A galette is like pie's easy-going and more fun cousin. They are rustic, good-looking, and so much easier to make. This is a savory one, but the same technique works great with fruit fillings too.
Ingredients
Serves 4-6
galette filling
1 pound sweet potatoes
2 medium tomatoes
2 small yellow onions
3 tbs unsalted butter
1/2 cup whole milk
1 tsp kosher salt
some vegetable oil
galette dough
120 grams all purpose flour (1 cup)
80 grams unsalted butter (1/3 cup)
40 grams ice cold water (2 tbs + 1 tsp)
tomato gravy
4 medium tomatoes
1 large yellow onion
2 tbs butter
2 tbs flour
1/2 cup whole milk
1/2 tsp kosher salt
egg wash
1 chicken egg
1 tbs water
First, make the galette dough.
Cut the butter into small cubes and place in a mixing bowl with the flour.
Working quickly, mash the butter into the flour with your fingertips. Your goal is to mix them thoroughly without melting the butter. The flour should take on a gravelly appearance. Put this back into the freezer for a minute.
Combine some water with a lot of ice to get it very cold. Remove the butter/flour mix from the freezer and add 1 tbs of the ice water, then another. Mix it together until a dough forms. If needed, add the final teaspoon. Form the dough into a disc and wrap in plastic wrap. Let the dough rest in the refrigerator while you prepare the other ingredients.
Start the galette filling.
Cut the sweet potatoes in half and place them cut side down on a lightly greased baking sheet.
Bake in the oven at 375F until soft, about 30-45 minutes.
When they are done, use a spoon to scoop them out of their skins into a mixing bowl. Add 3 tbs butter, 1/2 cup of milk, and 1 tsp of salt. Blend until smooth.
While the sweet potatoes are baking you can slice and roast the tomatoes and onions too. Slice them thinly and evenly, and spread on a lightly oiled baking sheet. Bake in the same oven as the sweet potatoes for about 20 minutes, until the onions start to brown.
With everything in the oven it's time to start the gravy.
Roughly chop the yellow onion and puree in a food processor.
Melt 2 tbs of butter in a sauce pan and add the onion puree. Saute over medium heat until most of the liquid is cooked out and the onions start to caramelize.
Stir in 2 tbs of flour and cook for 2-3 minutes, stirring frequently.
Roughly chop and puree 4 medium tomatoes and whisk into the onion & flour mixture. Add 1/2 cup of milk.
Bring this to a boil while whisking, then simmer for 30-45 minutes while you finish the galette, stirring occasionally.
On a lightly floured surface roll out the dough to about 12" round and 1/4" thick.
Spread sweet potato puree in an even layer in the middle of the dough to 2" from the edge.
Layer the roasted tomato and onion slices on top of the sweet potatoes. Fold the edges of the dough in towards the center.
Mix the egg and water and brush onto the dough.
Bake in a 400F oven for 40-45 minutes.
Allow to cool for a few minutes and serve with the tomato gravy.
Enjoy
-Matt
