1/2 small zucchini, sliced thin
Couple slices cooked bacon (as much as you like) broken into small pieces
1 big clove garlic, chopped fine
1/4 to 1/3 cup chopped onion
1/2 cup or more cherry tomatoes, sliced in half
1 recipe Perfect Gluten-free Pie Crust (below)
small handful fresh basil, torn into small pieces
1/3 or so cup shredded mozzarella cheese
grated parmesan cheese
Salt and pepper
Extra Virgin Olive Oil
Preheat oven to 375°. Heat some olive oil in a sauté pan and slowly caramelize the onions. Add the garlic and stir for about 1 minute. Gently mix the zucchini, bacon, onion and garlic, tomato pieces, mozzarella, basil and a little drizzle of olive oil in a bowl.
To roll the dough, lay a piece of parchment paper on a work surface and sprinkle with some flour blend. Lay the chilled disk on the floured paper, sprinkle with some more flour and lay on another piece of waxed paper or the plastic wrap you used to store it in the refrigerator. Roll the dough into a circle or oval fairly thin, mending tears or crevices with dampened dough pieces. Remove the top sheet of paper and carefully transfer parchment onto a baking sheet.
Spread the filling mixture over the pie crust leaving 1 to 2 inches crust uncovered. Sprinkle with salt and pepper. Grate parmesan cheese over whole thing, enough so you can see it pretty well. Fold the edges of the dough over the filling, cutting away extra so it doesn't pile up too much.
Bake for 30 min or longer at 375° or until barely browned. Cool for 10 minutes then slide the parchment with the gallette on it over onto a rack to cool completely. Can be served warm, or rewarmed in microwave.
Makes enough for one 9-inch pie.
1/2 cup unsalted butter and (scant)
1/4 cup all vegetable non-dairy shortening
4 to 6 tablespoons cold water or more
1 1/2 cups All Purpose Gluten Free Flour Blend plus more for rolling*
1 teaspoon salt
1 scant teaspoon sugar (more for a sweet crust)
1/4 tsp xanthan gum (even though my GF flour already has this in it)
* I used Authentic Foods Multi blend flour which is the Wendy Wark blend: brown rice flour, sweet rice flour, tapioca flour, cornstarch, potato starch flour and xanthan gum.
Cut butter and shortening into 1/2-inch pieces and place in the freezer for 15 to 30 minutes.
Add some ice cubes to the water and let it get ice cold in the freezer while preparing the dry ingredients. Combine the flour, salt, sugar and xanthan gum in the bowl of a food processor. Pulse 5 to 6 times to combine. Add the butter and shortening, and pulse 6 to 8 times or until the mixture resembles coarse meal with some pea size pieces of butter.
With processor running, add ice water 1 tablespoon at a time until the mixture just barely starts to clump together. If you pinch some of the crumbly dough together and it holds then you have enough water, if not add more a little at a time. You do not want to add any more water than is absolutely necessary. It should be damp enough to hold together when gently squeezed. I add the water by hand in a bowl and toss with a fork.
Remove the dough from the machine and form into a disk. Wrap the disk in plastic wrap and refrigerate for at least one but as long as 2 to 3 days. Remove dough from fridge 15 minutes or more before rolling