I continue to be absolutely smitten by Smitten Kitchen, which I have recently learned to be the most amazing cooking blog on earth.
And I have been drooling over her galettes for a while. One of my least favorite things, though, is trying to match a recipe exactly because it usually includes multiple trips to the store to get specific ingredients and the fear that the one substitution you were forced to make will make it all turn out wrong. The blending of all things left in my fridge turned out BEAUtifully.
Smitten Kitchen's flaky galette is a yes.
But as per most blogging (we can chant this together, if you want) I changed just a couple things... I then also found that a year later she also blogged the galette with zucchini in it. Not surprising. She is brilliant like that. Of course she would be years ahead of me! And just to give sufficient shout outs, here are her zucchini and ricotta galette, her roasted butternut squash and caramelized onion galette, and
anyway. onward.
Galette, as per the Smitten Kitchen:
1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again
1/4 cup sour cream (yogurt worked fine! buttermilk probably, too)
2 teaspoons fresh lemon juice
1/4 cup ice water
And I have been drooling over her galettes for a while. One of my least favorite things, though, is trying to match a recipe exactly because it usually includes multiple trips to the store to get specific ingredients and the fear that the one substitution you were forced to make will make it all turn out wrong. The blending of all things left in my fridge turned out BEAUtifully.
Smitten Kitchen's flaky galette is a yes.
But as per most blogging (we can chant this together, if you want) I changed just a couple things... I then also found that a year later she also blogged the galette with zucchini in it. Not surprising. She is brilliant like that. Of course she would be years ahead of me! And just to give sufficient shout outs, here are her zucchini and ricotta galette, her roasted butternut squash and caramelized onion galette, and
anyway. onward.
Galette, as per the Smitten Kitchen:
1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again
1/4 cup sour cream (yogurt worked fine! buttermilk probably, too)
2 teaspoons fresh lemon juice
1/4 cup ice water
Filling:
2 zucchinis
1 shallot
chunk of blue cheese
handful of swiss cheese, grated
splash of crème fraiche
salt and pepper
marjoram
1 egg
I'll refer you to her directions for the dough, but the filling:
-Dice the shallot and put it over medium heat with a bit of oil and the zucchinis, chopped.
-Once they start to turn clear, turn off the heat, stir in all the rest, and your filling is ready!
note: it should be thick enough to hold its form as in the photo. If its too liquid it will be hard to close the crust around it.
Assemble the galette directly on parchment by laying out the dough and pouring the filling in the middle and folding in the sides, one small section at a time.
I'll refer you to her directions for the dough, but the filling:
-Dice the shallot and put it over medium heat with a bit of oil and the zucchinis, chopped.
-Once they start to turn clear, turn off the heat, stir in all the rest, and your filling is ready!
note: it should be thick enough to hold its form as in the photo. If its too liquid it will be hard to close the crust around it.
Assemble the galette directly on parchment by laying out the dough and pouring the filling in the middle and folding in the sides, one small section at a time.
Preheat oven to 205ºC/410ºF and slide the assembled galette in the oven, turning the oven immediately down to 195ºC/380ºF and bake for 33 minutes, or until nicely browned.
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