Let your imagination run wild–Galettes can be filled with fruit fillings as well as savory ingredients.
Galette Stuffed with Braised Greens and Feta
Cut together with 2 butter knives (or pastry blender) until the butter is about the size of large peas:
- 2 cups flour
- 1 cup butter or leaf lard (use 1Tb less of Lard than butter)
In a separate cup mix together:
- 1 egg yolk
- 1/4 C very cold water
- 2 tsp. vinegar
For a savory crust add 2 tsp smoked paprika and 1 tsp of sea salt.
- cut in the liquid until it just begins to hold together
- Place the dough in a bag, squeezing it together to form a ball and chill in the freezer for 1 hour.
- You can make pie dough ahead of time and keep it in the freezer. A ball this size takes about an hour to defrost and still be cold enough to work well.
- Roll out the dough on a well floured parchment paper or pastry cloth. Work quickly so the dough does not warm up.
- Bake at 425 degrees. Cooking time will depend on whether it’s a double or single crust pie or just a simple galette.
For Individual Galettes:
In a bowl mix together:
- 3/4 C cooled, braised greens
- 3 Tbs Feta-crumbled
- 1 egg
Assembly and Cooking:
- Roll out individual tart size, galette crusts. You need to have an extra 2 inches of crust around the perimeter of your pile of greens to loosely fold over the filling. For individual galettes roll the pie dough out into an 11 inch circle. Your finished galette will be about 7 inches in diameter.
- Spread the filling on the rolled pie dough leaving a 2 inch border all around.
- Fold the edges to the center, encouraging the folds to stand up out of the filling so they stay crisp when cooked.
- Bake for 30 minutes at 425 degrees on a tray until golden brown.
- If you have a baking stone, preheat it in the oven and cook the galette directly on the stone.
- Make sure your dough in on the dry side to ensure a crisp crust. Less water is best in a free form pie.
- If your filling is a bit wet sprinkle the rolled out pie dough with a shy Tbs of semolina flour.