Quick Sweet or Savory Galettes
Our local Farmers Market has a great variety and tons of color from spring to fall. We made these galettes last spring, after a long Maine winter of root vegetables, when we couldn't be more excited to come home with a haul of rhubarb, fiddleheads, mushrooms, fresh Tulips, and a new chive plant. Now it's nearly fall and we have reused this recipe countless times by substituting whatever local produce we are inspired by at the market. Here we used our reliable food processor crust recipe, withheld most of the sugar, and had two beautiful tarts/galettes in just over an hour. Enjoy!
Makes 2 large pastries
For the crust:
- 3 cups flour
- 1 teaspoon salt
- 2 1/2 sticks of butter, cold + diced ( + 2 tablespoons butter for baking)
- 2 tablespoon sugar, divided
- 4-6 tablespoons ice cold water
- 1 tablespoon vodka, optional (evaporates quicker than water to make flakier layers)
For the savory:
- 1/2 pound fiddleheads, cleaned (sub for asparagus easily if you'd prefer)
- 1 pint mushrooms, mixed. I picked up a beautiful assortment from Fruit of the Forest.
- 1 tablespoon unsalted butter
- 4 oz cream cheese
- 4 oz goat cheese
- 2 tablespoons olive oil
- 1/4 tsp crushed red pepper flakes
- 2 teaspoons SKORDO Herbes De Provence
- pinch Cyprus Flaked Sea Salt
- 1 teaspoon freshly cracked black pepper
2 stalks rhubarb, thinly sliced
2 tablespoons sugar
1/4 cup water
2 teaspoons honey
2-4 oz goat cheese (or cream cheese!)
1/4 cup strawberry jam
herbs, I used tarragon but basil or mint would be great!
drizzle Kouzini Fig Balsalmic
1-2 tablespoons powdered sugar, to garnish
- In a food processor fitted with a sharp blade, add your flour, salt, half your sugar and your butter.
- Pulse until butter is evenly distributed in small, but visible chunks.
- Add your eggs + splash of water (+ vodka, if using), continue pulsing until dough starts to come together. If it's significantly dry, add a bit more water, but dough will be crumbly until pressed between hands.
- Dump dough onto clean work surface and press together until all crumbly bits are combined. Divide dough into 2 portions and wrap tightly in plastic. It should still have visible butter chunks and some dried bits.
- Transfer dough to freezer, either to use immediately or to save for up to 1 month. Alternatively, you can store in fridge for use the following day.
- Prepare fillings.
- For the savory- clean + simmer your fiddleheads for 4-6 minutes then shock in cold water. Saute mushrooms in butter with half your SKORDO Herbes De Provence and cracked black pepper. Combine your cream cheese, goat cheese, and olive oil together and set aside.
- For the sweet- trim + thinly slice your rhubarb. Add it to a small pot with sugar + water, simmer for 2-3 minutes or until syrupy. Slice your strawberries, pick herbs, and set aside.
- Preheat your oven to 375 degrees F. Prepare 1 sheet tray with parchment paper for each tart.
- On a clean, lightly floured work surface, roll 1 dough at a time into a large rectangle.
- Spread your base in the center of your dough, leaving about an inch of exposed dough all around. Layer your toppings and distribute evenly.
For the savory- spread your cheese mixture, then sprinkle fiddleheads and mushrooms. Top with remaining Herbes De Provence.
For the sweet- spread cheese, honey, and jam across center. Layer strawberries and syrupy rhubarb evenly and top with herbs.
- Fold the edges up over the filling. Brush crust with melted butter. For the sweet, sprinkle with remaining sugar. For the savory, sprinkle with Cyprus Flaked Sea Salt.
- Bake for 25-30 minutes, or until evenly golden brown. Allow to cool on tray, then garnish.
- For the savory, grate some fresh Parmesan overtop (+ a little more black pepper if that's your style)
- For the sweet, dust powdered sugar across the crust + drizzle with Kouzini Fig Balsalmic.