Sweet Gallette Food

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.

SAVORY AND SWEET GALETTES

Steps:

• In a bowl, whisk together flour, cornmeal, salt and sugar. Using a pastry blender, 2 knives, or a food processor, cut in butter until it resembles coarse bread crumbs.
• In a second bowl, whisk together sour cream and water. Stir into flour-butter mixture, about 2 tbsp at a time. If dough is still dry, add more water, 1 tbsp at a time, until dough holds together in one mass. Divide dough in half. Form each into a disc, wrap in plastic and chill at least 2 hours until firm.
• Line a baking sheet with baking parchment. Roll out one piece of dough to an 11" circle and place on half the baking sheet (some of the dough will drape over the edge; this will be folded over the filling). Combine Monterey Jack with mozzarella and spread over center of dough circle, leaving a 2" rim. Sprinkle most of the basil over cheese, then top with tomato slices. Fold edges of dough up and over filling; there will be a 1-2" gap in the center. Sprinkle remaining basil into the gap.
• Roll out second piece of dough to 11" circle and place on other half of baking sheet. Pour berries in center of dough, again leaving a 2" rim. Sprinkle with 1-2 tbsp sugar and dot with butter. Fold up edges of dough, again leaving a 1-2" gap. Brush exposed dough with water and sprinkle with 1 tsp sugar.
• Bake galettes in preheated 400°F oven for 20 minutes or until golden brown. Cool about 10 minutes before serving.

GALETTE DOUGH

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.

SWEET GALLETTE

Steps:

• Preheat oven to 400°F.
• Put the blue cheese into a bowl and lightly crush or mash it. Add the whisked egg whites and the creme fraiche. Add salt and black pepper to taste and mix it to a coarse paste. Set aside and then chill it.
• On silpat (or parchment) roll out one crust worth of dough an 11" circle and place on baking sheet (some of the dough may drape over the edge; this will be folded over the filling).
• Melt the butter in a shallow large pan & then add the pear slices, and about 3-4 tablespoons of water.
• Cook gently for about 6-8 minutes until the pears are tender but still holding their shape. Allow to cool.
• Arrange the pears over the chilled galettes in neatly overlapping circles and brush with a little melted butter.
• Sprinkle over the cumin seeds and a few extra rosemary leaves, season with salt and pepper and bring the edges of the pastry up and over the edge of the pears, to form a loose crust.
• Brush the tops of the galettes & the pastry with the beaten egg yolks & milk mixture.
• Bake galettes in preheated 400°F oven for 15-20 minutes or until golden brown. Cool about 10 minutes before serving.

SWEET POTATO GALETTE

Steps:

• Make the crust: Pulse the flour, sugar and salt in a food processor to mix. While pulsing, drop the butter through the feed tube. Continue pulsing, scraping the bowl occasionally, until the mixture looks like coarse meal dotted with small and large chunks. Add water a little at a time, mixing in short and longer pulses between additions, until bumpy curds form. They should hold together when pinched. Press the dough into a ball, then flatten into a disk and place between parchment paper.
• Roll the dough into a circle a bit larger than 11 inches in diameter, then trim to 11 inches; prick all over with a fork. Refrigerate between parchment on a baking sheet for at least 2 hours (or freeze for 1 hour).
• Center a rack in the oven and heat oven to 400 degrees.
• Cover the chilled crust (still between parchment on the baking sheet) with another baking sheet. Bake for 15 minutes, remove the top baking sheet and parchment paper and bake for another 8 minutes or so, until lightly golden. Set aside. (You can make this up to 8 hours ahead.)
• Make the galette: In a medium bowl, with a flexible spatula, beat together the cream cheese, Parmesan, milk, 2 teaspoons maple syrup, 1 teaspoon chile powder and the salt. Taste and add more chile, if you'd like. (It will get hotter when it bakes.) Cut the potato and the apple into very thin rounds using a mandoline or sharp knife.
• While you don't want the cheese mixture to completely cover the crust, you do want the potato and apple slices to go right to the edge of the crust, so spread the cheese mixture over the crust, leaving a 1/2-inch border. Then, cover the entire crust with the potato and apple slices in slightly overlapping concentric circles. (You may have some slices left.) Mix together the remaining 1 tablespoon of maple syrup, the oil and 1/4 teaspoon chile powder. Brush this mixture over the galette (just gloss the top - you might not need all of the mixture). Sprinkle with Parmesan and pecans, if using.
• Bake for about 20 minutes, or until the potatoes are softened and cooked through (test with the point of a knife). Scatter with chives, if using, and let cool for at least 10 minutes before serving. The galette is also good warm or at room temperature.

CHERRY GALETTE

Steps:

• Preheat oven to 375.
• On a piece of lightly floured parchment, roll out dough.
• Transfer dough and parchment to a baking sheet.
• Process 1/4 sugar, almonds, nutmeg, and salt in food processor until almonds are ground.
• Gently toss with the cherries.
• Spoon cherries over dough, leaving a 2" border.
• Dot with butter.
• Fold in edges, pressing gently.
• Whisk yolk and cream together; brush over edges of tart.
• Sprinkle with 2 tablespoons sugar.
• Bake until golden, 40-45 minutes. (Original recipe stated 45-50 minutes, but I found that my oven was done sooner.).