Savory Autumn Gallettes

by Erin Lampel

Savory Autumn Gallettes

Erin Lampel

This galette recipe is super adaptable to whatever seasonal produce you have on hand. In the summertime, Lampel likes to use slices of fresh Early Girl tomatoes over the onion fi lling before baking, but any fall veggies work just as well here. If you happen to have some leftover roasted butternut or a bunch of chard or kale, you’ll be good to go. Keep this recipe for future seasons, to swap out ingredients as markets, farms and gardens inspire.

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Course Main Course

Servings 4 Gallettes

Ingredients

FOR GALETTE DOUGH

2½ cups all-purpose flour
1 teaspoon salt
1 cup (8 ounces) cold unsalted
butter, cubed
6–10 tablespoons cold water

FILLING AND FINISHING

1 medium yellow onion, sliced
2 tablespoons olive oil
½ cup creme fraiche
2 cups cooked fall vegetables (sautéed kale, wild mushrooms, roasted winter squash slices or rings, etc.)
Salt
Freshly ground black pepper

Instructions

TO MAKE GALETTE DOUGH

Measure the water into a small container. Place water in the freezer while you scale the rest of your ingredients, or for about 5–10 minutes.
In a large bowl, whisk together the flour and salt. Add the butter cubes and toss to coat. Working quickly, use the palms of your hands to flatten butter cubes into large flakes.
Once the butter is flaked, remove water from the freezer. Begin adding the water to the dough, starting with half of the water. Toss with hands or a fork to incorporate. From here slowly add the water, a tablespoon at a time (not to exceed 10 tablespoons) picking up dry patches of flour as you go.
Once the dough can roughly hold shape, begin gently kneading to incorporate the dry bits of flour into the hydrated dough. The dough is done when there is some uniformity in it. Streaks of butter should remain but there should be no patches of the dough that are so dry that they are unable to conform to the main mass of dough.
Divide dough into 4 portions, flatten each into a disk and wrap in plastic wrap. Place in the refrigerator for at least 2 hours. On a floured surface, roll each disk of dough into a round circle, about 6–8 inches across. The dough should be 1⁄8 to ¼ of an inch thick.
Place the rounds on the prepared baking sheets and set in the refrigerator until ready to fill and bake.

FILLING AND FINISHING

Preheat oven to 400°F. Prepare 1 or 2 baking sheets with parchment paper and set aside.
In a mixing bowl, toss the onion slices with the olive oil and season with salt. Spread onto a baking sheet and roast in the preheated oven until golden brown, about 10 minutes. Cool completely. In the mixing bowl, combine the cooled onion with the creme fraiche, salt and pepper to taste.
Remove galette dough rounds from the refrigerator. Place about 2 tablespoons of the onion mixture in the center of each. Add ½ cup of the cooked vegetables on top of the onion mix in the center of each circle of dough.
Make folded edges around the galette topping to contain but not completely cover the filling.
Brush the dough edges with heavy cream or egg wash and bake in the preheated oven until golden, 20–30 minutes.