There's something so effortlessly cool about a perfectly imperfect galette—essentially, a free-form pie—whether it's served up simply for lunch with a side of greens as part of a polished dinner spread. The gluten-free crust we use here features some of our favorite earthy, nutty flours (chickpea, brown rice, buckwheat) and is an all-around staple. You can use it as a base for any savory tart, pie, or even pizza, layering it with whatever pureed, roasted, or grilled goodness you're in the mood for. This recipe makes enough for two crusts, so stash the leftovers in the fridge for up to two days, or in the freezer for up to two weeks. Just thaw it or bring it to room temperature before rolling it out and celebrating the rustic, the rumpled, and all things charming in their imperfection.
Ingredients (Serves 4)
For the Artichoke and Onion Filling
- 2 medium yellow onions, quartered
- 4 cloves garlic
- 1 cup (170 g) canned organic artichoke hearts, drained
- 4 sprigs fresh thyme
- 1/2 cup (120 ml) extra-virgin olive oil
- Himalayan salt and freshly ground black pepper
- 1 pound (.5 kg) baby spinach leaves
For the Crust
- 1 tablespoon extra-virgin olive oil
- 1 cup (158 g) brown rice flour
- 1/2 cup (45 g) chickpea flour
- 1/2 cup (60 g) buckwheat flour or all-purpose gluten-free flour
- 1/4 cup (30 g) arrowroot powder
- Pinch of Himalayan salt
- 2 Tbs coconut palm sugar
- 1/4 cup (60 ml) coconut oil, melted
- 1/4 cup (60 ml) extra-virgin olive oil or melted ghee, plus extra for the pan
- 1/4 cup (60 ml) apple cider vinegar
Directions:
- Make the filling: Preheat the oven at 400 degrees Fahrenheit.
- Arrange the onions, garlic, artichoke hearts, and thyme on a baking sheet. Drizzle with the olive oil and sprinkle salt and pepper. Toss to evenly coat. Bake for 15 minutes, remove the garlic and set aside, then bake for another 15 minutes, or until onions and artichokes are tender and golden.
- Place half of the mixture, including the garlic, in a food processor and pulse until slightly chunky. In a large bowl, stir together the puree with the other half of the picture. Fold in the spinach and allow it to cool while you make the crust.
- Make the crust: Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 10-inch (25cm) pie pan with olive oil and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flours, arrowroot powder, salt, and sugar
- In a medium bowl, combine the coconut oil, olive oil or ghee, vinegar, and 1/2 cup (120 ml) of water. Slowly pour the oil mixture into the dry ingredients and mix until the dough comes together. It will be a little moist. Divide the dough in half and wrap half of the dough in plastic to store in the fridge or freezer for future use.
- Layer the remaining half of the dough between two sheets of parchment paper. Roll out the dough to about 1/4 inch (6mm) thick. It’s okay if the crust isn’t perfectly round! Carefully transfer the dough to the prepared pie pan and bake for 20 minutes, or until golden brown.
- Allow the crust to cool slightly before spreading it with the filling. Leave a 1-inch (2.5cm) border of crust around the edges. Fold the edges over the filling (it’s okay if they overlap) and bake the pie for another 30 minutes, or until the filling is bubbly and golden. Serve warm or at room temperature.
