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.
2 1/2 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
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 (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.
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.
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
2 1/2 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)
2 cucharadas de aceite de oliva
1/2 taza de agua fría
Relleno de la gallete
Una cabeza de ajo
3 tazas de tomates pequeños cherry u otros
1 cucharada de aceite de oliva mas 2 cucharadas de aceite aparte
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