A Pizza Pie is a lovely thing… Pizza Galette made with ready-rolled puff pastry is extra special. Easy, quick, tasty and versatile, it makes the speediest of mid-week meals, but looks like you’ve slaved for hours. Perfect for feeding the kids…
DON’T LOSE THIS RECIPE! PIN IT FOR LATER…
Pizza Pie Made with ready-rolled puff pastry – An Easy Mid-Week Meal
Pizza Pie has to be one of the easiest mid-week meals going. If you’re bored of bog-standard pizza, it’s a great twist to jazz up an old favourite. Made with ready-rolled puff pastry, it’s a simple case of unrolling, topping and throwing in the oven.
So good is pizza pie, that there is another post on Gluten Free Alchemist (my Easy Pastry Pizza with a home-made Rich Italian Tomato Pizza Sauce) which takes you through, step by step, how to make it.
But what if you could make that Pizza Pie extra special just by how you fold the pastry? Enter the Pizza Galette…
What is a Galette?
A Galette is a rustic-looking pie, that is often round in shape. The edges are folded over to slightly cover and contain the filling. It’s gorgeous to look at and inviting to eat. That simple change to the edging however, will take the pizza pie to something which looks hours in the making.
Elevating your Pizza Pie to the Pizza Galette
Creating a Pizza Galette is a simple case of preparing your pizza pie slightly differently. And it’s all in the folding. For preference the pastry should be cut into a round for the prettiest edge. But in reality, ready-rolled pastry comes shaped into an oblong, so if you are not obsessive about shape, stick with straight edges.
The Galette shared and photographed for this post was made some time back, when (for some unknown reason) Jus-Rol decided that gluten free ready-rolled pastry should be sold round. For most pastry-bakes, that was a huge frustration. But for Pizza Galette it was perfect!
Anyway… back to edges… All you have to remember when you fill your galette is to leave enough of an edge to get a good fold over the filling. How you fold is up to you… If you do manage a round galette, it’s good to make diagonal cuts in the pastry edge and stick them over each other with water or milk. This will give you the edge for the pizza pie shown. Or alternatively, fold and crimp.
If you are working with an oblong sheet, it is slightly more difficult to get a neat fold. Just be creative and see what you can do. Interestingly, Jus-Rol have reversed their GF pastry shape back to the good old oblong. As a result, I now plain-fold each of the straight edges and make a virtue of the corners!
The inspiration for Pizza Galette… The need for a child-friendly pizza pie
You may have seen my other post which introduced Spanakopita Galette… A yummy pizza pie filled with spinach and feta cheese and a whopping hit with me and Mr GF. Sadly however, Miss GF (11 at the time) was not best impressed with the thought of eating the green stuff.
In an effort towards inclusivity, an alternative filling was created which started off as sausage and ended up as sausage pizza galette. Having snaffled a couple of slithers, I can confirm that it was equally delicious hot or cold. And no word of a lie… Once the sausages were cooked (ahead of time) and the cheese was grated, this pizza pie literally took 10 minutes to assemble, before introducing it to the oven.
Of course, you can fill your pizza galette with anything you choose. Simply throw on your favourite toppings, and remember to fold.
Can I make Pizza Pie with other Pastry?
Absolutely. Although this galette has been made with Jus-Rol gluten free ready-rolled puff pastry (Asda have a similar own brand), it can be made with gluten free short-crust or rough-puff and (if you can eat it) bog-standard wheat pastry too. If you have loads of time on your hands, you could even make your own gluten free puff pastry. Or if you want a speedier, easier home-made option, I recommend my no rice Shortcrust Pastry recipe as ideal for pizza pie. And alternatively Adriana’s Flaky Shortcrust Pastry.
In the UK, there is a lack of commercially-available gluten free pre-cooked pastry available. If you do want to go ‘round’ with your galette, choose a raw block-pastry and roll yourself. Genius Gluten Free sell a frozen block in many UK supermarkets.
I have heard that Schar now sells ready-rolled puff pastry in the States. Frankly, I’m gutted that they don’t offer it in the UK, but maybe in time…
Made Pizza Galette?
If you do make this yummy pizza pie, please let me know in the comments below. It’s always good to hear what you have been making from the blog. And if you changed the toppings, what did you use instead? I love getting inspiration from my readers too…
Pizza Galette – The Best Pizza Pie with Sausages and Sweetcorn
- large baking sheet
- baking paper
- cheese grater
- sharp vegetable knife
- pastry brush
- 280 g Ready-Rolled Puff Pastry 1 pack Jus Rol GF pastry = approx 280g or use any appropriate alternative.
- 12 cocktail sausages (gluten free) pre-cooked
- 4 tbsp tomato puree not passata
- 50 g mature cheddar cheese grated (approx weight)
- ½ small onion finely sliced
- 2½ tbsp sweetcorn kernels fresh or frozen
- 50 g grated mozzarella pizza cheese (approx weight)
- seasoning salt, pepper and oregano/basil to taste
- 1½ tbsp milk to seal the pastry and as a milk wash
- Prepare the sausages ahead of time – cooking by your usual method. Alternatively use shop-bought cocktail sausages.
Pizza Galette Base
- Pre-heat the oven to 200 C/400 F/Gas 6.
- Lay out the pre-rolled pastry sheet on baking paper OR roll your pastry block into a circle (approx 30 cm/12 inches in diameter) or square/oblong. The rolled pastry should be approximately 2½-3 cm thick. Before filling, place the pastry (with the baking paper base) straight onto the baking tray that you intend to cook with.
- Spoon/squeeze the tomato puree across the base of the pastry and spread evenly, leaving a clean pastry edge of approximately 5 cm/2 inches wide.
- Sprinkle a layer of cheddar cheese on top of the tomato puree.
- Arrange the sliced onion and sausages on top of the cheese.
- Top with scattered sweetcorn and seasoning and Mozzarella cheese.
Folding the edges of a ROUND Galette
- Brush the pastry edge with milk. Use a sharp knife to make slightly angled cuts to about two-thirds the width of the pastry strip at intervals of about 7 cm/2½ inches.
- One at a time, fold the pastry strips up over the edge of the filling, brushing each top with milk as you go and then folding up the next strip, sticking and sealing to the last.
- Keep going until you have folded pastry around the whole pie. On the last piece, carefully lift the first piece and fold the last underneath (ensuring you brush with milk) and press to seal to each side as an even pattern.
Folding the edges of a STRAIGHT-EDGED Galette
- Cut a diagonal line at each corner of the unfolded pastry edge, about half way across the edge width.
- Fold the two opposite long sides of the pastry edge over the filling.
- Now fold each of the two remaining ends in turn. In the corners, fold one triangle point over the other, making sure you dampen with milk to stick the pieces together.
Glaze the Pastry
- Use the remaining milk to glaze any remaining raw pastry, using a pastry brush.
- Bake the galette for 30 to 40 minutes until the pastry is golden, puffed and crisp.
- Remove from the oven and immediately transfer to a serving plate. Eat hot or cold.