Monday, 13 March 2017

How to Make a Galette

A galette is really a type of free form pie. Often they are made by rolling or turning the edges back and leaving some of the filling exposed. I like this technique that has the filling totally enclosed particularly for savoury versions. Any filling can be used, however, it needs to be quite thick so that it doesn't ooze or leak out.

All that is required is two sheets of puff pastry, about two cups of filling and and egg for the glaze.

Here's How

Take each sheet of puff pastry and cut out a large circle. It is easiest to trace around a plate. Save the edges to make leaves for decoration. Place the first circle on a greased tray or tray lined with baking parchment.

Brush with egg wash made from a beaten egg.

Add filling of choice. For this version I used some odds and ends of cheese that were chopped into small dice and a cup of cooked, chopped mushrooms. Leave approximately 2 cm from the edge clear of filling.

Place the second circle on top.

Make a decorative edge by cutting into the edges approximately every 2 cm and then press with your finger. Make hole in the middle and pastry leaves from the scraps. Brush with more glaze.
Bake in a hot oven (200 deg C) until golden brown approximately 20 minutes.

Place cooked galette on a cooling rack and allow to cool slightly before serving.

Filling Suggeastions

Use  3/4 - 1 cup of very thick white sauce made by doubling the flour in the roux. Add cooked meat such as chicken or ham, cooked vegetables.

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