A galette is like a tart but the edges of the dough are folded over the filling; most of the filling is still uncovered. So, it is a cross between an open-faced pie and a dough-covered pie (without the pie pan). They really look old-world and authentic (because no one folds them twice in the same way). They can be savory or sweet, and Chēbē dough works stupendously for both modes.
So, you have a great-tasting gluten and grain-free dough that can handle the rigors of the rolling pin and a little manhandling. You’ve gotta ask yourself, am I really giving up anything by being on this gluten-free diet?
Recipe adapted from An Edible Mosaic
- 1 package Chebe Garlic Onion Breadstick Mix or other savory Chebe variety
- 2 oz sharp white cheddar parmesan, or similar cheese (shredded)
- 4 Tbsp milk or milk substitute
- 2 large eggs + 1 egg for egg wash
- 2 Tbsp oil
- Gluten free flour or starch for dusting
- olive oil from the sundried tomato jar
- 5 cloves garlic skin on
- 1 small onion chopped
- 8 oz sliced baby bella mushrooms, or similar
- 4 oz shredded mozzarella cheese
- 1 cup fresh parsley chopped
- 2 oz kalamata or black olives sliced, (about 12)
- 3 oz sundried tomato packed in oil sliced
- 8 stems thin asparagus (about 2 oz)
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Preheat oven (or toaster oven) to 350F. Place the garlic cloves in a small piece of tin foil and pour over 1 Tbsp of the oil from the sundried tomato jar. Wrap and place in oven for 15 minutes or until softened. In a small bowl, mash until it becomes a paste. Set aside.
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Using two Tbsp oil from the sundried tomato jar, sauté the onion and mushrooms for 5-10 minutes or until softened. Lightly season with salt and pepper. Set aside.
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Place the cheese in a bowl and add the parsley and olives. Blend well and set aside.
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Season the asparagus lightly with some of the oil from the sundried tomato jar. Set aside.
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Preheat the oven to 375F. Prepare the dough according to package directions using 2 oz shredded cheese.
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When the dough is smooth and well blended, press in onto a clean flat surface with the heels of your hand until it is an approximate rectangle of 10” x 8”. Sprinkle a little gluten free flour/starch underneath the dough and continue to flatten using a rolling pin until it is approximately 16” x 12”.
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Line a large baking pan with parchment paper and transfer the dough to the paper.
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Leaving about 2 inches of the outside edge un-touched, spread the mashed garlic over the surface of the dough. Then do the same with the onion/mushrooms, and continue with the cheese mixture. Evenly spread the sundried tomatoes over the cheese mixture.
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Fold the 2 inch edges of the dough over the side of the filling in a free style manner. Prepare egg wash by blending well one egg with 2 Tbsp water. Brush the edges of the dough with the egg wash. Layer the asparagus over the top and put the galette in the oven. Bake for 20 – 25 minutes until the crust is golden brown.
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Cut into 12 pieces and serve. (You’re just gonna love it!)
Garlic can be roasted days beforehand (like whenever you are using your oven for other dishes) and stored in the refrigerator. Keep them in their skis until ready to mash.
Topping with the asparagus is optional. If it is not in season, consider other vegetable, or herbs, or even mixed greens (topped after you pull it out of the oven).
Recipe adapted from An Edible Mosaic
This recipe works great with Chēbē Garlic Onion Breadstick Mix, but you may also try it with these Chēbē mixes:
