Galette is a country style free form version of a tart or a pie. It is the same exact crust with any vegetable filling and flavor but it takes half the time to prepare, as the galette dough doesn’t need to rest in the fridge or placed in a tart pan. As soon as the dough is made you can roll it out and stuff it with your filling and vegetables, egg wash the edges, and bake it, as easy as that. Try it and you’ll love it. ! 😉
The galette is just like any tart or pie it can be made sweet or savory, it can be made with any type of pastry, sweet pastry or sable pastry. I will make other versions of the galette, and you too, try making the galette with your favorite fruits, vegetables and flavors.
Ingredients
- 1+1/2 cup all purpose flour
- 1 tablespoon sugar
- 1/2 cup cold butter (cubes)
- 1 large egg
- 1/4 teaspoon salt
- cold ice water as needed
- different types and size tomato
- 1/3 cup goat cheese
- 4 tablespoons olive oil
- 5 stems oregano
- 1/4 cup pitted black olives
- salt and pepper to taste
- 1 egg
- 1 teaspoon water
Instructions
- In a large bowl mix flour, sugar and salt, add butter cubes and using your finger tips try to work the butter into the flour until the butter pieces become the size of lentil. Add egg and use a spoon and mix until dough forms. (Add ice cold water 1 teaspoon at a time if needed.)
- In a large bowl mix tomato with olive oil, salt, pepper, olives and oregano.
- Use a rolling pin and on a clean surface roll out the pastry into a circle. Place the pastry on a baking tray, arrange the tomato mixture on the pastry, arrange the goat cheese over the tomatoes. Fold the edges of the pastry toward the center and over the tomatoes. egg wash the edges.
- Preheat oven to 375 F. egg wash the edges of the Galette and place the tray on the ovens middle rack and back for 20-30 minutes or until golden and fully cooked. Place Galette on a cooling rack and cool for 10 minutes then cut into slices and serve.
Bon Appetite
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