Lighter Galette Au Chou Recipes
GALETTE AU CHOU
A bacon and onion dough with cabbage filling.
Provided by rebloomfield
Time 50m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat the oven to 200 degrees. Smear a round, deep, cake tin with olive oil.
- In a bowl, mix the chopped bacon, shallots, eggs, garlic, flour, milk, parsley and seasoning. Mix to make a smooth dough.
- Steam the cabbage for a few minutes until wilted.
- Line the bottom of the tin with half the dough, then cover with the cabbage. Cover the cabbage with the remaining dough.
- Bake for 30 minutes until browned and a skewer comes out clean.
GALETTE AU BEURRE (LYONNAISE STYLE)
I call this "Lyonnaise" because the woman who gave it to me came from Lyon - this is ridiculously easy to make, and it makes your house smell divine when you cook it! Don't be put off by the length of this recipe - I'm just a chatty chef. :) Unlike other galettes I've seen here, this one is made sans puff pastry.
Provided by CookingTimeForMe
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350º F / 180º Celsius.
- In a large, microwave-safe bowl zap the butter until melted and gradually add the flour, mixing with each bit, until completely blended. Add the salt and blend well, then set aside.
- In a separate bowl, beat the egg yolks. Put about 1 tablespoons aside for later. Mix the remainder of the egg yolk with the powdered sugar, and beat until the mixture starts to whiten slightly. You wouldn't think this is important, but it is. It doesn't need to bleach, it should just seem a little paler after a few minutes of beating.
- Combine the two mixtures together and blend with a large wooden spoon. If it seems too crumbly or hard, moisten with the tiniest bit of water. Add the lemon zest.
- In a buttered cake tin spread out the mixture with the palm of your hand, flattening the top as you go.
- Using a knife or fork, trace a criss-cross pattern over the galette - just for decoration. :).
- Finally, brush the egg yolk over the top of the galette to create that lovely golden look.
- Bake for 45 minutes, remove from the oven. Serve fresh or cool.
Nutrition Facts : Calories 536.1, Fat 32.5, SaturatedFat 20, Cholesterol 144.3, Sodium 395.3, Carbohydrate 55.9, Fiber 1.3, Sugar 19.8, Protein 6
LIGHTER GALETTE AU CHOU
Make and share this Lighter Galette Au Chou recipe from Food.com.
Provided by Nina la Danoise
Categories European
Time 1h5m
Yield 1 Galette, 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oven to 180°C.
- Steam the cabbage for 3 minutes. Brush a pie dish with olive oil and heat in the oven.
- In a bowl, mix together the canadian bacon, eggs, shallots, garlic, parsley and seasonings. Add the flour and milk and blend into a smooth dough.
- Remove the hot pie dish from the oven. Spread half the dough over the base of the dish, spoon the cabbage on top packing it down with your hands. Cover with the remaining dough.
- Bake for 35 minutes until golden and firm.
Nutrition Facts : Calories 400.6, Fat 13.4, SaturatedFat 3, Cholesterol 132, Sodium 1368.5, Carbohydrate 47.1, Fiber 1.7, Sugar 4.7, Protein 21.6
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