Savory Galette Dough Recipes

SAVORY GALETTE

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.

GALETTE DOUGH

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.

SAVORY GALETTE DOUGH

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.