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baked savory southwest galette

Savory Southwest Galette


  • Author: Jennifer
  • Prep Time: 40
  • Cook Time: 40
  • Total Time: 1 hour 20 minutes
  • Yield: 8 1x

Description

A savory southwest galette that’s gluten-free – made with a cornmeal crust and filled with chorizo and peppers.


Scale

Ingredients

  • 1 cup gluten-free 1 to 1 flour
  • 1/2 cup gluten-free cornmeal
  • 2 Tbsp. sugar
  • 1/2 cup unsalted butter
  • 1 egg
  • 1/4 cup water
  • 18 oz pork chorizo
  • 2 yellow bell peppers – sliced
  • 1/2 white onion – sliced
  • 1/3 cup shredded quesadilla cheese
  • Queso Fresco crumbles

Instructions

  1. Preheat oven to 375 degrees F.
  2. In a food processor, add the flour, cornmeal, sugar, and butter – pulse until combined and you have coarse crumbles.
  3. Add the egg and water, pulse again until the dough comes together. You may need to stop and use a spatula to stir, then pulse again.
  4. Remove dough from processor, wrap and refrigerate for 30 minutes.
  5. While the dough is chilling, add the chorizo, peppers, and onions to a large skillet and cook over medium heat.
  6. When the dough is ready, and the chorizo and peppers are cooked, place the dough onto a floured piece of parchment paper. Using a floured rolling pin, roll out the dough into a 12-14 inch circle.
  7. Transfer the cooked chorizo mixture onto the center of the dough circle.
  8. Carefully fold up the edges of the dough, pinching together any cracks along the sides.
  9. Top with shredded quesadilla cheese and then carefully transfer the galette, parchment paper and all, to a baking sheet.
  10. Bake for 35-40 minutes or until the crust is crispy and golden brown. The crust will darken where it absorbs the chorizo oil, however, make sure it bakes until crisp.
  11. Remove from oven and let cool for 5 minutes.
  12. Top with crumbled queso fresco cheese and serve.

Notes

  • I’ve cooked this recipe with both beef and pork chorizo. In the pictures you’ll see beef chorizo, however, in the recipe directions I recommend using pork chorizo. Both will work, but for texture, I suggest using pork chorizo.
  • I suggest using Bob’s Red Mill 1 to 1 gluten-free baking flour – I have not tested this recipe with any other 1 to 1 flour.
  • Nutritional Disclaimer
  • Category: Breakfast
  • Cuisine: American

Keywords: gluten-free galette, savory galette, brunch