Gluten-Free Garden Zucchini Galette Recipe

Ingredients

Option 1: Homemade Gluten-Free Pie Crust
¾ cup plus 2 tablespoons tapioca flour, plus additional for dusting
¾ cup cornstarch

¼ cup plus 2 tablespoons superfine brown rice flour

¼ cup oat flour
2 teaspoons granulated sugar

¼ teaspoon sea salt

1½ teaspoons xanthan gum

1 cup cold salted butter, diced

3 large eggs

Option 2: Easy Gluten-Free Pie Crust
1¼ cups gluten-free all-purpose flour

1 tablespoon granulated sugar

½ teaspoon xanthan gum

½ teaspoon salt
6 tablespoons cold butter

1 large egg

2 teaspoons lemon juice or vinegar

Egg-Free Option 2 Substitution
4 tablespoons cold water, plus additional cold water if needed, in place of the egg and lemon juice or vinegar

Garden Zucchini Filling
1 tablespoon olive oil
1 teaspoon minced garlic

½ cup ricotta cheese

½ cup grated Parmesan cheese
¼ cup shredded mozzarella cheese

1 teaspoon dried basil

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh parsley

2 small zucchini, sliced into ¼-inch rounds

Egg Wash and Serving
1 large egg, beaten

Additional grated Parmesan cheese, for garnishing

Pesto, marinara sauce, or olive oil, for serving

Directions

Step 1: Choose the Gluten-Free Crust

Select either the homemade gluten-free pie crust or the easy gluten-free pie crust.

Prepare only the ingredients listed for the selected option.

Step 2: Prepare the Homemade Gluten-Free Crust

For Option 1, whisk the tapioca flour, cornstarch, superfine brown rice flour, oat flour, granulated sugar, sea salt, and xanthan gum together in a large mixing bowl.

Add the cold diced butter. Use a pastry cutter or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.

Add the eggs and mix until a cohesive dough forms. Shape the dough into a disk, wrap it tightly, and refrigerate for at least 1 hour or overnight.

Step 3: Prepare the Easy Gluten-Free Crust

For Option 2, combine the gluten-free all-purpose flour, granulated sugar, xanthan gum, and salt in a large mixing bowl.

Cut in the cold butter until the mixture resembles coarse crumbs. Whisk the egg with the lemon juice or vinegar, then add the mixture to the dry ingredients. Stir until a dough forms.

For the egg-free version, omit the egg and lemon juice or vinegar. Add 4 tablespoons of cold water instead, using additional cold water only if needed to bring the dough together.

Shape the dough into a disk, wrap it tightly, and refrigerate for 30 minutes.

Step 4: Prepare the Oven and Baking Sheet

Preheat the oven to 375°F. Line a large baking sheet with parchment paper.

Step 5: Roll the Dough

If using the homemade crust, allow the chilled dough to stand at room temperature for 10 to 15 minutes before rolling.

Place the selected dough between two sheets of parchment paper. Roll it into a circle approximately 12 inches in diameter. Remove the top sheet of parchment paper, then transfer the dough and bottom sheet of parchment paper to the baking sheet.

Step 6: Prepare the Zucchini

Arrange the zucchini slices on a clean kitchen towel or paper towels. Gently pat them dry to remove excess surface moisture.

Step 7: Make the Cheese and Herb Filling

In a medium bowl, combine the olive oil, garlic, ricotta cheese, Parmesan cheese, mozzarella cheese, dried basil, fresh thyme, and fresh parsley. Stir until evenly blended.

Step 8: Assemble the Galette

Spread the cheese mixture over the center of the dough, leaving a 2-inch border around the edges.

Arrange the zucchini slices in overlapping layers over the cheese filling. Leave the pastry border uncovered.

Step 9: Shape the Crust

Carefully fold the uncovered edges of the dough toward the center. Overlap the sections as needed to create a rustic border while leaving most of the zucchini filling visible.

If the dough becomes too soft to handle, refrigerate the assembled galette briefly before applying the egg wash.

Step 10: Apply the Egg Wash

Brush the exposed pastry evenly with the beaten egg. For the egg-free version, omit the egg wash.

Step 11: Bake the Galette

Bake for 40 to 50 minutes, or until the crust is golden brown and the zucchini is tender.

Step 12: Cool and Garnish

Allow the galette to cool on the baking sheet for 10 minutes. Garnish it with additional grated Parmesan cheese.

Step 13: Serve

Slice the galette into 6 to 8 servings. Serve it warm with pesto, marinara sauce, or a drizzle of olive oil.

Notes

Choose only one crust option. Do not combine the ingredients from the two crust formulas.

The homemade crust requires at least 1 hour of refrigeration. It may also be prepared in advance and refrigerated overnight.

Some gluten-free all-purpose flour blends already contain xanthan gum. Check the package before preparing Option 2 and follow the manufacturer’s guidance concerning additional xanthan gum.

Use certified gluten-free oat flour when preparing Option 1 for someone with celiac disease or gluten sensitivity.

Pat the zucchini slices thoroughly before assembling the galette. Removing excess surface moisture helps protect the texture of the crust.

Fresh basil may replace the dried basil. Use 1 tablespoon of finely chopped fresh basil in place of 1 teaspoon of dried basil.

Additional garden herbs such as oregano, rosemary, dill, or chives may be incorporated for a different flavor profile.

For a colorful variation, arrange thinly sliced heirloom tomatoes between the zucchini rounds. Pat the tomato slices dry before adding them because tomatoes can release considerable moisture as they bake.

If the dough becomes too soft during rolling or assembly, refrigerate it until firm enough to handle.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat the galette in a 350°F oven for 10 to 15 minutes, or until warmed through. Oven reheating helps restore more of the crust’s texture than microwave reheating.

When serving someone with celiac disease or gluten sensitivity, verify that all packaged ingredients are appropriately labeled gluten-free. Use clean equipment, parchment paper, and preparation surfaces to prevent cross-contact.