Galette Recipe

Galettes are way easier than pies, and just as tasty. One of my favorite things to do is make a savory galette for lunch or dinner, with whatever veggies I have on hand. They look rustic, and pretty, and on the side it goes great with a salad, and a glass of wine to go with it. The nice thing about this recipe is you can use frozen mixed veggies, along with fresh veggies. The dough/crust is also super quick and easy to make, and you can do it in a food processor. Once you get the hand of it, you don’t even need a recipe to make these. All you have to do is cook down the veggies, add some cheese, and then wrap it in the crust. When you take a bite you get the veggies, together with the flakey crust all together in one bite, and it’s delicious. Mmmmm….


Ingredients for the Crust:

  • 1 1/2 Cups Flour
  • 1/2 Tsp. Salt
  • 9 Tbsp. Cold Butter, Unsalted, Cubed
  • 5 Tbsp. Ice Water (add as needed)

Ingredients for the Filling:

  • Frozen Green Vegetable mix (or any vegetable mix)
  • 1 Sweet Potato
  • 1 Potato
  • 1 Handful Cherry Tomatoes
  • 1/2 Onion
  • 1/2 Tsp. Ginger Garlic Paste
  • Salt to Taste
  • Pepper to Taste
  • 3 Tbsp. Oil
  • Water as needed
  • 1/2 Tsp. Curry Powder (optional)

Glaze:

  • Egg Wash
  • Sprinkle Grated Cheese as needed

Note: 

  • You can choose mixed vegetables or single vegetables. You can adjust this recipe to whatever vegetables or filling you want. 
  • You can add in as much spice as you want, to taste.
  • The crust is your first opportunity to build more flavor. It doesn’t have to be plain. Play around with adding in different herbs and spices in the dough, or cheese. 
  • This recipe is just one example of a filling but don’t feel limited. you can put just about anything in a galette, whether it’s mushrooms, squash, leeks, potatoes, or some meat if you want. Greens are really nice in galettes as well.

Directions for the crust:

  • Start by pulsing together the flour and salt in your food processor. 
  • After that, slowly add in the cubed butter, and pulse it until the butter is in pea-sized chunks.
  • Then add in the ice water to form a slightly crumbly dough.
  • Turn the dough out onto a lightly floured surface, and press it together into a disk. 
  • Wrap the disk in plastic wrap. Leave it to chill in the fridge for at least a half hour to overnight while you make the rest of the recipe. 

Directions for the Filling:

  • To start cutting the fresh veggies: Cut the potatoes thinly, and the cherry tomatoes. 
  • To sauté the veggies: Heat up a sauté pan on high heat, add oil, and the onion. 
  • Cook the onion until it’s translucent, and a little golden brown, add a little salt to help it cook faster.
  • Once the onion is cooked, add in the fresh veggies. 
  • Next add in the seasonings. Ginger-garlic paste, chili powder, black pepper, salt, and curry powder to taste.
  • Cook everything together for a bit, then add in the frozen veggies. Make sure to make the filling as dry as possible, if you want you can even use a colander to get all the water out. 
  • Continue to cook the veggies, and then once they’re done add in a bit of cheese. Along with cheese, if you want you can also add in other things here like nuts, olives, or whatever you want. 

Directions for the Groundwork and Baking:

  • Once it’s been about an hour, and the veggies are done cooking, take the dough out of the fridge. 
  • Roll out the dough until it’s about 11-12 inches. Try to make it as round as possible, but it’s okay if it’s not perfect. 
  • IMPORTANT STEP: I’m emphasizing this because I make this mistake so often. Make sure to put the dough on your baking sheet before filling it, otherwise it’s gonna be a nightmare. 
  • What I usually like to do is add a little something between the crust and the filling. For me it’s usually cheese, or you can try some kind of sauce or spread, just make sure that it’s not too watery. 
  • Then add in the filling in an even layer but leave a few inches on the edge to fold inwards. It really depends on you whether you want a thinner crust, or a thicker crust. I kind of just go with my gut, and call it good. 
  • Then you can fold the crust inward. You kind of have to fold it in sections, and it will usually form a hexagon, or a heptagon.
  • Then preheat your oven to 400 F and finish the galette off with a glaze of some kind. You can do an egg wash, a cream wash, and then sprinkle it with either cheese, some herbs, or salt. Usually what I do is I sprinkle it with an Italian seasoning, or a garlic and herb seasoning. 
  • Bake it at high heat like 400, or 425, for 30-40 minutes until it has a beautiful golden brown color. 
  • If it’s browning too fast, you can always cover it with foil.
  • Once it’s done baking, you can cut right into it. In my house it’s always gone the first day, but if you have any leftovers, it’s a great breakfast. 

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