We partnered with Chef, Restaurant-Owner, and Farmers Market Expert, Kacie Carter, to bring you 2 delicious Summer Galettes. A galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes, filled with a sweet or savory filling. Check out the recipes below for simple ways to use up your farmers market produce this Summer.
Ingredients:
GALETTE DOUGH:
1 Box Simple Mills Artisan Bread Mix
4 Tbsp Cold Grass Fed Butter, cut into cubes
2 Eggs, Beaten
1/8 Tsp Sea Salt
2 Tsp Apple Cider Vinegar
1-2 Tbsp Water, if mix feels too dry
*add 1 Tsp organic coconut sugar if you are making a sweet galette!
Egg wash: 1 egg, whisked
Gluten Free Flour for dusting surface
Instructions:
MIX 1 box Simple Mills Artisan Bread Mix with sea salt and sugar (if using) in a medium bowl
ADD the cut butter chunks and toss them to coat with flour. Press each butter square
between the palms of your two hands to create a flattened disc. Work quickly so that
your butter doesn’t soften too much!
BREAK the disks into smaller pieces with your fingers and toss, coaxing the
butter into pebbly pieces.
DRIZZLE in the whisked eggs and apple cider vinegar, tossing until dough begins
to feel shaggy and come together. This dough should be more moist than a traditional
pastry dough!
GATHER into 1 large ball for a single galette or 2 balls for smaller galettes, wrap in
saran and refrigerate for at least 30 minutes.
ROLL out your dough on a gently floured surface into a 1/4-1/6 inch thick disc
ADD fillings to the center, leaving a 1 inch ring untouched around the outside. You will
fold this part up and onto the filling section by section, pinching closed any gaps that
could leak while your galette is baking. I find a butter knife works best for this. (If making a sweet galette, you can dot fruit with butter and a sprinkling of coconut sugar. If making a savory galette, drizzle with olive oil.)
BRUSH crust with an egg wash (ie scrambled egg) for extra gold color
BAKE at 375 for about 45 minutes, rotating once, until crust is firm and brown and the
pastry is flaky and golden. Allow to cool on a baking rack.
TOMATO GALETTE:
4 medium Heirloom tomatoes, sliced, dried & salted
6 Cherry Tomatoes
1 tsp Fresh Thyme & Oregano
2 Tbsp Pesto
2 Tbsp Caramelized onions
1/8 Red Onion, Thinly Sliced
2 Tbsp Feta, crumbled
Olive oil
Sea salt
Black pepper
Instructions:
SLICE tomatoes and put onto a paper towel. Sprinkle with a bit of sea salt and put
another paper towel on top. Allow to sit and draw the moisture out while you prep
other ingredients.
CHOP herbs, slice tomatoes, crumble feta
ASSEMBLE by putting down a layer of pesto, leaving a 1 inch ring untouched around
the outside.
ADD caramelized onions, a layer of tomato, feta, chopped herbs, fresh onions, a
sprinkling of sea salt and cracked black pepper.
REPEAT one more time, creating two layers of seasoned toppings. Drizzle with olive oil
to finish.
FOLD sections of the dough onto the filling section by section, pinching closed any
gaps that could leak while your galette is baking. I find a butter knife works best for
this.
BRUSH crust with an egg wash (ie scrambled egg) for extra gold color.
BAKE at 375 for about 45 minutes, rotating once, until crust is firm and brown and the
pastry is flaky and golden. Allow to cool on a baking rack.
STRAWBERRY & PEACH GALETTE:
3 Tbsp Jam or Compote (Peach, or any other flavor you like!)
1 1/2 Cups Fresh Strawberries, Sliced
1 Tbsp Honey
1/2 tsp Vanilla Extract
1/2 Lemon, Zested
Sea Salt
Instructions:
SLICE strawberries lengthwise and add to bowl.
DRIZZLE with honey, add the lemon zest vanilla extract and sea salt
TOSS well and allow to macerate (break down) for about 10 minutes
SPREAD jam or compote to the disc of dough, leaving a 1 inch untouched ring around
the outside.
ADD berries to the top of this.
FOLD sections of the dough onto the filling section by section, pinching closed any
gaps that could leak while your galette is baking. I find a butter knife works best for
this.
BRUSH crust with an egg wash (ie scrambled egg) for extra gold color.
BAKE at 375 for about 45 minutes, rotating once, until crust is firm and brown and the
pastry is flaky and golden. Allow to cool on a baking rack.