Picnic Time: A Savory Galette

Savory Galette

Slice a few wedges of a savory galette and pack a few pieces of fruit, and maybe some raw vegetables to munch on – and and you’re all set for your picnic.  It’s certainly more effort than making a simple sandwich, but it’s not difficult at all if you take advantage of store bought pie crust and whatever interesting ingredients or leftovers you might have hanging around in your refrigerator.  We love recipes that use up our leftovers in a creative way, and a galette is the perfect vehicle for that.

A galette is super versatile. It keeps for several days after you make it (providing you don’t use fillings that are juicy or soggy); you can serve it at room temperature or warm; and it’s a dish that works well for breakfast, lunch, a snack or even dinner.  We have been known to sneak some piece into lunchboxes.  It’s also a neat project to get the kids involved in – a design your own “mini-galette project (competition)” is going to happen before the weather turns!

Savory Galette

Makes one 9-inch tart

Your favorite pie crust dough, homemade or store-bought, chilled

1 egg, beaten

 3 to 4 cups filling (see below)
  • Fresh herbs, finely minced, to garnish
  • Choose a combination of fillings that are flavorful, but not too juicy, such as:
  • Caramelized onions, sauteed leeks or chopped roasted garlic
  • Shaved raw asparagus or zucchini
  • Sauteed mushrooms
  • Thinly sliced potatoes or delicata squash
  • Raw corn kernels
  • Thinly sliced tomatoes or halved cherry tomatoes (squeeze them to reduce excess juice)
  • Sauteed greens
  • Crumbled feta or grated cheddar
  • Crumbled bacon or diced ham.

Method

1. Heat oven to 400 degrees. Line a baking sheet with parchment.

2. Roll out dough into a circle, 1/8 to 1/4-inch thick. Galettes are rustic by nature, so don’t worry about making a perfect circle. Carefully transfer the crust to the prepared baking sheet.

3. Sprinkle the filling(s) evenly over the crust, leaving a 2-inch border around the edges. Fold the sides up over the filling. Brush crust with egg wash.

4. Bake for 35 to 40 minutes, or until the crust is golden and the filling is bubbling. Serve warm or at room temperature.

 

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