Galette Food

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SAVORY GALETTE



Savory Galette image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 20

3 tablespoons olive oil
1 medium sweet potato, peeled and diced into 1/2-inch cubes
6 cups Swiss chard leaves, cut into 1-inch wide strips, plus 1/2 cup Swiss chard stems, sliced across into 1/4-inch-wide pieces
1 clove garlic, thinly sliced
1/2 small onion, sliced
1/3 cup roughly chopped toasted walnuts
1/4 cup roughly chopped kalamata olives
4 ounces feta cheese, crumbled
4 sun-dried tomatoes, cut into thin strips
Kosher salt and freshly ground black pepper
12 sheets frozen phyllo dough, thawed in the refrigerator overnight
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons olive oil
1 teaspoon crushed red pepper flakes
1 clove garlic, minced
1/3 cup red wine vinegar
2/3 cup honey
2 tablespoons minced toasted walnuts
1 tablespoon minced kalamata olives
Kosher salt and freshly ground black pepper, optional

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.

TOMATO GALETTE



Tomato Galette image

Salting the tomatoes ahead of time and letting them release some of their liquid is essential. It will allow the tomatoes to caramelize and ensures that the bottom of the crust stays flaky.

Provided by Andy Baraghani

Categories     Bon Appétit     Lunch     Brunch     Tart     Pastry     Tomato     Summer     Bake     Cheese     Soy Free     Peanut Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 12

2 cups all-purpose flour, plus more for dusting
2 1/4 tsp. kosher salt, divided
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
1 Tbsp. apple cider vinegar
1 1/2 lb. heirloom tomatoes, sliced 1/4" thick
2 garlic cloves, thinly sliced
4 oz. firm cheese (such as Asiago, cheddar, or Gouda), finely grated (about 1 1/2 cups)
1 large egg, beaten to blend
Flaky sea salt
Freshly ground black pepper
1/2 lemon
1 Tbsp. finely chopped chives

Steps:

  • Pulse 2 cups flour and 1 1/4 tsp. kosher salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
  • Transfer mixture to a large bowl; drizzle with vinegar and 1/4 cup ice water. Mix with a fork, adding more ice water by the tablespoonful as needed, just until a shaggy dough comes together. Turn out onto a work surface and lightly knead until no dry spots remain (be careful not to overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.
  • Preheat oven to 400°F. Gently toss tomatoes, garlic, and remaining 1 tsp. kosher salt in a large bowl. Let sit 5 minutes (tomatoes will start releasing some liquid). Drain tomato mixture and transfer to paper towels.
  • Unwrap dough and roll out on a lightly floured sheet of parchment paper to a 14" round about 1/8" thick. Transfer on parchment to a baking sheet. Scatter cheese over dough, leaving a 1 1/2" border. Arrange tomatoes and garlic over cheese. Bring edges of dough up and over filling, overlapping as needed to create about a 1 1/2" border; brush dough with egg. Sprinkle tomatoes with sea salt and pepper. Chill in freezer 10 minutes.
  • Bake galette, rotating once, until crust is golden brown and cooked through, 55-65 minutes. Let cool slightly on baking sheet. Finely grate zest from lemon over galette; sprinkle with chives.
  • Do Ahead: Dough can be made 2 days ahead. Keep chilled.

RUSTIC FRUIT GALETTE



Rustic Fruit Galette image

Galettes are rustic little free-form pies. They can be easily and quickly assembled and then you can eat them warm out of the oven! Simple, humble, and beautiful.

Provided by Rebecca Marmaduke

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 45m

Yield 4

Number Of Ingredients 6

4 cups thinly sliced apples
2 tablespoons white sugar, or more to taste
1 tablespoon cornstarch
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
1 (9 inch) prepared pie crust (such as Pillsbury®)

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Combine apples, sugar, cornstarch, cinnamon, and vanilla extract together in a bowl. Place pie crust on the prepared baking sheet. Spoon apple mixture into the center of crust, leaving a 2-inch border. Fold crust over the edges of the apple mixture.
  • Bake in the preheated oven until apples are tender and crust is golden, about 30 minutes.

Nutrition Facts : Calories 318.7 calories, Carbohydrate 44.1 g, Fat 15.1 g, Fiber 4.5 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 235.1 mg, Sugar 17.8 g

FAVORITE APPLE GALETTE



Favorite Apple Galette image

If you love pie, and your favorite part is the pastry, look no further. This pie will sure to be a new family favorite. This pastry dough is almost like a shortbread. It would also go well with pears or peaches. You don't even necessarily have to peel the apples!

Provided by uberjeanie

Categories     World Cuisine Recipes     European     French

Time 1h25m

Yield 6

Number Of Ingredients 12

1 ⅛ cups all-purpose flour
1 tablespoon white sugar
¼ teaspoon salt
½ cup butter, cut into pieces
2 tablespoons ice water, or as needed
½ teaspoon vanilla extract
¼ cup brown sugar, or more to taste
1 tablespoon all-purpose flour
½ teaspoon ground cinnamon
5 apples - peeled, cored, and sliced
2 tablespoons butter, cut into pieces
1 tablespoon coarse sugar crystals

Steps:

  • Whisk 1 1/8 cups flour, white sugar, and salt together in a bowl. Press 1/2 cup butter pieces into flour mixture with your fingers until the mixture resembles coarse crumbs.
  • Make a well in the center of the flour mixture. Pour water and vanilla into well; quickly work water and vanilla into flour to create a loose dough, adding more water if the dough is crumbly. You should be able to squeeze it in your hand and have it stay together but be a bit crumbly. Shape dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  • Stir brown sugar, 1 tablespoon flour, and cinnamon together in a bowl. Add apples and toss to coat. Let sit for flavors to blend, about 10 minutes.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Roll dough out into a large, rough circle on a baking stone or baking sheet. Pour apple mixture into the center of the dough, leaving a 2-inch uncovered border, and dot apples with 1 tablespoon butter.
  • Fold edges of dough up over the apples, leaving an opening in the center. Dot dough with remaining 1 tablespoon butter and sprinkle coarse sugar over the dough.
  • Bake in the preheated oven until the crust is crisp and golden and apples are tender and caramelized, 40 to 45 minutes.

Nutrition Facts : Calories 371.9 calories, Carbohydrate 48.1 g, Cholesterol 50.8 mg, Fat 19.6 g, Fiber 3.5 g, Protein 3.1 g, SaturatedFat 12.2 g, Sodium 237.5 mg, Sugar 25.1 g

SUMMER VEGETABLE GALETTE



Summer Vegetable Galette image

A savory galette is the easier and more streamlined cousin of a classic quiche. It has a buttery pastry filled with any combination of vegetables, cheeses and meats, but without the need to make a custard to anchor it all. In this galette recipe, roasted summer vegetables (eggplant, zucchini, and tomatoes) are combined with goat cheese and fresh red chiles for a ratatouille-like mix with a bite, all nestled into a hearty whole-grain crust. Feel free to use any combination of cooked vegetables instead, even leftovers from the fridge. You'll need three cups total. Serve it as you would quiche, with a salad for lunch or a light dinner.

Provided by Melissa Clark

Categories     snack, pies and tarts, dessert

Time 4h

Yield 8 servings

Number Of Ingredients 19

2/3 cup/80 grams all-purpose flour
2/3 cup/90 grams rye flour or whole-wheat flour
1 teaspoon/5 grams sugar
1/2 teaspoon/3 grams fine sea salt
1 large egg
Heavy cream, as needed
1 stick/113 grams unsalted butter, cut into big pieces
2 teaspoons/10 milliliters lemon juice
1/2 teaspoon/4 grams grated lemon zest (optional)
2 medium eggplant (about 1 pound), trimmed and thinly sliced
2 medium zucchini (about 3/4 pound), trimmed and thinly sliced
1 pound plum tomatoes, cored and thinly sliced
Extra-virgin olive oil, as needed
Kosher salt, as needed
Black pepper, as needed
2 hot chile peppers, such as cherry peppers, seeded and minced
3 ounces goat cheese, softened
1 small garlic clove, grated or pressed
1 teaspoon thyme leaves

Steps:

  • In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together the flours, sugar, and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
  • Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest if using.
  • Put the dough on lightly floured counter and knead to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
  • When you are ready to make the tart, roll out dough to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.
  • Heat oven to 425 degrees. Spread out eggplant, zucchini and tomatoes in one layer on three separate sheet pans or cookie sheets. Drizzle generously with oil and season with salt and pepper. Roast vegetables, tossing zucchini and eggplant occasionally, 35 to 40 minutes. Eggplant and tomatoes will be golden at the edges; zucchini will be tender. Don't let the vegetables get too dark because they will continue to brown in the tart. Transfer vegetables to a bowl (you want to have about 3 cups of them) and toss with chile peppers.
  • Decrease oven temperature to 400 degrees. In a small bowl, combine goat cheese, garlic and thyme leaves. Spread mixture in a thin layer over crust, leaving a 1 1/2-inch border all around. Arrange vegetables evenly over goat cheese. Fold up edges of crust, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture.
  • Transfer galette to oven and bake until golden brown, about 40 minutes. Cool on a wire rack for at least 20 minutes before slicing.

Nutrition Facts : @context http, Calories 302, UnsaturatedFat 8 grams, Carbohydrate 25 grams, Fat 21 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 552 milligrams, Sugar 6 grams, TransFat 0 grams

FRUIT GALETTE



Fruit Galette image

This basic galette recipe can be tailored to fit whatever fruit you have on hand. The key is to scale the amount of sugar and cornstarch. Generally speaking, tart stone fruits (apricots, peaches, nectarines, plums, sour cherries) need a greater amount of both sugar and cornstarch while figs, grapes, berries and Bing cherries tend to need less. If you're unsure, add the sugar gradually, tasting as you go. Spreading a thin layer of jam over the rolled out dough before adding the filling bumps up the fruit flavor. You can match the jam flavors to your fruit or mix it up for a contrast. And if you don't want to add lemon zest to the fruit, consider the seeds from a vanilla bean, ground spices, or some minced candied ginger instead. You can make the dough up to three days ahead, but this galette is at its best served the same day it was baked.

Provided by Melissa Clark

Time 4h

Yield 8 servings

Number Of Ingredients 13

1 1/3 cups/165 grams all-purpose flour
1 tablespoon/15 grams sugar
1/2 teaspoon/3 grams fine sea salt
1 large egg
Heavy cream, as needed
1 stick/113 grams unsalted butter, cut into big pieces
2 teaspoons/10 milliliters lemon juice
1/2 teaspoon/4 grams grated lemon zest (optional)
3 cups summer fruit of your choice (berries, stone fruit, figs), sliced or cubed if necessary
1/2 cup to 3/4 cup/100 to 150 grams sugar, to taste
Pinch of salt
Juice and grated zest of 1/2 lemon (optional)
3 to 4 tablespoons/25 to 35 grams cornstarch

Steps:

  • In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together flour, sugar and salt. In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
  • Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter. If using a food processor, do not over-process; you need chickpea-size chunks of butter. Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs. Mix in lemon juice and zest if using.
  • Put dough on lightly floured counter and pat it together to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
  • Heat the oven to 400 degrees. Roll the dough out to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.
  • Toss together fruit, all but a tablespoon of sugar, the salt, the lemon juice and zest, and the cornstarch. Use more cornstarch for juicy stone fruit and less for blueberries, raspberries and figs. Pile fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry generously with leftover egg and cream mixture. Sprinkle remaining sugar on the crust.
  • Bake for 35 to 45 minutes, until the filling bubbles up vigorously and the crust is golden. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 4 grams, Carbohydrate 47 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 195 milligrams, Sugar 27 grams, TransFat 0 grams

GALETTE DOUGH



Galette Dough image

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

3 tablespoons plain yogurt
1/3 cup ice water
1 cup all purpose flour
1/4 cup yellow cornmeal
1 teaspoons sugar
1/2 teaspoon salt
7 tablespoons unsalted butter

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.

FRUIT GALETTE



Fruit Galette image

All kinds of seasonal fruit are great in galettes. Serve warm (with ice cream or whipped cream) or at room temperature.

Provided by Lukas Volger

Categories     HarperCollins     Dessert     Summer     Spring     Fall     Pie     Pastry     Fruit     Apple     Blackberry     Berry     Quick & Easy     Peanut Free     Tree Nut Free     Vegetarian

Yield 6 servings

Number Of Ingredients 11

Crust:
1 cup all-purpose flour
1 tablespoon sugar
½ teaspoon salt
6 tablespoons cold butter, cut into cubes
3 to 5 tablespoons ice water
Filling and assembly:
3 cups sliced fruit (plums, peaches, apples) and/or fresh or frozen berries
4 tablespoons sugar, plus more for dusting
Pinch salt
1 tablespoon all-purpose flour

Steps:

  • Prepare the crust:
  • Stir together the flour, sugar, and salt, then add the cold butter and toss to combine. Use your fingers to rub the butter into the flour, pinching it between your thumbs and fingers until you've got a ragged mixture with irregular pieces of butter still intact, the largest about the size of an almond. Sprinkle 3 tablespoons of the ice water over the mixture and use a fork to quickly incorporate. Keep adding water by the ½ tablespoon until it appears just moistened-a dough that's too wet will lead to a tough crust, so err on the side of it seeming a little dry. Dump the mixture onto a piece of plastic wrap. Working from the outside of the plastic, shape it into a flat disc. Wrap, then refrigerate for at least 30 minutes and up to overnight.
  • Preheat the oven to 375°F.
  • Prepare the filling:
  • Using the same bowl as for the crust, combine the fruit, 3 tablespoons of the sugar, and the salt. In a small bowl, stir together the flour and remaining 1 tablespoon sugar.
  • Place the chilled dough on a lightly floured work surface and roll into a circle about 13 inches in diameter. Roll from the center, rotating 90 degrees after each roll, and adding a bit more flour as needed if the dough sticks. Drape the rolled dough over a rolling pin and transfer to a parchment-lined baking sheet. Spread the flour-sugar mixture evenly over the dough, leaving a clean rim of about an inch, and pile the fruit on top. Fold the crust around over the fruit, pleating rustically as you go. Brush the exposed pastry with water, then sprinkle generously-over the crust and the fruit, too-with sugar. Transfer to the oven and bake until the fruit juices are bubbling in the center and the crust is golden, 50 to 60 minutes, or more depending on the fruit.
  • Serve warm, with fresh whipped cream or ice cream, or cold, perhaps for breakfast, with yogurt.

GALETTE DOUGH



Galette Dough image

A galette is nothing more than a free-form tart. You roll the dough out round, transfer to parchment paper, put the filling in the center leaving a 2" border, then fold the border dough up over the edge. It doesn't have to be pretty - it's RUSTIC. I love these types of tarts - they are fast and easy and casual. You can do savory or sweet fillings.

Provided by P48422

Categories     Dessert

Time 10m

Yield 1 galette

Number Of Ingredients 12

5 ounces all-purpose flour (1 1/4 c.)
1 tablespoon sugar
1/4 teaspoon kosher salt
4 ounces unsalted butter, cut into cubes and chilled
2 1/2 fluid ounces ice water
5 ounces all-purpose flour (1 1/4 c.)
1 1/2 ounces fine yellow cornmeal (1/3 c.)
1 teaspoon sugar
1 1/4 teaspoons kosher salt
3 ounces unsalted butter, cut itto cubes and chilled
3 tablespoons olive oil
2 fluid ounces ice water

Steps:

  • For either dough: mix the dry ingredients in the bowl of your food processor, or in a large bowl.
  • Cut in the butter until it is distributed through the flour, but still in large, pea-sized chunks.
  • Add the ice water (in the savory dough, the ice water and the olive oil) all at once and mix just until the dough starts to come together.
  • Gather the dough in your hands and shape into a disk- don't worry if you see large streaks of butter- they are supposed to be there.
  • Wrap in plastic wrap and chill for at least an hour before rolling out.

Nutrition Facts : Calories 3051.6, Fat 205.9, SaturatedFat 108.2, Cholesterol 426.7, Sodium 2663.1, Carbohydrate 270.1, Fiber 11.1, Sugar 18, Protein 34.9

GALETTE



Galette image

A wonderfully easy way to WOW your friends on a French delicacy from Northern France. A taste sensation you don't want to miss.

Provided by Caramelized

Categories     Dessert

Time 40m

Yield 4-10 serving(s)

Number Of Ingredients 8

1/2 cup butter (1|2 cup)
1/2 cup sugar
4 eggs
1 pinch salt
1 tablespoon flour
1/2 cup ground almonds
5 drops vanilla extract
1 pastry for double-crust pie

Steps:

  • Soften butter.
  • Add sugar.
  • Beat until whipped.
  • Add eggs one by one.
  • Add almond powder,salt,flour,and vanilla extract.
  • Take the dough and make it into a circle and put teh batter in the center.
  • Put a coin inside the batter without looking.
  • Put the second piece of dough on the first piece of dough.
  • Put a bit of water in a cup.
  • Close the two pieces of dough by by putting your fingers in a cup and clamping the two pieces of dough together.
  • Take the yolk of your eggs and spread them around the top until the top is covered.
  • Make a design on the top with a knife.
  • Place the Galette in the oven for about 30 to 45 minutes.
  • ENJOY!

Nutrition Facts : Calories 925, Fat 65.2, SaturatedFat 24.4, Cholesterol 272.5, Sodium 760.2, Carbohydrate 72, Fiber 3, Sugar 26.2, Protein 15

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SAVORY GALETTE RECIPES - BRIT + CO
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These 14 Savory Galette Recipes Are Like Homemade *Hot Pockets*. Sally Jones. Aug 05, 2021. More rustic than a pie or tart, galettes are the kind of no-fuss pastry that's just *perf* for a newbie baker — or anyone …
From brit.co


ALL-PURPOSE GALETTE DOUGH - RECIPE - FINECOOKING
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To use a food processor. Pulse the flour, sugar, and salt to combine. Add the butter pieces, and pulse until the mixture looks like coarse meal with some pea-size pieces. Sprinkle with 4 Tbs. of the water, and pulse until the dough comes …
From finecooking.com


MARY'S GALETTE RECIPE | PBS FOOD
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Brush the top of the pastry very lightly with beaten egg to glaze and chill for 20 minutes. Meanwhile, preheat the oven to 425F. Brush the top a second time with the beaten egg glaze, then score a ...
From pbs.org


ROASTED VEGETABLE GALETTE (THE EASIEST GALETTE YOU'LL EVER …
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Add the salt, pepper, thyme leaves and olive oil. Set aside. Preheat the oven at 450F. In a small bowl, stir the sour cream and parmesan cheese. Take the dough out of the fridge, and spread the cream mixture evenly over …
From dialaskitchen.com


TRADITIONAL FRENCH GALETTE DES ROIS RECIPE - THE SPRUCE …
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A galette des rois is made of an irresistibly creamy almond filling sandwiched between two flaky, buttery layers of puff pastry. The ingredients for almond cream all go into a food processor to blend, and then the paste is …
From thespruceeats.com


GALETTE - WIKIPEDIA
Galette, which is more properly called Breton galette, is also the name given in most French crêperies to savoury buckwheat flour pancakes, while those made from wheat flour, much smaller in size and mostly served with a sweet filling, are branded crêpes. This type of galette is a large, thin pancake mostly associated with the region of Brittany, where it replaced at times bread as basic food, but it …
From en.wikipedia.org
Main ingredients Flour
Region or state Normandy, Brittany, French Guiana
Place of origin France
Variations Breton galette (galette bretonne), king cake


BEST GALETTE BRETONNE AU SARRASIN RECIPES | FOOD NETWORK CANADA
Step 1. Whisk 1 cup (250 ml) of the water with egg and salt to combine. Step 2. In a separate bowl, mix both flours together. Make a well in the center. Gradually whisk in water …
From foodnetwork.ca


WHAT IS A GALETTE? (WITH PICTURES) - DELIGHTED COOKING
A galette is a type of French pastry that is made with a rich, flaky crust, and traditionally served at Epiphany, on 6 January each year. Many bakeries also offer galettes …
From delightedcooking.com


HOW TO MAKE A GALETTE | FOOD & WINE
Button uses a pound of peaches sliced into wedges and eight ounces of blackberries, plus lemon zest, lemon juice, melted butter, and thyme. You can go for whatever …
From foodandwine.com


GALETTE DE BRETAGNE | TRADITIONAL PANCAKE FROM BRITTANY, FRANCE
Galettes de Bretagne are basically thin crépes from the Brittany region in northwestern France. These pancakes are made from buckwheat flour, then filled with various ingredients such as …
From tasteatlas.com


NECTARINE GALETTE WITH SOUR CHERRY JAM | THE SPLENDID TABLE
When ready to assemble the galette, preheat the oven to 400°F. Prepare the filling: Toss the nectarines wedges with the granulated sugar, lemon juice, and cornstarch. On a …
From splendidtable.org


GALETTE RECIPES | BBC GOOD FOOD
Charred courgette, lemon & goat’s cheese galette. A star rating of 4.8 out of 5. 4 ratings. Bake this galette for a veggie main course with the wow factor. The pastry has a lovely nutty flavour …
From bbcgoodfood.com


GARLIC AND ONION POTATO GALETTE RECIPE - THE SPRUCE EATS
Preheat to 425 F. Slice the potatoes to 1/8-inch thick using a mandoline or a very sharp knife. Place the sliced potatoes into a bowl of cold water. Stir the potatoes around and …
From thespruceeats.com


HOW TO MAKE A FRUIT GALETTE | THE RECIPE CRITIC
Prep: Preheat oven to 400 degrees. Combine fruit, sugar, and cornstarch: In a medium sized bowl combine strawberries, blueberries and blackberries with sugar and …
From therecipecritic.com


THE GALETTE: VARIETIES AND ORIGINS - GREAT BRITISH CHEFS
In Brittany, a galette is a different thing entirely. Essentially a crepe (or pancake) made with buckwheat flour, it was a staple food in the region during the fourteenth and …
From greatbritishchefs.com


21 GALETTE RECIPES FOR WHEN PIE ISN’T EASY ENOUGH

From tasteofhome.com


15 PLANT-BASED SEASONAL GALETTE RECIPES TO MAKE FOR THANKSGIVING!
1. Rustic Apple Galette. Source: Rustic Apple Galette. This Rustic Apple Galette by Lena Novak is the perfect dessert for autumn and a perfect way to use up your fresh apples! This dessert is …
From onegreenplanet.org


10 BEST VEGETABLE GALETTE RECIPES | YUMMLY
Roasted Vegetable Galette I Food Blogger. crumbled blue cheese, ground black pepper, unsalted butter, coarse sea salt and 20 more. Summer Vegetable Galette Today. …
From yummly.com


WINTER GALETTE RECIPE - GAIL SIMMONS | FOOD & WINE
Pile the squash mixture on the ricotta and scatter the shallots on top. Fold 1 1/2 inches of the dough edge over the vegetables. Sprinkle with thyme, oregano and rosemary leaves. Brush …
From foodandwine.com


THIS TROPICAL FRUIT GALETTE IS LIKE A SLICE OF PARADISE
Preheat the oven to 425°. On a lightly floured piece of parchment paper, unroll one pie crust. Sprinkle 1/4 cup each of finely chopped macadamia nuts and coconut chips evenly …
From thepioneerwoman.com


ANY-KIND-OF-FRUIT GALETTE – SMITTEN KITCHEN
For a darker, glossier crust, beat egg with 1 teaspoon of water and brush it over the crust. Sprinkle it all over with turbinado or coarse sugar. Bake galette: For 30 to 35 minutes, or …
From smittenkitchen.com


GALETTE DES ROIS RECIPE - BBC FOOD
Make a couple of small steam holes in the centre of the galette. Bake in the oven for 25-30 minutes, or until the pastry is crisp and golden-brown. Set aside to cool slightly before serving.
From bbc.co.uk


EASY PEACH GALETTE RECIPE - HOW TO MAKE PEACH GALETTE
Fold the edges of the dough over the outer edge of the peaches, crimping every 3- to 4-inches, to keep the crust flat against the fruit. Brush the edges of the dough all over with …
From thepioneerwoman.com


BEST GALETTE DES ROIS RECIPES | FOOD NETWORK CANADA
Directions. Step 1. Make the almond filling: Cream together the butter and sugar until light and fluffy. Stir in the almonds, then the egg, rum, and vanilla. Beat smooth with a …
From foodnetwork.ca


A BRIEF HISTORY OF THE GALETTE, FRANCE'S TAKE ON PIZZA
The Breton galette is associated with the region of Brittany, where historically, it has been more of a staple food than bread. Buckwheat was introduced in the 14th century as a …
From theculturetrip.com


GALETTES - TASTY TRADITIONAL FOOD FROM BRITTANY
To make the Brittany style pancakes is more or less simple. You will need a buckwheat flour, pinch of salt, a little water and butter. The buckwheat flour and salt are mixed …
From itinari.com


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