Galette Dough:
2 cups all purpose flour
1 tsp sugar
1/4 tsp salt
6oz (12 Tblsp) cold, sweet butter
1/2 cup ice cold water
Combine flour, sugar, and salt. cut in the butter until the mixture looks like cornmeal. You can use a food processor, a pastry cutter or your fingers. Stir in the ice water until the mixture just holds together. Press into a ball, flatten and wrap in plastic wrap, put in the refrigerator to relax the dough. Chill for at least 30 minutes but better at 3 hours.
Remove from refrigerator and dived the dough into 4 pieces. (If your making the savory galette then use the entire dough ball, dont cut). Press each piece into a small circle and roll into a 6inch diameter circle, 1/8inch thick. Put the pieces on a baking sheet lined with parchment paper and place in the refrigerator while preparing the filling. It is important to keep the dough chilled at all times.
Savory Galette:
Roll out entire 1 batch of dough, place on parchment paper and into fridge until ready for use.
caramelized leeks (see recipe below)
cheese of your choice, shredded (I would do a parmesan or gouda)
thinly sliced garlic, or crushed garlic
sauteed swiss chard, about 1 bunch, stems included
salt and pepper
fresh tarrogon and fresh chives
(you could also use pancetta, pears or bacon)
Place your caramelized leeks first, then your garlic, tarragon chives, swiss chard and cheese onto your galette dough. Carefully fold edges over toppings, pleating to make it fit. Brush the edges with a touch of water or butter. Bake at 400 for 20-25 minutes.
Caramelized Leeks:
1/4 cup (1/2 stick) unsalted butter (or half butter and half olive oil)
4 large leeks (white and pale green parts only) halved lengthwise, cut crosswise into 1/4 inch thick slices (about 5 cups)
2 Tblsp wter
1/2 tsp salt
Clean leeks well. Melt butter in large pot over medium low heat. Add leeks; stir to coat and saute until leeks are translucent.
Stir in water and salt. Cover pot and reduce heat to low. cook until leeks are tender, stirring often, about 25 minutes.
Uncover and cook to evaporate excess water, 5-10 minutes or longer if you want the leeks lightly browned.
Sweet Apple Galettes:
1 lb tart cooking apples (2-3 large apples)
4-5 Tblsp sugar
1 Tblsp floiur
2 Tblsp butter, melted
Peel, quarter and core apples and slice into 1/4 inch slices. Divide the fruit into 4 portions, approximately 3/4 cup per tart. Bring the galette dough from the refrigerator and put 1 tsp flour and 1 tsp sugar into the center of the dough circle, spreading to cover the circle. Put your fruit into the center of the circle, leaving approximately 1 inch uncovered dough around the edge. Put 1 Tblsp sugar and a pinch of cinnamon on top of the apples. Fold uncovered edge of the pastry dough over the apples, pleating to make it fit. Brush the edge with melted butter and sprinkle with a little sugar. Bake at 400 degrees for 20-25 minutes. Cool on rack.
(You can also make a strawberry verson, just mix 1 cup strawberries with about 1/3 cup sugar and place in center and follow steps).
EnJOY!
