Musings by Mia – Staycations for Celiacs – Savory Fall Galette
Although we are staying at home more, we still want to explore the world of food! My partner, a wonderful cook/baker, has been busy developing some tasty gluten free recipes that I am eager to share.
This installment of the series is a Gluten-free Savory Galette loaded with local fall flavours! (A galette is a free-form version of a pie with the filling wrapped in pastry dough.)
This galette is full of squash, mushrooms, onions, and fresh cheese! It is also very adjustable to whatever ingredients look best near you. You get rich creaminess from the roasted squash base, a fresh tang from the cheese, sweetness from the caramelized onions, and earthiness from the mushrooms. The galette is quick, easy, and absolutely delightful!
Gluten-Free Savory Fall Galette
Ingredients – Pastry Dough
- 1 ¼ cup (175g) gluten-free flour blend
- ¼ TSP salt
- ½ cup (115g) cold unsalted butter
- 6-7 tablespoons (105g) cold water
Ingredients – Filling
- ½ cup roast squash – I used delicata, but feel free to use butternut or another winter variety
- ½ cup caramelized onions
- ½ cup sauteed mushrooms* (pick which mushrooms look best, we used chanterelles)
- ¼ cup cut bacon*
- ¼ cup goat’s cheese (or any local fresh cheese)
- Grated parmesan
- 1 egg, beaten – for brushing the galette
*Feel free to opt out these ingredients to make it vegetarian, or for picky eaters!
Instructions – Pastry dough
- Mix salt and flour together before crumbling in the cold butter until it is well mixed, and the pieces of butter are around the size of a piece of rice.
- Add in the cold water and mix well to get a semi cohesive dough.
- Work this dough together and wrap in saran and chill in the refrigerator for at least 30 minutes. Meanwhile, preheat the oven to 400°C and work on fillings.
Instructions – Creating the galette
- To prepare the fillings:
- Halve squash and roast at 350-400°C for ~25-30 minutes. Scoop out inner flesh.
- Slice onions thinly and caramelize over medium-low heat with some olive oil, add a dash of balsamic vinegar at the end.
- Sautee mushrooms in butter and garlic until softened.
- Sautee bacon until desired crispiness is reached.
- Take chilled dough out of refrigerator and place on a piece of parchment paper dusted with sufficient flour.
- Roll the dough out to a rustic circle aiming to make it around 18 inches in diameter and about ¼ inch thick.
- Begin assembling your galette with fillings:
- Add a layer of roast squash on the bottom in a circle leaving a few inches of dough around the edges.
- Dollop spoons full of mushrooms, caramelized onions, and goat cheese over top of the squash.
- Sprinkle bacon on top and grate parmesan over the filling.
- Slice the outer, unfilled, dough every 2 inches or so around the entire galette and carefully fold over top.
- Transfer the entire parchment/silicon baking sheet to the baking tray and brush the beaten egg over the top of the pastry.
- Bake for 25-30 minutes.
- “Musings by Mia is meant to be a collection of topics that I wish had been more discussed when I was first diagnosed with Celiac Disease as a teen. I will explore topics from the perspective of a young adult with Celiac Disease and share my personal experiences in these articles. As these are my own experiences, they are by no means meant to be a ‘how-to’ guide, but instead an informative glimpse into the situations a typical young adult with Celiac Disease might face.”
- If you have questions or comments, or if you have topic suggestions, Mia would be happy to hear from you. Scroll down to the comment field below or email firstname.lastname@example.org with your thoughts.