French galletes are one of my favorite foods but many times I did not do them in a while (there are so many pending recipes) but I had bought heirloom tomatoes of different types (although it can be made with any tomato) and I already had them. Until today I did them, and they are so easy (tres facile).
But... if you dont know what is a galette??
A galette, more specifically the galette des rois, is one of the most beloved dishes in the french cuisine. This food is one of the most popular types of galettes and is composed of a delicate pastry dough with a small charm, hidden inside.
More often than not, this pastry takes the form as a sweet, open faced tart piled with with fruit, but many still love the endless savory combinations that can turn a galette into a main course.
They are popularized in american cuisine by vegetarians. While the classic greens of a salad are great or who choose a meat-free life, galettes are a surprisingly great way to bridge the two worlds of food.
Ingredients Crust
3 cups of all purpose flour
1/2 teaspoon sugar
1 teaspoon salt
6 tablespoons butter (cold and cubed)
2 tablespoons olive oil
1/2 cup ice water
Gallete filling
Garlic 1 head
Cherry tomatoes (halved) 3 cups
or regular tomatoes in cubes or slices
1 tablespoons olive oil more 2 tablespoon oil divided
1 onion (medium) peel in slices
Feta cheese or other cheese (crumbled ) 2/3 cup
1/2 cup fresh basil leaves
salt and pepper (to taste)
Note: about garlic you can roasting several extra heads of garlic at a time - it's delicious on everything from salads to sandwiches and keeps well in the fridge.
Method
Crust
In a medium bowl whisk together the flour, sugar, and salt
Cut in the butter using your fingertips or a pastry blender until the largest pieces are the size of tiny pebbles. Add the oil and ice water.
Then use a rubber spatula to pull the dough together .(If is needed add some flour)
Knead a couple of times with your hands, then divide the dough in five equal pieces .
Flatten each piece into a disk and wrap them in plastic individually.
Refrigerate for 45 minutes.
Roasted garlic
Preheat the oven to 370 ° F (180°c) and line a large baking sheet with parchment paper. Cut the top of the head of garlic to expose the tops of the bulbs, leave the papery skin itact.
Drizzle wthe bulbs with 1 tablespoon of olive oil.
Wrap tightly in aluminium foil. Bake in baking sheet for 30 to 35 minutes until the cloves are softened smelling.
Set baking sheet aside to use later..
Once the garlic is cool enough to handle pop the bulbs out of their casings. In a small bowl use a fork to smash into a smooth paste.
Filling and assembly
Peel, halve and thinly slice your onion. Heat two tablespoons of olive oil in a large non stick pan to medium to low heat.
Once hot add the onions. Once onions have started to turn golden color lower the heat.
Sprinkle a few pinchs of salt over the onions and stir to combine. Cook on low heat by 15 minutes. Remove from heat.
While onions are caramelizing halve the cherry tomatoes..
Place on a cutting board and sprinkle with salt.
Chop the basil into thin strips.
On a lightly floured surface, roll each piece of dough out into a 6 inch circle (16 cm).
This dough is so flaky if is tearing just patch it and put in the fridge by a while.
Transfer the circles to the baking sheet you used earlier to roast the garlic.
Brush each circle with the roasted garlic paste, leaving a 1 inch border around the edges.
Divide the caramelized onions evenly between the galette and add the crumbled cheese layer. Finish with the tomatoes. Fold the edges of the crust up around the filling in.
Bake at 180°c (370°F) until tomatoes are starting to burst and crust is golden.
Transfer to a wire rack and cool for a while. When cool sprinkle with basil leaves.
Galette keep in the fridge for up to 5 days, but really I dont think they'll make it that long.
Mini galettes de tomate, ajo y albahaca
Ingredientes masa
3 tazas de harina sin polvos de hornear
1/2 cucharadita de azucar
1 cucharadita de sal
6 cucharadas de mantequilla (bien fría y en cubos)
1 cucharadas de aceite de oliva
1/2 taza de agua fría
Relleno de la galette o tartas
Una cabeza de ajo
3 tazas de tomates pequeños cherry u otros
3 cucharadas de aceite de oliva o aceite de maiz u otro
1 cebolla mediana pelada y cortada a lo largo
2/3 taza queso feta u otro granulado o en trozos chicos
1/2 taza de hojas de albahaca
sal y pimienta a gusto
Preparacion masa
En un bowl mezclar la harina, sal y cucharadita de azucar.
Cortar la mantequilla en trozos e ir agregando de a poco mezclando con el aceite de oliva y el agua fría.
Unir todo bien hasta formar una bola de masa.
Si es necesario agregar un poco de harina.
Amasar un poco la masa entonces dividir la masa en 5 o 6 partes.
envolver cada trozo de masa en papel film plastico y refrigerar por unos 45 minutos.
Asi la masa quedara con mejor consistencia.
Precalentar el hrno
180 °c y en una bandeja de horno o de esas para galletas colocarle papel mantequilla.
Cortar y pelar el ajo (pueden ser dos ajos) y colocar en la bandeja.
Agregarle el aceite de oliva u otro aceite de canola o maiz.
Cubrir con papel aluminio y dejar hornear unos 30 minutos.
Dejarlos enfriar.
Molerlos un poco mezclandolos con el aceite como haciendo una pasta.
Relleno y armado de las galettes o tartas
Pelar y cortar la cebolla a lo largo tipo pluma.
Colocar en un sarten y agregar unas dos cucharadas de aceite a fuego medio. Dorar un poco.
Agregar un poco de sal y revolver .Dejar que se doren o caramelizen un poco. Apagaqr y dejar enfrair un poco.
Mientras picar los tomates o cherry o sino en cuadrados si son tomates grandes, dejar en una tabla de madera mientras y cortar finita la albahaca tambien.
Para hacer las tartas
En una superficie o tabla enharinada estirar cada trozo de masa para cortarla igual uso un plato de unos 16 cm.
Ir acomodando las masa en una bandeja con papel mantequilla(puede usarse la misma del ajo)
Con la pasta y aceite de ajo pintar la base de las tartas .
Despues repartir la cebolla entre todas las galettes poner bien al centro porqeu despues hay que doblar los bordes.
Colocar sobre la cebolla trozitos del queso repartiendo en todas.Siempre en el centro de la masa. Finalmente agregar los tomatos trozados o cortados,repartir trocitos de albahaca picada. Reservar un poco para servir.
doblar los bordes por la orilla hacia dentro como se ve en la foto.agregar un poco de sal y pimienta.
Cocinara 180° hasta que los tomates empiezan como a reventarse un poco y los bordes de la tartaletas se ponen dorados, si ya estan los bordes dorados estasn listas.
Deberia ser unos 15 a 18 minutos. Depende de cada horno.
Dejar enfriar un poco antes de servir y agregar mas albahaca picada
Se pueden calentar si quedaron en microondas pero aqui se las comen hasta frias. la masa es muy rica.
Those mini savoury tartlets with heirloom tomatoes are looking really good, Gloria.
ReplyDeleteThanks Angie, we really enjoyed them! xo
DeleteNice and savoury one!
ReplyDeleteThanks Christine!! xo
DeleteThis is a beautiful version of breakfast galette, I think it is perfect as a brunch too. Love the crust although I never added olive oil to it, I think it's a great addition to the crust :)
ReplyDeleteThanks Munaty we really loved them!
Deletewow davvero gustoso!!! ottima idea, complimenti!
ReplyDeleteGrazie Andrea!!
DeleteChe buone! Bravissima ^_^
ReplyDeleteUn bacio
Grazie Dani, un abbraccio!
DeleteThis post made my mouth water and my stomach grumble. I love heirloom tomatoes and these look SO DELICIOUS!!! Thanks for sharing. I only wish I lived closer to have some right now. :)
ReplyDelete~Jess
Thanks Jess I love heirloom tomatoes and galettes !! aah I would love close to you !!
Deletedevono essere deliziose, bellissimi anche i piatti :-)
ReplyDeleteGrazie cara Simo !! un abbraccio!
DeleteYum! I could eat one of those right now!
ReplyDeleteA lovely post and recipe, thank you.
All the best Jan
Thanks so much Jan !!! xo
DeleteDelicious! A taste of summer we can make all year long!
ReplyDeleteThanks Lizzy!!
DeleteOh WOW, these really do look SO delicious...I simply have to make some for lunch tomorrow!!
ReplyDeleteThank you so much for sharing.😊😊
I do hope you are well and are staying safe and happy.
Sending you much love and hugs ❤❤❤❤❤❤❤
Thanks so much Ygraine ! send you hugs and love
DeleteNever even seen this one before I don't think.
ReplyDeleteReally Pat? is really easy and delicious ! xo
Deletewow che meraviglia😍chissà che buono!baci
ReplyDeleteGrazie Fede cara!
DeleteGloria, I've had a few galettes over the years but they've always been sweet...with fruit and other sweet ingredients. Love tomatoes (especially all the different cherry or grape varieties0, love garlic and love basil. Thanks for the recipe! Stay Safe and Take Care, Big Daddy Dave
ReplyDeleteThanks David savoy galettes are really easy to make especially with tomatoes and basil !love garlic too!!
DeleteBellissime in mono porzione, molto raffinate!
ReplyDeletegrazie Speedy I loe mono porzione!
DeleteAdoro le Galette, sia in versione dolce che salata, come queste tue. Un abbraccio grande
ReplyDeletegrazie Terry !!
DeleteYummy :-)
ReplyDeletethanks Beata!
DeleteSo tasty and delicious, Gloria!
ReplyDeleteA big hug!
MG
grazie Maria Grazia, un abbraccio!
DeleteQue delicia....me encantan las galletes saladas....se ve delicioso!....cuidate amiga!!.........Abrazotes, Marcela
ReplyDeleteGracias Marcela, a mi tambien me encanta!
DeleteI do love a good savory dish like this. I have a free morning later this week. I will try making this recipe for breakfast. Thank you! Have a great day, my friend ♥
ReplyDeleteThanks Theresa !! have a lovely day dear Theresa
DeleteLe faccio spesso in versione dolce, ma troppo poco in versione salata. Sono proprio belline così piccine. Perfette come antipasto o per un buffet
ReplyDeletegrazie Elena !! un abbraccio!
DeleteI've made something similar and they are delicious, Gloria! I wish I had one for dinner tonight! What beautiful tomatoes you bought! I envy that you are able to get fresh heirloom tomatoes and your weather must be delightful. Hugs, my friend. xoxo
ReplyDeleteThanks Susan I love mini tomatoes or heirloom tomatoes when I find! hugs to you!
DeleteI've never made a galette, it looks amazing and would make an elegant starter to a meal, I think. But how can it be December already? Hugs from me as well.
ReplyDeleteAmalia
xo
Thanks dear Amalia, is really easy to make you can make a bigger than this or the littles, the dough is delicious!!I cant believe is December Amalia what crazy year absolutely!
DeleteI hope to post my first Christmas recipe later!hugs
This looks absolutely delicious! I wish you were my neighbor so I could pop by for a visit and enjoy your treats!
ReplyDeleteWarmly,
Elsie
Thanks Elsie be sure I would be happy if you were my neighbor !! would be son fun !
Deletehugs!
I love these savory galettes, Gloria. Thanks for sharing your recipe and I hope you’re getting ready for the holidays. The green and red of these tarts makes me think so…
ReplyDeleteThanks David I love savory galettes easy to make and so easy to eat!!I cant believe is December I hope to post soon my first Christmas recipe!!!hugs
DeleteSono deliziose! :)
ReplyDeletegrazie cara, un abbraccio anche a te!
DeleteI love the idea of a personal galette. And this reminds me I need to remember they are good savory as well as fruity!
ReplyDeleteThanks Inger I love savory galettes!!
DeleteGloria, Very nice indeed! Love roasted garlic, tomatoes and feta cheese... This recipe sounds and looks great. Stay Safe and Take Care, Big Daddy Dave
ReplyDeleteThanks David I love roasted garlic too, these were easy and delicious David!
ReplyDeleteDear Gloria, pretty little Galettes - so colorful, so delicious and truly a treat as the combination of tomatoes, feta and garlic is always a winner!
ReplyDeleteThanks dear Andrea, today I made again, the twins love these, xoxo
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