galette recipe

Tomato Ricotta Galette – this rustic pie recipe marries the flavors of a pizza with a flakey crust and juicy heirloom tomatoes.

Tomato Ricotta Galette

all-purpose flour

salt

unsalted butter, frozen

water

olive oil (plus extra for drizzling)

onion

ricotta cheese (about 1/2 cup)

oz grated Parmesan cheese (about 1/2 cup)

oz feta cheese (scant 1/4 cup)

2-3 tomatoes (sliced 1/4 inch thick (about 1 1/2 cups sliced tomatoes))

kosher salt and pepper

parsley leaves (chopped, for garnish)

Parmesan cheese (for garnish)

In a medium bowl, stir the flour and salt together with a fork or a whisk. Grate the butter with a box grater and add to the flour. Using your fingers, begin to work the butter into the dough until you have coarse crumbs. Stir in the water a tablespoon at a time, using a fork to incorporate it into the dough, checking it with your fingers by pinching the dough together. You can also do this with a food processor, if you wish. Do not over work the dough – you want to be able to see bits of butter within the dough, and it will still be rather shaggy and loose. Turn the dough out onto a lightly floured surface and use your hands to bring it together into a ball, but be careful not to overwork the dough. When the mixture pulls together into a ball, wrap the dough in a piece of plastic wrap, form it into a disk, and refrigerate for at least an hour or overnight.

Make the dough:

Preheat the oven to 400°F.

Roll the dough into a 10-inch disk about 1/4-inch thick on a sheet of parchment paper. Return to the refrigerator while you make the filling.

In a small pan, heat the olive oil over medium-low heat. Cook the onions, season with a pinch of salt and pepper, stirring occasionally, until soft and translucent. Set aside to cool.

In a small bowl, use a fork to cream the ricotta, Parmesan and feta cheese. Stir in the cooked onions and salt. Spread in the center of the dough, leaving a 2-inch perimeter. Arrange the tomatoes on top of the cheese, then fold the edge of the dough up on the tomatoes, pleating as you make your way around the galette. Lightly drizzle tomatoes with a touch of olive oil and season with salt and pepper.

Whisk together the egg and water. Lightly brush the dough with the egg wash. Transfer the galette with the parchment paper onto a heavy baking sheet.

Bake in the oven for about 30 minutes, or until the crust is golden brown. Remove from oven and sprinkle with fresh parsley and more grated Parmesan cheese. Let it sit for about 5 minutes before slicing. Enjoy while warm.

Make the galette:

Not feeling pie this year? This rustic potato and fennel galette has your name all over it. 

Rustic Potato and Fennel Galette

c. all-purpose flour

Thyme leaves

Kosher salt

c. cold unsalted butter, cut up (1 stick)

white vinegar

water,

fennel,

Yukon gold potato, very thinly sliced

red onion, very thinly sliced

olive oil

pepper

shredded Gruyère cheese

egg, beaten

A free-formed tender flakey crust enclosing a luscious melt in your mouth succulent filling.  Leeks and kale marry with gruyere and rich mascarpone making the perfect balance of decadent and wholesome!

Savory Leek Galette 

¼ cups, 145 grams, all purpose flour

¼ cup, 26 grams, rye or wheat flour

teaspoon sugar

¾ teaspoon salt

unsalted butter,

vinegar (white

kale,

garlic,

leeks,

fresh sage, minced

parsley,

eggs, beaten

teaspoon anchovy paste (optional can sub miso paste)

dijon mustard

lemon juice

black pepper

3-4 oz Comte

mascarpone

Pulse flours, sugar, and salt in food processor to mix.

Add chilled butter pieces.  Pulse 3-4 times until butter is still the size of pinto beans.  Dump mixture out into a bowl.  Place the bowl in the fridge for about 15 minutes to get it cold.

Remove from fridge.  Add vinegar and the ice water.  Gently, carefully mix the dough just until it seems well distributed.  It will be very craggy and may have dry flour bits.

Dump the dough onto a piece of parchment or plastic wrap.  Form dough together, as best as you can, into about a 4 x 4-inch square.  Wrap up and place in the fridge for 45 minutes.

Roll out into a rectangle approximately 5 x 11.  Fold the pastry in thirds widthwise, like a business letter, resulting in 3 layers of dough.

Turn the short end toward you and repeat step 6 two more times.

After the third turn fold the dough in half.  Refrigerate for one hour or up to 3 days.

Rest the dough for 20 minutes at room temperature before rolling out.

Set oven to 425 degrees.  If using a pizza stone or cast iron pan, place in the oven now while preheating.

Saute&#8217; kale, garlic and leeks in olive oil with the 1/4 teaspoon of salt over medium heat for about 8 minutes.  Turn off heat and cover with a lid for 5-10 more minutes until tender.  Add sage and parsley.  Set aside.

Meanwhile in another bowl combine eggs, anchovy paste, dijon, lemon juice, salt, and black pepper.

Roll out dough on a piece of parchment to 1/8 of an inch thick and in an approximate 14&#8243; circle. Trim the edges of the dough with a sharp knife to allow them to puff up.

Spread mascarpone cheese on the rolled out circle, all but the outer 2 inches.

Lay filling and grated gruyere cheese on top of the mascarpone.

Whisk together egg wash.  Brush the outside 2 inches of dough with the wash.

Fold the outer 2 inches of dough in over the filling, overlapping dough every 2-3 inches gently pinching just enough to secure.

Pour the seasoned beaten egg mixture evenly over the filling.

Carefully transfer, lifting the parchment and galette onto the stone, cast iron or baking sheet.  Sliding onto a pizza peel or cutting board can help with the transfer.

Bake 10 minutes then turn oven down to 375 and bake another 25-35 minutes until puffed and the crust is golden.  Cool 20 minutes before cutting.

Leek and Kale Filling and Galette Assembly 

Looks easy and delicious! The pictures make me drool!

I made this yesterday with readymade vegan puff and it's delicious! I was pretty careless and it still turned out great—I didn't notice the miso wasn't mixed into the egg mixture until I'd poured it out, and 1/4 of the egg liquid also dripped out of the galette.

I made this today and WOW!
It turned out so delicious.
Thank you so much for this amazing blog that you are sharing. Really appreciate you.

Have made this twice now with a frozen, gluten free pie crust, and although it’s a bit of a stretch from the original galette recipe, it is still incredibly flavorful and delicious. Great for leftovers as well, since the recipe is enough for 2 pies.

Tasty flavor combination! I made this today and changed the crust recipe to work entirely with whole wheat einkorn flour. Will definitely make again.

I am so impressed w the crust! I have made puff pastry and it’s so labor and time consuming I always just buy frozen. This crust is awesome!  I made the recipe as written except I added thin slices of potato into the kale/leek mixture while it rested off heat 
Great!

This was a HIT at brunch! So tasty. I can’t wait to make this one again.

Made the Leek and Kale Galette last night for dinner not only was it easy and enjoyable to make but it tasted absolutely delicious ... the whole family enjoyed it. 
I served it with the Arugula Basil and Blackberry salad which was also amazing ... not a thing left on anyone's plate !  I'm loving your blog ... thank you !

I have made this recipe as written and then with frozen puff pastry. Both were delish!  For me, I am not sure the extra time/work of making the rough puff makes enough of a difference but it was fun to do it once?  I LOVE the filling!!!  Sometimes I add a little bit of minced preserved lemon for an extra flavor punch. Thanks for another great recipe.

Thanks Tonia! I went ahead and made it using a different rye crust recipe and leeks, kale and garlic fresh from my garden as well as eggs from our chickens. It’s fabulous! Great flavors. My family loved it. Can’t wait to make it again using the provided crust recipe now that the confusion has been resolved!  😊

Just made this and absolutely loved it, the pastry was so lovely and flakey and a wonderful filling….. will make again many times now I know how to do it!  Thank you for your recipes - I look forward to looking thru the new ones each Saturday!

I sent my husband to the store for gruyere and he came back with gorgonzola. I thought a cup of that would be way too strong, so I used 1/4 c of the gorgonzola and supplemented with 3/4 c mozzarella. It ended up with a hint of blue cheese flavor. I noticed the mascarpone, which I've never had before, is an extremely bland cheese (and at my store, I had to buy a pint). Would substituting regular cream cheese work or would it melt too easily?

It took longer than the recommended time for the pastry to brown at all, and the total "puffing" was minimal. Did I do something wrong? I did cut the edges with a sharp knife as recommended. The extra 10 min or so to brown at all meant the filling was a little overcooked. However, it all still tasted good.

Thank you very much. I am so excited to share this with the family. Merry Christmas!

Made this for dinner and it was totally amazing. I nearly doubled the amount of filling (the stirred fried greens part) just because I had the ingredients, but everything still fit with the same amount of pie crust dough - it was just that the edges didn’t fold over as much as a result which I was ok with. I also used collard and chard instead of kale because that’s what I had. A 12-in cast iron pan was perfect for the job.

This spinach, mushroom, and mozzarella galette is really delicious.

Spinach Mushroom Galette

cornmeal

eggs, divided

ice water

garlic cloves,

mushrooms (I used shiitake and baby bella)

baby spinach

kosher teaspoon salt

mozzarella, sliced into 1/4 inch rounds

parmesan

thyme

To make the crust in a food processor:...

To make the crust in a food processor: Combine the flour, cornmeal, salt, and pepper in a food processor and pulse to combine. Cut the butter into 6 pieces and add to the food processor and pulse till the butter is in small, pea-sized pieces OR add it to the mixing. Then add the egg and 1 tablespoon of the ice water and pulse again. Add 1 tablespoon of water at a time and continue to pulse till the dough comes together in a ball - it might take up to 4 tablespoons of water. Remove the dough, knead it a few times, and pat it into a disk. Cover with plastic wrap and chill it for 30 minutes.

To make the crust in a bowl: Combine...

To make the crust in a bowl: Combine the flour, cornmeal, salt, and pepper in a mixing bowl and stir to combine. Cut the butter into 6 pieces and add to the bowl and cut with a pastry cutter until the butter is pea-sized. Then add the egg and 1 tablespoon of the ice water and continue to combine with the pastry cutter. Add 1 tablespoon of water at a time and continue to combine till the dough comes together - it might take up to 4 tablespoons of water. Remove the dough, knead it a few times, and pat it into a disk. Cover with plastic wrap and chill it for 30 minutes.

Preheat the oven to 375 degrees F (190...

Preheat the oven to 375 degrees F (190 C). Remove dough from the fridge and roll out into a circle with 1/4 inch thickness on a floured surface. Place on a baking sheet.

To make the filling: Add the olive oil...

To make the filling: Add the olive oil to a large frying pan and warm it over medium heat. Add the garlic and sauté for 30 seconds, then add the mushrooms and sauté for 3 minutes. Add the spinach one handful at a time until it is all wilted. Add a sprinkle of salt and give the filling a final stir and remove from the heat.

Place the mozzarella slices around the dough, leaving...

Place the mozzarella slices around the dough, leaving a 2-inch lip on the dough (this is what you will fold over to create the crust). Then add half the mushroom spinach filling. Sprinkle half the pecorino on top, then add the rest of the filling and sprinkle the rest of the pecorino on top. Add a few bits of rosemary. Fold the edge of the dough over the filling. Beat the second egg and brush it onto the crust.

Bake for 45 minutes or until golden brown....

Bake for 45 minutes or until golden brown. Allow the galette to cool for a few minutes before serving. Add rosemary or thyme to garnish, if desired. 

https://mediavine-res.cloudinary.com/video/upload/j2pxtkksxuoqgmbicnii.mp4

This mushroom galette with mozzarella and spinach is a delicious savory galette. It's wonderfully delicious and makes for an impressive dinner party or holiday dish.

Savory Mushroom Galette

Dive into a world of flavors with my Zucchini Ricotta Galette! A flaky crust cradles rich ricotta and tender zucchini, creating an effortlessly elegant dish that is as delightful to eat as it is simple to prepare. It&#039;s rustic charm and exquisite taste make it a sure-fire hit for any meal.

Zucchini Ricotta Galette

flour

butter

sour cream

lemon juice (fresh)

zucchini

garlic (minced, roasted, fresh works as well)

ricotta cheese

Parmesan cheese (grated)

mozzarella (mozzarella)

basil (dried)

egg yolk (for brushing)

egg yolk

Lemon Juice

Prepare the Pastry:

In a large bowl, combine the flour and salt. Add in the butter and, using your hands, work it in until the mixture resembles coarse meal. In a smaller bowl, whisk together the sour cream, lemon juice, and water and add this to the flour mixture. Mix with your fingers until large lumps form. Pat the lumps into a ball and wrap with plastic wrap. Refrigerate for 1 hour.

Prep zucchini:

Lay the zucchini slices out on paper towels to absorb excess moisture. Sprinkle with the salt and let stand for 30 minutes, then pat dry with a clean towel.

Prep the cheese:

In a medium bowl, combine the ricotta, Parmesan, mozzarella, garlic and basil. Stir until well combined.

Preheat the Oven:

Assemble galette:

On a floured work surface, roll out the chilled dough into a 12-inch round. Transfer to a baking sheet lined with parchment paper. Spread the ricotta mixture evenly over the dough, leaving a 2-inch border. Lay the zucchini slices on top of the ricotta in concentric circles, starting at the outer edge. Drizzle with the tablespoon of olive oil. Fold the border over the filling, pleating the edge to make it fit. Brush crust with egg yolk.

Bake:

Bake the galette in the preheated oven for about 35-45 minutes, or until the pastry is nicely golden brown and the zucchini is very slightly charred. Remove from the oven and let stand for 5 minutes, then slide the galette onto a serving plate. Slice and serve!

our cream pastry is just so easy to make Jo, I put my ingredients into a food processor and pulse until breadcrumb like then pulse in the sour cream until it forms a clump, beeeutiful

I used a purchased pie crust and saved a great deal of time and effort and the rest came together beautifully!

What an incredible recipe!! Our family loved this! 10 stars wouldn’t be enough. Thank you for sharing this new family favorite. We added a thin sliced heirloom tomato and fresh basil and it was a hit!

This was a party in my mouth! Everything about this recipe I love. I am terrible with making pie crust but I decided I was going to try this one and I did it! I could eat this every week. Thank you for the awesome recipe!

i used pizza dough, then mixed olive oil, dash of lemon and minced garlic spread on the dough. i then went along with the recipe. (i dont make dough – to hard for my arthritic hands to manage) This was fabulous and tasty

https://content.jwplatform.com/videos/N6DcC4kN.mp4

This Zucchini Ricotta Galette is made with a creamy three-cheese filling and an incredibly easy buttery pastry made from scratch. While this galette looks gorgeous, it requires just 15 minutes of prep! Perfect for your busy weeknights.

Top 6 galette recipe recipes from across the web

The most viewed galette recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tomato Ricotta Galette

Rustic Potato and Fennel Galette

Savory Leek Galette

Savory Leek Galette

Spinach Mushroom Galette

Zucchini Ricotta Galette

Top 6 galette recipe recipes from across the web

The most viewed galette recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tomato Ricotta Galette

Rustic Potato and Fennel Galette

Savory Leek Galette

Savory Leek Galette

Spinach Mushroom Galette

Zucchini Ricotta Galette

The most viewed galette recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine