dinner
Description
This Zucchini and Tomate Galette is gluten-free and we have vegan options too! This galette is special enough for company or when you feel like treating yourself!
Ingredients
To Make The Crust:
1 1/2 cups All Purpose gluten-free flour, I love Better Batter, can use regular AP Flour if not sensitive to gluten
1/4 cup nutritional yeast
1/2 teaspoon Himalayan salt
1/2 cup grass-fed butter or if vegan, Earth Balance vegan buttery sticks
6–7 Tablespoon ice cold water
To Make the Zucchini and Tomato Filling:
1 large organic zucchini, thinly sliced – no more than 1/4 inch thick
1/2 pint of organic grape tomatoes, cut in half
3/4 cup greass-fed organic ricotta cheese, if vegan, use this recipe, Almond Ricotta Cheese
1/4 teaspoon salt
1 teaspoon zest of lemon
1 large egg, if you are vegan, you can leave this out
1/2 cup parmesean cheese, grated or if vegan, use vegan parmesean cheese
Optional:
Brush an egg wash on top just prior to baking ( 1 egg beaten with 1 Tablespoon water mixed together )
Fresh organic Basil
Instructions
1.) Start with making the crust – whisk the dry ingredients together. Cut the butter into the flour mixture with a pastry cutter, fork or you can use a food processor to make the crust.
2.) Drizzle the ice water and mix with your hands to bring the dough together or use the food processor to do the work. Once you dough is brought together, pat it into a disk and wrap it and put it in the refrigerator for at 45 minutes. This can be done ahead of time and even frozen (be sure to wrap it well). If you decide to freeze it, put it in the refrigerator to thaw ahead of time.
3.) While your dough is chilling, time to make the filling. Start by preheating your oven to 425°. On a large baking sheet lined with parchment paper (optional but easy for cleanup) place the sliced zucchini and tomato halves – sprinkle with salt & pepper and roast for 15 minutes. Set aside to cool.
4.) In a small bowl, combine the ricotta cheese, salt, pepper, zest and egg – stir to blend.
5.) Now to roll out the crust – on a floured flat surface, roll the dough into a twelve inch circle or as close to a circle as you can get. Pro Tip: roll out the dough on a piece of parchment paper – it makes it super easy to transfer to a baking sheet!
6.) Once the dough is on a baking sheet, spread the ricotta cheese mixture in the middle of the dough and spread it out but be sure to leave about two inches so you can fold the dough over – but not yet.
7.) Sprinkle half of the parmesean cheese on top of the ricotta and now, place the zucchini slices and tomato halves on top of that. Sprinkle the rest of the parmesean on top of the vegetables.
8.) Remember those two inches of dough that we left? Fold that over the mixture – you will leave the middle open.
9.) Brush the egg wash on top of the dough and bake for 25-30 minutes. Remove from the oven and allow it to sit for about 5 minutes and tear fresh basil on top
