BM# 75: A-Z Bake Around the World: Day 7
Bake of the Day: G for Galette
I have another baked dish from France today. Galette is a like free form pastry that can be made either sweet or savory. It is so much easier than making a pie and can be whipped up in less than 2 hours. The crust is buttery and flaky and is filled with sweet caramelized onions.Pastry for galette is similar to pie crust — made with flour (all purpose or a combination of whole grain flours), cold butter and chilled water. Dough needs to chill for 1 hour before rolling out and making the galette. Make sure that the dough is not too wet — the dough will start crumbly but it comes together when kneaded.The fillings for galette can be just about anything — roasted butternut squash, goat cheese, mushrooms, thinly sliced potato, berries, apple and so on. Only thing to keep in mind is to make sure that the filling is not too wet.
Caramelized onions are my absolute favorite ingredient. I already posted bialys recipe with caramelized onions and I have couple more coming up in the next few weeks — I think I can eat anything with them. They take a little bit of time to make but every minute is well worth the wait. Some goat cheese on top wouldn’t be out of place in this recipe.I made my first galette for New years eve party. I was having a tough time deciding what to make for main course for dinner and then saw this recipe on Food and Wine site. It was quite a hit with both kids and adults. I told the kids it was sauce less pizza and they loved it. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75.
In a bowl, combine the flour with salt. Rub the butter into the flour until it resembles coarse meal. Add water slowly to the flour and stir until just incorporated; gently knead to form a dough. Flatten the dough into a disk, wrap in plastic wrap and refrigerate for 1 hour.
In a skillet, melt the butter and add the onions & thyme; cook over moderately high heat, until softened, about 10 minutes. Reduce the heat to low and cook until lightly browned and reduced in volime, about 10~15 minutes longer. Season with salt and pepper. Let cool.
Set a pizza stone on the bottom rack of the oven and preheat the oven to 375°F.
Line a baking sheet with parchment. On a lightly floured work surface, roll out the dough into a 12" round disc and transfer onto the baking sheet.
Spread the onions on the round, leaving a 1½" border. Fold the edge of the dough up and over the filling and brush the edge with the egg wash.
Bake the galette on the stone for 40 minutes or until the dough is nicely browned on the bottom.
Transfer the galette to the top shelf and bake for about 5 minutes longer, until the top of the crust is browned. Transfer the galette to a rack and let cool slightly. Serve warm.