Galettes — rustic tarts — are quick and easy to prepare. A fine host to sweet or savory ingredients, this dough is foolproof and can be made several days ahead and refrigerated or frozen. Top savory galettes with just about anything you'd top a pizza with. Dessert galettes need not be complicated — think fruit pie fillings — lightly sweetened sliced apples and pears, halved figs with huckleberries, and strawberry rhubarb are some of my favorite combinations. Galettes can be served warm but are best served at room temperature.
Recipe courtesy of Kathleen Daelemans
Yield:
Two 8-inch galettes
Level:
None

Ingredients

Directions

Tips before getting started: The ice water must have ice in it. The butter must be cut into small pieces.

To make the dough: Stir the yogurt and the ice water (strained of ice) together in a small bowl and set aside.

Put the flour, cornmeal, sugar and salt in a large bowl, tossing them once or twice.

Work the butter into the flour mixture aiming for pieces that range in size from bread crumbs to small peas. The smaller pieces will make the dough tender, the larger ones will make it flaky.

Sprinkle the yogurt/water mixture over the dough, one tablespoon at a time.

With your hands, gather the curds of dough together. The dough will be soft. Do not overwork the dough. Divide the dough in half and shape into a disk. Wrap in plastic and refrigerate at least two hours or freeze up to one month.

To bake:

Preheat oven to 400. Line a baking sheet with parchment. Put dough on a lightly floured work surface and roll in into an 8 - inch circle about 1/8th inch thick. If it's sticky, throw a little extra flour on it, your hands and the rolling pin. Transfer dough to baking sheet.

Top with any combination of sweet or savory ingredients. Leave a 2-3 inch border un-topped. Fold uncovered border of dough up over the filling, allowing the dough to pleat as you work your way around the galette. The dough will "pleat" and fall naturally. Let it.

If you're preparing a sweet or dessert galette, brush the crust with an egg wash and sprinkle with sugar just before baking.

Bake 35 to 40 minutes or until pastry is golden and fruits are bubbly. Transfer baking sheet to a cooling rack and let stand ten minutes or so. Slide galette on to a serving dish. Serve warm or room temperature.

IDEAS YOU'LL LOVE

Pizza Dough

Recipe courtesy of Bobby Flay

Toasted Ravioli and Basic Ravioli Dough

Recipe courtesy of Robert Irvine

Plum Galette

Recipe courtesy of Amy Finley

Potato Galette

Recipe courtesy of Martha Stewart

Strawberry Galette

Recipe courtesy of Laura Calder

Apple-Cranberry Galette

Recipe courtesy of Robin Miller

Ken's Potato Galette

Recipe courtesy of Vitaly Paley

Apple-Pumpkin Galette

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c
          On Tonight
          On Tonight

          Cooks vs. Cons

          10pm | 9c

          Cooks vs. Cons

          11pm | 10c

          Chopped

          3am | 2c

          Get Cooking