This gluten free Pesto & Vegetable Galette is similar to pizza, except the base is less a chewy dough and more a flaky crust. Think pie or pastry meets pizza. The buttery and flaky crust wraps over the edges of the fillings like a little blanket. It keeps it all snuggled together nicely without spilling all over the place, while adding delicate flavor and texture to the cheeses and vegetables. A thin layer of basil pesto spread on the bottom of the crust adds a punch of garlic, herbs and pine nuts bringing the whole galette together.
Begin with the Dough
A conventional buttery and flaky pie crust is hard to make. Making a gluten free version was even harder for me to master. However, I tried and failed many times for all of us and finally came up with a winner. Even better is that it can be used for much more than pies! My gluten-free Flaky Pie Crust recipe will make 2 galettes, perfect for this recipe. It is pretty quick and easy to pull together, but if you can cut a corner by using a store bought 2 layer pie crust dough. If frozen, let thaw then work with your hands to roll it into a ball, then follow the directions as stated.
Toppings
Although you can certainly whip up your own homemade basil pesto, store bought will work perfectly fine for this recipe. The same goes for the shredded mozzarella, parmesan cheese, zucchini, yellow squash and red onion. A quick trip to the grocery store or using what you have on hand will work for this easily customizable recipe. Use vegan cheeses, vary the vegetables, use a red sauce instead of pesto. The options are limitless!
Lay it On!
Once you’ve rolled out the dough into 2 rough circles, begin by spreading the pesto on top leaving about an inch and a half border around the edge. The border is what gets folded over at the end. Layer mozzarella cheese, zucchini, yellow squash and red onion on top of the pesto. Sprinkle parmesan cheese on top then add salt and pepper to taste and drizzle with olive oil. Carefully fold the edges over the fillings and brush the exposed edges of the crust with the beaten egg, then sprinkle more parmesan cheese on top.
Bake the Pesto & Vegetable Galette
Bake the galette on the parchment lined sheet pan that you have been preparing it on. The gluten free Pesto & Vegetable Galette will bake in about 22 minutes in an oven that is preheated. The bottom will be lightly browned and toasted, the cheese will be melted and the crust flaky. Once it comes out of the oven, it is ready to cut and serve.
More Gluten Free Crusty Deliciousness
Pesto & Vegetable Galette
Ingredients
- 1 recipe Gluten Free Flaky Pie Crust - or store bought double pie crust
- ½ cup prepared basil pesto
- 1 medium zucchini - sliced very thin
- 1 medium yellow squash - sliced very thin
- 1 very small red onion - sliced very thin
- 1 ounces parmesan cheese - grated on small holes
- 8 ounces whole milk mozzarella cheese - grated on large holes
- 1 large egg - beaten
- 2 tbsps fresh basil or parsley - finely chopped
- 1 tablespoon olive oil
- salt and pepper - to taste
Instructions
- Preheat the oven to 375 degrees.
- Dust a clean rolling surface with gluten free flour. Split the recipe for the Gluten Free Flaky Pie Crust in half.
- Roll and shape each piece of dough into a rough circle about ⅛ inch thick and about 16 inches in diameter. Transfer the crusts to parchment lined sheet pans.
- Spread half of the pesto onto each crust, leaving about an inch and a half border around the edges.
- Sprinkle the shredded mozzarella cheese on top of the pesto on each crust.
- Spread an even layer of sliced zucchini, yellow squash and purple onion on top of the mozzarella.
- Lightly drizzle with olive oil, season with salt and pepper.
- Fold the edges of the crust gently over so that they cover the edge of the fillings, preventing them from spilling out.
- Brush the exposed edge of the crust with beaten egg wash and sprinkle with grated parmesan cheese.
- Bake in the preheated oven for 20-24 minutes or until the crust is browned nicely.
- Garnish with freshly chopped herbs when ready to serve.
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