Easy-to-Make Gluten-Free BLT Galette (Savory Bacon, Lettuce & Tomato Tart)

This Gluten-Free BLT Galette Brings a Classic Sandwich to a Flaky New Crust

Alright, flavor fanatics: here’s the ultimate comfort food mashup you didn’t know you needed. This gluten-free BLT galette recipe takes the classic sandwich and flips it into flaky, golden, saucy magic. 

Store bought gluten-free bread is a tricky beast. It crumbles, the slices are small…and the price (yikes). Let’s be honest, it is kind of a letdown more often than not. I’ve been on the hunt for that perfect loaf, but spoiler alert: it’s still on the to-do list. So why not ditch the quest for flawless GF bread and reinvent the wheel? Or better yet, the sandwich.

Enter this gluten-free BLT galette — sturdy enough to hold all your favorite bacon, lettuce and tomato ingredients, but flaky and tender, just like a good galette should be. No soggy bottoms, no sad slices, just pure, saucy, bacon-y goodness folded into a crispy crust. It’s an open-faced pie that’s basically a BLT party on your plate, with zero grill required and no burnt buns to cry over.

This galette took a few rounds in the kitchen — a little too saucy here, not enough pepper there — but it nailed that perfect balance of creamy mayo-Dijon sauce, melty mozzarella, sweet heirloom tomatoes, and that addictive bacon crunch. Topped with peppery arugula and a drizzle of the extra sauce? Game changer.

If you’re craving that classic BLT vibe but want to level up your gluten-free game, this gluten-free BLT galette is your new best friend. Trust me, it’s not just a sandwich — it’s a culinary tradition? Consider the rules politely ignored. 

In this post: Gluten-Free BLT Galette

• Ingredients You’ll Need to Make this Gluten-Free BLT Galette
• Equipment You’ll Need to Make this Gluten-Free BLT Galette
• Substitution Ingredients for this Gluten-Free BLT Galette
• What to Serve with Gluten-Free BLT Galette
• Reasons to Love This Gluten-Free BLT Galette Recipe
• Jump to the recipe
• Leave a comment

What Makes This Galette Special

• Smoky bacon + juicy tomato = flavor powerhouse
• Flaky gluten-free crust that holds up without falling apart
• Tangy mayo-Dijon sauce for a creamy kick
• Gooey, melty mozzarella
•  A final flourish of peppery arugula for fresh bite

Ingredients You’ll Need to Make this Gluten-Free BLT Galette

• Gluten-Free Galette Dough (½ batch): The sturdy, flaky backbone that holds everything together without falling apart like sad GF bread slices. Use my recipe or your favorite trusted recipe.
  
• Olive Oil (½ tablespoon): For a silky swipe on the dough that adds golden crispness and subtle richness.
  
• Mayonnaise (1/2 cup): The creamy base of the sauce that brings the whole sandwich flavor to the galette.
  
• Dijon Mustard (1/4 cup): Adds tangy depth and a little zip to the mayo sauce—don’t be shy!
  
• Black Pepper (½ teaspoon): Freshly ground for that punch of peppery heat that wakes up every bite.
  
• Garlic Powder (½ teaspoon): A whisper of savory garlic to round out the sauce without overpowering.
  
• Mozzarella (4 ounces, sliced): Melty, mild, and perfectly gooey cheese that lets the other flavors shine.
  
• Heirloom Tomatoes (2–3 small to medium, sliced): Juicy, sweet, and bright—fresh tomato goodness that keeps it classic.
  
• Crisp Bacon (4–8 ounces, cooked and chopped): The smoky, crunchy hero of this galette, generously piled on.
  
• Half and Half (½ tablespoon): For brushing the crust edges, helping them brown and get that perfect flaky texture.
  
• Salt and Pepper (to taste): Because seasoning is everything—don’t be shy.
  
• Arugula or Lettuce (1 cup, shredded) : Adds peppery freshness and crunch to balance all that richness.
  
• Extra Sauce for Drizzling: Keep it handy to drizzle over the finished galette for maximum flavor impact.

Equipment You’ll Need to Make This Galette

• Food Processor, Box Grater or Pastry Cutter: To blend butter into the crust like a pro.
• Rolling Pin: To get that rustic, even crust.
• Offset Spatulas and Measuring Spoons: Trustworthy tools of the trade. Measuring and stirring your recipe to completion.
• Baking Sheet + Parchment Paper: For golden, mess-free edges
• Mixing Bowls: One for sauce, one for toppings. Grab a few.
• Knife: To slice through tomatoes and cheese, chop up the bacon and lettuce.
• Skillet: To crisp up the bacon just right
• Pastry Brush: For that golden crust finish

Substitution Ideas

• Dairy-free? Use vegan mozzarella and plant-based mayo. Or leave off the cheese altogether
  
• No arugula? Baby spinach works too…in a pinch any leafy green will do.
  
• Want more kick? Add crushed red pepper or a smear of sriracha to the sauce.
  
• Vegetarian? Swap the bacon for smoky roasted mushrooms.

What to Serve with Gluten-Free BLT Galette

This gluten-free BLT galette makes a killer brunch centerpiece, a light dinner with a crisp green salad tossed in a lemon vinaigrette or a cup of chilled gazpacho for extra freshness., for a fun and hearty lunch with friends. If you are looking for a warmer vibe, check out my recipe for roasted tomato soup.

Serve it warm with a glass of iced tea, or room-temp on a picnic blanket. Bonus: it reheats beautifully in a hot oven.

Leftovers? This galette tastes fantastic warm or at room temperature — perfect for an easy snack or a late-night nibble.

Reasons to Love This Recipe

• Deliciously gluten-free without compromise: the crust is tender but sturdy + crispy bacon, juicy heirloom tomato, creamy mozzarella.
  
• Crowd-pleasing: everyone loves a BLT twist
  
• Beginner-friendly: rustic edges encouraged. No fancy equipment needed.
  
• Customizable: make it yours with different greens or cheeses
  
• Seasonal: perfect for summer tomatoes at their peak

Here’s to good cooking and good eating.

Craving another savory spin? Try my Gluten-Free Zucchini Galette — flaky crust, summer veggies, and a tangy cheese filling that pairs beautifully with this BLT galette.

Check out all of my savory gluten-free galettes here!

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Easy-to-Make Gluten-Free BLT Galette (Savory Bacon, Lettuce & Tomato Tart)

Cooking Method: Baking Cuisine: American Courses: Brunch, Dinner, Lunch, Snacks Recipe Keys: Gluten Free Includes Dairy

Difficulty: Beginner Prep Time 30 mins Cook Time 35 mins Rest Time 10 mins Total Time 1 hr 15 mins

Cooking Temp: 350  F Servings: 8

Best Season: Suitable throughout the year

Description

This gluten-free BLT galette reinvents the classic sandwich with a flaky, crispy gluten-free crust, melty mozzarella, juicy heirloom tomatoes, smoky bacon, and a tangy mayo-Dijon drizzle. It’s a crowd-pleasing, savory galette perfect for lunch, brunch, or anytime craving strikes.

Ingredients

Servings

Gluten Free Dough

• 1 Gluten-Free Pie Crust https://stevesinthekitchen.com/recipe/gluten-free-pie-crust/ (Make a single crust (1/2 the recipe) or make the full recipe and save the second crust for another galette or pie.)
• ¹⁄₂ tbsp 1 tbsp Half and Half (For the dough wash)

Galette Sauce and Filling

• 1 tbsp Olive Oil

• ¹⁄₂ cup Mayonnaise (Mix the mayonnaise and Dijon mustard together first, then use part as the base layer and reserve the rest to drizzle later.)
• ¹⁄₄ cup Dijon Mustard (See above note.)
• ¹⁄₂ tsp Black Pepper (Freshly ground)
• ¹⁄₂ tsp Garlic Powder
• 4-8 oz Mozzarella

• 4-8 oz Sliced Bacon
• 1 tsp Salt and Pepper (To taste)
• 1 cup Arugula or Lettuce (Shredded)

Instructions

Prepare the Gluten-Free Crust

1. • Prepare a single gluten-free pie crust according to the recipe found here.
   • Roll out the gluten-free pastry dough to a thickness of about 1/8" into a circle approximately 14” in diameter.
   • Line a baking sheet with parchment paper; Transfer the rolled out dough to the prepared baking sheet.

   

Prepare Ingredients

1. Make the Sauce and Cook the Bacon

   • In a small bowl, mix mayonnaise and Dijon mustard with black pepper and garlic powder until smooth. Taste and adjust—this sauce is the magic glue, so get it right.
     

   

   • Fry bacon slices until crispy but not burnt. Drain on paper towels and chop into bite-sized pieces.
     

   

Assemble Layers

1. • Brush the rolled dough lightly with olive oil, then spread about half of your mayo-Dijon sauce evenly over the dough, leaving a 2-inch border around the edge.
   • Layer mozzarella slices evenly over the sauce, then add tomato slices, followed by chopped and fried bacon.

   

Fold and Finish

1. • Fold the edges of the dough over the filling, pleating as needed. Brush the exposed dough edges with half and half, then sprinkle with salt and pepper for that extra flavor punch.

   

Bake, Top and Serve

1. • Transfer the galette on parchment to a baking sheet. Bake at 375°F for 30–35 minutes or until crust is golden brown and cheese is bubbly.
   • Let the galette cool for 5 - 10 minutes, then pile on fresh arugula or shredded lettuce and drizzle generously with the reserved sauce.
   • Enjoy

   

Note

Gluten-Free Flours

When it comes to baking gluten-free, the type of flour you use can significantly impact the texture and flavor of your final product. Here are some important tips regarding gluten-free flours for your Banana Bread recipe:

1. Homemade Flour Blend

I use a custom gluten-free flour blend that I make myself, which weighs approximately 140 grams per cup. This blend typically includes a mix of gluten-free flours such as white and brown rice flour, potato starch, tapioca starch, sorghum and milk powder, providing a balanced texture and flavor for baking.

2. Store-Bought Gluten-Free Flours

If you prefer to use a store-bought gluten-free flour blend, it's crucial to check the packaging for the weight per cup, as this can vary between brands. Each manufacturer may have a different formulation, which affects the density and weight of their flour.

Here are several that are available from Amazon: 

King Arthur Measure for Measure Gluten-Free Flour

Bob’s Red Mill Gluten Free 1 to 1 Baking Flour

Cup4Cup Gluten Free Multipurpose Flour

None of these flours contain xanthan gum. So if your recipe calls for xanthan gum, omit the extra xanthan if using one of these blends. All of the manufacturers promote these products as a one-to-one replacement.

3. Measuring for Accuracy

For the most accurate results, I highly recommend using a digital food scale to measure your gluten-free flour. Measuring by weight ensures that you have the correct amount, leading to more consistent and successful baking outcomes. This method eliminates the variability that can come from measuring by volume, especially with gluten-free flours, which can be compacted or aerated differently.

By paying attention to these details, you'll set yourself up for success in creating a delicious and moist Gluten-Free Banana Bread. Happy baking!

Kosher Salt 

You can use kosher salt in this recipe; however, the crystal of table salt and kosher salt are not the same. So a teaspoon of one is not the same as a teaspoon of the other. Here are equivalents for two commonly available kosher salt brands:

To Replace: 1 teaspoon table salt

•         2 teaspoon diamond Crystal Kosher Salt

•         1 1/2 teaspoons Morton Kosher Salt

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