Description
A gluten free cornbread dough envelops a selection of sliced potatoes and cream, salty cheese. This is a perfectly imperfect dish you have to try.
Ingredients
Scale
Crust:
- 10tbsp corn flour or finely ground cornmeal (non GMO, I like Bob’s Red Mill)
- 2/3cup gluten-free oat flour
- 3ounces cold butter
- 1/4tsp sea salt
- 8tsp almond flour
- 1 large egg, beaten
- 2tsp+ cold water on hand
Toppings:
- 1 red potato, sliced thin
- 1 sweet potato, sliced thin
- 1/4cup gorgonzola cheese, crumbled
- dash of sea salt
- dash of dried thyme
- dash of finely chopped rosemary
- drizzle of olive oil
Instructions
- Cream butter and salt in a stand or hand mixer for approx. 1 minute. Separately, sift all dried ingredients in a bowl.
- Add the egg to the butter mixture, then slowly start adding in the dry ingredients.
- The dough should start forming, if you see it’s too dry, start spooning in the cold water until the paddle is picking up and the dough is forming with no flour left behind.
- On a piece of parchment paper, place the dough in a ball on top, cover with a layer of saran wrap, and roll out using a rolling pin into a thin round layer.
- Chill the dough for at least an hour covered with the saran wrap and parchment paper as is.
- Before you are ready to assemble, begin slicing potatoes and pre-heat the oven to 350f degrees. Take the dough out of the refrigerator and layer the potatoes in the center, allowing room on the edges to fold.
- Start closing your galette, if it crumbles or breaks, just keep pinching and it will stay together. Crumbles the blue cheese on top and in between top layers of potatoes. Drizzle olive oil and all seasonings on top.
- Bake for 30 minutes at 350f degrees. Voila!
- Category: Main
- Cuisine: Vegetarian, Gluten Free