The galette is a perfect example of France’s time-honored relationship with baking. No other country has taken the simple combination of flour, dairy and heat to create such a varied range of delicious dishes, both sweet and savory. Originating in Norman times – when it was known as a gale – the term simply refers to a ‘flat cake’. Over time (and depending on what part of France you’re in), it’s become a catchall term for a variety of different sweet and savory bakes. Some may be more well-known than others, but the one thing they all have in common is that they’re flat, round and quintessentially French.
Savory galettes are a versatile and rustic form of tart, distinguished by their free-form crust that encases a variety of savory fillings. Unlike traditional tarts or pies, galettes are made by folding the edges of a single sheet of dough over the filling, leaving the center exposed. Galettes can be served in individual portions. This means that the crust-to-filling ratio is better than a slice from a larger galette.
Brion & I enjoyed these tasty little galettes with some roasted pork chops.
| Servings |
|
- 1/2 cup flour
- 1/2 cup cornmeal
- 45-50 gm Parmesan cheese, grated
- 1 Tbsp dried oregano
- salt & pepper
- 1/4 cup water
- 1/4 cup olive oil
Ingredients
Crust
|
Rate this recipe!
|
- Preheat oven to 400 F.
- Whisk together flour, cornmeal, parmesan, oregano, salt & pepper. Add the water & oil & mix until combined. Pat into a disk & wrap in plastic wrap. Place in refrigerator for 1/2 an hour.
- Sauté onions in olive oil until they are golden brown & caramelized. Slice tomatoes & grate cheese for sprinkling. Set aside.
- Lightly flour work surface. Divide crust into 4 pieces. Roll each one into about a 6-inch diameter. Press into 4 individual tart pans.
- Spread onions into bottom of shell. Fan the tomatoes on top of the onions then sprinkle with cheese.
- Bake for 20-25 minutes, until pastry is golden & crisp & tomatoes are soft. Serve warm.