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VEGAN, GLUTEN FREE CAPRESE GALETTE

Gluten free, vegan, FODMAP friendly
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins

Ingredients

FOR THE PASTRY:

  • 2/3 cup 70g quinoa flour
  • 1/2 cup 60g fine brown rice flour
  • 1/4 cup 30g tapioca flour
  • 2 tbsp nutritional yeast see notes above
  • generous pinch of fine sea salt
  • 1/2 tsp baking powder

FOR THE 'PSYLLIUM EGG'

  • 1 tbsp psyllium husk
  • 1 tbsp olive oil
  • 1 tbsp water

TO BIND:

  • 125 g Nuttelex Buttery or your preferred butter substitute (see notes above)
  • 1-3 tablespoons ice water only as needed

TO FINISH:

  • 400-500 g fresh tomatoes the best quality you can afford
  • 1 bunch of basil
  • Vegan mozzarella as you see fit (I used Damona which is a Melbourne brand)

Instructions

METHOD

    TO MAKE THE PASTRY:

    • Measure out the Nuttelex or butter substitute of choice, and place in the freezer for 15-20 minutes. It needs to be cold to pull the galette together.
    • In your food processor, combine the flours, nutritional yeast, baking powder and salt. Pulse a couple of times to combine everything.
    • Mix together the psyllium husk, olive oil and water in a small bowl. 
    • Add the 'butter' and psyllium husk mix to the processor, and pulse a few more times. The mixture should have visible chunks of butter substitute, but look a bit like slightly damp sand.
    • Turn the machine to a low-medium speed, and add the water, 1 tablespoon at a time, until the mixture just comes together. After 1-2 tablespoons, I like the turn the speed up just a little, until a ball JUST begins to form. As soon as it goes, turn the machine off. Gather up the pastry, wrap in bees wax wrap or cling film, and pop in the fridge to firm up for at 20 minutes or so, climate dependent.

    TO FINISH:

    • Once the galette pastry has cooled, preheat the oven to 180 degrees Celsius. Dust a large piece of baking paper with tapioca flour, and lay the pastry on top. Sprinkle a bit more tapioca on top, followed by another piece of baking paper. Use a rolling pin to roll the pastry out under the baking paper. This is the easiest way to roll out gluten free pastry, which has a tendency to be sticky.
    • Roll the pastry into a large, flat circle or oblong. You needn’t be too fussy about smooth edges or a perfectly even shape – this is the idea of a galette. Condoned laziness, I’ll drink to that. Or you know, eat to that.
    • Lay some of the basil on centre of the base of the galette, keeping in mind that you need to leave some edge space to roll the sides up.
    • Arrange the tomatoes and vegan mozzarella on top, and finish with some sea salt, a good grinding of fresh pepper and a bit of balsamic vinegar.
    • Using the baking paper to assist, lift little bits of the galette pastry up and press them into the tomatoes, to form the edges. This is a very imprecise art and needn’t look too neat. Continue lifting up the edges until done, and you have a little freeform pie, ready to go.
    • 10. Brush your galette with an egg wash substitute of choice. I used soy milk with a dash of maple syrup, because sugar encourages browning. You could use a smidge of oil too.
    • 11. Place the galette in the oven for 30 minutes. After that, you can grill it for 5-10 minutes to encourage a crunchy golden pastry.
    • 12. To serve, top with the remaining basil and a little extra salt and pepper, if it needs it.