RECIPE: Savory spring galette
Most of my baking projects are driven by two factors: what’s in season, and what I’m craving. More recently it has also been influenced by what goodies are available in the everything-must-go “Up For Grabs” section of the Good Eggs food hub (one of my favorite work perks).
A small supply of Three Babes ready-made pie dough magically appeared in UFG a few weeks ago. I promptly scooped up three rounds without hesitation, knowing exactly what I’d use them for: galettes.
Savory galettes had been on my mind ever since Amanda Frederickson made a sweet potato and kale galette for one of her #fridgeforaging meals back in January. While I have made loads of sweet galettes before, I hadn’t realized how versatile a galette is for using up whatever about-to-go-bad produce I had lurking in my kitchen. Now with my newly procured pie doughs, my experimenting began.
Each savory galette I’ve made to date has utilized different fillings, and all have been refreshing deviations from my pasta-centric default dinner. The recipe below reflects the galette I made for Easter breakfast, but the real beauty of this “recipe” is that you can use your imagination (and current stock in your fridge) to craft whatever you want!
Savory spring galette
Author: Kathleen Hayes; inspired by Amanda Frederickson
Yield: 1, 8” galette
MISE IT
Ingredients
1 pie crust (use your favorite single crust pie recipe or high-quality premade dough - here is Three Babes’ recipe)
3-4 tablespoons ricotta cheese
3 oz bacon lardons (or 2 slices of bacon chopped up)
4 stalks of organic asparagus
4 organic crimini mushrooms
1 organic medium yellow potato
1 organic (red) spring onion
Olive oil, to taste
Salt and black pepper, to taste
Egg wash step
1 egg, mixed
Flaky sea salt or hard cheese (to sprinkle on after egg wash is added)
Optional garnishes to add after galette comes out of oven
Fresh chives, to taste
Ricotta, optional
Poached egg, optional
Special equipment
MAKE IT
Preheat your oven to 375 F.
Take your pie dough and place it between two pieces of parchment paper. Roll dough out until it’s between ⅛” and ¼” thick (9-10 inches in diameter, depending on your dough).
Take the parchment paper and dough and place it on an upside down baking sheet. Put dough into the fridge to chill until you’re done chopping your other ingredients (or 10 minutes).
Chop all of your filling ingredients:
Potato - thinly sliced into ⅛”-thick rounds
Spring onion - finely chopped
Mushroom - thinly sliced
Bacon - cubed if using lardons; thin pieces if using strips of bacon
Asparagus - cut into 1”-long segments
Take the dough out of the fridge and spread a thin layer of ricotta cheese as your base using an offset spatula, leaving an 1” border around the edges clean.
Layer on your potato slices. Drizzle with a small amount (1 teaspoon-ish) of olive oil, and sprinkle with salt and pepper.
Continue layering on ingredients: mushrooms, bacon, asparagus, and red spring onion.
Put a final drizzle of olive oil on top, and season again with a pinch of salt and a few twists of fresh pepper.
If your dough is feeling really soft, pop the whole thing back into the fridge for 5-10 minutes (I use this time to wash dishes so I don’t have to worry about it after I’m done baking!)
Take galette out of the fridge and begin folding up the outer edges, folding it over itself every inch or so until you’ve gone around the entire edge.
With a wide pastry/paint brush, brush on an egg wash and sprinkle with flaky sea salt and/or hard cheese if you have it (I only used salt this time).
Pop your galette into your 375 F-degree oven and bake for 40 minutes (crust should be a nice golden brown).
If you’re topping your galette with a poached egg, get that going toward the end of your bake time.
Let cool on pan for 5 minutes, garnish with fresh chives, more ricotta cheese, and/or a poached egg.
Dig in and enjoy! I’ve served this with a simple mixed green salad or on its own - either way, it’s delicious.
TWEAK IT
You can use slightly less filling or leave a wider border of crust open than I do if you want more of a folded edge in your final product.
Split your pie dough into two and make two mini-galettes with the same or different fillings
Experiment with other mix-ins! Some ideas: Potato, leek and gruyere; pesto, peas, green garlic, ricotta, fresh radish garnish; caramelized onions, Brussels sprouts, Italian sausage, pecorino; pepper jack cheese, tomatillo salsa, black beans, corn, red pepper, sour cream and tortilla chip garnish
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