Making galette pastry is a breeze – only four ingredients required. They are rustic and no fuss. Whether you decide to make yours sweet or savory, creating a filling is pretty much anything goes.
Use the same dough to make a sweet or savory galette. My galette dough is buttery and flaky and only calls for four ingredients. I recommend using bread flour, but all-purpose flour will do.
Savory: Roasted Zucchini & Tomato Galette w/Spicy Feta
Ingredients:
- spicy feta spread
- galette dough
- 1 large zucchini or 1/2 zucchini & 1/2 yellow squash
- 6-7 ounces cherry tomatoes
- 4 teaspoons extra virgin olive oil, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- egg wash: 1 egg + 1 tablespoon water, beaten
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Slice zucchini into 1/4 inch slices. Slice tomatoes in half. In a medium bowl add zucchini, two teaspoons olive oil, and half of the salt and pepper. Toss and add to half of the baking sheet. To the same bowl, add tomatoes, remaining olive oil, salt, and pepper. Toss and add to the other half of the baking sheet. Roast for 12 minutes – until tender. Remove from the oven and set aside.
On a lightly floured surface, roll the refrigerated dough into a 12-inch circle. Place dough on the center of a parchment-lined baking sheet. Spread the spicy feta leaving a 2-inch border. Don’t fuss, it does not have to be perfect.
Arrange zucchini and tomatoes on top of the feta spread. Fold the edges toward the center and brush the outer crust with egg wash. Bake for 25 to 30 minutes until the crust is golden brown.
Sweet: Peach Galette
Ingredients:
- galette dough
- 2 cups of fresh peaches (3 peaches), cut into wedges
- 3 tablespoons cornstarch
- 1/3 cup of turbinado sugar + 1 tablespoon for the crust
- 1 tablespoon brown sugar
- 1/2 lemon, zested and juiced
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- pinch of salt
- egg wash: 1 egg + 1 tablespoon water, beaten
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
In a large bowl, cornstarch, 1/3 cup of turbinado sugar, brown sugar, lemon zest and juice, vanilla, cinnamon, and salt and combine. Toss in peaches and gently mix. Set aside.
On a lightly floured surface, roll the refrigerated dough into a 12-inch circle. Place on the center of the parchment-lined baking sheet. Don’t fuss, it does not have to be perfect.
Pour peach mixture into the center and spread evenly leaving a 2-inch border. Fold the edges towards the center. Brush outer dough with egg wash and sprinkle with the remaining sugar. Bake for 25 to 30 minutes until the crust is golden brown.
You may also like, Goat Cheese and Chive Biscuits.
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