GALETTE DOUGH
A delicious galette starts with a buttery galette crust. This is my go-to galette dough recipe that I use for both sweet and savory galette recipes.
Provided by Aysegul Sanford
Categories Dessert
Time 1h10m
Number Of Ingredients 5
Steps:
- To make the galette dough: Place flour and salt in the bowl of a food processor. Pulse for a few times to mix. Add in the cold butter cubes. Pulse 8-10 times until butter resembles small clumps.
- Turn the machine on and add in 4 tablespoons of ice-cold water in one tablespoon increments.
- At this point, it should start to come together and form into a ball. If not add in the rest of the water until it does.
- Transfer onto a lightly floured surface, form it into a 4-inch disk, and wrap with plastic. Place in the fridge for at least 1 hour or overnight.
- Take it out of the fridge 10 minutes before you are ready to roll it out.
- Lightly flour your working surface. Roll the dough into a large 12-inch circle. Transfer onto the parchment paper and then onto the baking sheet.
- Place your filling (depending on the recipe you are using) on top slightly mounting in the middle, leaving a 3-inch border around the edges.
- Roll the sides of the dough overlapping as you go around and pleating the dough.
- Brush the edges of the dough (the outer crust) with egg yolk.
- Bake according to the instructions of the recipe you are using.
Nutrition Facts : Calories 1744 kcal, Sugar 1 g, Sodium 1194 mg, Fat 120 g, SaturatedFat 74 g, Carbohydrate 144 g, Fiber 5 g, Protein 23 g, Cholesterol 496 mg, ServingSize 1 serving
SAVORY GALETTE
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 20
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.
SAVORY GALETTE DOUGH
Michele (our teacher) says this is the easiest dough to make! This is the dough she teaches someone who SWEARS they can't make dough. It is easy and boosts confidence. As long as you use chilled butter, cold water and don't overwork the mixture, you should have excellent results every time. I can say it TASTES GREAT, because I did get to eat some!! This recipe will make 2 large or 8 small galettes.
Provided by SkinnyMinnie
Categories Breads
Time 1h15m
Yield 2-8 galettes
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1067.5, Fat 70.2, SaturatedFat 43.9, Cholesterol 182.9, Sodium 1148.1, Carbohydrate 96.1, Fiber 3.6, Sugar 0.4, Protein 13.8
GALETTE DOUGH
Galettes - rustic tarts - are quick and easy to prepare. A fine host to sweet or savory ingredients, this dough is foolproof and can be made several days ahead and refrigerated or frozen. Top savory galettes with just about anything you'd top a pizza with. Dessert galettes need not be complicated - think fruit pie fillings - lightly sweetened sliced apples and pears, halved figs with huckleberries, and strawberry rhubarb are some of my favorite combinations. Galettes can be served warm but are best served at room temperature.
Provided by Food Network
Categories dessert
Yield Two 8-inch galettes
Number Of Ingredients 7
Steps:
- Tips before getting started: The ice water must have ice in it. The butter must be cut into small pieces.
- To make the dough: Stir the yogurt and the ice water (strained of ice) together in a small bowl and set aside.
- Put the flour, cornmeal, sugar and salt in a large bowl, tossing them once or twice.
- Work the butter into the flour mixture aiming for pieces that range in size from bread crumbs to small peas. The smaller pieces will make the dough tender, the larger ones will make it flaky.
- Sprinkle the yogurt/water mixture over the dough, one tablespoon at a time.
- With your hands, gather the curds of dough together. The dough will be soft. Do not overwork the dough. Divide the dough in half and shape into a disk. Wrap in plastic and refrigerate at least two hours or freeze up to one month.
- To bake:
- Preheat oven to 400. Line a baking sheet with parchment. Put dough on a lightly floured work surface and roll in into an 8 - inch circle about 1/8th inch thick. If it's sticky, throw a little extra flour on it, your hands and the rolling pin. Transfer dough to baking sheet.
- Top with any combination of sweet or savory ingredients. Leave a 2-3 inch border un-topped. Fold uncovered border of dough up over the filling, allowing the dough to pleat as you work your way around the galette. The dough will "pleat" and fall naturally. Let it.
- If you're preparing a sweet or dessert galette, brush the crust with an egg wash and sprinkle with sugar just before baking.
- Bake 35 to 40 minutes or until pastry is golden and fruits are bubbly. Transfer baking sheet to a cooling rack and let stand ten minutes or so. Slide galette on to a serving dish. Serve warm or room temperature.
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