Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 1/2 cup Edelpilzkäse cheese, crumbled
- 2 medium-sized tomatoes, sliced
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil leaves, chopped
Special equipment needed:
- Rolling pin
- Parchment paper
- Baking sheet
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and salt. Add the cubed butter and mix until the mixture resembles coarse crumbs.
2. Gradually add the ice water and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F.
4. On a lightly floured surface, roll out the dough into a circle about 1/4 inch thick. Transfer the dough onto a baking sheet lined with parchment paper.
5. Sprinkle the Edelpilzkäse cheese over the dough, leaving a 1-inch border around the edges.
6. Arrange the sliced tomatoes on top of the cheese. Drizzle with olive oil and sprinkle with black pepper.
7. Fold the edges of the dough over the filling, pleating as necessary.
8. Bake for 35-40 minutes or until the crust is golden brown.
9. Remove from the oven and sprinkle with chopped basil leaves.
Time:
Preparation time: 45 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 320
Fat: 22g
Carbohydrates: 23g
Protein: 7g
Sodium: 300mg
Sugar: 2g
Substitutions for ingredients:
- Edelpilzkäse cheese can be substituted with blue cheese or feta cheese.
- Tomatoes can be substituted with roasted bell peppers or zucchini.
Variations:
- Add caramelized onions or sautéed mushrooms to the filling.
- Top with sliced prosciutto or cooked bacon before baking.
Tips and tricks:
- Make sure the butter is cold when making the dough to ensure a flaky crust.
- Use a sharp knife to slice the tomatoes thinly and evenly.
- Brush the edges of the dough with beaten egg before baking for a shiny finish.
Storage instructions:
Store leftover galette in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the galette on a wooden board or platter. Garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Mixed green salad with balsamic vinaigrette
- Roasted vegetables such as asparagus or Brussels sprouts
Troubleshooting advice:
- If the dough is too dry, add more ice water a tablespoon at a time until it comes together.
- If the crust is not browning evenly, rotate the baking sheet halfway through baking.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store leftovers in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Galette is a French pastry that originated in the region of Brittany. It is traditionally made with buckwheat flour and filled with savory ingredients such as ham, cheese, and eggs.
Flavor profiles:
The Edelpilzkäse cheese adds a tangy and nutty flavor to the galette, while the tomatoes provide a sweet and juicy contrast. The crust is buttery and flaky, making it the perfect vessel for the savory filling.
Serving suggestions:
Serve the galette as a main dish for lunch or dinner, or as an appetizer for a party or gathering.
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Region: German