Potato and Caramelized Onion Galette
Tomato and Cheese Galette
Galettes do not always have to be dessert. You can make savory galettes to serve as an appetizer course, or add a salad to make a delicious summer meal. You can be really creative with the fillings. You can even make a galette out of the leftovers in your refrigerator. It is important, however, that your fillings aren't too moist. Here, I will be showing you two different filling options and the basic technique of making a savory galette. We also have a gluten-free savory galette variation.
PIE RECIPE HELP
STEP I: MAKE THE TWO COMMON RECIPES – KELLY'S GARLIC OIL & PERFECT FOOD PROCESSOR PIE CRUST
RECIPE #1: KELLY'S GARLIC OIL / Recipe alone
INGREDIENTS
1/2 cup olive oil
Two garlic cloves
INSTRUCTIONS
1. Place the olive oil in a pan. Press the garlic cloves through a garlic press into the oil.
2. You just heat this until the garlic sizzles. Take from heat and let it cool.
RECIPE #2: KELLY'S PERFECT FOOD PROCESSOR PIE CRUST / Recipe alone
Makes a double crust for two galettes or a 9-inch standard or 9 1/2-inch deep-dish pie
INGREDIENTS
1 cup (2 sticks) unsalted butter, cold
2 1/2 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon dried basil
1/4- 1/2 cup ice water; make with water and ice cubes
INSTRUCTIONS
1. Cut butter into cubes and place in a bowl and place in the refrigerator to chill.
2. A. Place dry ingredients into the bowl of your food processor, fitted with the metal blade.
KELLY SAYS: Before placing the dry ingredients in the bowl of a food processor, I like to sift together the flour, sugar, and salt. I always do this to make sure there are no lumps in the flour and I find it also helps to mix the ingredients together.
B. Add the well-chilled butter cubes on top of the dry ingredients, in the food processor.
C. PULSE the butter and flour mixture together until the butter is no longer in large chunks. You should be able to still see small chunks of butter in the mixture. This helps form the flaky texture you are looking for in your pie crust.
3. Add the water to the dry ingredients.
A. START with 1/4 cup of water, adding it to the flour mixture, through the feed tube in the food processor, while pulsing the machine until the dough starts clumping together. DO NOT just turn the processor on – use the PULSE button.
B. Open the processor to check the condition of the dough. It should still be a bit crumbly, but it should start to clump together. To test the dough, squeeze it between your fingertips and it should just stick together. If it does, the dough is done – do NOT add any more water.
KELLY SAYS: If the dough is too dry, add more water, a few drops at a time, up to a teaspoon, and hit the pulse button for a second. Open the food processor and check the dough after each addition. Most of the time, I find that 1/4 cup water total is plenty. Of course, the moisture content of flour can vary, and you MAY have to add more than 1/4 cup, but do so, about 1 teaspoon at a time.
If the dough is too wet, add a teaspoon of flour at a time, and pulse the food processor to combine.
4. A. Empty the food processor contents out onto your work surface and gather the dough into two evenly-sized mounds. Flatten the disks, and make them as round as possible, so it is easier to roll them out, when the time comes.
B. Wrap each disk in plastic wrap and place them in the refrigerator, to chill.
KELLY SAYS: It is important that your pie dough is well chilled before you go to roll it out.
STEP II: MAKE THE POTATO AND CARAMELIZED ONION GALETTE
Makes one
INGREDIENTS
1/2 recipe Perfect Food Processor Pie Crust, chilled
2 medium Yukon Gold Potatoes, peeled and par-boiled
1 medium onion, sliced and caramelized; you will not use all of it
2 teaspoons olive oil
2 sliced bacon, cooked and diced
1/2 cup shredded Havarti cheese; or, any hard cheese on hand
1/2 cup shredded Cheddar cheese; or, any hard cheese on hand
2 teaspoons extra virgin olive oil, flavored with garlic
Salt and freshly ground pepper, to taste; I use coarse Kosher salt
For finishing pie crust before baking:
1 large egg, beaten
coarse salt
1 sprig fresh thyme, for garnish
INSTRUCTIONS
PREPARE THE INGREDIENTS
1. Peel and par-boil the potatoes: Peel the potatoes and put them in a saucepan filled with lightly salted water. Set the pan on the stove and cook the potatoes for 15 minutes or until they are crisp-tender. You do not want to cook them all the way through.
2. Caramelize the onions: While the potatoes are boiling, peel and slice your onion. Cut the onion in half and then lay the onion on the flat side and cut it into thin slices. Set aside.
Put the 2 teaspoons of olive oil into a large frying pan and add the sliced onions.
Sprinkle the onions with a small pinch of salt and a few grinds of pepper.
Start the onions on high heat and cook, stirring occasionally, until they begin to look translucent. You will now begin to caramelize the onions.
When the onions are translucent, turn the heat down to low and cook them, stirring, till they start to turn a lovely golden brown. This takes 10-15 minutes. Do not let them go very long without stirring, or they will burn. Keep and eye on them! Once they burn, they do not taste good! Set the onions aside to cool.
3. Once your potatoes are par-boiled, run them under cold water and then slice them in thin slices and set aside. I use a mandolin, but a knife is fine.
4. Next, prepare your cheeses. I had sliced Havarti so I just stacked up the slices and cut them into thin strips. The other cheese I chose to use was sharp cheddar. You can use any cheese that you like, or happen to have on hand.
Mix cheeses together and set them aside in a bowl.
5. Chop your bacon strips into small pieces. The bacon is there to add a little smoky flavor, so you don't have to use a lot.
PREHEAT THE OVEN AND ROLL OUT THE GALETTE DOUGH
1. Position the oven shelf to the middle of the oven and preheat to 375 degrees F. Line a baking sheet with a silpat mat or parchment paper and set aside.
2. Remove one portion of pie dough from the refrigerator and roll it out into a 12 to 13-inch circle.
KELLY CA SAYS: If the dough is very cold, you can bang it a few time with the side of your rolling pin in a couple of places to soften it.
3. Transfer the round to a silpat or parchment lined baking sheet by rolling it loosely around your rolling pin.
BUILD THE GALETTE
1. Begin by adding 1/3 of your cheese to the center of the dough, leaving a two inch border around the edge.
2. Add half the potato slices on top of the cheese.
3. Drizzle the potatoes with 1 teaspoon of garlic oil.
4. Add a layer of caramelized onion.
5. And, then a layer of bacon.
6. Add another layer of cheese, setting aside some to use on the top of the stack.
7. Add another layer of potatoes.
8. Sprinkle the layer of potatoes with salt and pepper and then drizzle on a teaspoon of the garlic oil.
9. Add the remaining cheese on top of the potatoes.
10. Begin folding the dough over the filling, pleating as you go around.
11. Press the pleats down gently, so they adhere to one another.
BAKE THE GALETTE
1. Brush the dough with the beaten egg.
Lightly sprinkle the dough with coarse salt.
2. Bake the galette in a preheated oven for 35-45 minutes, or until crust is golden brown and cheese is bubbling.
When galettte is done, sprinkle the top with a little fresh thyme and serve.
STEP III: TOMATO AND CHEESE GALETTE
Makes one
INGREDIENTS
1/2 recipe Perfect Food Processor Pie Crust, chilled
1 cup shredded mozzarella cheese or fresh mozzarella rounds
2 tablespoons grated parmesan cheese
1/8 cup roasted red pepper, cut in strips
1/8 cup caramelized sliced onion
1 tablespoon fresh basil, chopped
2 large meaty tomatoes, cut in thin slices and drained on paper towels
2 teaspoons garlic olive oil
Salt and freshly ground pepper, to taste; I use coarse Kosher salt
For finishing pie crust before baking:
1 large egg, beaten
Coarse salt
Chopped basil; as a garnish
INSTRUCTIONS
PREPARE THE INGREDIENTS
1. Line a baking sheet with paper towels. Core and slice the tomatoes.
Set the slices on the prepared baking sheet. This helps absorb the moisture, so your galette doesn't get too watery.
2. Roll out your dough on a silpat mat or a lightly floured surface.
Transfer your dough to your baking sheet, by gently rolling it around your rolling pin, and begin building your galette.
STEP 2: PREHEAT THE OVEN AND ROLL OUT THE GALETTE DOUGH
1. Position the oven shelf to the middle of the oven and preheat to 375 degrees F. Line a baking sheet with a silpat mat or parchment paper and set aside.
2. Remove one portion of pie dough from the refrigerator and roll it out into a 12 to 13-inch circle.
KELLY CA SAYS: If the dough is very cold, you can bang it a few time with the side of your rolling pin in a couple of places to soften it.
3. Transfer the round to a silpat or parchment lined baking sheet by rolling it loosely around your rolling pin.
BUILD THE GALETTE
1. Add 1/2 of the mozzarella cheese to the center of the galette dough, leaving a border around the edge.
Sprinkle 1/2 of the grated Parmesan cheese on top of the mozzarella.
2. Add a layer of caramelized onions and roasted peppers.
3. Then sprinkle with chopped basil.
4. Lightly season with salt and pepper.
5. Drizzle on a teaspoon of garlic oil.
6. Add another layer of the cheeses. I had some rounds of fresh mozzarella, so I used them on this layer.
Sprinkle the mozzarella with the rest of the Parmesan cheese.
7. Next, add a layer of tomatoes.
8. Drizzle the tomatoes with a teaspoon of garlic oil.
Lightly sprinkle with salt and pepper.
9. Begin to fold the dough around the filling, pleating as you go.
Gently press the dough onto itself, so it adheres.
BAKE THE GALETTE
1. Brush dough with beaten egg and lightly sprinkle the dough with coarse salt.
2. Bake galette in a preheated 375 degree F oven for 35-45 minutes or until the dough is golden brown.
Before serving, sprinkle the top of the galette with chopped basil. You do not want to add it before baking, because it will dry up and burn in the heat of the oven.
