Galette: n, a general term used in the French cuisine to designate various types of flat, round or free form crusty cakes. But it’s not really a cake. It’s like an unemployed pie that’s stopped brushing its hair in the morning. A tart that’s had four tequila shots and is getting sloppy. A pastry getting a liberal arts degree in underwater basket-weaving and whose mother keeps asking what it really wants to DO with its life.
It’s easy-going, is what I’m saying. And easy to make – no lattice tops or fancy crimped edges here.
Up until about a month ago I had no idea what a galette even was. And then damn Martha Stewart went and mentioned them on TV and ever since I’ve been stalking recipes like it was my job. But it’s been a zillion plus degrees and baking is hard with two babies trying to crawl into the oven so this weekend was my first chance to attempt one.
But because I’m an overachiever, we had a galettefest on Sunday and I made (and invented recipes for!) both a savory galette and a sweet galette. One from scratch, one the easy way. One was husband approved (I’ll let you guess which one) but both were delicious.
Farmer’s Market Galette
1 ready-made pizza crust
2 ½ cups ricotta
1 medium squash
1 small eggplant
½ onion (red or white)
1 clove garlic, minced
2 Tablespoon tarragon, chopped
2 Tablespoon dill, chopped
2 Tablespoon parsley, chopped
3 Tablespoon milk
1/2 cup Parmesan or Romano cheese, shredded
Preheat oven to 400 degrees. Spray a cookie sheet or pizza stone with cooking spray & roll out pizza crust. Spread 2 cups of the ricotta over the crust (like pizza sauce) leaving about 2 inches around all the edges. Thinly slice the squash, eggplant and onion (a mandolin makes this extra easy, but a knife works too) and put it in a medium sized bowl. Toss in the garlic and herbs and stir to combine.
Spread the veggie mixture out evenly over the ricotta and fold the 2 inch edge up over the filling. Beat the milk, egg and last 1/2 cup of ricotta in a small bowl and drizzle it over the veggies, starting near the edge (too much liquid in the middle will make your crust soggy)(trust me on this). Top the galette with the Parmesan and pop it in the oven for 25-35 minutes until the crust is browned and the middle is firm. Let it cool a little before shoving it into your face parts.
(Notes: This would be even MORE DELICIOUS with goat cheese, but E is anti-goat cheese so I made it with ricotta. He still didn’t eat it, so next time it’s goat cheese all the way. If you’ve never had fresh tarragon before, smell it/taste it before tossing it into your galette. I love it but it’s got a very distinctive flavor. Feel free to use whatever herbs you have sitting around. Same with the veggies: anything you love and can slice would be great.)
Berry Almond Galette
3 1/2 cups flour
1 teaspoon salt
1 Tablespoon sugar
1 cup butter
1 tsp almond extract
1/2 cup water
1 pint blueberries
1 cup raspberries
1 cup blackberries
1 Tablespoon lemon juice
½ cup sugar
2 Tablespoons cornstarch
½ tsp cinnamon
¼ tsp almond extract
½ cup almonds
¼ cup brown sugar
2 Tablespoon butter
Preheat the oven to 425 degrees.
For the crust, combine the dry ingredients in a large bowl. Cut the butter into small pieces and use a fork to press it into the flour mixture until it looks like coarse crumbs (or use a food processor, but you won’t get the awesome arm workout). Add the almond extract then the water a little at a time until you can press the dough together to make a ball. Try to touch it as little as possible. Cover with plastic wrap and put it in the fridge for a few minutes.
Toss all the filling ingredients into a bowl and stir to combine. Let it sit while you make the topping.
Combine almonds, brown sugar and butter in a food processor. Process until almonds are finely ground and topping looks all crumbly.
Get your chilled dough from the fridge. On a well-floured surface using a well flowered rolling pin, roll out the dough into a big circle. Roll it up around your rolling pin, transfer it to a cookie sheet and spread it out again. Pour the filling into the middle of the circle and fold up at least 2-3 inches of the edge all the way around and press the pieces together so none of the filling leaks out (or you’ll have to scrub it off the bottom of your oven after it’s burnt on)(trust me on this).
Bake for 20-25 minutes. Remove from the oven and sprinkle almond-sugar mixture over the berries. Return to the oven for another 10 minutes until golden brown. Let it cool for at least 20 minutes or you’ll burn yourself. Top with whipped cream or ice cream for extra bonus yum.
(Notes: I had too much dough when I folded up the edges so I tore some of it off to make sure I had enough berries showing to top with the almonds. Pretty much ANY fruit combination would be delicious in this recipe. ANYTHING.)
I’m adding the recipes to the Tasty Kitchen site tonight, so you can save them to your recipe box over there (if you’re a member) and find other amazing galette recipes for your summer produce.