Posts tagged galette
Wintry Honey Orange Galette
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I’ll never stop marveling at the fact that citrus grows best in winter. Living in Montana, it’s so nice to see such bright and colorful plant friends when it’s nothing but grey skies and snowy floors outside. This orange galette is the perfect winter go to when you want a light, sweet and simple desert. It’ll also make all your friends smile simply by looking at it ✨ 

 

INGREDIENTS  

1 1/4 cups all purpose flour
1 tbs sugar
1/4 tsp salt
7 tbs chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons ice water (or more)
1 beaten egg (for brushing)

 Filling 

5-7 oranges - use a mix of blood orange, Cara Cara and clementines, or whatever you have on hand!
1/4 honey, runny enough to drizzle  

 

METHOD  

Whisk flour, salt and sugar together. Add butter, then mix together with your hands, until dough is course and crumbly. Add 2 tablespoons of water and continue to mix with your hands, adding more water if dough is dry (I added about 5). Once dough is sticky, form into a ball then roll out in a small disk form. Wrap with plastic wrap and keep in fridge for 2 hours or overnight.

Filling  

Using a small paring knife, carefully cut the skin off your oranges. Once skin is removed, slice the fruit, making each slice about a quarter of an inch thick.  

Preheat the oven to 350˚. Remove dough from the fridge and let it rest on the counter for about 10 minutes before rolling out. Roll dough out on a parchment paper to a 12 inch round. Transfer dough and parchment paper to baking sheet and layer orange slices onto the dough. Leave a 2 inch border of dough alongside the edges for folding. Begin crimping and folding dough around the fruit edges to decorate and contain filling. Brush beaten egg on dough and drizzle honey on orange slices and dough. Bake for 40 minutes or until crust has browned. 

Serve warm with yogurt or ice cream.

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Mini Savory Galettes
Mini Savory Galettes

This year has been a hectic one for me. With my first cookbook, Blotto Botany, about to be released and changing directions with my small business, I’ve been busier than ever. While I’ve been cooking more that I have in the past, I’m currently in a kitchen rut. The days have been too hot to be near the oven and I’d much rather keep things simple with a toast, salad  and the occasional bowl of cereal. However, those dishes have a tendency to get a bit boring after constant consumption and when that happens, I find myself staring into my fridge with the same thought on my mind, “how do I make something out of nothing?”.

I’m a big fan of meal prepping for the week, especially if my meals can come in a cute little pocket of dough. These mini galettes are simple and can easily be taken to a picnic or eaten on the go. Fill them with something sweet or savory, it’s up to you! The following recipe outlines what I did for this particular batch.

This recipe can also be found on mysteryloverskitchen.com

Mini Savory Galettes
Mini Savory Galettes

 

Crust

1 1/4 cups all purpose flour
1 tbs sugar
1/4 tsp salt
7 tbs chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons ice water (or more)
1 beaten egg (for brushing)

Filling

½ small sweet potato, thinly sliced
1 medium onion, chopped
1 bell pepper, sliced
2 packed cups swiss chard or other leafy green
1 tbs unsalted butter
3-4 cloves garlic, crushed
1 cup soft goat cheese
4  heaping tbs tomato sauce
1 tsp chili powder
Salt and pepper to taste


 

Method

Whisk flour, salt and sugar together. Add butter, then mix together with your hands, until dough is course and crumbly. Add 2 tablespoons of water and continue to mix with your hands, adding more water if dough is dry (I added about 5). Once dough is sticky, form into a ball then roll out in a small disk form. Wrap with plastic wrap and keep in fridge for 2 hours or overnight.

Remove dough from the fridge and rest on counter for at least 10 minutes. While the dough is warming to room temp, cut your onions and peppers into thin one inch strips and caramelize with butter in a medium size pan. While the onions and peppers are cooking, slice sweet potato into thin circles then add to a small pot of water and bring to a boil. (You’re looking for the potatoes to be soft but still maintain their shape.) Once the potatoes have cooked through, remove from heat, strain and place in a clean bowl to let cool.

When the onions and peppers have caramelized, removed from heat and place in a medium sized mixing bowl. Add greens, garlic, spices and mix well.

Preheat oven to 400ºF. Divide the dough into 4 separate pieces and roll out into 5-6 inch circles. Place onto a large baking sheet lined with parchment paper. Making sure to leave a 2 inch border of clean dough, spread 1 tbs of tomato sauce onto each dough piece and add a generous helping of mixed veggies. Sprinkle with goat cheese and top with a slice or two of sweet potato. Begin crimping and folding dough around the veggies to decorate and contain filling. Brush beaten egg on dough and sprinkle with a flakey salt or chllipepper.

Bake for 45 minutes or until the dough has become golden brown. Let cool for 10-15 minutes before serving. Enjoy!

Mini Savory Galettes