Galettes Du Soleil
These galettes maybe take a bit of time, but the end result is not only a treat for the eyes, they’re also packed with flavour! You can really be creative with salty, sweet, sour, bitter and umami. Try to play with different combinations.
This recipe is a perfect way to clean out the fridge as well. Got a leftover sauce? some veggies crying to get roasted? a new nut spread you want to combine with your favourite fruit? For this recipe I used what was available at home:
Cream cheese with garlic, grilled zucchini, lemon zest, oregano
Tomato concentrate, good quality olive oil, anchovies, onion, parsley, balsamico, sun-dried tomatoes
Aubergine, black miso, sesame oil, sesame seeds, scallions
Raspberries, lemon juice, ground almond, vanilla
Or think: figs & ricotta, chocolate & banana, mixed roasted pumpkin & pumpkin seeds, burrata, herbs & some dried meat… it goes on endlessly!
After rolling your dough, cover with your sauce, cheese or in this case: Black miso
Cover with filling. In this case: grilled aubergines with sesam oil
Fold your dough and cover with topping. In this case: scallions
Ingredients (11 galettes):
Dough
350 g whole wheat flour
150 g all purpose flour
1 teaspoon of salt
7 g dry yeast
180 g (full fat) milk
1 egg
70 g melted butter
20 g sugar
Filling
See above for my combinations: For this recipe you can fill this with whatever you like, just make sure there is enough ‘sauce’ so your galette will not end up dry.
Finish
Beaten egg
Directions:
For the dough combine the flours, sugar and yeast in the kenwood with the dough hook attachment. Mix shortly.
Then add the salt (the salt deactivates the yeast, avoid getting it in direct contact).
In a separate small bowl combine the milk and butter. Heat the mixture in the microwave until it’s warm (don’t let it cook) and the butter has melted. Whisk in the egg until it’s smooth & combined.
Stir the wet ingredients into the dry and knead this to make a sticky but homogeneous dough (-/+ 10 minutes).
Cover the bowl with plastic foil, and let the dough rise for 1,5 hours in a warm place (e.g. near a warm stove or in a warm oven at 30°C). It needs to double in size.
Cut some parchment paper into 11 small rectangles. This way you can easily roll out your dough onto the paper & transfer it to the baking sheet.
When you’re ready to make the galettes make sure all your fillings and topping are ready to use.
Weigh your dough and evenly divide into 11 balls. Start with 1 dough ball and cover the rest with a towel (to prevent drying out). Place your ball on a parchment paper and roll out into a round shape. Try to roll it thin (-/+ 3 mm).
Place your topping onto the dough and fold until the dough in completely closed. Make sure you have enough space to fold (see picture) so it keeps it’s shape.
Repeat for all the dough balls and place them on a baking sheet or baking tray. Cover the tray and let these rise for 30 min.
After 30 minutes, uncover the tray and brush edges with a beaten egg. Finish with sea salt (optional) and bake in a preheated oven at 180°C for 12-15 minutes, untill they’re colour golden brown.
Nina Beckers
