Gluten Free Galette with Roasted Carrots
Buttery, flaky pie crust envelopes caramelized roasted carrots & creamy hummus. And top this gluten free galette with carrot top pesto for an extra zing of flavor.
Ingredients
Gluten Free Pie Dough
- 1¼ cups gluten free baking blend I usually use Bob's Red Mill 1-to-1 Baking Blend
- 1 pinch salt
- 8 tablespoon unsalted butter cut into ½ cubes and refrigerated to keep cold
- ¼ cup ice cold water
Roasted Carrots
- 1 pound large carrots
- 2 tablespoon extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
Toppings
- 2 cups hummus either homemade or store bought
- ½ cup pesto either homemade or store bought
Instructions
Make the Gluten Free Pie Dough
- In a large mixing bowl, whisk the flour and salt together.
- 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.
- 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.
- 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
- While the pie dough chills, make the roasted carrots. Preheat the oven to 400°F.
- 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.
- 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.
- 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 the Carrot Galette
- Turn the oven down to 375°F.
- Lightly dust a large sheet of parchment paper. Roll out the pie dough on the parchment paper until it is a 15-inches wide circle or ¼-inch thick.
- 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.Lay the roasted carrots on top of the hummus.
- Gently pull the edges of the pie dough up and over the carrots, pinching the edges of the dough together.
- Transfer the parchment paper with the assembled galette carefully onto a baking sheet. Bake for 35 to 45 minutes, until the crust is golden brown. Let the galette cool for at least 15 minutes before slicing and serving. Top with pesto and enjoy!!
Notes
- 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 would cause the butter to soften.
- Trim the galette crust with a small knife for a more even look when you fold over the pie dough.
- Make homemade carrot top pesto from the carrot greens - they're edible and very tasty!
Nutrition
Serving: 1sliceCalories: 507kcalCarbohydrates: 39gProtein: 11gFat: 36gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 42mgSodium: 953mgPotassium: 441mgFiber: 10gSugar: 5gVitamin A: 13579IUVitamin C: 4mgCalcium: 112mgIron: 3mg
Did you make this recipe?Leave a comment below - I love hearing from you!