Thursday, December 31, 2009

Recipe Friday: Savory Galette

I actually posted this Thurs. night, but who's keeping track?

For some reason I'm obsessed with galettes lately. The dough is so easy and you can fill them with sweet or savory stuff. They're just so darn versatile. Here's one I made with potatoes, onion, chicken, rosemary and goat cheese. It was num-yum-yum.

I found the galette dough recipe here

from Baking with Julia Child

1 c. flour
1/4 c. cornmeal
7 Tb. cold butter
1/3 c. ice water
3 Tb. sour cream
pinch of salt

Stir flour and cornmeal together. Cut in butter with your fingertips until butter is in pea-sized lumps. Stir ice water and sour cream together in a small bowl, then add to flour mixture. Mix together with a fork until mixture holds together and form into a ball. Put ball on a piece of plastic wrap, loosely gather plastic wrap around it and twist, then press dough into a disc. Refrigerate for one hour before rolling out. Roll out on a floured surface till dough is about 1/8″ thick. Fold into quarters and transfer to baking sheet. Unfold and fill.

Here's what I did for the filling:

leftover chicken, shredded (optional, I just feel like meat should be in everything)

1 large onion, thinly sliced
1 1/2 tablespoons olive oil
1/4 teaspoon kosher salt
5 grinds black pepper
1/2 teaspoon finely chopped fresh thyme or rosemary
4 ounces goat cheese, crumbled
1 pound red potatoes

one egg

Heat the sauté pan over a medium-high flame. Add the olive oil and when it is hot, add the onion slices to the pan. Cook, stirring occasionally, until the onion is soft and lightly colored, 8 to 10 minutes. Stir in the salt, pepper, chopped thyme or rosemary and chicken and blend well. Scrape onto a plate and set aside to cool. Wash the potatoes and pat dry, but don't peel them. Cut into 1/4-inch-thick slices.

Assemble the galette: Mix together the cooled onion mixture, crumbled cheese, and potato slices. Spread the mixture over the prepared galette dough, leaving a 1 1/2-inch border around the edges. Drizzle with the remaining olive oil and sprinkle lightly with salt and pepper. Fold just the border of the dough up around the filling, (it's supposed to look rustic, so don't worry if it's not perfect) leaving the center open. In a small bowl, beat the egg with a fork. Lightly brush the pleated dough with the egg to give it shine and help it brown in the oven.

Bake the galette at 400 degrees for 45 to 50 minutes, or until the pastry is golden brown and the potatoes are soft when tested with a paring knife or skewer. Enjoy!

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