Autumn Harvest Savory Galette

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Galette: a savory pie; a fancy pizza; equally at-home at a quick weeknight meal as a dinner party; an effortlessly-stylish, just-threw-it-together, use-what-you-have-but-make-it-a-French-pastry meal. Pair with a crisp salad, a chillable red wine, and some cafe jazz.

This is another one of our “little bit of this, little bit of that” recipes… did we mention we love the versatility?! It’s perfect for loading up with all kinds of autumn veggies or cleaning out leftovers from the fridge. In this version, we use some of Vermont’s best late-season produce, topped with cheese and a healthy drizzle of hot honey. Bon Appetit!

Ingredients

For the Crust:
(No surprise that our go-to galette crust comes from our friends and baking experts at King Arthur Baking; It’s only a few simple ingredients, no-fuss, and comes out flaky and delicious every time!)

  • 1.5 cups King Arthur All-Purpose Flour
  • .5 teaspoon Salt
  • 8 tablespoons (1 stick) Unsalted Butter
  • 5-6 tablespoons Cold Water

For the Filling:
(As mentioned, this is a perfect recipe to improvise and use what you have on hand… if it would taste good together on a pizza or salad, chances are it will taste even better wrapped in a buttery, flaky galette crust. A safe rule is to stick with vegetables and herbs that are typically cooked, just be sure to drain anything that is too wet to avoid a soggy crust. A layer of fresh ricotta or goat cheese can be subbed for the hard cheese. Pre-sauté your filling ingredients like onions, kale, potatoes, or squash; softer ingredients like tomato and garlic can be added raw). We used:

  • 3 cups Kale, sauté with olive oil, salt and pepper
  • 1 small Delicata Squash, cut in rings and roasted in the oven with olive oil, Runamok maple syrup of choice, salt and pepper
  • 1 small Onion, sliced and sautéed with butter or olive oil
  • 1 cup Mushrooms (we like cremini(/baby bella or shiitake), sliced and sautéed with butter or olive oil
  • 2-3 cloves Garlic, sliced thin
  • 1 cup Hard Cheese of choice, such as Romano or Parmesan, grated
  • Szechuan Peppercorn Infused Hot Honey
  • 1 Egg White, for brushing the crust
  • fresh herbs (optional)

Prepare your crust: In a large bowl, mix together the flour and salt. Cut cold butter into small cubes and work into the flour mixture until crumbly (if using your hands, be careful not to melt the butter or overwork the dough). Drizzle in the cold water and stir gently until it is evenly moistened and a dough forms. Form the dough into a disk, wrap, and put in the refrigerator for 30 minutes while you prepare your filling.

Prepare your filling: Prep each of your filling ingredients according to the instructions above, or try other options like sliced tomato, spinach, peppers, sausage, etc. Once prepped, put aside all filling ingredients aside while you finish rolling out the dough.

After chilling, roll out the dough on a floured surface into a 12″ disk. Layer your ingredients in the middle – cheese, kale, squash, mushrooms, onions, herbs, garlic, etc. – leaving approx. 2″ boarder around the edges. Once all the filling has been spread in an even layer (aim for .5″ to 1.5″ high of filling; note that filling will shrink during baking), drizzle on a generous helping of Runamok Hot Honey (we like the mouth-tingling heat of Szechuan Peppercorn Infused Hot Honey to pair with the earthy kale and cut through the rightness of the crust). Fold the edges of dough in toward the center, working your way around in a circle for a clean, pleated look.

Brush the exposed crust with egg white and add a final sprinkling of cheese, if desired. Bake on a parchment lined baking sheet at 425° for 25-30 minutes until golden brown.

Let cool, garnish, and serve with an additional drizzle of hot honey. Enjoy!