A pie is homey. A tart is fancy. And a Galette splits the difference, but is easier than either one.
I didn’t even know what a Galette was until this past year or so and now I’m kind of obsessed with them. Galette is a term used in French cuisine to designate various types of flat round or free form crusty cakes.They are pretty simple once you get the habit of making the crust, and you can pretty much bake any fruit or veggie in one of these free spirited pies.
Galette which is also called a crostata if you’ve got an Italian connection is a free-form pastry, baked without the stability of a pie pan or tart ring. The dough is rolled out flat, then folded around the filling. The appeal of a galette lies in its rusticity. Its juices can leak, the pastry can tear, the filling can sink at the top; it doesn’t matter. As long as you’ve used good fruit or vegetables for the filling and real butter for the dough, it will bake up into something golden brown and utterly gorgeous, the kind of pastry you’re happy to whip up anytime, not just on special occasions.
If you are trying your hand at baking , mastering a galette before trying pies and tarts will give you confidence. For the baking expert, galettes offer ample opportunity for personal expression. Once you have the basic formula for making the galette, you can change it up to suit your tastes, the fruit in season, the leftover vegetables in your fridge.
A savory galette is the easier and more streamlined cousin of a classic quiche. Quiche is a savoury, open-faced pastry crust with a filling of savoury custard with cheese, meat, seafood and vegetables. Quiche can be served hot or cold. It has a buttery pastry filled with any combination of vegetables, cheeses and meats, but without the need to make a custard to anchor it all. In this galette recipe, roasted paneer and green capsicum are combined with tomatoes and fresh herbs for a ratatouille-like mix with a bite, all nestled into a hearty whole-grain crust. Feel free to use any combination of cooked vegetables instead, even leftovers from the fridge. Serve it as you would with a salad for lunch or a light dinner.The outcome was delicious. Crusty, crispy and yummy, filling tasting like grilled paneer. Even typing it is creating a desire to eat it again 🙂