Savory Galettes


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

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.


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.