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–+ servings

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 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
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
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