Any Kind of Savory Galette
Learn how to make a savory galette depending on what's in season throughout the year (or whatever needs to be used up in your fridge) with this easy step-by-step guide.
Ingredients
- 1 chilled homemade dairy free pie crust or storebought
- 3 cups filling ingredients of choice see blog post for more ideas
- 1 large egg with 1 teaspoon cold water, beaten
Instructions
- You want your dough to be nice and cold before you roll it out, so make sure it's had time to chill in the fridge for at least an hour.
- Once the dough is nice and chilled, lightly flour a piece of parchment paper as well as the round disk of dough and place it in the middle of the parchment paper. Whack the dough with your rolling pin a couple of times before you begin rolling it out. This helps to start loosening up the butter and also prevents cracking (some will happen on the edges and that's fine). Roll out the dough until it's about 1/8 inch thick.
- Arrange your filling ingredients in the middle of the rolled-out dough with about 1-2 inches of space around the border. Here are some ideas for the filling: caramelized onions, sauteed kale, bacon, garlic, cashew ricotta, leeks, thinly sliced potatoes* or sweet potatoes* (see notes), tomatoes, arugula pesto, etc. If using pesto or cheese, spread a thin layer on the bottom before adding the toppings.
- Fold small sections of the dough over your filling, slightly overlapping the previous one until you have a hectagon-ish or rectangular shape (there's no right or wrong, it will just depend on the size of your dough and the filling inside).
- Beat together 1 whole egg with one teaspoon of cold water and brush onto the folded-up edges. This helps it to brown in the oven and holds it together. Once you brush the egg wash on, you can also add chopped fresh herbs, flaky salt, or crushed nuts to give it more flavor and texture, or keep it simple with just the egg wash.
- Bake at 400°F for 30-40 minutes.
- Serves 2-3 people.
Notes
- Keep it cold. If you ever feel like the dough is getting too warm while you’re rolling it out, place it in the refrigerator for a few minutes to get it cold again. Cold dough is the secret to a flaky crust when baked.
- Cooked vs uncooked fillings. For a savory galette, you’ll want to cook your fillings first to really help build the flavor. However, you can get away with using uncooked potato/sweet potato/squash slices if you slice them really thin using a mandoline.
- Avoid using too much filling. You want to be able to pick it up and hold its structure when sliced.
- How to get the circular shape. After you've whacked the dough a bit to give it its shape, start in the center and roll out toward the edge, turn the parchment, and repeat.
- Make it egg-free. Brush dairy-free milk on the folded crust instead. This will help it to brown.