Galette. Like rhymes with barrette or ballet? I might not know how to pronounce it but I do know how to eat it. These yummy packets of savory deliciousness are also known as rustic tarts. They’re super easy to make once you have the dough. I often make a couple batches of dough and freeze them for future “gawl-ets”.
loads of butter
You can really put anything into them. I love the combination of zucchini, sausage and ricotta together. It’s so comforting. But I’ve also made it with leeks, mushrooms and potatoes, one was filled with olives, sundried tomatoes and feta, and another with rhubarb, strawberries and balsalmic red onions. You get the picture. Just use your imagination and fill these babies with your favorites.
zucchini and sausage and ricotta cheese galette (this is an adaptation but I’m unable to find from where…my apologies!)
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 TBS sugar
- 12 TBS cold butter, cut into small pieces (yes that’s a stick and a half!)
- 1/2 – 2/3 cup cold water with two ice cubes in it to make it really cold
1. Mix flour, salt, and sugar together in bowl. Cut in butter, leaving some pea size chunks. Sprinkle with ice water and mix with the flour mixture until you can bring the dough together. Press into a disk, wrap it in saran wrap and refrigerate for 15 minutes.
2. Roll out the disk on a lightly floured counter about 1/8″ thick. You can either make one large galette or three small ones. I’d suggest the small ones because with the filling, it becomes a bit unwieldy. Roll it out to a circle of your size, and no it doesn’t have to be a perfect circle, that’s the beauty of the galette.
for the filling:
- 2 large zucchinis, thinly sliced
- 1 italian sausage or 1lb of bulk italian sausage
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 bunch of spinach, kale, or other greens
- 1 TBS olive oil
- 1 tsp thyme
- 1 tsp oregano
- 1/2 cup dry white wine
- 1/2 cup crème fraîche or sour cream
- salt + pepper
- 1 egg, beaten
- 4 oz ricotta goat cheese, less or more to taste
1. Preheat oven to 400F.
2. Pull sausage out of casing and roll it into tiny meat balls. Cook in a large pan until browned. Take the sausage out of pan (but leave the drippings) and add olive oil, onions and salt. Cook for a few minutes. Add zucchini and garlic, thyme and oregano. Stew over medium heat, stirring frequently, until zucchini is near tender. Add the greens and wine and continue cooking until reduced. Add back in sausage. Turn off the heat and add the crème and cook until it coats the filling and only a little liquid remains. Season with salt and pepper. Let the filling cool 10 minutes then stir in all but 1 TBS of the beaten egg and most of the ricotta cheese.
3. Assemble the galette on a parchment lined baking sheet. Place the dough down then spread the mixture on top of it, leaving a 2 inch border around the edge. Crumble the cheese on top, then fold the dough over the filling. Brush with reserved egg and bake until crust is browned, 25-30 minutes.
PS This is perfect for brunch, potlucks, parties!
Rustic tart to the table.