Description
A gluten-free cornbread crust cradles thinly sliced potatoes and creamy Gorgonzola. Perfectly rustic and utterly delicious!
Ingredients
Units
Scale
- 10 tbsp corn flour or finely ground cornmeal
- 2/3 cups (150 ml) gluten-free oat flour
- 3 ounces (85 g) cold butter
- 1/4 tsp sea salt
- 8 tsp almond flour
- 1 large egg, beaten
- 2 tsp+ cold water
- 1 red potato, sliced thin
- 1 sweet potato, sliced thin
- 1/4 cups (60 ml) 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 approximately 1 minute.
- Separately, sift all dried ingredients in a bowl.
- Add the egg to the butter mixture, then slowly add the dry ingredients. If the dough is too dry, spoon in cold water until the dough forms and no flour remains.
- Place the dough in a ball on a piece of parchment paper, cover with saran wrap, and roll out into a thin round layer using a rolling pin.
- Chill the dough for at least one hour, covered with saran wrap and parchment paper.
- Preheat oven to 350°F (177°C). Slice potatoes.
- Remove dough from refrigerator. Layer potatoes in the center of the dough, leaving room to fold the edges.
- Fold and close the galette; pinch to seal any breaks.
- Crumble blue cheese on top and between the layers of potatoes. Drizzle with olive oil and seasonings.
- Bake for 30 minutes at 350°F (177°C).
Notes
- For a crispier crust, pre-bake the galette shell for 10 minutes before adding the potatoes and cheese.
- Feel free to substitute other firm cheeses like crumbled feta or goat cheese for the Gorgonzola.
- Store leftover galette in the refrigerator for up to 3 days; reheat gently in a 350°F oven for 10-15 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 5
- Protein: 10
- Cholesterol: 80