Gluten Free Chocolate Pistachio Galette Recipe
I like to think of myself as a gluten-free recipe teacher of sorts. But not that mean teacher with the grey hair in a bun, sensible shoes and a ruler, which is as effective a weapon as a Jedi light saber. More like the really cool substitute teacher who lets you call her by her first name, wore really (and seemingly too expensive for a substitute teacher’s paycheck) fashionable clothes and possessed a sunny disposition. Of course now that I think about it, the sunny disposition was probably due to the fact that she was finally making a little cash that she could use towards paying off some of the massive credit card bills for all her cool clothes, but I’m digressing.
The point is, the reason I like to think of myself of as teacher of sorts is that I am fond of offering basic gluten-free recipes that can be mastered and then elaborated upon.
Take the gluten free pie crust recipe I just posted – it is a great basic recipe and of course, who doesn’t love pie? And better yet, once you master the basic pie crust you can expand your recipe repertoire with something like a galette.
A galette is a sort of rustic, free-form pie where the edges of the crust are partially folded over the filling and no pie pan is used. Usually galettes are made with seasonal fruit and if I were a real gluten-free teacher I would be providing such a recipe right now. But, I’m the cool substitute teacher remember? So instead of the crust edges folded over, how about building then up and forming a wall and instead of fruit, what about a galette filled with sinfully rich chocolate and topped with pistachios and white chocolate curls? Oh … and that basic pie crust – what do you say we make it with chocolate?
Pretty cool, right?
- 1 recipe perfect pie crust – chocolate variation
- 1 cup bittersweet chocolate chips
- 1 teaspoon instant espresso powder
- 2 large egg whites
- 1/8 teaspoon kosher or sea salt
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¾ cup shelled salted pistachios - roughly chopped
- 1 - 1 ounce square white chocolate - at room temperature
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Prepare the chocolate version of the perfect pie crust recipe. Following the rolling method in the gluten free pie crust recipe, roll the dough into an oval about 13” by 9” and about ¼” thick. Transfer the rolled dough to the prepared baking sheet. Brush any excess flour off the dough. Roll and fold the edge of the dough over to form a rimmed crust. Bake for 15 minutes or until the dough is fairly firm. Leave oven on.
Melt the chocolate in the microwave for about 2 minutes or until most of the chocolate is melted. Alternately place the chocolate chips in a heat proof bowl and place on a pan with an inch or two of barely simmering water until melted. Stir in the espresso powder and continue stirring until all the chocolate is melted. Let cool slightly.
Beat the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment until foamy, starting on low speed and increasing to high. Gradually add the sugar and beat until stiff peaks form. Add the vanilla extract and mix well. Fold the chocolate into the egg whites until the mixture is no longer streaky. Spread the filling over the baked crust evenly, it should be about ½ inch thick. Sprinkle the chopped pistachios over the top. Return to the oven and bake for another 10 minutes or until the filling looks a bit dry and has cracked slightly. Let cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.
Once the galette has cooled, drag a vegetable peeler across the side of the white chocolate square and let the curls of chocolate fall over the top of the galette. Serve slightly warm or cool. Can be made a day ahead, cover with plastic wrap and store in the fridge.
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