May 24, 2020
For an inexperienced baker, galettes are easy to make and very forgiving with mistakes. If the dough does not fill out properly, bring it together and roll it again ~ or patch it back together. This dough can be used for sweet fruit galette fillings as well.
Makes a 10-inch galette
113 grams (4 ounces) unsalted butter, softened
57 grams (2 ounces) cream cheese, softened
198 grams (7 ounces) all-purpose flour
1 teaspoon ground mace
1/2 teaspoon ground turmeric
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
3 to 4 cups thinly sliced firm raw vegetables
1/2 red onion, minced or thinly sliced
1 teaspoon cumin seeds
3 to 4 tablespoons olive oil or melted butter
1 serrano chile, sliced (optional)
2 teaspoon sea salt
1 cup loose herbs
Preheat the oven to 350°F. In a bowl, mix the butter and the cream cheese, and add the flour and seasonings. Combine using your fingers just until mixed.
Knead the dough slightly until it is smooth. Form into a ball, wrap in plastic, and refrigerate until ready to bake.
Combine the vegetables, onions, cumin seeds, olive oil, serrano, salt, and herbs.
Dusting a surface with flour, roll the dough into a large 8 to10-inch round. Spread the vegetable mix over the dough leaving 3 inches around to fold over.
Fold the edges over evenly to form the galette. Bake at 325°F for one hour or until crust is golden and the vegetables appear cooked through.
Remove and let the galette cool for 20 to 30 minutes. Slice into wedges and serve.
When picking vegetables, pick firm ones like mushrooms, onions, carrots, squashes or potatoes. Avoid vegetables that will release a lot of liquids like spinach or arugula.
Top the galette with cheese during the last 2 to 3 minutes of baking so it melts.
Replace all-purpose flour with whole wheat pastry flour. Adjust water to bring the dough together.
Replace ground mace with cinnamon, cardamom, or nutmeg.
December 02, 2022