Roasted Carrot Galette | Gluten Free Galette with Pesto

This impressive gluten free roasted carrot galette is perfect for a gathering of friends and family! And you can reduce food waste by making carrot top pesto with the carrot greens for an extra zing of flavor on your savory galette!

About this Recipe

This gluten free galette has it all. The buttery, flaky crust compliments the creamy hummus that is spread on the bottom of the galette. And the roasted carrots are caramelized and develop a naturally sweetness. Finally, a drizzle of carrot top pesto adds a zing of citrus flavor.

Galettes are free form pies, which means pie crust is filled and baked flat on a baking sheet, instead of in a pie tin. Galettes are much easier to bake than traditional pies, since they take less time to bake and they generally have a more rustic look.

Since 2020, I’ve been in my kitchen developing foolproof recipes to help beginner cooks. This recipe creates a flaky pie crust that anyone can achieve. And while we will be making a homemade galette dough recipe from scratch, there's only a handful of ingredients required!

You can make a galette sweet or savory. This savory galette has a subtle hint of sweetness from the roasted carrots, so it has the perfect flavor combo. And it's perfect in the summer, when carrots are in season. Or make it in the fall or winter for a festive gathering with friends and family.

This savory galette recipe is easy to make gluten free when you use a quality gluten free baking flour blend. Different gluten free flour blends have different ratios of ingredients, so they can sometimes produce different results.
I usually use Bob's Red Mill 1-to-1 Baking Blend, but I've heard good things about King Arthur's Gluten Free Blend and Thomas Keller's Cup4Cup blend.

Ingredients & Notes

Gluten Free Pie Dough

• Gluten free baking blend - I usually use Bob's Red Mill 1-to-1 Baking Blend
• Salt - Brings out the flavor in the pie crust
• Unsalted butter - Cut the butter into ½ cubes then keep it in the refrigerator until you're ready to use it
• Ice cold water - Add a few ice cubes in a bowl of water then store it in the fridge until you're ready to use it

Roasted Carrots

• Large carrots - You could also use baby carrots, but large carrots are much easier to trim into even-sized pieces
• Extra virgin olive oil - Prevents the carrots from burning as they roast in the oven
• Salt and ground black pepper - Seasons the carrots
• Garlic powder - Adds a little extra savory flavor
• Paprika - Adds a mildly smoky flavor

Galette Toppings

• Hummus - you can use store bought or homemade hummus to add a creamy texture on the bottom of the galette
• Pesto - make carrot top pesto with the carrot greens, or you can use store bought pesto or make my 5 minute parsley pesto.

How to Make this Recipe

Prepare the Gluten Free Galette Dough

1. In a large mixing bowl, whisk the flour and salt together.
2. Add the cold butter cubes and coat them with flour. Squish the butter cubes in between your fingers and thumbs to flatten them and break them into about the size of almonds.
3. One tablespoon at a time, add the ice cold water. Mix the dough with a fork after each addition of water until it comes together.
   The dough should hold its shape when you squeeze some dough in your hand.
   If the dough falls apart after you squeeze it, add another tablespoon of water, mix it in and try again.
4. Using your hands, shape the dough into a thick disc and wrap it in plastic cling wrap. Chill in the fridge for at least 30 minutes to keep the butter cold.

Roast the Carrots

1. While the pie dough chills, make the roasted carrots. Preheat the oven to 400°F.
2. Peel the carrots and cut the green tops off (save the carrot greens for carrot top pesto.) Slice the carrots into ½-inch thick strips that are all roughly the same length.
3. Toss the carrots on a baking sheet with the olive oil and seasonings. Spread out the carrots on the baking sheet so none are overlapping.
4. Bake the carrots for about 15 minutes, until they just start to soften and brown a bit. Set aside to cool while rolling out the pie dough.

Assemble and Bake the Galette

1. Turn the oven down to 375°F.
2. Lightly dust a large sheet of parchment paper with flour. Roll out the pie dough on the parchment paper until it is a 15-inches wide circle or about ¼-inch thick.
3. Dollop the hummus onto the center of the pie dough, then spread it out with the back of a spoon. Leave about 2 inches of space around the edge of the pie dough.
4. Lay the roasted carrots on top of the hummus.
5. Gently pull the edges of the pie dough up and over the carrots, pinching the edges of the dough together.
6. Transfer the parchment paper with the assembled galette carefully onto a baking sheet.
7. Bake for 35 to 45 minutes, until the crust is golden brown.
8. Let the galette cool for at least 15 minutes. Top with store-bought pesto or homemade pesto, and enjoy!!

Storing

Any gluten free galette is best served warm, when the crust is still flaky.

Fridge: Allow the galette to cool completely. Store in an airtight container in the fridge for up to 3 days.

Freezer: Allow the galette to cool completely. Wrap tightly in plastic cling wrap then wrap in aluminum foil. Store in the freezer for up to 3 months.

Reheat: If you reheat a galette in the microwave, it'll probably end up a little soggy. To keep the crust flaky, wrap a slice loosely in aluminum foil then heat in the oven at 375°F for about 10 minutes.

Pie dough: You can refrigerate unbaked pie dough wrapped in plastic cling wrap for up to 3 days. Or wrap the dough disc in plastic cling wrap then aluminum foil and store in the freezer for up to 6 months.

Recipe Tips

• Keep the butter cold. You don't want the butter to soften or start melting. You want it cold when it hits the oven so the moisture in the butter steams, causing the dough to rise and create air pockets, which is what creates the flaky layers.
• Keep the butter chunks large, around the size of almonds. If you smash them too small, they won't make the flaky layers.
• Keep the water cold. Add a few ice cubes in a bowl of water then store it in the fridge until you're ready to use it. Warm water added to the dough could cause the butter to soften.
• Roll out the dough on a lightly floured sheet of parchment paper. This makes it easier to transfer to the baking sheet.
• The pie dough should be rolled out with a rolling pin to be around ¼ inch thick.
• Trim the galette crust with a small knife for a polished look when you fold over the pie dough.
• Pre-baking the carrots ensures they are soft and caramelized by the time the galette finishes baking.

Recipe Variations

• Rainbow Carrot Galette: You can use any variety of carrots. Rainbow carrots would create a more colorful galette.
• Carrot and Parsnip Galette: Instead of just carrots, replace half of them with parsnips for an more diverse flavor.
• Sauces: Substitute the homemade carrot top pesto for store-bought pesto or chimichurri sauce.
• Vegan Galette: Use vegan butter in the pie dough to make this whole recipe vegan.

More Recipes with Pie Dough

Once you've got making flaky gluten free pie dough down, the possibilities are endless! Try some of these other recipes using homemade pie dough.

• German Apple Pie From Scratch
• Pear Galette
• Pumpkin Pasties
• Strawberry Pie
• Berry Pie with Frozen Berries
• Fresh Blueberry Pie
• German Onion Pie