Savoury Galette

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Our Gluten Free Savoury Gallete is bursting with colour and flavour ready for your summer picnics. I am loving this buttery Gluten Free Pastry ready to be filled with your favourite ingredients

Makes 1 x 23-25 cm / 9-10 inch round

Ingredients

Pastry

185g / 1¼ cups Anything But Ordinary Plain Flour

½ teaspoon psyllium husk powder

¼ teaspoon salt

90g cold butter

1 egg

½ teaspoon flaxmeal

40ml / 2 tablespoons cold water

Filing

1 cup caramelised onion (recipe below)

½ cup basil pesto

½ cup grated parmesan cheese

½ cup sliced roast capsicum

6 baby tomatoes, halved

6 vine ripened baby tomatoes, with stalks

Salt and pepper

1 teaspoon cornflour

1 teaspoon water

Caramelised Onion

Makes about 1½ cups

60ml / ¼ cup olive oil

4 large onions, halved and thinly sliced

2 teaspoons crushed garlic

1 tablespoon rice malt syrup

1 tablespoon coconut syrup

1 teaspoon wholegrain mustard

½ teaspoon allspice

½ teaspoon ground salt

¼ teaspoon ground pepper

1 teaspoon potato starch

1 tablespoon apple cider vinegar

Method

Preheat oven to 200 degrees Celsius. Cut two pieces of baking paper larger than the tray you are using.

In a food processor add Anything But Ordinary Plain Flour, psyllium husk powder and salt and pulse to whisk together. Chop the butter into six pieces and add to processor. Combine til butter is reduced to a crumbly texture with the flour. Add the flaxmeal to the water in a small jug and whisk together then add the egg and whisk again. With the motor running, slowly pour this into the processor. The mix will form a dough ball pretty quickly.

Flour your hands and take out the dough, scraping any mix from the sides and base. Roll into a well formed ball and dust it lightly with flour before patting out to a flat disc.

Wrap and rest in the fridge for 20-30 minutes.

This dough will keep for up to a week in the fridge. Let rest at room temperature for at least an hour before rolling.

Remove dough from the fridge and place it on one piece of the baking paper that has been lightly floured. Flour your hands and rub some flour onto the the top of the dough. Top with the second piece of baking paper and roll to a 30cm/12inch round. Remove the top piece of paper and slide the bottom piece with the pastry onto a baking tray.

Spread half of the pesto on the edge of the pastry in a 5cm/2inch wide circle. Keep a tablespoon of parmesan aside and sprinkle the remainder on the pastry to within 2½cm/1inch of the edge. Carefully spread the caramelised onion on top of the parmesan. Place the roast capsicum strips and cut tomato halves, face up, on the onion. Season with salt and pepper.

Very carefully, with a palette knife or fingers, lift the edge with only pesto on and fold over the filling. Immediately pinch the pastry together if any cracks appear to prevent any leakage. Push down the folded pastry carefully so it sits on the filling.

Dollop the remaining pesto in half teaspoon portions over the exposed filling.

Place the vine ripened tomatoes in the centre.

Mix the cornflour with water and brush liberally onto the pastry.

Sprinkle the remaining parmesan on the pastry only.

Bake for 25 - 35 minutes until the crust is crisp and browned and the tomatoes have burst. Check the Galette towards the end of baking time to prevent burning, especially as oven temperatures can vary. If browning too much, reduce oven temp to 190 degrees Celsius.

Best eaten fresh and served warm with a garnish of basil leaves. It will keep in the fridge for a couple of days and can be reheated, covered with foil, in a moderate oven for 15 minutes.

Caramelised Onion

Heat the oil in a large frying pan and add the onion, garlic, rice malt syrup, coconut syrup, mustard, allspice, salt and pepper.

Mix well and fry for 30 minutes stirring every five minutes or so. Turn heat down towards the end of cooking so it doesn’t burn.

When dark and caramelised add the potato starch dissolved in the vinegar. Stir well to thicken. Remove from heat.

Let cool a little before using (1 cup) for the Galette filling.

Can be kept in a sterilised covered jar in the fridge for a week or two.