A galette (rustic tart) is so easy to make and is sure to become one of your “go to” dishes. I make both sweet and savory galettes (such as this Nectarine Galette), depending upon the season and the fresh ingredients that are available. Today I had spring onions and red and yellow peppers from the farmers market, along with some fresh mushrooms, in my refrigerator. However, you can use your own favorite ingredient combinations. I love the addition of roasted corn! I use a food processor for the pastry, and the secret is not to over-work it. It is also best to let the dough rest for at least a half hour in the refrigerator before rolling it out. Serve a simple side salad with this galette and you have a perfect lunch!
For the crust:
1 1/4 cups all-purpose (plain) flour
1/2 t. fine-grained sea salt
1 stick (1/4 pound) butter (European style, if possible), cut into 1 T. pieces
About 1/3 cup cold water
2 small peppers, one red and one yellow
Olive oil (about 3 Tablespoons)
1 medium spring onion, red or white, peeled and thinly-sliced
About a dozen mushrooms (criminis work well), cleaned and sliced
6 large leaves fresh basil
Sea salt and pepper
About 2 ounces cheese (I prefer cow’s milk hard or semi-hard cheese such as Piave, Parmigiano Reggiano, Grana Padano or a nice Gouda)
You will also need:
Food processor with pulse option
Extra flour to dust surface of rolling area
Chopping boards and knives
Make the crust first. Put the flour and salt in the food processor bowl. Pulse in the butter one piece at a time. (Give each piece about 5 pulses.)
Remove the food processor blade and set it aside. Gather up the dough and form into a ball. Wrap the dough in plastic wrap and flatten it into a disk about an inch thick. Refrigerate for at least 30 minutes (up to a week is fine).
While the dough is resting, make the savory filling. Roast the peppers and set aside in a paper bag to cool.
Saute the sliced onions and mushrooms in the olive oil over medium-high heat until the vegetables are softened and browned (about 15 minutes). Set aside to cool. Add salt and pepper. to taste.
Rub off the skin of the cooled peppers. Remove the stems, seeds and chop the peppers. Add salt and pepper, to taste.
Chop the basil and grate the cheese (enough cheese to yield about 1/2 cup).
When ready to make the galette, preheat the oven to 425oF. Line a baking sheet with parchment paper.
Toss a little flour onto your work surface. Take the disk of dough from the refrigerator. Unwrap it and place it onto the floured surface.
With a floured rolling pin, roll the dough away from you. Turn the dough 1/4 turn and roll it away from you again. Repeat this motion until the dough is about 1/8″ thick.
Place the rolled-out dough onto the parchment paper-lined baking sheet.
Sprinkle the dough with the cheese. Place the mushroom and onion mixture, the chopped peppers and the chopped basil on top.
Turn the edges of the dough up over the filling, leaving the center open so that you can see the filling.
Bake for about 24 minutes until nice and browned. Allow to cool about 5 minutes before cutting and serving.
The galette is best eaten the day that it is cooked, as the crust tends to soften up overnight.