These savory galettes are similar to a pie but not completely enclosed on top. I like to describe them as “rustic pies,” which means they don’t have to look perfect to be mouth-wateringly good. Buckwheat and cassava flours work well in this dough as gluten-free options, and the flavor combination with the mushrooms, onions, and peppers creates a little Italian wow factor. The ‘cherry on top’ comes in the form of goat cheese sprinkled on at the end. They are a crowd pleaser in every way!
Servings
2
Ready In:
65 mins
Calories:
964
Good For:
Lunch, Dinner
Ingredients
- 1 cup cassava flour
- 1 cup buckwheat flour
- ½ tsp baking powder
- 2 tsp sea salt, divided
- ½ cup butter or vegan butter, chilled
- 1 cup water
- 2 Tbsp extra virgin olive oil
- 2 Tbsp avocado oil
- 1 small yellow onion, diced
- 1 lb cremini or shiitake mushrooms
- ½ cup chopped red, yellow, and orange mini bell peppers
- 2 tsp dried Italian herbs
- 2 cups loosely packed spinach
- 2 cloves garlic, minced
Instructions
Step 1
Preheat the oven to 400°F/200°C.
Step 2
In a large bowl, combine flour, baking powder, and ½ teaspoon sea salt. Cut the butter into cubes and mash into the flour mixture with a fork. Drizzle in half the water and olive oil and hand-kneed the dough, drizzling in more water until the dough is well combined with no dry spots.
Step 3
Drizzle avocado oil into a large skillet over medium heat. Add the onions and sauté until they start to caramelize for about 5 minutes. Stir in mushrooms and 1 teaspoon sea salt and sauté until mushrooms start to sweat around 3 minutes. Add peppers and Italian herbs and sauté for another 5 minutes. Stir in the spinach and garlic and leave over heat for 2 minutes or until spinach starts to wilt. Remove from heat. Don’t overcook this, as it has to now go in the oven for 30 minutes!
Step 4
Transfer the dough onto a piece of baking paper or lightly floured surface. Press it into a disc, and roll the dough until it’s approximately ¼-inch thick. Scoop half of the mushroom mixture into the center circle and spread evenly, leaving about a 1-inch border. Carefully fold the edges of the dough up and over the mushroom filling. Transfer to a baking paper lined baking sheet and repeat with the other dough ball.
Step 5
Bake for about 30-35 minutes, until the crust starts to brown. Remove from the oven and let rest for 10 minutes before serving.
Nutrition Facts
| Servings | 2 |
|
Amount per Serving |
|
| Calories | 964 |
| Total Fat | 63.5g |
| – Saturated Fat | 28.7g |
| – Monounsaturated Fat | 17.4g |
| – Polyunsaturated Fat | 3.4g |
| – Trans Fat | 0g |
| Cholesterol | 122mg |
| Sodium | 2415mg |
| Total Carbohydrates | 87.3g |
| – Dietary Fiber | 13.7g |
| – Sugars | 8.1g |
| Protein | 16.7g |
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