What is a Galette?
A galette is a simple, rustic pastry that looks a little bit like a tart. In fact, just like tarts, galettes can be made savory or sweet. This recipe is the savory kind, since we filled it with green onions and vegan cream cheese, then topped it with tomatoes. For a little extra “zing”, we sprinkled the gluten-free pastry crust with some “everything bagel” seasoning.
What does “Galette” mean?
Galettes originate from France, where the word galet means “pebble”. Not very romantic, is it? However, it does describe the round shape of a galette quite well! The beauty of this pastry is its simplicity. It’s similar to a tart, yet completely freeform – meaning you don’t need a tart pan! You just put everything together on a flat surface, then fold up the sides to keep everything inside. Sounds easy right?
How to make Galette Pastry
A galette works best when the pastry is nice and flaky. And do you know what that means? ORIGAMI! OK, maybe not quite – but you’ll need to do some folding. Don’t worry – this isn’t puff pastry, you’re not committing to hundreds of layers. You just need to roll it out, fold it in half, and repeat six times (take a look at the pic). Some vegan “butter” helps the flaky layers to form, giving your gluten-free dough that authentic pastry texture.
Time to Fill and Fold It!
Did we mention the lush layer of vegan cream cheese in this galette? Or that our recipe blends the cream cheese with green onions? This results in a smooth, creamy, but also sharp and tangy layer.
We spread this all over the pastry, making sure to leave space at the edge, which we’ll fold over the filling.
Now, our heirloom tomatoes go right on top (regular tomatoes are fine for this recipe, but we think heirlooms look great). These add some bright acidity to each mouthful of pastry and cream cheese. Finally, sprinkle some “everything bagel” seasoning around the rim of your galette and you’re ready to bake! See the picture at the beginning of the post for an example of how the fillings are added, and how to fold the galette.
Can your Galette be made Ahead of Time?
Absolutely! In fact, you can make it 2-3 days ahead and store it in the fridge. Before you serve the galette, just reheat it at 350 – 375°F (180 – 190°C) for about 10 minutes. You can also store the dough in the freezer for up to 3 months (defrost in the fridge overnight before using it). However, this recipe is so delicious we’re not sure it’ll survive that long!
We bet you can’t wait to get this into the oven, so don’t let us hold you up!
Did you try this recipe? Let us know what you think with a comment and rating! Every bit of feedback helps make the blog even better!
And if you’re looking for something else in the “savory tart” family – take a look at our gluten-free Asparagus Quiche.Print
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