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Week 8: The Galette, Easy as Pie


24 July 2020
24 July 2020

Summer is in full swing here at the farm! The drought ended with a bang this week, dumping over 3 inches of rain in 2 days. We will place that in the 2020 roll with the punches bucket, but the fields are thankful as are we. The CSA table is OVERFLOWING with yellow squash and zucchini, and the tomatoes and peppers will soon be as well. Start preparing those recipes!


Fern (left) & Bear (right) learning the ropes (24 July 2020)

And more exciting news, Fern and Bear, the Karakachan puppies have joined the Moutoux farm family! The Karakachan breed is popular among farmers because not only are they fantastic livestock guardians, they don’t tend to have as wide of a roaming range as Great Pyrenees. Fern and Bear will primarily be responsible for protecting the chickens from the constant threat of overhead predators (hawks and bald eagles) who have become quite brazen at picking off the flock. We also have a pack of coyotes living in the woods nearby.


This week we are diving into the galette, which is a term used in French cuisine for a rustic, freeform tart. A galette is made with a single crust of pastry or bread dough, and may have the sides folded up and over to contain the filling inside. Alternatively, the edges may be simply crimped and left rather flat. The best thing about a galette is that ANYTHING GOES with the filling. They can be sweet or savory, and you really don’t need a recipe. It is one of the most delicious ways to use our farm goodies, whatever they may be. You’ll notice all of the recipes highlighted below have the same basic process – make dough, make filling, assemble galette, bake galette! Check out this quick read by Bon Appetit that details 6 common mistakes to avoid when making your galette.

24 July 2020

ALL-PURPOSE [SWEET] GALETTE DOUGH

  • 1 ¼ cup all-purpose flour

  • ¼ tsp fine sea salt or table salt

  • 1.5 tsp granulated sugar

  • 8 Tbsp (1 stick) unsalted butter, cut into pieces

  • ¼ cup yogurt

  • 3-4 Tbsp ice cold water

Make [sweet] dough: Combine the flour, sugar, and salt in a large bowl. Sprinkle butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles small peas. Sprinkle yogurt and 3 tablespoons water over mixture and stir/mash it together to combine; it should form large clumps; add remaining water by the teaspoon if it does not. Use your hands to bring it together into a single mass. Transfer dough to a large square of parchment paper, patting it into a flatter packet, and wrap it tightly. Chilling it in the fridge until firm, 1 to 2 hours or up to 4 days. You can hasten the firming process along in the freezer, for about 20 minutes.


Notes: Recipe adapted from Deb Perelman of Smitten Kitchen and Mindy Fox of Fine Cooking August/Sept 2016 Issue.

ALL-PURPOSE [SAVORY] GALETTE DOUGH

  • 1 ¼ cup all-purpose flour

  • ¼ tsp fine sea salt or table salt

  • 8 Tbsp (1 stick) unsalted butter, cut into pieces

  • ¼ cup yogurt

  • 2 tsp fresh lemon juice

  • 3-4 Tbsp ice cold water

Make [savory] dough: Combine the flour and salt in a large bowl. Sprinkle butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles small peas. Whisk together the yogurt, lemon juice, and water together. Add half of this mixture to the flour and butter. With your fingertips, mix in the liquid until large clumps form; add remaining liquid by the teaspoon if it does not. Use your hands to bring it together into a single mass. Transfer dough to a large square of parchment paper, patting it into a flatter packet, and wrap it tightly. Chilling it in the fridge until firm, 1 to 2 hours or up to 4 days. You can hasten the firming process along in the freezer, for about 20 minutes.


Notes: You can also try adding cornmeal, or spices, or ground-up herbs, or even cheese. This is your first opportunity to build flavor, so don't cast it off as some sort of flavorless serving vessel for your filling. Recipe adapted from Deb Perelman of Smitten Kitchen and Mindy Fox of Fine Cooking August/Sept 2016 Issue.

SQUASH AND RICOTTA GALETTE

Filling:

  • 1 large or 2 small yellow squash or zucchini, sliced into ¼” thick rounds

  • 1 Tbsp plus 1 tsp olive oil

  • 2 to 3 tsp minced garlic scapes (or 1 tsp minced garlic clove)

  • ½ cup ricotta cheese

  • ½ cup grated Parmesan cheese

  • ¼ cup shredded mozzarella

  • 1 Tbsp slivered basil leaves

Glaze:

  • 1 egg yolk beaten with 1 tsp water

  1. Make dough. Refer to Savory Galette Dough recipe above.

  2. Make filling. Spread the zucchini out over several layers of paper towels. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes; gently blot the tops of the zucchini dry with paper towels before using. In a small bowl, whisk the olive oil and the garlic together; set aside. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste.

  3. Assemble galette. Preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet (though if you line it with parchment paper, it will be easier to transfer it to a plate later). Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini attractively on top of the ricotta in concentric circles, starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.

  4. Bake galette. Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

BURST TOMATO GALETTE WITH CORN AND SUMMER SQUASH

Filling:

  • 1 Tbsp olive oil

  • ¼ tsp coarse Kosher or sea salt

  • 3 cups cherry tomatoes

  • 1 ear corn, cut from the cob (about 1 cup)

  • 1 zucchini or summer squash, diced

  • 1 to 2 garlic scapes thinly chopped

  • 1 spring onion, thinly sliced

  • ½ cup grated Parmesan cheese

Glaze:

  • 1 egg yolk beaten with 1 tsp water

  1. Make dough. Refer to Savory Galette Dough recipe above.

  2. Make filling. Get down the saute pan with the lid. If you don’t have one, any large lid will do. Add olive oil, tomatoes, salt and a pinch of red pepper flakes (if that’s your thing) to your saute pan then cover and heat over high heat. Roll the tomatoes around from time to time so that they’ll cook evenly. In a few minutes, you’ll hear some putts and pops as the tomatoes burst a little. When most have, remove lid, turn heat down to medium and add squash chunks. Saute for two minutes, until they soften. Add corn and cook one minute. Add scallions and garlic scapes, just stirring them in, then turn off heat. Adjust seasonings if needed. Transfer mixture to a large plate and spread it out, so that it will cool faster. You want it cooled to at least lukewarm before assembling the galette.

  3. Assemble galette. Heat oven to 400 degrees. On a floured counter, roll the dough out into a 12-inch round and it really doesn’t need to be perfectly shaped. Transfer to a parchment-lined baking sheet; I like to fold my dough gently, without creasing, in quarters then unfold it onto the baking pan. Sprinkle tomato-zucchini-corn mixture with half of Parmesan and spoon the mixture into the center of the dough, leaving a 2-inch border. If any liquid has puddle in plate, try to leave it there as you spoon. Sprinkle with almost all of remaining Parmesan, leaving a pinch or two behind for the crust. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze. Sprinkle glaze with last pinches of Parmesan.

  4. Bake galette. For 30 to 40 minutes, or until puffed and golden brown. Remove from the oven and let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

CABBAGE AND MUSHROOM GALETTE WITH HORSERADISH SAUCE

Filling:

  • 2 tablespoons butter

  • 1 large onion, finely diced

  • 4 ounces fresh shiitake mushrooms, stems discarded, caps thinly diced

  • 1 teaspoon chopped thyme or 1/2 teaspoon dried

  • 1 teaspoon chopped tarragon or 1/2 teaspoon dried

  • 1 tablespoon chopped dill or 1 teaspoon dried

  • 6 cups thinly sliced cabbage, preferably Savoy, or 4 cups cabbage plus 2 cups other greens, such as beet, chard, or kale

  • salt and freshly milled pepper

  • 1/4 cup chopped parsley

  • 1 hard-cooked egg, chopped

  • 1/4 cup yogurt

  • 1 teaspoon tarragon vinegar

  • 2 tablespoons melted butter

Horseradish sauce:

  • ¼ cup prepared horseradish

  • 1 cup yogurt

  1. Make dough. Refer to Savory Galette Dough recipe above.

  2. Make filling. Heat the butter in a large skillet over medium heat. Add the onion, mushrooms, and herbs and cook until softened, about 10 minutes. Add the cabbage, 1 teaspoon salt, and 1/2 cup water. Cover and cook slowly until the cabbage is tender, 15 to 20 minutes, turning it occasionally. Add more liquid. When tender, uncover and raise the heat to evaporate any excess moisture. The mixture should be fairly dry. Stir in the parsley, egg, and yogurt. Season with vinegar and taste for salt and pepper.

  3. Assemble galette. Preheat the oven to 400» F. Roll the dough into a large thin circle and set it on the back of a sheet pan or cookie sheet. The edges will hang over the sides. Add the filling, making a mound 7 to 8 inches across, then fold the edges over and brush with the melted butter. Pour any extra butter into the vegetables.

  4. Bake galette. Bake until browned, 25 to 30 minutes. While it is baking, mix the horseradish and cream to form a sauce, and season to taste. When galette is done, carefully slide it onto a serving plate. Serve with the horseradish sauce on the side.

BLACKBERRY (OR ANY-KIND-OF-FRUIT) GALETTE

Filling:

  • 3.5 cups berries, stone fruit, or other fruit, chopped or thinly sliced, or any combination thereof

  • Pinch of salt

  • Juice of half a lemon or line (optional)

  • ¼ cup granulated sugar

  • ½ to 1.5 Tbsp tapioca flour/starch (see note below)

To Finish:

  • 1 egg yolk beaten with 1 tsp water (optional)

  • Turbinado or coarse sugar for sprinkling

  • Softly whipped cream or vanilla ice cream, to serve

  1. Make dough. Refer to Sweet Galette Dough recipe above.

  2. Make filling. Combine fruit, salt, citrus juice (if using), sugar, and starch in a medium bowl and set aside.

  3. Assemble galette. Heat oven to 400°F and flatten the parchment paper that you wrapped your dough in on a large baking sheet. On a floured counter, roll the dough out into a large round-ish shape, about 14 inches across. Gently transfer it to the parchment paper in the pan. Spoon fruit filling and any juices that have collected into center, leaving a 2- to 3-inch border uncovered. Fold this border over fruit, pleating the edge to make it fit. The center will be open. Note: For a darker, glossier crust, beat egg with 1 teaspoon of water and brush it over the crust. Sprinkle it all over with turbinado or coarse sugar.

  4. Bake galette. For 30 to 35 minutes, or golden all over and the fruit is bubbling and juicy. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature.

Notes: Fruit galettes keep at room temperature for a few days and up to a week in the fridge.

This recipe is abundantly flexible! *Use whatever fruit you like to bake with. *Use another kind of citrus or none at all; you could add zest or vanilla to the crust. You could slick the bottom of the crust with jam or marzipan. *Replace 1/2 cup of the all-purpose flour with whole wheat or rye flour. *The filling is lightly sweetened; you can add up to 3 more tablespoons sugar without putting it over-the-top. For an even less-sweet galette, you could replace the sugar on the crust with poppy or sesame seeds. *Tapioca flour or starch is my favorite for a clear, unchalky set. If you don’t have it, use an equal amount of cornstarch. Different kinds of fruit have different pectin levels, and might need more or less thickener. For apples or blueberries, use 1/2 tablespoon level. For peaches or fresh cherries, use 1 tablespoon. For strawberries, blackberries, raspberries, and rhubarb, use 1 1/2 tablespoons.

24 July 2020

Notes: These fritters freeze well, make in bulk with our abundance of yellow squash!

EXTRA CREDIT

24 July 2020

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