Get a taste of summer with this savory galette recipe with goat cheese, asparagus and caramelized onions. Made with a spelt crust and savory veggie goat cheese base for a delicious meal the whole family will enjoy.
Typically for recipes I like to share a little anecdote or something that inspired the recipe but for this savory galette recipe there is very little to say except that it is the best.recipe.ever. Jess outdid herself with this one and letâ€™s just say it was demolished in 12 hours. Yes 12 hours. C and I REALLY loved it. C kept referring to it as a pizza and Jess and I got a good chuckle out of it but nonetheless this galette is as tasty if not better than a pizza.
So instead of story time with Davs, Iâ€™m going to breakdown how to make a savory galette since I know some of you may not be familiar.
I like to lovingly refer to a galette as the lazy girlâ€™s pie or a deconstructed pie! The basic idea of a galette is to roll out dough, pile on fruit or veggies in the center, and then roll up the edges of the dough. Theyâ€™re baked flat on a baking sheet so theyâ€™re less â€śpreciseâ€ť than a pieâ€¦ but no less delicious! No need for everything to be perfect so galettes are a great intro to pastry dough baking for anyone with less experience.
Galetteâ€™s can be sweet or savory. Looking for a sweet galette? Check out this Peach Galette that you can serve for dessert!
Once you get the hang of galette making it isnâ€™t that difficult but because I know some of you may not be familiar, I decided Iâ€™d walk you through how to make this savory summer galette recipe breaking down each step along the way.
Step 1 â€“ Add the flour and salt to a food processor and pulse to mix. Add in the chilled butter and pulse until the butter is the size of lima beans. Itâ€™s very important the butter is chilled!
Step 2 â€“ While pulsing, slowly add in the apple cider vinegar and ice water. The end result should be a pebbly, somewhat shaggy dough. (Direct quote from Jessâ€¦ going to assume thatâ€™s an official chef term lol.) Pour the dough out onto a floured surface or cutting board and gently form it into a 2 inch thick flat disc. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours. You want your dough to remain cold the whole time to make sure your crust stays extra flaky!
Step 3 â€“ Once the dough is chilled itâ€™s time to roll out your crust and top! Make sure your crust is cold â€“ super important step! Place the dough onto a floured piece of parchment paper the size of your baking sheet. Roll the dough out to a 1/4 inch thick circle. Carefully transfer the parchment paper and dough to a baking sheet. Place the rolled out dough back into the fridge for 10 minutes. Spread the goat cheese onto the dough, leaving a 2 inch border. Put the onions on top of the goat cheese in an even layer. Pile the asparagus on top of the onions. Time to bake your savory glatte!
Step 4 â€“ Fold the edges of dough over the filling, tucking and overlapping slightly as needed to keep the filling inside. Brush the edges of the dough with the egg wash. Sprinkle Everything But The Bagel seasoning onto the crust, going as heavy or light handed as youâ€™d like. The seasoning is optional but let me tell you guys, DO NOT SKIPâ€¦itâ€™s so good!
Step 5 â€“ Bake your savory galette for about 45-50 min, until the crust is a deep golden brown and firm to the touch. Let sit for a few minutes before cutting and then dig in! Will yours last longer than 12 hours?!
To make the crust:
To make the filling:
Assembling the Galette:
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