Sweet and Savory Galettes

Galette dough: (makes one galette)

1 1/4 cups all purpose flour

1/2 teaspoons kosher salt

8 tablespoons unsalted butter, cut into 1/2 inch cubes

3-4 tablespoons ice cold water

Optional dough enrichments:

1 tablespoon sugar for sweet galettes

1 tablespoon grated Parmesan cheese for a savory galette

Blend the flour and salt together in a large mixing bowl or food processor. For a sweet galette add a tablespoon of sugar to the mix. For a savory galette, add a tablespoon of Parmesan cheese.

Add the cold cubed unsalted butter, and work into the dry mixture with the tips of your fingers or a few pulses of a food processor. Blend until the mixture resembles a course meal.

Sprinkle over 3 to 4 tablespoons of ice cold water and mix briefly. Dump mixture onto a large sheet of plastic wrap. Bring the edges of the plastic wrap around the course unformed dough and shape into a disk. Wrap tightly and chill in the refrigerator for one hour.

After an hour, role the disc into a rough 12 inch circle, transfer to a piece of parchment paper, and chill again for 15 minutes.

Meanwhile, prepare any fillings and preheat the oven to 400°F.

Once the rolled out dough has chilled, place fillings in the center, leaving about a 2 to 3 inch border of dough around all sides.

Optionally trim the edges of dough to form a more uniform circle. Fold dough edges upward, roughly every 2 to 3 inches making rustic overlapping folds, surrounding the filling. Bake galette in a preheated oven for 40 to 45 minutes. Transfer

to a baking rack to cool before serving.

Blueberry and plumot galette

10 ounces blueberries

2-3 Plumots, pitted and cut into half inch chunks or quarter inch wedges

3–4 tablespoons sugar

1 teaspoon vanilla

1–2 tablespoons cornstarch

2 tablespoons almond frangipane

1 egg

1 tablespoon turbinado sugar

Add the blueberries and plumots to a mixing bowl. Sprinkle over the sugar, vanilla, and cornstarch. Mix to combine.

Add 2 tablespoons of frangipane to the center of a rolled out disc of galette dough. Spread frangipane evenly with the back of a spoon across the surface of the dough, forming a circle 8 inches in diameter, leaving a 2 to 3 inch border of dough.

Pile the fruit over the frangipane. Trim dough edges, and fold dough up, every 2 to 3 inches, completely surrounding the fruit.

Crack an egg into a small bowl, and whisk with a teaspoon of water. Brush the exposed galette dough with egg wash, followed by a sprinkle of turbinado sugar across the crust as well as the fruit.

Bake galette in a 400°F preheated oven for 40 to 45 minutes. Cool completely before slicing and enjoying.

Zucchini cheddar galette

2-3 small zucchinis, sliced

1 shallot, chopped fine

2–3 garlic cloves, chopped fine

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons olive oil

1 cup shredded cheddar cheese

2 tablespoons grated Parmesan cheese, divided

1 egg

Add the sliced zucchini and chopped shallot and garlic to a mixing bowl. Sprinkle over salt, pepper, and 2 tablespoons of olive oil. Toss thoroughly to combine.

Add one cup of shredded cheddar cheese to the center of a rolled out disc of galette dough. Spread cheese into a circle 8 inches in diameter, leaving a 2 to 3 inch border of dough. Sprinkle 1 tablespoon of Parmesan cheese over the cheddar.

Pile the sliced zucchini mixture onto the cheeses. Trim dough edges, and fold edges up, every 2 to 3 inches, completely surrounding the zucchini.

Crack an egg into a small bowl, and whisk with a teaspoon of water. Brush the exposed galette dough with egg wash, followed by a sprinkle of the remaining Parmesan across the crust as well as the zucchini.

Bake galette in a 400°F preheated oven for 40 to 45 minutes. Course slightly or completely before slicing and enjoying.