The Gatsby Galette
Experience the luxury and glamour of the 1920s with this stunning vegan and gluten-free galette, filled with savory goodness that will transport your taste buds back in time. A flaky crust envelops a delicious blend of sun-dried tomatoes, caramelized onions, and baby spinach. Topped with a tangy lemon-tahini sauce, this dish is a true gastronomic masterpiece.
ingredients
- 1 ½ cups gluten-free all-purpose flour
- 1 teaspoon salt
- ½ cup cold vegan butter, cubed
- ¼ cup ice water
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 2 cups baby spinach
- ½ cup sun-dried tomatoes, chopped
- ¼ teaspoon garlic powder
- ¼ cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
- Salt and pepper, to taste
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
In a food processor, combine the gluten-free flour and salt. Add the vegan butter and pulse until the mixture resembles coarse crumbs. Slowly add the ice water while pulsing until the dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- 3.
In a large skillet, heat the olive oil over medium heat. Add the sliced onion and cook until caramelized, about 10 minutes. Add the baby spinach and cook until wilted. Remove from heat and stir in the sun-dried tomatoes and garlic powder. Season with salt and pepper.
- 4.
On a floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to a parchment-lined baking sheet.
- 5.
Spread the onion, spinach, and sun-dried tomato mixture onto the center of the dough, leaving a 1 ½-inch border. Fold the edges of the dough over the filling, pleating as you go.
- 6.
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
- 7.
While the galette bakes, prepare the lemon-tahini sauce. In a small bowl, whisk together the tahini, lemon juice, water, salt, and pepper until smooth and creamy.
- 8.
Once the galette is done, drizzle the lemon-tahini sauce over the top. Slice and serve this exquisite culinary creation.
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