Savory Galettes
Galette with beet greens and feta
I ran into Julia at Oddfellows a couple weeks ago, and she said, “When are you going to post on savory galettes?” Hi, Julia. This one’s for you.
And it’s for me, because, as a new reader commented recently, it’s “ridic delish.” I can’t pull off slang with as much panache, so I’m borrowing from her coolness. By the way, where are the men in the food blogging world? Too busy with Play Station? Oh well. Their loss. How about this–the first (Seattle-area) man to comment on this post gets a hand-delivered savory galette with the filling of your choice. Double-dog dare you. If I don’t know you, it will be delivered in a public place, but you’ll still get it.
I posted about galettes here and promised more. Just like fried rice, pizza, or soup, they are perfect vehicles for leftovers. The fillings for these were not planned. They came about thus:
- Sunday fridge cleaning
- Found soft potatoes, diced them and roasted them in the oven
- Found some on-the-brink (okay–over the brink) mushrooms I had meant to use in udon soup a long time ago. Sauteed those with garlic and spinach
- Had a bit of lowfat sour cream left in the tub for my crust–expired, but sour cream lasts forever, right? Right?
- Coming back from Joe’s Garden on Sunday, had a bunch of beet greens and kale that wouldn’t fit in my fridge and no explicit plan for them
Galette with cumin-spiced mushrooms and sharp cheddar
I called Jordan tonight to tell her I was thinking about her–she is synonymous with Sarah’s Galettes, and makes her own now. They are the key to her precious heart, for sure.
I made two because 1) The leftover factor 2) I can take some to my meeting tomorrow 3) Two crusts are just as easy as one 4) I thought it might impress you more. I liked the beet green one better, Yancey liked the mushroom one. The kids picked out the veggies, but declared the crust award-winning. Loretta kept saying, “Can I have more cwooton ["crouton"]?”
Especially as we enter summer’s bounty, I envision receiving stories of fillings–chard, tomatoes, pesto. Endless tales of deliciousness. Maybe we’ll even get some men making galettes. Now that’s ridic.
Galettes and Kindergarten Homework
Galette with Beet Greens and Feta
The crust recipe and method are here. You can use any combination of sauteed greens–spinach, chard, kale, collards, beet greens, etc. If it’s spinach, really make sure you saute all the water out. If you don’t use potatoes, you can use more greens or just have a flatter galette. The main thing with galettes, especially savory ones, is the fillings usually have to be cooked before baking them in the crust, otherwise they won’t get done, won’t have enough flavor, or will leach water all over your perfect crust.
1 recipe galette dough
1 bunch beet greens, washed and finely chopped
1 bunch kale, washed and finely chopped
1 garlic clove, minced
olive oil
salt and pepper
1 1/2 c. diced, roasted potatoes (dice raw potatoes, coat with a bit of olive and salt, and roast in the oven on parchment for 20-25 minutes, until tender and golden, but not mushy)
handful crumbled feta (I used Bulgarian sheep’s milk)
Preheat oven to 400.
Pour a glug of olive oil into a big skillet and heat on medium. Add greens (reserve a few ribbons of fresh greens for garnish) and garlic, and saute with salt and pepper until totally wilted down, about 15 minutes. Remove from heat and let cool.
To assemble galette, line the dough with greens, then potatoes, then feta. Fold edges over the filling, and bake for about 30 minutes, until crush is golden and filling is bubbly. Let cool a bit, then garnish with ribbons of fresh greens and little drizzle of olive oil.
Galette with Cumin-Spiced Mushrooms and Sharp Cheddar
1 recipe galette dough
1/2 pound mushrooms, sliced
1 minced garlic clove
olive oil
salt and pepper
1/2 ts. cumin
squeeze of lime
couple handfuls fresh spinach
1 1/2 c. diced, roasted potatoes (dice raw potatoes, coat with a bit of olive and salt, and roast in the oven on parchment for 20-25 minutes, until tender and golden, but not mushy)
1 c. grated sharp white cheddar
handful chopped fresh cilantro for garnish
Preheat oven to 400.
Pour a glug of olive oil into a big skillet and heat on medium. Add mushrooms, garlic, salt, pepper, and cumin, and saute for about five minutes, then add spinach and lime and saute for 5 more minutes (more if things still look watery). Remove from heat and let cool.
To assemble galette, line the dough with mushroom/spinach mixture, the potatoes, then cheddar. Let cool a bit, then garnish with cilantro.
Yummy. I made a savory one when I made a strawberry-rhubarb one a few weeks ago using the crust recipe you provided. I put in spinach-heavy greens, Quark and lemon juice. Drew great comments from my family. I look forward to trying one or both of these.
Thanks so much for all you do, Sarah. It’s so fun to read about the human aspects of cooking in your family.
i’ve been trying to keep up, commenting here and there but the gauntlet has been thrown down so here is a beginning of an attempt to be more active in your food blogging world. honestly, the thought of baking makes me cringe for some (remember, i do chopping best), but the galette’s you’ve written about look A-fricking-mazing and something I could see myself eating endlessly…breakfast, lunch, dinner, dessert, elevensies, etc, etc.
ps - i’m a man
pps - thx pds
And the coveted galette goes to….KARL! Got your text, you silly head. Since I know you, we don’t have to arrange an exchange in front of Benaroya Hall. You can just come to my house. Sounds like pds tipped you off, that stinker. What’ll you have? Or do you want it to be chef’s choice?
hee hee. I got called a stinker. Wish I could say it’s the worst thing I’ve been called in the last 24 hours.
:winks at karl: anytime friend. She never said helpers couldn’t be involved.
Ok, so I have a confession. I am horrified of pastry. I can’t even get store-bought pastry to not sink into a pile of goo in the oven, it’s that bad. So, if I were to try this, a few questions:
1. If I don’t have sour cream, can I get by without it? Can I add a little more milk? (I know, I know, I should be making creme fraiche and have it on hand.)
2. Can I sub the corn meal for flour?
3. About cheese: I notice you used one crumbly and one melty. That gives me the impression that just about any cheese could work. Am I wrong about that? Would “wet” cheeses (brie?) make the dough too mushy?
1) You could use milk or cream instead, but the dough will be a little harder to work with as a result. Plain yogurt would be a better substitute.
2) You can use all flour instead of some corn meal–the corn meal is mostly for flavor and texture, but it also makes the dough a little easier to work with
3) Yes, just about any cheese unless it’s too watery, like fresh mozzarella. Brie would be fine as long as it wasn’t massive amounts.
And one more thing. The ease with which this dough comes together is pretty dependent on the ingredients in this case, so if you want to have a friendly encounter with pastry, I’d actually suggest not messing around with it too much (contrary to the Leftoverist spirit, I know…) Stinker.
Yeah, this is why I like to cook and not bake. I rarely have ALL of the ingredients on hand for something like this. This is also why we bake boxed brownies. The other thing is the necessary space needed for making this, which we certainly don’t have. I’m house-sitting in a couple of weeks though, and I was thinking about trying it out there.
This looks so scrumptious and beautiful! Great questions pds! I was going to ask about the corn meal last night because I didn’t have it on hand so I didn’t make it.
I have never eaten a galette before. It seems like it’s a step up from a quiche without the eggs?
LAUGHING OUT LOUD. the scenario that just took place: after reading paragraph two, i began to hop to gmail with the guilt-free intention to email jv and GET HIM ON THE COMMENT TRAIN. suddenly, realizing perhaps i should check the comments first, i skipped to the section and realized i — ehem, JOHN — was too late. (glad you get some smk yum yums, karl.)
after my mental sprint and sigh, i went back to the post and quickly came to the “galettes are the way to jordan’s heart”–enter laughing out loud. oh to be known so well. i got your message–and yours too pds! between the two of you, truth be told, almost gave the galettes a run for the money in regards to capturing my heart.
almost.
Jordan - I’m thinking we should make a swap. You make me galette dough, and I … um … I’ll think of something to swap with you!
And they key to winning contests is RSS Feeds baby! They are the best! Google Reader doesn’t refresh every 10 seconds like I’d like, but it was close enough for me this time!
DOH! I figured it out! You make me galette dough and I’ll make you no-knead bread!
(And how narcissistic is it to reply to one’s own comment. ha ha!)
i love it. it’s a deal.
I’ve never heard of a galette until today. Is it like an open-faced pie??
Yes, Miyuki. An open-faced pie. Only one crust instead of two, much thinner than a pie, with the crust folded up around the filling a little bit. They’re sometimes called “rustic tarts.”
sarah, your galettes are truly something made in heaven. i have gotten rave reviews when i’ve made them and can’t think of anything that sounds yummier for dinner (unless it’s those sandwiches on the previous post). seriously, you are outdoing yourself!!
The first time I made a savory galette (recipe from Macrina), I was so proud of myself! Now they are one of my favorite things to make for guests. The wow factor is huge!
These look amazing…all of them. I never thought of galettes as great clean-your-fridge dishes, but you’re right, they are (and you’ve proven it, obviously
). I can’t wait to try them.
OMG you guys are cracking me up. I don’t know what’s better–the recipes or the comments. How entertaining you are . Nothing like a galette to bind friendships together, huh?
Okay. I think it’s hilarious that even after my “first-man-who-reads-this” challenge, there’s only a comment from one man who got called by a woman! That’s what I predicted, actually. So girls, we’ve still got this forum to ourselves. Not so bad. And I love all the trades going on here–really more like a conversation circle than a comment board. Makes me happy.
These look amazing! I love how you could switch up the flavors depending on what’s in season.
Oh wow, they both look amazing! I would have to go for the one with feta first though - yum!
Those look amazing. Can I just curl up inside one and fall asleep? (Apparently I can’t decide whether I’m tired or hungry right now.) The ingredients are going on this week’s shopping list. Thanks, Sarah.
I have yet to attempt a galette, but reading this officially put the idea in my head, so I MUST do it now. I’m really excited to add this to my list of upcoming adventures. Thanks!
I see it’s been over a year since this was first posted but there are some men making galettes. Apparently we’re all named Carl. I’ve been making sweet galettes for years and have a plum+blackberry one in the oven right now. I stumbled across this searching for savory galette recipies and am glad I found it. Now that I’m here, I’ll have to see what other delisious recipies you have. Thanks for the ideas.