I have never made a galette before in my life but somehow I ended up making two this week, one sweet and one savory. I am hooked! They have all the taste benefits of a pie but are so much easier. Plus, anything that is supposed to look messy is my kind of recipe! Use these recipes for inspiration and then play with other fillings!
Burst Tomato and Zuchhini Gallete with Fresh Burrata and Spelt Crust
Serves 4 to 6 as a main or 8 as an appetizer or side dish
For the crust:
1 1/4 cups spelt flour (or any flour you have)
1/4 teaspoon table salt
8 tablespoons cold unsalted butter, cut into pieces
1/4 cup plain yogurt
2 teaspoons fresh lemon juice
1/4 cup ice water
For the filling:
1 tablespoon grapeseed oil
1/4 teaspoon coarse Kosher or sea salt
1/2 tsp red pepper flakes (optional)
3 cups sungold or cherry tomatoes
1 large zucchini or summer squash, diced
1 bundle scallions, thinly sliced
2 balls fresh burrata
Fresh basil, for serving
1 egg yolk beaten with 1 teaspoon water
Make dough: Whisk stir the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, stir together the yogurt, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball. Wrap with plastic and refrigerate for 1 hour, or up to 2 days.
Make filling: Grab a large saute pan with a lid. Add oil, tomatoes, salt and a pinch of red pepper flakes to your saute pan then cover and heat over high heat. Roll the tomatoes around from time to time so that they’ll cook evenly. In a few minutes, you’ll hear some putts and pops as the tomatoes burst a little. When most have, remove lid, turn heat down to medium and add zucchini chunks. Saute for two minutes, until they soften. Add scallions, just stirring them in, then turn off heat. Adjust seasonings if needed. Transfer mixture to a large plate and spread it out, so that it will cool faster. You want it cooled to at least lukewarm before assembling the galette.
Assemble galette: Heat oven to 400 degrees. On a floured counter, roll the dough out into a 12-inch round and it really doesn’t need to be perfectly shaped. Transfer to a parchment-lined baking sheet. Sprinkle tomato-zucchini mixture into the center of the dough, leaving a 2-inch border and leaving and liquid behine. Fold the border over the filling, leaving the center open. Brush crust with egg yolk glaze.
Bake the galette: For 30 to 40 minutes, or until puffed and golden brown. Remove from the oven and let stand for 5 minutes, then slide the galette onto a serving plate. Top with burrata and sprinkle with basil. Cut into wedges and serve hot, warm or at room temperature.
Blueberry Galette with Marscapone Whipped Cream
adapted from mykitchenlove.com
makes 1 large galette or 4 mini galettes
For the Crust
- 3/4 cup all-purpose flour
- 6 tbsp whole wheat flour
- 1/4 tsp salt
- 1/4 cup cane sugar
- 1/2 cup plus 1 tbsp unsalted butter, chilled and cut into small pieces
- 1 large egg
- 1 1/2 tsp milk, plus more to brush the edges of galettes with
- 1-2 tbsp turbinado sugar for galette edges (optional)
For the filling
- 1 lb fresh blueberries
- 2 tbsp cornstarch
- 1/2 cup sugar
- Zest from 1 lemon
- Juice from 1/2 lemon
For the whipped cream
- 250 gr mascarpone cheese
- 1/4 cup whipping cream
- 3 tbsp sugar
- Prepare the pastry dough by combining the flours, sugar, and salt in a food processor and mix until blended. Blend in butter pieces until it looks like corse sand. In a small bowl whisk 1 egg and milk together, then pour into the food processor all at once and pulse until a rough dough forms (do not over mix). This is a fairly moist dough.
- Lightly flour a work surface and form dough into a ball. If making 1 large galette press the dough into a disc, wrap in plastic wrap and refrigerate for at least 2 hrs, or up to 2 days. If you’re making 4 mini galettes, break the ball of dough into 4 equal pieces. Flatten each of the 4 pieces of dough into discs, wrap in plastic wrap and refrigerate for at least 1 hour, up to 2 days.
- Once dough is chilled preheat oven to 375°F and line a large baking tray with parchment paper.
- Remove dough from fridge and let sit on the counter for 10 minutes.
- Meanwhile toss berries, cornstarch, 1/2 cup sugar, lemon zest, lemon juice and salt together in a large bowl. Set aside.
- On a lightly floured surface roll out each disc of dough into 1/8″ thick (or roll out into one large piece 1/8″ thick). Transfer dough to baking sheet and top with blueberries. Fold the outer edges of the galettes up creating small overlaps as you go. Brush the edges with milk and sprinkle on demerara sugar.
- Bake for 40-50 minutes, until galettes are golden brown and the filing is bubbling (if you’re making a larger galette the timing will be 50-60 minutes).
- Let galettes cool on baking sheet.
- To make the mascarpone whip, combine mascarpone, whipping cream, and 3 tbsp sugar in a bowl and whisk or whip with electric beaters until stiff peaks form. Serve galette in slices, topped with whipped cream.