Um, yum!
A gluten-free, dairy-free, vegetarian savoury galette filled with sliced potato, sauteed leek and spinach (with curry spices, of course). Hard to believe that's even possible, but I assure you it is.
Using coconut milk was a great, dairy-free alternative binder and made the curry flavours come alive that much more.
To be honest, I wasn't sure at the beginning how the gluten free dough would fold up. GF breads aren't generally the most, let's say, flexible. Crumbly, for sure, and way too wet to fold or roll is how they usually turn out. But this did actually work! It folded up (and stayed up!!) beautifully. And it was soft to bite into, with crusty edges.
***tip: roll out your dough on parchment paper, fill it up, and then you can transfer the whole sheet of paper with the galette on it onto a cookie sheet.
We tried the "roll it out on the counter" idea. It worked real well till we had to figure out how to transfer it onto a pan. Parchment paper's your best friend for this recipe.***
Refrigerating the dough overnight made it easier to roll out, without the entire thing sticking to the rolling pin.
As for the flavour side of things, mixing up some curry spices was an awesome twist on our galette. By sauteeing the veggies ahead, then mixing them with the spices, the flavour mixes into the whole filling, and then simply top with whatever you please (in our case, we saved some potato slices from the curry mix and circled them on top.
Check out my partner-in-crime's opinions on this recipe by heading over to her amazing blog too!
If you're loving the potato-leek feel, check out my other recipe for potato-leek-kale soup here.
Ingredients:
Crust:
2 C. GF flour
1/2 tsp. salt
1/4 + 2 tbsp. olive oil
1 egg
1/3 c. water
Filling:
1 large potato
1/2 leek
1 C. spinach, stems removed
cumin, coriander, chili, turmeric, to taste
salt + pepper, to taste
Directions:
Combine all crust ingredients.
Refrigerate dough overnight.
Next day: take out dough to warm to room temperature, and preheat oven to 400 degrees.
Wash and thinly slice potato, halving slices.
Chop and sauté leek and spinach.
Add potato slices to pan and mix with spices.
On parchment paper, roll out dough thinly into a circle, about 1/8 inch thick.
Brush 1 tsp. olive oil over dough.
Use paring knife to cut light circles about 1/2 inch wide in the dough, starting from the middle and working your way out.
Add vegetables to centre of dough.
Fold edges of dough over filling to enclose, then egg wash and sprinkle salt on crust.
Transfer galette on parchment paper to baking pan.
Bake for first 10 minutes at 400, then lower heat to 375 for next 25-30 minutes.
Enjoy!
Notes:
If you want, save some potato slices from curry mixture till after galette is folded up and use to top galette.
Comments