Galettes

May 27, 2021 ben hanson Uncategorized 4

Welcome to my second and hopefully last addition to the cooking with a cast series.  As many of you know I was being a bit juvenile a few weeks ago and decided to make a loud boom in by backyard using some dry ice, water, and a two-liter bottle… In my exceedingly intellectual mind, it seemed perfectly sane to pick up the “bomb” when it failed to go boom, resulting in a broken thumb.  This broken thumb and cast have made a multitude of activities quite challenging, especially cooking.  You will notice I pulled out my trusty mandoline once again to aid in my chopping, reducing the comical amount of effort it takes me to slice some veggies. 

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There are, however; quite a few things that I am still able to do with one hand, such as arrange these zucchinis into a beautiful bouquet.  Other examples would include Frisbee golfing, using chop sticks, and taking pictures, (thankyou tripod!) 

One thing that doesn’t involve my broken thumb, but still challenges me would be selecting which picture I like more when I take a bazillion of the same thing!  As a result, you will be blessed with quite a few shots of these delicious Galettes, from all their sexy angles. 

Before I get too far, I need to acknowledge where this idea came from, and who encouraged me to venture into this Spanish realm of pizza-like eye candy.  His name is José and he used to work with me at the cancer center, he was also behind my empanada recipe.  He showed me a few pictures of his creations and explained how easy it was to make a pastry filled with all kinds of savory ingredients, and how you don’t even have to make the dough!

How to Assemble the Galettes:

  • Roll out your pie crust (making sure not to tear it) onto a greased, parchment paper lined baking sheet. Don’t do what I did and try to assemble them on a cutting board, they are impossible to transfer once complete.
  • Spread a generous portion of hummus onto the pie crust leaving about a half-inch outline that will eventually get folded over. Swirl in about a tablespoon of Dijon mustard for added flavor.
  • Arrange your caramelized onions on top of the hummus, then place the sliced up zucchini above the onions, (in a fancy arrangement like mine if you like).
  • Lay your sliced up heirloom tomatoes and slices of fresh mozzarella over the top.
  • Add the halved cherry tomatoes and sprinkle some crumbled feta cheese over that.
  • Drizzle some olive oil over everything and sprinkle with your fresh thyme.
  • Carefully fold in the edges creating a nice crust that holds everything in place.  Brush the crust with egg wash and place in the oven

Possible Variations:

  • Tomato sauce or alfredo
  • Bell peppers or banana peppers
  • Mushrooms and egg plant
  • Roasted chickpeas and tofu
  • Switch out the mozzarella for swiss or provolone
  • Get creative, make it your own!

There it is folks, a beautiful pastry that will most certainly impress all of your guests this Memorial Day weekend.  Let me know if you tried it, and tag me on Instagram if you did, I’d love to see what you come up with. 

Yum
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Galettes

a pizza-like pastry filled with caramelized onions, healthy veggies, and lots of cheese!

Course Appetizer
Cuisine spanish
Keyword galette
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 2 yellow onions, peeled and sliced
  • 1 tbsp olive oil plus more for drizzling
  • 2 tbsp butter
  • 2 refrigerator pie crusts (1 box)
  • 1 egg (beaten)
  • 1/2 – 1 cup hummus (I like the roasted garlic one)
  • 2 tbsp Dijon mustard
  • 2 heirloom tomatoes, sliced
  • 1 cup cherry tomatoes, halved
  • 2 zucchini, thinly sliced
  • ½ cup feta cheese, crumbled
  • 16 oz sliced fresh mozzarella
  • fresh thyme
  • salt and pepper

Instructions

  1. Heat a large sauté pan over medium heat and melt butter and olive oil together. Add onions and season with salt and pepper. Reduce heat to a low simmer, stirring occasionally and cook until onions have caramelized (about 40-60 min). Set aside to cool.

  2. Preheat oven to 400°F

  3. Roll out the pie crusts onto a greased, parchment paper lined baking sheet. Spread hummus and Dijon mustard on crust leaving about a half-inch border around the edge of the pie crust. Scatter the caramelized onions on top of the hummus and cover with the sliced zucchini, tomatoes, mozzarella, and feta cheese. Sprinkle your fresh thyme over the top and drizzle some olive oil over everything. Finish it off with some salt and pepper to taste.

  4. Fold in the edges of the pie crust and brush with your beaten egg. Bake for about 15 minutes or until the crust is golden brown and vegetables have softened.

  5. Slice and serve warm (these reheat really well too!)

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