It's National Farmers Market Week! In honor we are sharing one of our go-to farmer's market recipes! A galette (pronounced gal-et) is like a rustic pie, it is typically buckwheat based, and has a heartier/homier crust than traditional piecrust. This gluten free galette is super easy and perfect for your farmer's market finds as you can put just about anything in the middle..berries, peaches, tomatoes, onions, cheese...ANYTHING. It is the ultimate rustic throw together meal that is pretty enough to entertain with too! This recipe is also gluten free, but it is SO easy to sub out ingredients if you would like it to be vegan or just use plain ole wheat flour! Substitutions are noted below!
Christine Williams of Hewn & Sown is here today to walk you through the recipe!
Farmer's Market Galette
For the crust
1 cup of butter, cold, or vegan butter substitute, we used organic unsalted butter
2 cups of a cup-for-cup gluten free flour blend, (sub here your choice of flour), we used King Arthur's gluten free flour blend
1/2 cup buckwheat flour (you can also sub this out for millet, sorghum or almond flour)
3 tablespoons tapioca starch or flour (same thing) this is not necessary if you are using whole wheat flour.
1 teaspoon xanthan gum (not necessary for whole wheat flour)
We like to also add a handful of ground chia seeds, probably about 3 tablespoons, also not necessary if you are using whole wheat flour
pinch of himalayan sea salt
1/2 to 1 tsp drizzle honey (more for sweet fillings, but I always use 1/2 tsp even for savory crusts
1-4 tbsp ice water
To make the crust, in a large bowl blend the flours, and a pinch of salt, cut in cold butter until your dough resembles peas. Drizzle honey and 1 tablespoon of ice water into dough mixture and using your hands work into a ball. Drizzle ice water, 1 tablespoon at a time, until dough comes together fairly easily in your hands. For the gluten free flour + almond flour blend I ended up using 3 1/2 tablespoons.
Form dough into a round 1 1/2 inch thick disc, wrap in beewrap or a cloth and place in the freezer for 30 minutes.
For the filling
Use 2-4 cups of any fresh veggie or fruit, if your fruit or vegetables take more than 20 minutes to break down in a 425 degree oven then I recommend giving them a little turn in a saucepan at this point...but usually I place whatever fruit or veg that we are using directly into the galette uncooked.
We used 6 heirloom tomatoes and 1/2 cup honeyed goat's cheese in this particular galette.
Once your dough has chilled, remove it from the freezer and roll it out, keeping the circular shape, until about 1/4 -1/8th inch thick. Place a parchment-lined round pan on top of your rolled out dough and flip the dough upside down onto the pan. I like to roll out my dough on a linen cloth so that I can easily flip it onto the pan once rolled.
Place your produce in the center of the dough, leaving 1-1 1/2 inches around the edges. Fold up edges and press gently into the filling. You can now dust your galette with sugar, herbs, or brush with an egg wash!
Cook in a 425 degree oven for 30-40 minutes, or until crispy on edges and browning on the top of crust. This time will vary depending on your blends of flours and the thickness you rolled your crust to.
Slice and serve warm or at room temperature!