Gluten-Free Mediterranean Almond Flour Galette
A rustic free-form tart featuring an almond flour pastry crust filled with wilted spinach, marinated artichokes, sun-dried tomatoes, and creamy mozzarella and feta cheeses. The gluten-free crust creates a tender, nutty base that complements the bright Mediterranean flavors of lemon, oregano, and fresh basil. Perfect for brunch gatherings, light dinners, or picnic fare, this galette offers an elegant yet casual presentation that showcases the vibrant filling while providing satisfying comfort food appeal.
Ingredients
- 1 ½ cups almond flour
- ½ cups tapioca flour
- 6 tablespoons cold butter, chopped
- ½ teaspoon kosher salt
- ¼ teaspoon dried oregano
- 1 egg
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 6 oz fresh or frozen spinach
- 1 ½ cups marinated artichoke hearts
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- ½ teaspoon black pepper
- ¼ cups sun-dried tomatoes
- 4 oz fresh mozzarella, torn into chunks
- 2 oz feta cheese
- fresh basil
- 1 egg
- flaky sea salt(optional)
Instructions
- 1
Combine almond flour, tapioca flour, salt and butter in food processor or bowl with pastry blender
- 2
Pulse or blend until mixture reaches coarse meal texture
- 3
Add egg and pulse until dough comes together
- 4
Wrap dough in plastic and refrigerate for at least 1 hour or overnight
- 5
Preheat oven to 375°F when ready to bake
- 6
Heat olive oil in medium saute pan and add garlic
- 7
Cook garlic for one minute until fragrant
- 8
Add spinach and cook until wilted
- 9
Remove from heat and stir in artichoke hearts, lemon zest, salt, pepper, oregano, and sun-dried tomatoes
- 10
Roll dough between two pieces of parchment paper into circle, keeping thick enough to hold filling
- 11
Place filling in center of circle, leaving 2 inches around edge empty
- 12
Top with mozzarella chunks and sprinkle feta evenly over filling
- 13
Fold sides up gently, creasing dough together with fingers
- 14
Beat remaining egg with splash of water
- 15
Brush outside edges with egg wash, let dry 2 minutes, brush again
- 16
Sprinkle crust with flaky sea salt
- 17
Transfer on parchment to baking sheet and bake for 35-40 minutes until edges are golden and cheese is bubbly
- 18
Cool for 10 minutes before garnishing with fresh basil and slicing
Tips
Use parchment paper to help fold up the dough edges without breaking the delicate almond flour crust.
Double brush the egg wash with a 2-minute dry time between coats for a beautiful golden finish.
Let the galette cool for the full 10 minutes to allow the filling to set before slicing.
Good to Know
Refrigerate covered for up to 3 days. Reheat in 350°F oven for 10-15 minutes.
Prepare dough up to overnight. Assemble galette up to 4 hours ahead and refrigerate before baking.
Serve warm or at room temperature. Cut into wedges with a sharp knife.
Common Mistakes
Roll dough thick enough to avoid tearing when folding edges.
Leave adequate border around filling to prevent overflow during baking.
Cool completely before slicing to avoid filling spillage.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
FAQ
Can I use frozen spinach instead of fresh?
Yes, thaw and squeeze out excess moisture thoroughly before cooking. Use the same amount but expect slightly less volume after draining.
What if my dough tears while rolling?
Press pieces back together and chill for 15 minutes. The almond flour dough is more delicate than wheat flour but repairs easily.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. The crust may soften slightly but still tastes delicious cold or reheated.