Yogurt and Olive Oil Gluten Free Galette Crust {Vegan Option}

This 5-ingredient gluten free galette dough recipe uses olive oil and yogurt to make an easy, effortless and supple galette crust that is endlessly versatile. Use it for sweet and savory galette recipes!

Jump to:

• Galettes make easy work of vacation desserts
• Olive oil galette crust
• Gluten free yogurt pastry
• What can you use as filling in this gluten free galette crust?
• Ingredients
• Equipment
• Instructions
• Make ahead
• Adaptations
• Variations
• Top Tips
• FAQ
• Other galette recipes
• Pin for Later!
• Recipe

Galettes make easy work of vacation desserts

Galettes are my absolute favorite dessert to make while on vacation (as you can also read about in my non-gluten-free wild blueberry galette recipe).

They are effortless, yet impressive.

Their rustic appearance allows you to hide all manner of mistakes - crumbly exterior, dry interior, and insufficient filling.

And most importantly, they allow the filling to shine and sing first and foremost.

I have tried MANY gluten free crusts, and this one is the result of my repeated trials and errors. This is my absolute favorite gluten free galette dough, and I don't use that term lightly! This recipe is slightly adapted from Bon Appetit.

Olive oil galette crust

Why use olive oil in this galette crust?

I have baked all butter galettes, galettes made with shortening, and galettes made with a mix of other oils. This olive oil crust, adapted from Bon Appetit, is my absolute favorite for its easy prep, accessible ingredients and supple resulting dough.

After all, you may need to go to the store to get butter or shortening, but who doesn't have olive oil on hand all the time?

Olive oil galette also plays double duty as a base for both sweet and savory galettes, which I love.

Can you use another oil in place of olive oil?

I love using coconut oil in my desserts. Coconut oil would give this gluten free galette crust a faint tropical taste and scent, and would yield much the same results and olive oil. Just make sure to melt your coconut oil in the microwave prior to using.

Gluten free yogurt pastry

This crust is also known as a yogurt pastry or yogurt pie crust, in that it is a pastry crust made with yogurt. This works for tart, pie or galette recipes.

Why use yogurt in this galette pastry?

Yogurt is an acid, and it acts in much the same way sour cream, lemon or vinegar would - it prevents gluten from developing. This helps keep our gluten free olive oil galette crust flaky and well, gluten free.

It also replaces eggs as a binder in this egg-free recipe.

You can also use sour cream or any type of yogurt in this recipe.

Can you use vegan yogurt or non-dairy yogurt in this yogurt galette crust?

Absolutely! Just use coconut yogurt, soy yogurt, almond milk yogurt or any of your favorite vegan yogurt.

What can you use as filling in this gluten free galette crust?

You can fill this gluten free pastry with any filling you like, sweet or savory!

Here are some of my favorite sweet galette fillings:

• blueberry lemon galette filling
• sour cherry sauce
• Granny Smith apple pie filling
• Walnut and buckwheat tart filling
• Rhubarb tart filling

And some of my favorite savory fillings:

• Pear and brie tart filling
• Tomato tart filling

Ingredients

This recipe couldn't be simpler: it uses only 5 ingredients, and all of them are easily accessible!

To make this gluten free galette dough, you will need:

• gluten free flour mix - Gluten free flour mixes have come a long way since the rise of gluten free baking! King Arthur makes a lovely gluten free 1:1 blend. Bob's Red Mill 1:1 Gluten Free Flour, or the Thomas Keller Cup4Cup blend is also recommended. The best approach is finding one you like, ensuring it has xanthan gum in the ingredients, and trying it out! If you are baking on vacation and your pantry is a bit better, you can use widely available cornstarch to substitute the flour mix in a 1:1 ration.
• olive oil - in many ways, olive oil is the secret of this galette crust! It makes this recipe so easy to make, and very pantry-friendly.
• sugar - you can leave this out altogether, or substitute it for a sugar-free replacement of your choice.
• salt - you can leave it out, but using salt in even sweet baked goods enhances the flavor.
• yogurt - the other secret ingredient of gluten free pastry. You can use sour cream, or any yogurt , including non-dairy yogurt or lactose-free yogurt.. If using Greek yogurt or full-fat sour cream, please thin it out with a bit of water first.

See the recipe card for exact quantities.

Recommended gluten free flour mixes:

Bob's Red Mill 1:1 Gluten Free Flour

King Arthur's Gluten Free Blend

Thomas Keller Cup4Cup blend

Equipment

• Baking sheet
• Parchment paper
• Mixing bowls
• Fork

Instructions

Make the dough

In a large bowl, whisky together gluten free flour, sugar, and salt.

In a small bowl, whisk together yogurt and oil.

Make a well in the centre of the dry ingredients, and add in yogurt mixture. Mix it in with a fork, incorporating the dry ingredients into the wet. Finish mixing everything in with your hands - you should end up with a rough dough that comes together in one piece. If your dough isn't coming together, add in ice-cold water starting with 1 tablespoon.

Chill the dough

Shape dough in a 1-inch-thick disc. Wrap it in plastic and transfer to refrigerator to chill for at least 2 hours.

Form the gluten free olive oil crust

When ready to bake, preheat the oven to 400°F. Remove dough from the fridge, and lightly flour a large sheet of parchment paper. Roll the dough out on the floured parchment paper to a round of about 12-inches wide and ⅛-inch thick. Transfer parchment paper with the dough onto a baking sheet.

Fill your gluten free galette with your favorite filling (I recommend my blueberry lemon galette filling, my sour cherry sauce or my Granny Smith apple pie filling). Leave a border of 1½-inches around the filling. Fold in the edges of the dough over the filling, overlapping them as you go (this creates that authentic rustic galette look). Brush the edges with an egg.

Transfer galette to the fridge to chill for 10 minutes.

Bake the gluten free galette

Bake galette in 400°F oven for 40-50 minutes, until the crust is golden brown and the filling is cooked through.

Let gluten free galette cool slightly on the baking sheet before serving.

Can you make this gluten free galette dough in one bowl?

Yes! I have successfully made this easy gluten free galette crust in a single bowl. Just start by mixing the dry ingredients, and add the wet ones to them in the same bowl.

Make ahead

You can make this gluten free olive oil galette crust up to 3 days in advance.

Simply wrap it in plastic wrap and remove from the refrigerator 10 minutes before baking.

Freezer & Storage Instructions

This flaky gluten free galette dough can also be frozen for 3 months, just make sure to thaw it out completely in the refrigerator before attempting to bake with it.

If freezing unbaked dough, take care to wrap it well in plastic wrap. You can also freeze the galette after it's been baked.

Adaptations

This recipe is for a gluten free and egg-free galette crust. You can also make the following adaptations to it:

• Gluten Free Vegan Galette Crust: substitute the yogurt for non-dairy yogurt. You can use ANY non-dairy yogurt here: coconut yogurt, soy yogurt, almond milk yogurt. Then you'll get a flaky, delicious, vegan gluten free galette crust.

Variations

• Coconut oil galette dough: substitute the olive oil for coconut oil for a more tropical flavor. This works for desserts better than for savory galettes.
• Savory gluten free galette dough: use 1 teaspoon of sugar in place of 2 tablespoons.

Top Tips

• Temperature is the secret to getting a flaky galette, pie or tart! Make sure you keep all your ingredients cold, and that you chill the filled galette prior to baking it. But..
• Take care not to freeze the Yogurt and Olive Oil Gluten Free Galette Crust before baking as it can actually damage it! The fridge is enough.
• If you are freezing your galette for eating later, either freeze the unshaped dough or freeze the fully baked galette. Take care to wrap the dough in plenty of plastic wrap.
• Strive for a thin, ⅛-inch galette. This prevents a gummy crust.
• For shiny galette edges, make sure to brush your galette with egg wash.
• If you are making a sweet galette, I also recommend sprinkling sugar on the edges prior to baking, or brushing the edges with honey after it comes out of the oven.

FAQ

Other galette recipes

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