Tag Archives: galette recipe

Yet Another Savory Galette – Turkey, Gruyere, Green Beans

14 Oct

Gruyere, Turkey, Green Bean Galette

Turkey, Gruyere, Green Bean Galette

Class were extra short today so I only had to be at school until 11:30 a.m. meaning that I could go home-home early, relax – well not really but hey – and to pay some overdue respect for my beautiful kitchen with black and white! My beloved bench scraper and mixing bowls have been gathering dust in the cupboards. Poor things! Oh, how I’ve missed you so!

Since I had time, IGruyere Cheese whipped up some flaky pie crust/galette dough that I was going to use for dinner; I had decided that I’d surprise my mom whom I haven’t seen in a while with dinner. (For recipe, click here). I placed the finished dough in the freezer to harden. I patiently waited for the time to past. To keep busy, I did my homework and studied. I diligently worked glancing at the clock every 20 minutes. As I have come to know from experience with working with homemade pie dough, getting the dough to harden so that the butter does not melt is very important when trying to roll out the dough. Remember this if you want to end up with a workable dough that doesn’t smear or tear as easily.

Anywho, when the time came for the dough to come out of the freezer, I had actually lost Turkey, Green Bean, Potato Mixturetrack of time. It was already 4:10 pm when I stood up from the study desk so I knew that I would have to work fast to get dinner in time. I chopped up some fresh string beans, sliced a couple pieces of garlic, half a red onion, (thinly sliced) 3 red potatoes, and defrosted Jenny-O’s Lean Ground Turkey – a personal favorite substitute for ground beef. :) I sauteed them starting with the garlic, the onion, the ground turkey, and the potatoes. I tossed in the green beans and mushrooms last. I even diced up a tomato too and threw that it – I was getting real creative now. I was just rummaging through the refrigerator, chopping and slicing, and tossing everything into the wok I had at home. The smell was beautiful. After the mushpot had cooled down, I added in 1/2 cup (4 ounces) of Gruyere cheese, pepper, Italian seasoning, garlic powder, and some Cayenne pepper powder. This is what gives the galette its powerful flavor. (But by no means is the flavor overpowering. It’s rather flavorful in a subtle way).

Of course, before I started my crazy rampage, I rolled out the dough and preheated the oven to 400 F so that once I was done and the mushpot was filled to the brim, the galette could just go in and cook for its usual 45 minutes. Oh, and yes, I did have the one-egg wash for the glaze over the dough. This is what gives the crust its glossy look.

Here was the experimental outcome. I tried not to over power the galette with too much of any one thing, and I think it came out pretty well. It sort of ended up burning a bit, but it was so delicious anyhow. Plus my mom gave it a thumbs up. I couldn’t tell whether she was happy that I had come home for a surprise or that I had made her a surprise dinner, or both.

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American Tart: Banana, Strawberry, Blueberry Galette

6 Aug


By the looks of it, you might be thinking… “Hey…there’s some red…white…and blue… Oh! I get it! It’s an American Tart! Gotcha! …But wait, it’s past July 4th…”

Yes, I’ll agree with you, it’s a great idea for July 4th. Had I realized that earlier I would have made it then. I didn’t actually notice the colors until I was assembling the galette.

The story behind the galette is quite simple. If you’ve read my last post, then you’ll know that I made the savory onion, potato, Gruyere galette about a week ago. When I made the crust or that galette, I had made a second one for another galette. Since I had three ripe bananas at home and an abundance of blueberries, I decided that I’d make a galette with those two items. The strawberries came in at the last minute.

My favorite part about this galette is that because I used ripe bananas, I only used 1/4 cup of sugar for the filling. :)

If you’d like to make the recipe, then here it is! Just remember that this is my own experimental recipe!

American Tart: Banana, Strawberry, Blueberry Galette Recipe

Ingredients:

  • 1 flaky tart/pie dough from here
  • 3 ripe bananas (#7 at the right), sliced and chilled
  • about 5 or 6 medium strawberries, sliced from top to bottom
  • about 1/4 cup of ripe fresh blueberries
    I suggest fresh because it bakes quicker; otherwise, frozen blueberries at room tempt should work fine
  • 1/4 cup of white granulated sugar
  • 1 egg for egg wash

Directions:

  1. Roll out the pie dough into a 10in circle, about 1/4 inch thick as best you can; galettes don’t have to be perfectly circular because you will end up folding the sides later. Place rolled out dough on a baking sheet either lined with parchment paper or greased. Chill about the dough on baking sheet for at least 30 minutes while you prepare the filling.
  2. Preheat the oven to 400 F. Place the rack in the middle.
  3. Place the sliced strawberries and blueberries in a medium size bowl. Add the sugar and mix just until the sugar dissolves and the natural juices of the berries show.
  4. Take the dough and baking sheet from the refridgerator. Arrange the bananas pointing towards the center of the dough. The bananas should be easier to work with since they’ve been chilling. If you didn’t chill them, don’t worry. You’ll just have a stickier mess. :) Arrange the strawberries facing outwards and add the blueberries around it. It should look something like this.
  5. Fold up the sides of the tart so that it’s pleated and looks pretty. The berries will get very juicey if you placed the on top like I did, so make sure that your crust comes up pretty high, unlike mine below. I didn’t fold the tart high enough so the juices spilled out on the baking sheet, which resulted in a big mess.
  6. See? The blueberries are peaking out. Try covering them or use less bananas.

  7. Brush the tart dough with the whisked egg. This will make the tart a golden brown color.
  8. Place tart in preheated oven and bake for about 37 – 40 minutes or until crust is a golden brown color and fruits are somewhat soft.
  9. Once done, let it cool on a cooling rack for at least 10 minutes. Otherwise serve warm and garnish with ice cream, whipped cream, or fresh berries. :)
  10. Enjoy!