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by Caitlin Saniga

I made this galette when my mom came to visit for a few days. This was our first dish with heirloom tomatoes of the summer, and we were thrilled with it, having it for lunch and then for a snack after a day of sightseeing on the Blue Ridge Parkway. I wish I could cook for Mom every day.

Dough:

  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon fine salt
  • 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
  • 2 teaspoons cold lemon juice
  • 5 tablespoons ice water

Filling:

  • 1 disk savory galette dough
  • 3 medium heirloom tomatoes, any color
  • 1/2 small onion, cut into thin rings
  • salt
  • 2 tablespoons Dijon mustard
  • 1 tablespoon aged balsamic vinegar
  • 1 tablespoon minced garlic
  • 2 ounces mild cheddar cheese, cut into thin slices + 1 ounce grated cheddar cheese
  • 1 large egg, lightly beaten with 1 tablespoon water
  • 2 green onions, chopped

Maybe this goes without saying, but it’s always a nice reminder. If you want the dough to be flaky and light, knead it as little as possible.  The ingredients should be just barely combined for the best results.

To prepare the dough, combine the all-purpose flour, whole wheat pastry flour, pepper, and salt with a fork in a large bowl. Scatter the cubed butter over top. Cut the butter into the flour mixture using a pastry cutter until the butter is in small pea-sized pieces.

Drizzle the lemon juice and water over the butter-flour mixture and combine using fork. The dough will come together just barely. Gently pat the dough into a ball and then a disk, cover with plastic wrap, and refrigerate for 1 hour.

Preheat the oven to 400 degrees. Remove the dough from the refrigerator and set it on the counter.

Slice the tomatoes. Remove the seeds with your fingers or a knife, and place them on paper towels to soak up some of the juice. Sprinkle with salt.

Line a baking sheet with parchment. Lightly flour your work surface and rolling pin. Set the disk onto the floured surface and gently hit it a few times with the rolling pin to flatten it. Roll it into a 12-inch circle, flipping it over one time, and re-flouring the pin as necessary to prevent it from sticking. Hang the dough over the rolling pin to transfer it to the parchment-lined baking sheet.

In a small bowl, combine Dijon mustard and balsamic vinegar using a fork or whisk. Pour onto the dough and spread into a roughly 10-inch circle.

Pat the tomatoes dry with paper towels and arrange them, alternating with slices of cheese in a spiral on top of the dough. Top with onion rings, sprinkle with the shredded cheese.

Fold the 2-inch edge of dough over top of the filling, making a few pinches as you go. Brush the egg wash on the dough.

Bake for 40 to 45 minutes, until the crust is golden brown. Transfer to a cooling rack, along with the parchment paper, and cool for 15 minutes. Top with green onions.

Cut into slices and serve immediately or store in the fridge for up to 4 days. To reheat the galette, place it on a baking sheet and heat at 350 degrees for about 4 minutes.

Makes 8 servings.

Recipe adapted from: 20 Something Cupcakes

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by Sarah Steimer

I'm obsessed with the recipe for this galette crust - it's flakey and perfectly golden.

  • this fabulous galette crust recipe
  • one medium zucchini, sliced thin
  • 1 cup cherry tomatoes, halved
  • 1/2 red or sweet onion, sliced
  • 1/2 cup gouda, shredded
  • olive oil
  • 2 tablespoons chopped chives
  • salt and pepper to taste
  • 1 egg, whisked

Toss the zucchini, tomatoes, onion and chives with the olive oil, salt and pepper.

Roll the dough out to about a 1/4-inch thickness, then place immediately on a cookie sheet. Sprinkle a little of the cheese onto the dough to begin with, then layer the zucchini and onion, adding the tomatoes throughout. Make sure you leave about two to three inches at the edges to fold over. Sprinkle the vegetables with the cheese then fold the crust over.

Brush the crust with the whisked egg – this ensures the crust becomes golden when baked.

Bake at 400 degrees for about 30-45 minutes, or until the crust is golden and the vegetables have crisped.

Serves about four to five.

Recipe: Sarah Steimer

Photo: Sarah Steimer

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by Caitlin Saniga

I've never made a galette before, and I can't get over how perfect this one came out. Yea, yea, I used premade crust, but it saved time and tasted great!

  • 1 refrigerated rolled piecrust (If you want to make your own crust, Sarah has a good recipe.)
  • 3 thinly sliced white nectarines
  • 3 tablespoons turbinado sugar
  • 2 tablespoons unsalted butter, cut up

Make sure to avoid a 2-inch edge of crust when laying out the fruit. You want to have enough crust to fold over.

Heat the oven to 375 degrees and set a rack in the lowest position.

Place the piecrust on a parchment-lined baking sheet. Leaving a 2-inch border, top with the nectarines. Sprinkle with 2 tablespoons of the sugar and the butter. Fold the edges of the dough toward the center, overlapping slightly and partially covering the fruit.

Use a sprig of mint as garnish.

Brush the dough with 2 teaspoons of water and sprinkle with the remaining tablespoon of sugar.

Bake until the juices are bubbling and the crust is golden, 35 to 40 minutes. (I baked mine for about 28 minutes and then put a foil tent over it to prevent the crust from getting dark. The galette came out of the oven about 7 minutes later. So, 35 minutes total.)

Makes 4 servings.

Recipe adapted from: Real Simple

Photos: Caitlin Saniga

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by Sarah Steimer

Did I sing "She's My Cherry Pie" in my head the whole time I made this? No...

  • galette
  • 1 1/2 cups pitted and halved cherries
  • 5 apricots, sliced
  • 1/4 cup brown sugar
  • handful of slivered almonds
  • 1 egg, beaten
  • 2 tablespoons granulated sugar

Toss the fruit with the brown sugar in a bowl. Cover and refrigerate for about an hour.

Roll galette dough out on a lightly floured surface to about 15-inch circle (does not have to be perfect). Place on a baking sheet.

I'm not usually an apricot fan, but I much prefer them cooked I now know.

Layer the fruit in the dough, leaving about 2-3 inches around the edge. Top with slivered almonds. Fold the dough in those 2-3 inches. Brush the crust with the egg and sprinkle granulated sugar lightly over top. Bake at 400 degrees for about 55 minutes, or until the crust is golden.

Serves about six.

Recipe: Sarah Steimer

Photos: Sarah Steimer

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by Sarah Steimer

This galette recipe is very autumn-y, but all of my ingredients are winter fresh.

Let me preface this by saying this is one of the best recipes I’ve tried. I sent Caitlin a text right after eating it and said, “Don’t you love when you try a new recipe and think, ‘Wow, this is maybe one of the most delicious things I’ve ever made.'” You have to try this because it’s also unbelievably easy and fresh. And if you’re wondering (like I was), galette is pronounced “GAL-let,” sounds very French.

For the crust

  • 1 1/4 cups flour
  • pinch of salt
  • 8 tablespoons cold unsalted butter, diced (1 stick)
  • 1 large egg, lightly beaten

Mix flour and salt. Add the diced butter to the flour mixture and incorporate with your hands until coarse crumbs appear. Add the egg and continue to mix by hand. If the dough is still dry, add a couple tablespoons of cold water until all the ingredients stick together (but aren’t too sticky). Wrap in plastic wrap and refrigerate for at least an hour.

For the filling

  • 1 large baking apple
  • 1 small or 1/2 medium butternut squash (about 3/4 pound)
  • 1 small yellow onion or half of a sweet onion
  • 3 tablespoons butter, melted
  • 2 teaspoons seasoning (I used fresh rosemary and dried thyme)
  • salt and pepper
  • 2 tablespoons whole-grain or brown mustard
  • 1⁄3 cup or Gouda or other cheese

Cut the apple, onion and squash into equal-sized wedges. I found it easiest to slice the squash from the neck-down, width-wise, so you are left with discs. I cut these discs in half and discarded the skins. Toss with the butter, rosemary, thyme, salt and pepper.

Golden and aromatic galette out of the oven.

Roll the dough out to form a 12-inch circle and place on a cooking sheet. Alternate the apple, onion and squash slices in overlapping circles, leaving two inches around the edge. Fold these edges up and over the filling. Bake at 400 degrees for about 55 minutes or until the crust is golden. Add the cheese on top and bake for an additional five minutes. Cut and serve.

Recipe adapted from: Food Network Kitchens Cook

Photos: Sarah Steimer

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