When it comes to savoury galettes, the possibilities are endless. Consider it a canvas for whatever veggies, cheese and herbs you have on hand, or follow this recipe.
You can bake flavour into the flaky crust by adding Gruyère and black pepper and notice the interplay between the crust and the filling when you add finishing pepper as a final flourish.
- 1 ¼ cups all-purpose flour
- ¼ cup Gruyère, grated
- ½ teaspoon salt
- ¾ teaspoon DRØM black pepper, coarsely cracked
- 8 tablespoons cold unsalted butter
- ¼ cup ice cold water
- 1 egg yolk, beaten, for egg wash
- Olive oil
- 1 pound mushrooms, thinly sliced
- 2 onions, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme, chopped
- 5 ounces goat cheese, crumbled
- Freshly ground DRØM red and black pepper to taste
Serves approximately 4
To make the crust, combine the flour, Gruyère, salt and pepper. Using your fingers, quickly work in the butter until the mixture is crumbly. Incorporate the ice water little by little until the dough comes together. (Don’t overwork it). Form the dough into a ball, wrap it in plastic and refrigerate for 1 hour.
In the meantime, prepare the filling. Heat olive oil in a frying pan over medium heat. Add the onions and stir until softened and starting to caramelize, about 15-18 minutes. In a separate frying pan, heat olive oil, add the garlic and thyme and cook for a couple of minutes. Add the mushrooms and sauté for 8-10 minutes. Transfer to a plate and let cool.
Preheat the oven to 400F. If you’re making 4 individual galettes, cut the dough into 4 equal pieces. If you’re making 1 large galette, keep the ball intact. On a floured surface, roll the dough into a circle about ⅛-inch thick. Transfer to a baking sheet lined with parchment paper. Spread the filling of your choice (i.e. onions, mushrooms or both) over the dough, leaving 2-inch border and top with goat cheese. Fold the border over the filling, pleating the edge to make it fit. Brush the crust with the egg wash.
Bake until crust is golden brown, 30-40 minutes. Remove from the oven and let cool. Add finishing pepper just before you serve the galettes hot, warm or at room temperature, either indoors or outdoors!