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Easy Gluten-Free Smoked Salmon and Avocado Galette

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A quick and easy gluten-free galette featuring a flaky almond and rice flour crust topped with smoky salmon and creamy avocado, perfect for brunch or a light dinner.

Ingredients

Scale
  • 1 cup almond flour
  • 1 cup gluten-free all-purpose flour blend
  • 1/4 teaspoon xanthan gum
  • 1/2 teaspoon sea salt
  • 1/2 cup unsalted butter, cold and cubed (can swap with coconut oil for dairy-free)
  • 1 large egg, room temperature
  • 2–3 tablespoons ice-cold water
  • 6 ounces smoked salmon, thinly sliced
  • 1 ripe avocado, sliced thick
  • 4 ounces cream cheese, softened (can use dairy-free cream cheese if preferred)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • About 2 tablespoons fresh dill, chopped
  • Freshly ground black pepper, to taste
  • 1 egg, beaten (for egg wash)
  • Flaky sea salt, for finishing

Instructions

  1. In a large bowl, whisk together almond flour, gluten-free flour blend, xanthan gum, and sea salt.
  2. Add cold, cubed butter and work into the flour mixture using a pastry cutter or fingertips until coarse crumbs with pea-sized pieces form (3-5 minutes).
  3. Beat one egg lightly and add to the flour mixture. Stir gently.
  4. Add ice-cold water one tablespoon at a time until dough just comes together; avoid overworking. (about 5 minutes)
  5. Form dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
  6. Mix softened cream cheese, lemon juice, lemon zest, chopped dill, and black pepper in a small bowl; set aside.
  7. Roll chilled dough on a lightly floured surface into a roughly 12-inch circle about 1/8 inch thick.
  8. Transfer dough to a parchment-lined baking sheet.
  9. Spread cream cheese mixture evenly over dough, leaving a 2-inch border.
  10. Arrange smoked salmon slices over cream cheese, then layer avocado slices on top.
  11. Fold exposed dough edges over filling, pleating to create a rustic border.
  12. Brush dough edges with beaten egg for browning.
  13. Bake in preheated oven at 375°F (190°C) for 30-35 minutes until crust is golden and crisp.
  14. Sprinkle flaky sea salt over galette while warm and let cool for about 10 minutes before slicing.

Notes

Keep all ingredients cold to ensure a flaky crust. Do not overmix dough to avoid toughness. Use xanthan gum for elasticity. Chill dough before rolling to prevent shrinkage. Brush crust with egg wash for a golden finish. Avoid overloading avocado to prevent soggy crust. Use parchment paper to prevent sticking.

Nutrition

Keywords: gluten-free, smoked salmon, avocado, galette, easy recipe, dairy-free option, brunch, light dinner

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