Savory Galette, Costco. Do they have anything in common? Generally, no, but, do you know that they have an amazing book section and sometimes you can find the steal of the century in there? That is what happened to me when I came across the cookbook “Simple” by
Yotam Ottolenghi. My love affair with Yotam emanates from this book. He has a recipe for an anchovy and sage pizza that is a staple in our household, however, in our continued times of uncertainty (and apparent lack of yeast at all grocery stores) I have turned his recipe into a galette.
Why should you make a savory galette?
Well, typically, galette recipes are sweet ones. Do not get me wrong, I am all about a sweet galette however you can get into some cool depths of flavors when you enter the savory realm.
What will you need?
For the crust you will need the following:
1. 2 cups almond flour
2. 1 ¼ cup regular flour (you can do a regular or gluten free flour it is 1:1)
3. 8 tablespoon (1 stick) of butter (cold)
4. 2 tablespoon cream cheese
5. 2 tablespoon of cold milk mixed with 4 tablespoon of cold water
6. ¼ teaspoon salt
7. 1 egg
For the filling you will need the following:
1. One small container of mascarpone cheese
2. 1 russet potato (it should be a larger potato)
3. 8 sage leaves
4. Green onion
5. 5 filet of anchovy
6. 1 ½ cup parmesan cheese
7. 1 tablespoon lemon juice
8. Salt and pepper to taste
9. Olive oil
How do I make it?
First you are going to want to make your crust. Let us begin.
- Take your flours and salt and pulse them together in your food processor.
- Cut up your cold butter into small chunks and add it into the food processor. Add your cream cheese in now as well. Pulse a few times.
- Mix your milk and water together and add 1 tablespoon at a time as you pulse your mixture. Do so until the dough comes together to form a ball.
- Wrap in plastic wrap and place in the fridge for at least 1 hour.
Putting it together:
- While the dough is in the fridge, mix together your filling. Take the mascarpone, parmesan, anchovy, lemon juice, salt, pepper, and sage leaves (chopped up) and mix it into a paste.
- Remove your dough from the fridge and roll it out on parchment paper.
- cover the base of the galette with your mixture.
- Slice your potato very thinly and place atop the mixture.
- This dough (because it has so much almond flour in it) is not as strong as your typical dough. Use the parchment paper you rolled the dough out on to help you fold the sides over. If it cracks, no big deal, just pinch it back together.
- Place the galette back in the fridge for 15 minutes and in the meantime, set the oven to °400F.
- Remove galette from the fridge and do an egg wash on the crust.
- Drizzle a slight bit of olive oil on your potatoes and use some salt and pepper.
- Bake the galette at °400F for 10 minutes and then lower the temperature to °350F for 30 minutes.
- Once the galette has cooked, allow it to sit on the counter for 10 minutes or so. If you cut it while it is still too warm, the crust will be crumbly.
- Toss the green onions on top. Serve and Enjoy!
Why should I make this savory galette?
It is really different and the flavors that emerge are not ones that you would typically think would go together but they do. It is as if you are eating your new favorite pizza except is in on a flakey pie crust dough that satisfies your cravings for anything sweet and salty.