Cheesy Tamarillo & Plum Galette with Bacon


    Our Cheesy Tamarillo & Plum Galette with Bacon recipe is perfect for a newbie baker, and for someone short on time. This dough can be prepared and kept in the fridge for a last minute dinner idea – just roll it out and add the toppings before cooking.

    Serve with a side of greens for a light and tasty lunch or dinner. 



    • 1 1/2 cups rice flour
    • 1 cup cornflour
    • 1/4 cup ground flaxseed
    • 1/2 tsp xanthan gum
    • 1/2 tsp salt
    • 200g cold butter, cubed
    • 2 tbsp Anathoth Farm Tamarillo & Plum Chutney
    • 50g grated cheddar


    • 2 rashers bacon, roughly chopped
    • 150g grated cheddar
    • 3/4 cup Anathoth Farm Tamarillo & Plum Chutney
    • 1 tsp cumin seeds


    1. To make the pastry, pulse together all dry ingredients in a food processor to combine. Add the butter 1 cube at a time, and pulse until the mixture resembles breadcrumbs. Add chutney and grated cheddars and pulse until a dough forms. Wrap and chill for at least 30 minutes.
    2. Preheat oven to 180°C. Lightly dust a large baking tray with gluten free flour.
    3. In a large frying pan, fry bacon in a little butter until crisp, or to your liking.
    4. Roll out pastry on floured tray, until 1-2cm thick. Spread relish evenly over the base (leaving a border of roughly 5cm). Sprinkle over grated cheddar, bacon and cumin seeds. Fold back the border of pastry to encase the filling (seal any cracks with water).
    5. Bake for 20-25 minutes, until pastry is lightly browned and crisp, and cheese is melted and nicely browned. Serve hot, with salad and extra relish on the side.