Think of this galette as the flaky, free-spirited cousin of traditional pie. Embrace your inner Martha Stewart and let’s get a little rustic. Perfectly savory with a cheesy herb twist! 🥧

Savory Gluten-Free Herb and Cheese Galette

Claire Bennett

Think of this galette as the flaky, free-spirited cousin of traditional pie. Embrace your inner Martha Stewart and let’s get a little rustic. Perfectly savory with a cheesy herb twist! 🥧

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Prep Time 30

Cook Time 40

Total Time 1 10

Course Bake / Make It Yourself

Servings 6 slices

Ingredients

1.5 cups Bob's Red Mill 1-to-1 Gluten-Free Baking Flour certified GF
1/2 cup unsalted butter, chilled, diced or coconut oil for dairy-free
1/4 tsp salt to taste
1/4 cup cold water add more as needed
1 large egg for egg wash
1 cup shredded mozzarella cheese or a dairy-free alternative
1/2 cup cream cheese or dairy-free cream cheese
1/4 cup fresh herbs (like thyme, rosemary, or parsley) chopped

Instructions

In a mixing bowl, combine the gluten-free flour and salt. Add the chilled butter and mix until it resembles coarse crumbs. You can use a pastry cutter or your fingers for this dance of dough-making. Make sure those butter pieces are tiny; it’s what will give us that flaky texture!
Gradually add cold water, one tablespoon at a time, until the dough starts to come together. Form it into a disk, wrap in plastic, and chill for at least 30 minutes. If it's crumbly, you might need another drop of water — we want it pliable, not a sad pile of crumbs.
Preheat your oven to 375°F (190°C). On a lightly floured surface (use more gluten-free flour), roll out the dough into a large circle about 1/8 inch thick. Don’t stress about imperfections; rustic is the name of the game!
Transfer the dough to a lined baking sheet. Spread the cream cheese over the base, leaving a 2-inch border for folding. Top with mozzarella cheese and sprinkle those fragrant fresh herbs. Channel your inner artist!
Fold the edges of the dough over the filling, overlapping where necessary to create a free-spirited border. Brush the crust with the egg wash (or a dairy-free alternative) to get that golden shine. Pop it in the oven!
Bake for 35-40 minutes, or until the crust is golden and crispy. Your kitchen will smell like a warm hug! Let it cool for a few minutes before slicing it up like the free-spirited chef you are!

Notes

Substitutions & Variations:

Dairy-Free: Use vegan cream cheese and coconut oil for the crust.
Lower Sugar: Omit any added sugar in the crust; the savory flavor shines without it.
Add Spinach: Toss in 1 cup of fresh spinach for color and nutrition before topping with cheese.

Claire's Gluten-Free Baking Notes:

Always double-check that your cheeses are gluten-free, as some brands can have additives. Use Bob's Red Mill 1-to-1 Gluten-Free Flour for a great texture — it's not just for cookies! Galettes keep well in the fridge for up to 3 days and freeze beautifully for up to a month. Ensure proper thawing in the fridge overnight before reheating.

Tips:

Don’t skip chilling the dough; it helps with flakiness! Watch the edges; they should be golden brown for the best textures. If the dough feels too crumbly, add a tablespoon of ice water at a time until it comes together without being sticky.

Keyword cheese, galette, Gluten-Free, herbs, savory pie

Nutrition Facts

Calories: about 250 kcal per serving

Step-by-Step Instructions

In a mixing bowl, combine the gluten-free flour and salt. Add the chilled butter and mix until it resembles coarse crumbs. You can use a pastry cutter or your fingers for this dance of dough-making. Make sure those butter pieces are tiny; it’s what will give us that flaky texture!
Gradually add cold water, one tablespoon at a time, until the dough starts to come together. Form it into a disk, wrap in plastic, and chill for at least 30 minutes. If it's crumbly, you might need another drop of water — we want it pliable, not a sad pile of crumbs.
Preheat your oven to 375°F (190°C). On a lightly floured surface (use more gluten-free flour), roll out the dough into a large circle about 1/8 inch thick. Don’t stress about imperfections; rustic is the name of the game!
Transfer the dough to a lined baking sheet. Spread the cream cheese over the base, leaving a 2-inch border for folding. Top with mozzarella cheese and sprinkle those fragrant fresh herbs. Channel your inner artist!
Fold the edges of the dough over the filling, overlapping where necessary to create a free-spirited border. Brush the crust with the egg wash (or a dairy-free alternative) to get that golden shine. Pop it in the oven!
Bake for 35-40 minutes, or until the crust is golden and crispy. Your kitchen will smell like a warm hug! Let it cool for a few minutes before slicing it up like the free-spirited chef you are!