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.
In a cup, mix together cold water and apple cider vinegar, and place them into the freezer until needed.
Sift together gluten free flour, coconut flour, xanthan gum, salt and chopped rosemary.
Add the butter and toss it in the flour until all butter pieces are covered with it.
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.
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.
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.
Heat the olive oil in a pan on medium heat. Add the sliced onions and season with salt. Stir well.
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.
Once the onions are caramelised, remove them from the heat and allow to cool.
In a large bowl, toss the zucchini slices in olive oil, and season with salt and pepper.
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.
Once the zucchinis are fried to your taste, remove them from the heat and allow to cool.
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.
Roll out the rosemary pie crust until ~3-4 mm thin and transfer it onto the lined baking sheet.
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.
Fold the edges over the filling, then egg wash the exposed pastry.
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.
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.