Summer Eggplant Tomato Onion Pie is my new favorite savory galette for the season!
What is a galette?
A galette is a free-form pie, that isn't shaped in a pie pan. Rather, the dough is rolled out and shaped around a filling on a cookie sheet tray (pan) and baked as is - no pie pan enclosing the pie.
Ingredients in a pie and galette are essentially the same; no huge difference there.
Let's clarify: A galette can be considered a pie, but a pie (in a pie pan) is not a galette. Awesome!
All About the Dough
I opted for a pretty flakey pie crust dough, one of my favorites! I've used it for sweet & savory pies. You can add in a bit of sugar to the pie dough for a sweeter galette. When making a savory galette, I leave out the sugar and try to keep the flavor more neutral with loads of crispiness!
Key Components to Make this Summer Eggplant Tomato Onion Pie (Galette)
Pie Crust - The pie crust is made up of a combination of 3 kinds of gluten-free flour, for optimal flavor and texture. Then, salt, vegan butter and ice water are incorporated into the dough!
Vegetable Filling - The filling is a combination of roasted and sautéed veggies, which makes for such a fun variety of flavors and textures. Gluten free breadcrumbs and vegan cheese are also mixed into the filling.
Decoration - I love to decorate the top of this galette/pie with slices of beautiful heirloom tomatoes
Keys to Making The Perfect Galette Dough:
- Keep the butter COLD! This doesn't mean frozen, but I mean chilled from the fridge.
- Make sure the water is ice cold. Add a couple ice cube to water and let it sit for 1 minute, then measure out the water needed. This works perfectly and will help keep the butter cold in the process.
- Shingle the butter with the flour! We are not mixing or beat or whisking the butter into the gluten free flour blend. I recommend using your thumb and pointer finger to squash each piece of flour-coated butter and then repeat to another piece of butter, and so on.
- Bake until crisp! The galette will be firm and moveable once it's is baked, not flimsy. Look out for a stirdy exterior when checking on your galette.