RECIPE MAGIC!

FREEFORM GALETTES

What is a galette? A freeform, crispy, buttery, no-fuss pastry filled with a combination of vegetables, cheeses and a light sprinkling of small bits of chicken, bacon or sausage. We always use high quality frozen puff pastry. It saves lots of time. You can make the filling in advance, and make it up as you go with extra herbs and spices. We suggest easy prep vegetarian recipes all in one place. Interested in meatier versions? Simply add 1/2 to 1 cup crumbled bacon, sausage or bitesize pieces of chicken. Galettes make fabulous lunches or dinners, as sides or as a main. Think about them as tastier versions of "hot pockets"! And yes, kids love them, too. 

BASIC GALETTE RECIPE

INGREDIENTS:
1 store bought frozen puff pastry to create 14" round
2 tbsp Butter olive oil
3 to 4 cups filling (see below), enough to create at least a 2" deep filling
1 large egg, whisked for brushing pastry
Garnish: Fresh grated cheese and extra virgin olive oil  

Optional: Cooked pieces of ground meat, chicken, bacon or sausage

DIRECTIONS:
Thaw frozen puff pastry dough according to package directions. Heat oven to 400 degrees. Unwrap dough and form into round ball. Roll out dough with floured rolling pin on a lightly floured counter into a 14-inch round about ⅛-inch thick. The edges can be uneven. Line a rimmed baking sheet with parchment. Roll pastry round onto rolling pin, then transfer to baking sheet. Arrange layers of cheese and filling, leaving 1-1/2 inch border. Drizzle with 2 tbsp Butter olive oil. Fold edges over filling. Brush pastry with egg wash. Place in oven and bake until golden brown about 30 minutes. Place on wire rack and cool for 15 minutes. If using meats, sprinkle bite size pieces between layers of filling. 

 

CARAMELIZED ONION GALETTE

To make a Caramelized Onion Galette, start by slowly cooking 3 thinly sliced large onions in 4 tbsp of Butter EVOO until golden brown about 30 to 60 minutes. Add more EVOO as needed to keep onions moist. Then add 1/4 cup Traditional dark balsamic and 1 tbsp brown sugar. Combine and continue cooking for 15 minutes. Spread mixture then sprinkle 1/2 cup crumbled goat cheese or grated Gruyère for a French Onion Soup style flavour. Drizzle Thyme EVOO. Follow basic galette recipe. 

TOMATO PARM GALETTE

Thinly slice late harvest farm or sweet greenhouse cocktail tomatoes, enough for 3 layers. Place the slices in a colander for 15 minutes to drain extra juices. Place 1/2 cup of grated parmesan cheese on bottom of pastry (see recipe and directions above). Place one layer of tomatoes, overlapping edges. Spread additional 1/2 cup grated parm. Add another layer of tomato slices. Spread basil leaves and small pieces of fresh mozzarella cheese. Drizzle 2 tbsp Butter olive oil. Follow main recipe directions. 

MUSHROOM ONION GALETTE

In a large skillet add 2 tbsp Butter olive oil. Heat on medium. When shimmering add a variety of sliced mushrooms. Cook until caramelized and browned about 4 to 6 minutes. Season with salt and pepper to taste. Add 1 cup finely diced onions to pan. Cook until onions are soft about 3 minutes. Deglaze pan with 1 tbsp Traditional balsamic. Remove from heat to cool. Place one layer on pastry then add pieces of goat cheese. Add second layer and pieces of cheese. Drizzle 2 tbsp Butter olive oil. Follow main recipe directions. 

POTATO ONION GALETTE

Grate 1 cup of Gruyere cheese and set aside. Very thinly slice 4 medium yellow potatoes. We suggest using a mandoline slicer. Parboil for 5 minutes. Drain potatoes in colander. Let cool until easy to handle. In a skillet heat 2 tbsp Butter olive oil. Place 1 cup diced onions and cook on medium until soft. Place potatoes and onions in bowl with pan's drippings. Add 1 tsp Cayenne olive oil. Combine. Salt and pepper to taste. Spread one layer of potato/onion mixture on pastry round. Sprinkle 3/4 cup grated cheese. Spread second layer of mixture and rest of cheese. Drizzle 2 tbsp Butter olive oil. Follow main recipe directions. 

CHEESY HERBY ZUCCHINI GALETTE

Measure 1/2 cup ricotta cheese, 1/2 cup Parmesan and 1/2 cup mozzarella. Set aside. Slice 2 to 3 medium zucchini in 1/4-inch rounds. Place in bowl. Add cheeses, 1 tbsp Tuscan Herb olive oil and gently combine until cheese completely covers the zucchini slices. Salt and pepper to taste. Layer and spread onto pastry round. Drizzle 2 tbsp Butter olive oil. Follow main directions. 

SPINACH ARTICHOKE RICOTTA GALETTE

In a large bowl, place 2 tbsp Garlic cup olive oil, 10 ounces fresh spinach, 1 tbsp Sicilian Lemon white balsamic, 2 cups coarsely chopped artichoke hearts, 1/2 tsp salt, 1 cup small pieces of fresh mozzarella cheese, 1 cup ricotta, 2 tbsp pine nuts (optional). Gently combine all ingredients. Spread onto prepared pastry round. Drizzle 2 tbsp Butter olive oil. Follow main directions.