Mushroom beet and blue cheese galette

This mushroom beet and blue cheese galette has a flaky and buttery gluten-free exterior filled with deep savory flavors.

For the crust:
1¼ cup gluten-free baking flour (or all-purpose)
⅓ cup almond flour
½ teaspoon kosher salt
1 tablespoons raw sugar
6 tablespoons cold butter, chopped
¼ cup cold whole milk
1 egg yolk

For the filling:
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 cup chopped red onion
10 ounces, baby portobello mushrooms, sliced (about 3 cups)
1 medium beet, peeled and chopped
1 tablespoon fresh chives, minced
2 tablespoons sherry vinegar
salt & pepper to taste
2 ounces blue cheese (I used a creamy goat’s milk blue cheese that went really well with this)

View the full recipe at Running to the Kitchen →