About the Recipe
What You'll Love
Ingredients
Dough:
2 cups All-Purpose Flour
1 tablespoon Red Wine Vinegar
1 1/2 teaspoons Salt
1/2 Unsalted Butter (chilled)
3/4 cup Cold Water
Topping:
2 Tomatoes
1 Red Onion
1 cup Feta Cheese
1 Lemon
1 tablespoon Extra Virgin Olive Oil
1/4 cup Kalamata Olives (pitted)
Salt and Pepper
Fresh Oregano
Preparation
Start by preparing your dough. I love this dough because it is straight forward and easy to make and is wonderful for sweet or savory dishes. I especially love using it for galettes, but also to make meat pies or tasty pastry pockets.
In a large bowl mix together the flour and salt. Add in the vinegar and the butter. I like to cube my butter before adding it in. Using your hands, mix the butter and flour mixture together to create a coarse sand-like consistency. I like to make sure that my butter is really nicely chilled before doing this so that it doesn't start melting in my hands during this kneading process.
Once you have your coarse mixture slowly add in the cold water.
Keep kneading with your hands until all the ingredients have come together and you have a smooth dough.
Shape the dough into a sphere and wrap in in some plastic wrap and place it in the fridge. You will want to chill your dough for about 45 minutes before rolling it out. (You can always make this dough ahead of time and either chill it in the fridge overnight or keep it in the freezer until you are ready to use it. Once ready, thaw it in the fridge overnight the day before).
As the dough chills, start preparing your toppings.
In a medium bowl, mix together your feta, lemon rind, 1 tablespoon lemon juice, olive oil and salt and pepper. I like to use the back of a fork to really break up the feta and get it all combined.
Thinly slice your tomatoes and onions.
Once your dough has chilled, generously flour your work surface and use a rolling pin to roll out your dough into a large circle. The dough should be quite thin (2mm thick).
Leaving about a 4-5cm border all around, spread your feta mixture over the center of your dough. You will be folding the border over the edge of your toppings, so make sure to leave enough to do so, but don't leave too much of an edge or you will have a really thick doughy border. Over time you will see how much edge you like to have.
Next, neatly place your tomatoes and onions over the feta. I like to layer mine crossing one over the other. Top with the kalamata olives and some fresh oregano leaves.
Next, it is time to make this into a neat little package and ensure that none of the toppings escape during the baking process.
Slowly, fold the edge of the dough towards the center of the galette, moving around the edge in sections, each section slightly overlapping the previous.
Next, using a pastry brush, paint the dough edge of the galette with an egg wash or a little bit of olive oil.
Preheat the oven to 400F and bake for 40-50 minutes or until the crust is golden.
Remove the galette from the oven and let cool for 15 minutes before serving.
What I love so much about Galettes, is their versatility. Sweet or savory, pretty much anything goes. Hope you have fun with this recipe and that it inspires you to come up with your own galette flavors.
Enjoy!