Savory Gallettes Recipes

Steps:

• For the galette: Preheat the oven to 375 degrees F.
• In a large saute pan, add the olive oil. Add the sweet potatoes and saute for about 5 minutes over medium heat. Add the Swiss chard stems, garlic and onion. Cook, stirring frequently, until the onions are tender and translucent, 3 to 4 minutes. Add the Swiss chard leaves and continue to cook until the leaves are tender, 2 to 3 minutes. Remove from the heat and let cool.
• Once cooled, add the walnuts, olives, feta and sun-dried tomatoes to the mixture, then toss until the ingredients are evenly distributed. Season with salt and pepper.
• Line an 18-by-13-inch baking sheet with parchment paper. Place a sheet of phyllo on the baking sheet so the corner of the phyllo sheet is aligned with a corner of the baking sheet. Brush with butter. Place another piece of phyllo overlapping the first sheet, making sure the corner of the phyllo sheet is aligned with another corner of the baking sheet. Repeat with 2 more sheets of phyllo, brushing with butter in between so the entire baking sheet is covered with a layer of phyllo. This is the first layer consisting of 4 sheets of phyllo. Repeat twice more with the remaining 8 sheets of phyllo so you have 3 layers total. Once all the sheets are stacked, spread the filling out into a rectangle, just smaller than a 9-by-13-inch pan. Fold over the dough so it just begins to cover the filling all around the edges. Bake until the crust is golden brown, 15 to 20 minutes.
• For the sauce: In a small saucepot over medium heat, combine the olive oil, crushed red pepper flakes and garlic. Cook until the garlic begins to toast and becomes golden brown, about 2 minutes. Add the red wine vinegar to stop the garlic from continuing to brown. Reduce by half and add the honey. Bring to a boil, then remove the mixture from the heat and let cool until thickened slightly. Add the walnuts and olives. Season with salt and pepper if needed. Let sit at room temperature for 15 minutes before serving.
• Serve the galette with the sauce on the side.

Steps:

• Preheat oven to 400°F.
• On silpat (or parchment) roll out one crust worth of dough an 11" circle and place on baking sheet (some of the dough may drape over the edge; this will be folded over the filling). Combine Monterey Jack with mozzarella and spread over center of dough circle, leaving a 2" rim. Sprinkle most of the basil over cheese, then top with tomato slices. Fold edges of dough up and over filling; there will be a 1-2" gap in the center. Sprinkle remaining basil into the gap.
• Bake galettes in preheated 400°F oven for 20 minutes or until golden brown. Cool about 10 minutes before serving.

Steps:

• In a bowl, whisk together flour, cornmeal, salt and sugar. Using a pastry blender, 2 knives, or a food processor, cut in butter until it resembles coarse bread crumbs.
• In a second bowl, whisk together sour cream and water. Stir into flour-butter mixture, about 2 tbsp at a time. If dough is still dry, add more water, 1 tbsp at a time, until dough holds together in one mass. Divide dough in half. Form each into a disc, wrap in plastic and chill at least 2 hours until firm.
• Line a baking sheet with baking parchment. Roll out one piece of dough to an 11" circle and place on half the baking sheet (some of the dough will drape over the edge; this will be folded over the filling). Combine Monterey Jack with mozzarella and spread over center of dough circle, leaving a 2" rim. Sprinkle most of the basil over cheese, then top with tomato slices. Fold edges of dough up and over filling; there will be a 1-2" gap in the center. Sprinkle remaining basil into the gap.
• Roll out second piece of dough to 11" circle and place on other half of baking sheet. Pour berries in center of dough, again leaving a 2" rim. Sprinkle with 1-2 tbsp sugar and dot with butter. Fold up edges of dough, again leaving a 1-2" gap. Brush exposed dough with water and sprinkle with 1 tsp sugar.
• Bake galettes in preheated 400°F oven for 20 minutes or until golden brown. Cool about 10 minutes before serving.

Steps:

• In a medium bowl, combine the flour, salt and the pepper.
• Cut in the butter, using your fingers or a pastry cutter, until the mixture resembles coarse cornmeal -- work very quickly so that the butter does not become too warm.
• Add the ice water and press the dough gently until it JUST comes together -- DO NOT overmix--it's okay if there appears to be unmoistened flour.
• Spread a sheet of plastic wrap over a flat surface and turn the dough out onto it.
• Grip the ends of the plastic wrap and pull them together, towards the center, so that the wrap presses the dough together.
• Wrap the dough into a ball and refrigerate it for at least 30 minute (At this point, the dough can be wrapped a second time and stored in the freezer for up to 3 months.
• To make the pastry, cut the dough into 2 or 8 equal pieces, depending on whether you will make large or individual galettes.
• Set the dough on a floured work surface and use the palm of your hand to pat it flat.
• Using a rolling pin, roll the dough into a circle about 1/8-inch thick. Large galettes should be about 14 inches in diameter - small galettes should be about 6-8 inches in diameter.
• Set the dough on a baking sheet covered with parchment paper and keep chilled until ready to fill. (The dough can also be frozen after it has been rolled; be sure to wrap it tightly.).
• Fill with whatever your heart desires and bake in a 400ºF oven for about 35-40 min, depending on what you fill it with. The pastry should be nice and golden brown.
• **Variation: For sweet galettes, use 1/4 tsp salt and add 1 tsp sugar at the same time.