Yesterday 15th of the month and I need to post Baking Partner’s challenge recipe again I got late. This month’s challenge was to make Galette, it was suggested by my friend Suja of KitchenCorner Try it. She suggested sweet galette, however my hubby’s blood sugar is playing hide and seek. So I decided to try a savory galette, Tomato Apple Cheese Galette. He only takes few bite of it as he is afraid of sugar levels going up.
A galette which can also be called a crostata is that it’s a free-form pastry, baked without the support of a pie pan or tart ring. The dough is rolled out flat, and then folded around the filling. The appeal of a galette lies in its rustic nature. Its juices can leak, the pastry can tear, the filling can lightly burn at the top; it doesn’t matter. As long as it has some good fruit or vegetables for the filling and with a real butter for the dough, it will make up into golden brown and beautiful crust, the kind of pastry that you can make up anytime, not just on special occasions.
If you are a novice baker, mastering a galette before trying pies and tarts will give you confidence to bake rest of pastries. But if you are baking expert, galettes offers an opportunity for personal expression. Once you have the basic dough of choice, you can change it up to suit your tastes, the fruit in season, the leftover vegetables in your fridge. That is why a galettes are on-the go pastries.
Just like any other pastries, if you want a good galette you need a good crust. You can use any dough recipe, as long as it’s sturdy enough to handle without breaking.
If you are going for sweet galette, then make cookie like crust with all purpose flour, sugar, and cake flour. However, if you are going for savory galette, reduce sugar and add some cornmeal or semolina, or rye flour with all-purpose flour and make dough so that it give nutty grainy and hearty taste. Also if you are using a fruit filling add thickener like cornstarch so it will hold while baking. For the savory galette you don’t need thickener, however make sure to use sautéed veggies like onion, eggplant or even slightly cooked sweet potatoes make excellent galette.
Here in my recipe I used all-purpose flour and cornmeal along with butter and oil in my crust. For filling I used sautéed onions, tomato and a green apple and comet cheese. While doing our grocery shopping at Sam’s club, at one sample station they were serving comet cheese, my two little guys liked them, and my daughter asked me can you buy this cheese. So I bought some comet cheese, and decided to use it in my galette. I added apple to give an extra assurance that my two kiddos will eat them.
This crust is really versatile you can use it for any savory galette, give it a try. Make sure to stop at other Baking Partners creations too, so that you can see what are different versions they come up with? If you want to bake next month with us, please shoot me a mail.
Tomato Apple Cheese Galette
- 142 g 1-¼ cups all-purpose flour
- 43. ⅓ cup fine yellow cornmeal
- 1 tsp. sugar
- 1-¼ tsp. salt
- 6 Tbs.unsalted butter cut into ½-inch pieces and chilled
- 3 Tbs. olive oil
- ¼ cup ice water
- ½ tablespoon olive oil
- ¼ large red onion thinly sliced
- ½ granny smith apple
- Salt and freshly ground black pepper
- 1 large or 2 medium ripe tomatoes) cut into ⅓-inch slices drained on paper towels
- ¼ cup Comté cheese shredded
- 1 large egg yolk mixed with 1 tsp. water
- In a bowl, mix together the flour, cornmeal, sugar, and salt.
- Cut in the chilled butter using a stand mixer, a food processor, or a pastry blender until it's evenly distributed but still in large, visible pieces.
- Add the olive oil and ice water and mix until the dough begins to come together.
- Gather the dough with your hands and shape it into a disk.
- Wrap the disk in plastic and refrigerate for at least 1 hour.
- Heat the olive oil in a sauté pan, preferably nonstick, over medium heat. Add the sliced onion and cook, stirring frequently, until lightly browned, about 10 minutes. Season with salt and pepper transfer to a bowl and set aside to cool.
- Adjust an oven rack to the center position and heat the oven to 375°F. Line a baking sheet, preferably one without sides, with kitchen parchment. (If your baking sheet has sides, flip it over and use the back.)
- Roll the dough on a floured surface
- into a 15-inch round, lifting the dough with a metal spatula as you roll to make sure it's not sticking. If it is, dust the surface with more flour. Transfer it by rolling it around the rolling pin and unrolling it on the lined baking sheet.
- Spread the onion over the dough, leaving a 2-inch border without filling
- . Arrange the apple and tomatoes in a single layer over the onions and season them with salt and pepper.
- Sprinkle the cheese over the tomatoes.
- Lift the edges of the dough and fold them inward over the filling, pleating as you go, to form a folded-over border.
- Pinch together any tears in the dough. Brush the egg yolk and milk mixture over the exposed crust.
- Bake until the crust has browned and the cheese has melted, 35 to 45 min. Slide the galette off the parchment and onto a cooling rack. Let cool for 10 minutes.
- Cut the galette into wedges and serve warm.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.