Galette Dough
500 ml / 2 cups All-Purpose Flour
Pinch of sea salt
180 mL / 3/4 cup unsalted butter, very cold
60 ml / 4 tbsp cold water
1 egg yolk
To make the dough, combine flour and salt in a bowl. Use a tined pastry blender or your fingers, cut half the butter into the dry ingredients until the mixture looks like coarse meal. Cut in the remaining butter until the butter is the size of peas. Drizzle on 3 tbsp of cold water and stir just until moistened. Gather up the dough and knead it just a few times until it holds together. Flatten the dough into a disk, wrap in plastic and place in the fridge. NOTE: Make sure the butter is very cold before you start. Mix the dough by hand instead, and use your hands to press it into a round. It is meant to be tender and flaky. Once formed into a disc, wrap well with cling wrap, and refrigerate for a day or two. One hour before you start to shape the galettes, take the dough out of the fridge. Don’t overwork it.
Transfer it to a baking sheet lined with parchment paper. Form the rim of the crust by gently lifting a small section of dough and pressing it inward. Mix the egg yolk with the remaining 1 tbsp water and make an egg wash. Set it aside.
Ossau and Gruyere Galette
1/2 Yellow onion, thinly sliced into half-moons, sauteed in 1 tbsp unsalted butter
15 ml / 1 tbsp Grated Ossau or other medium/hard grating cheese
15 ml / 1 tbsp Grated Cave Aged Gruyere
15 ml / 1 tbsp Ricotta Salata
1 slice Bacon, cooked crisp and chopped
Chevre, Herb and Lemon Galette
1/2 Yellow onion, thinly sliced into half-moons, sauteed in 1 tbsp unsalted butter
1 small lemon (preferably Meyer), sliced paper thin
4 tbsp / 60 ml fresh chevre cheese (or replace with Ricotta)
1 tbsp / 15 ml chopped fresh flat-leaf parsley
2 tsp (10 ml) chopped fresh basil, lemon thyme or any fresh herb
PREHEAT THE OVEN TO 400°F/200°C.
To make the Ossau Galette:
Spread the sauteed onion over the dough. Sprinkle the grated Ossau, Gruyere and Ricotta over the onion. Scatter the bacon on top. With a pastry brush, moisten the crust rim all the way around with the egg wash. Bake until the pastry turns golden (15-20 minutes). Slide galette onto a wire rack and cool for 10 minutes. Cut into wedges and serve.
To make the Ricotta and Lemon Galette:
Spread the onion over the dough, arrange lemon slices over the onion. Drop small spoonfuls of chevre or Ricotta over the onions, lemon. With a pastry brush, moisten the crust rim all the way around with the egg wash. Bake until the pastry turns golden (15-20 minutes). Slide galette onto a wire rack and cool for 10 minutes. Sprinkle with herbs on top, cut into wedges and serve.
SOURCE: Cowgirl Creamery Cooks, 2013 ISBN 978-1-4521-1163-6