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I love making galettes because they’re much easier (and faster) to make than a pie or a pizza, but tase like a nice combination of the two. Previously, I have shared a couple galette recipes, but not of them were gluten free. So I thought I’d change that with this savoury gluten free mushroom ricotta galette.
To make the crust gluten free I used 100% oat flour. While I don’t have any issues with gluten, I prefer baking with oat flour as much as possible because it’s much more nutritious than wheat flour. It is rich in dietary fiber, protein, as well as minerals like iron.
Additionally, I find that oat flour tastes the best out of all gluten free flours I tried. There is no beany flavour and no gritty texture. In fact, most people wouldn’t even realize it’s not regular flour had the texture not been a little crumbly.
Like all gluten free baked items, this galette is a little crumbly. It is gluten which provides the structural integrity in baking. Therefore, I recommend you cut this galette in quarters, and use a cake server to pick up the slices.
The dough recipe is very simple and you only need:
- oat flour
- pinch of salt
Note: Oats are naturally gluten free, however, sometimes they can get contaminated during processing or packaging. If you cannot tolerate gluten, I recommend you buy oats and oat flour that are certified gluten free.
For the filling, I chose to use ricotta cheese, mushrooms, dill, and bacon. I really love the flavours of creamy cheese and dill, while the bacon bits add a nice texture. However, the beauty of a galette is that you can get creative and use any ingredients you have at home. Just make sure not to place anything wet (like tomato sauce) directly on the dough. It will result in a soggy galette.
Furthermore, you can also use the same dough to make a sweet galette. Beat the ricotta cheese with a bit of sugar and top it with some fruit (I’d recommend sour cherries or cranberries).
Once you bake your galette, you can freeze it for up to 3 months. Tightly wrap it in plastic foil and place it in the freezer. I like to always keep a galette or two in my freezer. When I’m pressed for time, I just pop it in the oven to warm it up while I quickly make a salad and voilà! A healthy and nutritious dinner that’s ready in just 10 minutes.
And finally, here’s the recipe for the gluten free mushroom ricotta galette:
Gluten Free Mushroom Ricotta Galette
For the dough:
- 1 ½ cup (150 g./ 5 ¼ oz.) oat flour
- 1 stick (115 g./ 4 oz.) finely diced butter, unsalted and cold
- 1 yolk from a large egg
- 1 pinch of salt
- 1 medium egg, bean for brushing the dough
For the filling:
- ½ cup (125 g./ 4 ½ oz.) ricotta cheese
- 6 button mushrooms, thinly sliced
- 4 strips of bacon, diced
- 1 tbsp. fresh dill, finely chopped
- 1 tbsp. (25 g. 1 oz.) butter or oil
- salt and pepper to taste
For the dough:
- In a bowl, place the oat flour and salt, and whisk them together. Add the cold butter cubes to the flour bowl. Rub the butter with the flour between your fingertips, until the mixture reaches a crumbly consistency. Add the egg yolk and incorporate into dough until it comes together. If necessary, add 1 tbsp. ice-cold water. Shape the dough into a disc and wrap it in plastic wrap. Refrigerate at least one hour. The dough can be kept in the fridge overnight if you want to make it ahead.
- Take the dough out of the fridge and let it sit at room temperature for 15 minutes. Transfer the dough on a lightly floured work surface. Gently press out the dough with your hands. Roll the dough (using a rolling pin) into a circle of approximately 25 cm (10 inch) diameter. Place the rolled-out dough onto a baking tray lined with parchment paper.
For the filling:
- Place the butter or oil, mushrooms and bacon into a pan over medium heat. Fry for 5 minutes stirring continuously. Drain the grease.
- In a bowl place the ricotta cheese, mushroom bacon mixture, and dill. Season to taste. Mix them together and set aside.
- Spread the mixture onto the dough, leaving 4 cm (1.5 inch) from the edges free (to be folded later). Fold the dough edges. Place the tray with the galette in the fridge for 30 minutes.
- Preheat the oven to 180°C (350°F).
- Brush pastry edges with the lightly beaten egg. Bake 40 minutes, until the edges are golden brown.