Monday, January 16, 2012

Deviant Tart!

What is this?
It's a galette.
A what?!
A galette. It's french for an open faced tart.

Take that exchange and multiple it by 10. That's how many times I repeated that conversation the night of Heather's party. Eventually, I gave up on all my fanciness and just called it what it was, an open faced tart. 

This recipe seems long and complicated, but it's actually pretty easy. If you wanted to save yourself some time, you can always buy pre-made pie crust instead of making your own. 

Potato, Mushroom, and Caramelized Onion Galette

Spinach-Feta Galette
Galettes Two Ways

Crust Ingredients:
1 1/4 cups all-purpose flour
1 cup whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/3 – 2/3 cup water
1/4 cup extra-virgin olive oil
Seasonings of your choosing

Filling #1 (Mushrooms, Caramelized Onions, and Potatoes):
1 tbsp butter
1 large onion, chopped
1 tbsp sugar
2 garlic cloves, chopped
1 12 ounces container cremini mushrooms, sliced*
1 large Yukon Gold potato, thinly sliced*
Freshly shredded parmesan
salt and pepper

Filling #2 (Spinach, Feta, and Olives):
½ large onion, chopped
2 garlic cloves, chopped
1 bag frozen spinach, thawed
½ tsp oregano
½ c feta, crumbled
1/3 c kalamata olives, pitted and chopped
salt and pepper


For crust:
  1. Combine all-purpose flour, whole-wheat flour, baking powder, sugar and salt in a bowl.
  2. Make a well in the center. Add the water-oil mixture, stirring until well blended. Stir in seasonings. You should be able to form this into a ball and not be too sticky.
  3. Press the dough into a disk; if it seems dry, add a little more water. Wrap in plastic wrap and refrigerate for 30 minutes or longer. The unbaked crust will keep, well wrapped, in the refrigerator for up to 2 days.
For filling #1:
  1. Melt butter over medium heat. Add onions, sugar, salt, and pepper. Sauté over medium low heat until onions begin to brown and caramelize, about 35 – 40 minutes.
  2. In a separate pan, sauté mushrooms and garlic in olive oil until ‘shrooms are cooked through.
  3. Thinly slice potatoes
  4. Layer potatoes into galette and bake for 20 minutes. Add onions, mushrooms, and cheese for the last 15 minutes of baking.
For filling #2:
  1. Sauté onions and garlic in olive oil over medium heat until soften.
  2. Add frozen spinach and oregano. Heat until cooked through.
  3. Let spinach cool once cooked for 15 to 20 minutes. Add feta and olives.
To assemble galettes:
  1. Roll the dough into a rough 14-inch circle about 1/4 inch thick. Coat a baking sheet with cooking spray and place the dough on it.
  2.  Arrange the filling on the dough, leaving a 2-inch border all around. Fold the border up and over the filling to form a rim, pleating as you go.
  3. Stir egg and water briskly; brush lightly over the crust.
  4. Bake at 400 degrees for 30 to 35 minutes until the crust is golden brown. 

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