Fall Galette

Saturday, January 14, 2012

  • 1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes
  • 1/4 teaspoon salt 8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again
  • 1/4 cup sour cream
  • 2 teaspoons fresh lemon juice
  • 1/4 cup ice water
Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas.

In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

  • 4 medium tomatoes, sliced
  • 1/4 cup sliced zucchini
  • 1/4 cup yellow zucchini
  • 1/4 chopped, grilled chicken OR pine nuts
  • 1.5 tablespoons olive oil
  • 1 clove garlic
  • 1/2 cup parmesan
  • 2.5 oz goat cheese
  • 1/4 cup shredded mozzarella optional
  • 1-2 tablespoons chopped basil or thyme
  • Optional: Olives or artichoke hearts
Spread the tomatoes on paper towels. Sprinkle salt (about 1/2 teaspoon will do) over the tomatoes and let sit while you make the rest of the filling. Push a clove of garlic through a garlic press into the 1.5 tablespoons of olive oil in a bowl. In another bowl mix together all the cheese and 1/2 tablespoon of the garlic olive oil you just made.

Prepare Your Galette:
Preheat oven to 400. Roll the dough out on a floured surface to 12" wide. Slide it onto a baking sheet covered in parchment paper. Push the cheese mixture onto the dough spreading it to about 2" from the sides of the dough. Blot the tops of the tomatoes and lay them, the zucchinis, and chicken/pine nuts on the dough in concentric circles. Sprinkle with the remaining garlic olive oil.

Fold the edges over the top of the galette pleating them(this is the fun part!). Mix one egg yolk and one teaspoon of water and brush the wash all over the exposed crust. here's a pic of the zucchini version:

Bake the Galette for 30-40 minutes until it is golden brown. 

This was sooo good. We made it over the fall break and I just forgot to blog it and review it with the family. I think that the only one who wouldn't eat it was Kairi... but Kairi is known for her love/hate with veggies.


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