Gluten-Free Pumpkin & Sage Galette
This rustic and elegant galette combines pumpkin and sage in a delicate, gluten-free crust. Perfect for autumn, this free-form tart is both visually appealing and delicious. The absence of yeast makes this pastry quick to prepare, while the use of gluten-free flour ensures it’s suitable for those with gluten sensitivities. The combination of sweet pumpkin and aromatic sage creates a sophisticated flavour profile that’s sure to impress at any gathering, or as a special family meal. The free-form nature of a galette makes it forgiving and rustic, perfect for those who might be intimidated by traditional pies or tarts. The combination of pumpkin and sage gives it a decidedly autumnal feel, making it ideal for seasonal gatherings or holiday meals.
Servings
4
Prep time
Cook time
Recipe
Gluten-Free, Vegetarian
Ingredients
- 1½ cups gluten-free all-purpose flour blend
- ¼ tsp salt
- ½ cup cold unsalted butter, cubed
- 1 large egg
- 2-3 tbsp ice cold water
- 2 cups pumpkin, peeled & thinly sliced
- 1 small red onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp fresh sage leaves, chopped
- ¼ cup grated parmesan (optional)
- Salt & pepper, to taste
- 1 egg (for egg wash)
Method
- In a large bowl, mix the gluten-free flour and salt
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs
- Beat the egg with 2 tbsp of ice water. Add to the flour mixture, stirring until the dough comes together. Add more water if needed
- Form the dough into a disk, wrap in plastic, and refrigerate for 30 mins.
- Preheat the oven to 190°C
- n a bowl, toss the pumpkin slices and onion with olive oil, chopped sage, salt and pepper
- Roll out the chilled dough between two pieces of baking paper into a 12-inch circle
- Transfer the dough (on the baking paper) and place on a baking sheet
- Arrange the pumpkin and onion mixture in the centre of the dough, leaving a 2-inch border
- Fold the edges of the dough over the filling, pleating as you go.
- Brush the crust with beaten egg and sprinkle with parmesan if using.
- Bake for 35-40 mins, or until the crust is golden and the pumpkin is tender
- Let cool for 10 mins before slicing and serving
- Serving suggestion: Garnish with additional fresh sage leaves and a drizzle of honey if desired.
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