Bon Appetit’s galette dough made allergy free

If you didn’t know by now (how could you not?!) I’m a Bon Appetit fanatic.  I participated in the #cookthecover challenge for a while, and have double subscriptions (on my kindle and a hard copy).  And when I’m in a recipe slump I hit up BA first.  Basically, BA is the ish and I’m drinking the kool aid.

This recipe is from the April 2014 publication.

I used it as a template for the crust but made massive tweaks to make it GF and DF.  So basically the “whole wheat dough” is not whole wheat at all.

It is best when made in advance and chilled fully (as in days) before being used.  At least in my experience.

Galette Crust [vegan, gluten free, dairy free, nut free, soy free]

• 1 cup gluten free all-purpose flour (I used TJs)
• 1 cup cornmeal / corn flour (I used medium grind meal)
• 1 teaspoon kosher salt 
• ¾ cup soy free Earth Balance*
• 1 tablespoon apple cider vinegar
• 1/4 cup cold water

Directions:

Combine GF all-purpose flour, corn meal, and salt in a large mixing bowl.  Cut in Earth Balance with a fork (or pastry blender) until mixture resembles coarse meal with a few pea-size pieces of EB remaining.  Drizzle with vinegar and water and mix with a fork.  Add more ice water by the tablespoonful if needed, until a shaggy dough comes together.  Lightly knead until no dry spots remain (but be sure not to overwork).  Form into a disk and wrap in plastic to chill > 2 hours.

To bake, pre-heat oven to 400 degrees F.  Roll dough out on a lightly floured sheet of parchment until it’s about 1/4 inch thick and then transfer (still on parchment paper) to a baking sheet.  Spread whatever filling you want in the middle of the dough (ricotta is what the BA recipe calls for but I used a lactose free sour creme instead) leaving a 1 – 1 1/2 inch border.  Bring the edges of the dough up and over filling, overlapping as needed, to create a crust-like edge.  it’s fine if it’s not perfect, it will harden work even if it’s “rustic” in appearance.  🙂  Bake 35-40 minutes (or until crust is golden brown and cooked through).  Let cool slightly on baking sheet.

Notes:

This dough is amazing because it’s delicious and versatile.  I made another batch already to try other combos.  The second time I used half for a mini galette and used the rest to bake into crackers (rolled out thin).  I should mention, the baking time is a little less when you don’t use the entire batch of dough for one recipe.  I bet it would be good made into biscuits or hand pies, too.  And since it’s allergen free, it is something I can share with P.

*Be sure to use the soy free variety of Earth Balance if you are allergic.  I’d imagine another shortening or butter would work as well, but I have only tried it with Earth Balance.

For my galette I spread Green Valley organic lactose-free sour cream in the center and then topped with sliced zucchini and summer squash and another small dollop of sour cream.  Obviously the sour cream is not dairy free (despite being lactose free, it still contains diary proteins so wouldn’t be tolerated by P).  I, however, don’t have any issues with the proteins in dairy so this was for moi.

Oh and I nixed the egg wash in the BA recipe so it’s egg free (and therefore vegan) too.  I don’t think an egg wash is necessary, it turned out perfect!

Just don’t skimp on the salt.  It’s what makes this so so good.

Paired with a salad this is the best lunch.  Maybe I’ll try the BA version next with mushrooms and chard and herbs…