{"id":38775,"date":"2020-09-17T14:40:17","date_gmt":"2020-09-17T18:40:17","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=38775"},"modified":"2022-06-16T14:14:55","modified_gmt":"2022-06-16T18:14:55","slug":"french-without-fuss","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/french-without-fuss\/","title":{"rendered":"French Without Fuss: Easy, versatile galettes bring Gallic flair to the table"},"content":{"rendered":"

W<\/span>hether they are sweet or savory, galettes are a delicious representation of the expression \u201cmore than the sum of its parts.\u201d While the individual components of a galette\u2014crust, base ingredient, and toppings\u2014may seem plain at first look, together they create a centerpiece-worthy dish that is easy to make and flexible enough for any meal.<\/p>\n

With casual, folded sides and (sometimes) a top crust, galettes are decidedly more freeform and less fussy than pies or tarts. They provide an easy foundation for everything from tender spring greens and ripe summer fruits to autumn squashes and winter root vegetables.<\/p>\n

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CHARRED EGGPLANT AND RICOTTA GALETTE<\/strong><\/p><\/div>\n

These crusts\u2014which can be the same as pie crusts\u2014are easily made in batches and kept frozen for quick mealtime inspiration. We like to thaw out a few at the beginning of each week to keep handy for mid-week and weekend impromptu galette making, often using both a few key ingredients alongside leftovers and extra sauces.<\/p>\n

The following savory, vegetarian galette recipes also offer an additional advantage in that the fillings don\u2019t emit much moisture (thereby potentially compromising the crust). Each is topped with a generous helping of melty cheese that can be finished under the broiler for extra texture.<\/p>\n

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MAITAKE, TOMATO, AND GOAT CHEESE GALETTE<\/p><\/div>\n

\u2014First, The Crust\u2014<\/em><\/h2>\n

Galette crusts are made from a variety of doughs, including sweet or savory pie crust dough and puff pastry. The most important aspect of the crust is that it is sturdy enough to hold the galette filling without leaking, but thin enough they cook evenly without a par-bake (or \u201cblind bake\u201d), since the galette crust bakes along with the filling (unlike many pies).<\/p>\n

Most standard pie crust recipes\u2014or store-bought raw pie crusts you find in sleeves at the supermarket\u2014make fine galette crusts for both savory and sweet applications. Just avoid pre-formed crusts, since you won\u2019t have control informing the folded sides that are the hallmark of a galette.<\/p>\n

For gluten-free or grain-free eaters, galettes are a little more forgiving than pie crusts in that they can be less uniform in shape and more rustic. Combinations of rice flour, oat flour, and tapioca starch are excellent places to start for a gluten-free variation; if you want an extra nutty note, try quinoa flour too. On the grain-free side, almond flour and coconut flour is a tried-and-true combination. As long as your dough isn\u2019t too crumbly or loose and can be rolled into a flat, circular piece, it will generally hold up in the baking process.<\/p>\n

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50\/50 Whole Wheat Pie or Galette Crust<\/h2>\n
<\/div>\nJenny Dorsey<\/span>\n
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A versatile crust that you can easily whip up in large batches and keep frozen for when the occasion strikes your fancy. Make sure your butter is properly chilled and use cold water to bring it all together.<\/div>\n
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Ingredients
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