GLUTEN FREE ZUCCHINI GALETTE WITH FETA CHEESE & CHERRY TOMATOES {gluten, nut & soy free}

This gluten free zucchini galette is almost too good for words. The rosemary pie crust is pure flaky, buttery perfection, and the filling of zucchinis, cherry tomatoes, caramelised onions, feta cheese and herbs is an homage to all things Mediterranean. Super easy to make, this gluten free savoury galette is the perfect thing for a weekend brunch or summer picnic.

Overhead shot of the rectangular gluten free zucchini galette on a white background with a few thyme sprigs sprinkled around it. The galette has been cut into three pieces.

A Mediterranean feast.
A celebration of herbs and summer produce.
A flavour and texture explosion.
A gluten free zucchini galette that you’ll want to make again and again.

I love galettes – they possess all of the flaky butteriness and deliciousness of a pie, without the fuss of baking tins and crimping and precision. When it comes to galettes, we’re all about rustic charm – which means a cracked crust here or there, a wonky shape and irregularly arranged filling are not just okay – they’re kinda the norm.

Overhead shot of the rectangular gluten free zucchini galette on a white background with a few thyme sprigs sprinkled around it.

For this gluten free zucchini galette, it all starts with the pie crust. I’ve slightly adapted the crust recipe for my gluten free apple pie – leaving out the sugar, and adding a small mountain of chopped fresh rosemary (dried rosemary works too). It may seem like a lot, but don’t be tempted to reduce the amount of rosemary. It gives the galette crust the most wonderful earthy, herby flavour reminiscent of a gourmet grissini breadstick. And, as I’m sure you can tell, that’s a very good thing indeed.

The filling is truly an homage to all things Mediterranean:

  • pan fried zucchini slices
  • caramelised red onion
  • cherry tomatoes
  • feta cheese
  • a whole lotta thyme + oregano

Before we go on, a side note on the caramelised onion: this is a pet peeve of mine. You know when you’re watching a cooking show, and they say they’ll caramelise the onion, and they cook it for like… one measly minute and that’s it? Yeah, we won’t do that. We’ll caramelise the onions slowly on medium heat for 10 – 15 minutes until fragrant and sweet and delicious. No need to add sugar (gaaah, who does that???), the natural sugars in the onion will do the job for us. Patience. Let the onion do its thing. Mmkay?

The ingredients required for the gluten free zucchini galette: cherry tomatoes, fresh herbs, feta cheese, pan fried zucchini slices, caramelised onions and the gluten free pie crust with chopped rosemary.

The assembly of the gluten free zucchini galette is simple: pile the filling in the middle of the galette pie crust (leaving enough leftover crust for folding it over), shape the galette, egg wash the sides and bake. No fuss.

I went with a rectangular shape, because… well, I felt like it at that moment. You can make a round galette, or an oval one, or a square one – hell, make a heart- or star-shaped one if that’s what you want. No rules. Get creative, and if it comes out a bit wonky… rustic charm, remember?

An overhead shot of the rectangular gluten free zucchini galette before baking, on a baking sheet. A few sprigs of thyme are sprinkled around it. A pastry brush and small bowl with a beaten egg are next to the baking sheet, ready for the egg wash.

Plus, once it comes out of the oven all golden brown and flaky and smelling way too tempting for its own good… it’s going to look and taste amazing, no matter what shape it is. I actually find it hard to describe JUST HOW GOOD this gluten free zucchini galette is. And if you know me even just a little bit, you probably know it’s rare for me to be speechless.

The flaky butteriness of the rosemary pie crust, the way the individual components of the filling blend with each other to create an absolute flavour explosion… everything just comes together to become absolutely perfect. The slight acidity of the cherry tomatoes, the salty cheesiness of feta, the buttery softness of the zucchinis, the abundance of herbs – heaven. Sheer heaven.

Trust me, you need to make this. You’ll thank me later.

Overhead shot of the rectangular gluten free zucchini galette on a white background with a few thyme sprigs sprinkled around it. The galette has been cut into three pieces.

Gluten Free Zucchini Galette with Feta Cheese & Cherry Tomatoes

This gluten free zucchini galette is almost too good for words. The rosemary pie crust is pure flaky, buttery perfection, and the filling of zucchinis, cherry tomatoes, caramelised onions, feta cheese and herbs is an homage to all things Mediterranean. Super easy to make, this gluten free savoury galette is the perfect thing for a weekend brunch or summer picnic.

Course Lunch or dinner
Cuisine Gluten Free
Keyword easy, feta cheese, galette, herbs, lunch, onion, oregano, pie, pie crust, rosemary, tart, thyme, tomato, zucchini
Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 1 hour
Total Time 1 hour 5 minutes
Servings 6
Author Kat | The Loopy Whisk

Ingredients

For gluten free rosemary pie crust:

  • 1 cup cold water
  • 2 tbsp apple cider vinegar
  • 2 cups (250 g) gluten free flour
  • 1/2 cup (50 g) coconut flour
  • 1 tsp xanthan gum
  • pinch of salt
  • 5 sprigs of fresh rosemary, leaves only, chopped (or ~1 - 2 tbsp dried rosemary)
  • 1 3/4 stick (200 g) cold unsalted butter, cut into ~1/2 inch cubes

For caramelised onions:

  • 2 medium (175 g) red onions, sliced into ~1 mm slices
  • 1 - 2 tbsp olive oil
  • pinch of salt

For pan fried zucchinis:

  • 3 medium (~700 g) zucchinis/courgettes, cut into ~2 mm slices
  • 4 tbsp olive oil
  • pinch of salt & pepper

You'll also need:

  • 7 oz (200 g) feta cheese, crumbled
  • 1 cup (10-15 medium) cherry tomatoes, halved
  • 10 sprigs thyme and oregano, leaves only
  • 1 egg, beaten for egg wash

Instructions

For gluten free rosemary pie crust:

  1. In a cup, mix together cold water and apple cider vinegar, and place them into the freezer until needed.

  2. Sift together gluten free flour, coconut flour, xanthan gum, salt and chopped rosemary.

  3. Add the butter and toss it in the flour until all butter pieces are covered with it.

  4. Using your hands, pinch together the butter pieces and flour until you get a mix of fine pea-size pieces and larger, ~1/3 inch size pieces.

  5. Add the ice cold water-vinegar mixture, 2 tbsp at a time, and mix the pie dough with a fork until it comes together. You will need 12 – 14 tbsp of water.

    The dough at the end should be slightly more damp/wet than typical pie crust because gluten free flour tends to absorb more moisture during baking, so we want to counteract that.

  6. Shape the pie dough into a disc (if needed, knead it slightly – but don't overwork it!), wrap it into cling film and refrigerate for at least 1 hour.

For caramelised onions:

  1. Heat the olive oil in a pan on medium heat. Add the sliced onions and season with salt. Stir well.

  2. Cook the onions on medium heat for 10 - 15 minutes, stirring frequently, until the onions are darker in colour, soft and caramelised.

    If at any point your onions start burning, add a splash of water.

  3. Once the onions are caramelised, remove them from the heat and allow to cool.

For pan fried zucchinis:

  1. In a large bowl, toss the zucchini slices in olive oil, and season with salt and pepper.

  2. Heat a large pan until very hot and toss in the zucchini slices. Fry them on high heat for 5 - 10 minutes until the zucchini slices are either light golden brown or dark gold brown, depending on how well you like them done.

    To make this quicker, you can fry the zucchini slices simultaneously in two pre-heated pans.

  3. Once the zucchinis are fried to your taste, remove them from the heat and allow to cool.

Assembly:

  1. Pre-heat the oven to 390 ºF (200 ºC) and line a baking sheet with baking/greaseproof paper.

    Note that the dimensions of the baking sheet will determine the size of your galette.

  2. Roll out the rosemary pie crust until ~3-4 mm thin and transfer it onto the lined baking sheet.

  3. Arrange the filling components in the middle of the rolled out pie pastry, ensuring you leave a 1 - 2 inch edge around the filling (depending on how much pastry you want to fold back over the filling once you shape the galette).

    I arranged the filling in the following way:
    1/2 of the zucchini slices arranged in an even layer, 1/2 of the caramelised onions arranged evenly on top of the zucchinis, a sprinkling of 1/2 of the feta cheese and 1/2 of the herbs. Repeat with the other 1/2 of the ingredients, then arrange the halved cherry tomatoes on top.

    Make sure that you place the cherry tomatoes with their cut side pointing up – this ensures that the moisture from the tomatoes doesn't leak into the galette, making it soggy.

  4. Fold the edges over the filling, then egg wash the exposed pastry.

  5. Bake in the pre-heated oven at 390 ºF (200 ºC) for 15 minutes, then reduce the temperature to 375 ºF (190 ºC) and bake for a further 20 minutes.

  6. Sprinkle with some extra herbs and feta cheese, and enjoy!

    The gluten free zucchini galette is best enjoyed fresh from the oven, when the pastry is perfectly crisp and flakey.

Looking for a gluten free dessert to go with the galette? You’re in the right place!

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 Gluten Free Zucchini Galette with Feta Cheese & Cherry Tomatoes - This gluten free zucchini galette is almost too good for words. The rosemary pie crust is pure flaky, buttery perfection, and the filling of zucchinis, cherry tomatoes, caramelised onions, feta cheese and herbs is an homage to all things Mediterranean. Super easy to make, the perfect thing for a weekend brunch or summer picnic. Gluten free pie crust. Crostata recipe. Easy lunch idea. #glutenfree #pie #food #recipe #galette #lunch Gluten Free Zucchini Galette with Feta Cheese & Cherry Tomatoes - This gluten free zucchini galette is almost too good for words. The rosemary pie crust is pure flaky, buttery perfection, and the filling of zucchinis, cherry tomatoes, caramelised onions, feta cheese and herbs is an homage to all things Mediterranean. Super easy to make, the perfect thing for a weekend brunch or summer picnic. Gluten free pie crust. Crostata recipe. Easy lunch idea. #glutenfree #pie #food #recipe #galette #lunch Gluten Free Zucchini Galette with Feta Cheese & Cherry Tomatoes - This gluten free zucchini galette is almost too good for words. The rosemary pie crust is pure flaky, buttery perfection, and the filling of zucchinis, cherry tomatoes, caramelised onions, feta cheese and herbs is an homage to all things Mediterranean. Super easy to make, the perfect thing for a weekend brunch or summer picnic. Gluten free pie crust. Crostata recipe. Easy lunch idea. #glutenfree #pie #food #recipe #galette #lunch Gluten Free Zucchini Galette with Feta Cheese & Cherry Tomatoes - This gluten free zucchini galette is almost too good for words. The rosemary pie crust is pure flaky, buttery perfection, and the filling of zucchinis, cherry tomatoes, caramelised onions, feta cheese and herbs is an homage to all things Mediterranean. Super easy to make, the perfect thing for a weekend brunch or summer picnic. Gluten free pie crust. Crostata recipe. Easy lunch idea. #glutenfree #pie #food #recipe #galette #lunchGluten Free Zucchini Galette with Feta Cheese & Cherry Tomatoes - This gluten free zucchini galette is almost too good for words. The rosemary pie crust is pure flaky, buttery perfection, and the filling of zucchinis, cherry tomatoes, caramelised onions, feta cheese and herbs is an homage to all things Mediterranean. Super easy to make, the perfect thing for a weekend brunch or summer picnic. Gluten free pie crust. Crostata recipe. Easy lunch idea. #glutenfree #pie #food #recipe #galette #lunch

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