The history of galettes is, as with most wrapped dishes, a bit confused. However, there is a very interesting web site that discusses the galettes and the differences between galette and crepe, “Crepes Magiques” (https://www.crepesmagiques.com/en/the-true-history-of-french-crepes-and-breton-galettes/). It appears that galettes date back to 13th or 14th century. This was determined using mass spectrometry on terracotta galette pans, the earliest examples found to date. This web site suggests, “The distinction between a crêpe and a galette is mainly based on regional and cultural differences within Brittany.” For example galette is used in the Eastern region of Upper Brittany, and crepe in lower Brittany. Regardless, this is a delicious appetizer or main meal.
Tomato Galette: Roasted and Fresh Tomatoes
Baked dough filled with fresh tomatoes and spices.
Ingredients
Dough
- ½ cup Fildered Water
- 1 tbsp rice vinegar
- 1 tbsp honey
- 350 grams King Arthur All-Purpose Flour
- 15 grams sea salt
- 290 grams cold unsalted butter
Filling
- ½ pound Cherry tomatoes
- 1 pound small heirloom tomatoes
- 1½ tsp Sea Salt
- 1 tsp Fennel Seeds
- 1 tsp Cumin Seeds
- ½ tsp ground coriander
- 1½ tsp ground Aleppo chili pepper (to taste)
- 2 tbsp Mayonnaise
* - 2 tsp EVOO
- 1-2 tbsp Parmigiano Reggiano DOP Cheese Finely grated
- 4-5 cloves Garlic minced
- ¼ tsp sea salt
Assembly and Serving
- Maldron Salt
- 1 Large Egg
- 1=2 tsp whole milk
Instructions
Dough (Makes enough for 2 Galettes)
- Combine the water, vinegar and honey. Mix well and set aside.
- Mix the flour and salt well.
- Cut up the cold butter into small pieces. Add to the flour and with clean hands mix the flour and butter well.
- Break up the butter until the mixture is crumbly.
- Add the water/vinegar/honey mixture a little at a time.
- Mix until the dough holds together, not dry and cruymbly.
- Form the dough with your hands into a ball and cover with plastic wrap. Place in the refrigerator for at least 1 hour.
- You can leave in the refrigerator over night, or freeze the dough at this point.
- When ready to cook the galette, remove the galette dough. Divide in half for one galette.
- Roil the dough into a rough circle, larger than a 10-12 inch plate. Roll out to 3/8 inch thick.
- You can use a 10-12 inch plate onto the dough, cut with a knife around the plate. Place the round on a parchment covered cookie sheet.
Filling: Roasted Tomatoes and Heirloom tomatoes
- Cut cherry tomatoes in half and place in a bowl.
- Add 1 tbs EVOO, salt and pepper, mix well.
- Place the tomato mixture on a parchment covered cookie sheet.
- Set the oven at 350 degrees F and roast until the tomatoes just begin to brown.
- While the cherry tomatoes are roasting, slice the heirloom tomatoes about 1/4 inch thick.
- Place in a bowl and sprinkle with the sea salt, mixing them will and carefully with clean hands.
- Place the salted tomatoes in a colander and let sit for 30 minutes. Remove and place on paper towels.
- Take the Fennel and Cumin seeds and grind in a spice grinder until a powder.
- Mix the spices well in a small bowl. Can reduce or eliminate the Aleppo pepper spice.
- Place the mayo, EVOO, sea salt, garlic and parmesan cheese in a small bowl and mix well.
- Spread the mayonnaise mixture over the dough leaving ~ 2 inches free.
- On top of the round dough and mayonnaise, place the roasted cherry tomatoes. Leave about 2-3 inches of the edge free.
- Remove the heirloom tomatoes from the colander and place the them on top of the cherry tomatoes. Can reverse this if you wish, Heirloom first and cherry tomatoes on top.
- Sprinkle the tomatoes with the spice mixture.
- Fold the edges of dough over the tomato mixture, leaving the center open of dough.
Finishing and serving
- Place the egg and milk in a small bowl and whisk well. Then brush the dough with the egg wash.
- Sprinkle the entire galette with the maldron salt.
- Heat the oven at 375 degrees F, and bake the galette until a deep golden brown, approximately 50-60 minutes.
- After 30 minutes watch the galette carefully for any burning.
- Remove from the oven, set aside and let cool for at least 15-20 minutes. The galette can be served then or at room temperature.
- Slice and serve.
Notes
- Try Sir Kenningston Mayonnaise. (https://www.amazon.com/Sir-Kensingtons-Mayonnaise-Certified-Shelf-Stable/dp/B08PN6W9BQ/ref=sr_1_6_us_f3_0o_wf?crid=BK5DEKMJLKIZ&dib=eyJ2IjoiMSJ9.x_nTDieJ3Tz79khOckHe-1GrNlMt52-1OMy6JMjFktz1-r6rIbDuDRP-AijZrv25raYGev4NAVJmJTXQigPD1ea1c_7U06m5uf7plb_Km6V6ANRRb6cJw_0GP6gyGiQYFh276j1HxxWpx1xhSkc9pdKPyJKD3Cj3LkTvEja1VYUy-d0Q5PbWLhKw95ucdiTSCgFUuCc0s6Qk9iuNdb352bFQx6VbN6LrlliAWqLMWek_7YvtBX4HubMA2R4BVmaq6l2t1nfVyyVoAcPKsRvGLA6zt7d8jZ_anORHROubEoo.h6Bn5wQU52aK0At5VIer6MESB–uf2yBGMNcO5b69xc&dib_tag=se&keywords=Sir%2BKensington%27s%2C%2BOrganic%2BMayonnaise&qid=1759704645&sprefix=sir%2Bkensington%27s%2C%2Borganic%2Bmayonnaise%2Caps%2C195&sr=8-6&th=1)
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