Tuesday, September 22, 2015

Tomato Onion Galette | Baking Partners September Challenge

Galette is a French term for free form or rustic cakes, pies or pastries - sweet as well as savoury. Based on the size and content these can be used a side ,snack or dessert. These are most popular as desserts though. I remember baking apple galette for Suma Rowjee

I had mentioned it here though I am yet to post the recipe. This time when Suja of Kitchen Corner suggested Galette for Baking Partners Challenge by Swathi I decided to go for a simple savoury tomato onion thyme galette. I went with the same recipe suggested by Suja and filling I just did mine.

All Purpose Flour: 1 cup
Cake Flour: 1/2 cup (7 tbsp apf + 1 tbsp semolina/cornmeal/cornstarch)
Sugar: 2 tbsp
Salt: 1/4 tsp

Butter: 8 tbsp chilled

Ice cold water: 4 tbsp

In a bowl, mix flours, salt and sugar. Cut butter in small cubes and add it to the flour mix. Using a pastry blender, cut in through the flour or if using hands pinch and fluff the mix until it becomes coarse and resembles sand. The flour should look like large flakes and butter should be pea sized.You can do this in a processor also.
Slowly add water in tbsp and mix until the dough starts coming together. Transfer the dough onto a lightly dusted counter. Flatten the dough like  rectangle with the heel of your palm to a side away from you, starting from the top left corner to the bottom facing you.

Pat and smooth the top and cover the rectangle like an envelope by bringing the bottom to the middle and the top down on it and tuck the sides towards the bottom and make it like a round ball. Cover it in a plasatic wrap and chill it for atleast half an hour or upto two days.

Meanwhile prepare the filling. 

I just thinly sliced tomatoes and thinly chopped onions and used these with salt, pepper and thyme. You can actually salt the tomato slices and leave them on a rack so that the juice drains off and even caramelize onions. This ensures the dish is done faster and the pastry doesnt turn soggy.

Once the dough is ready and you are ready to bake the galette, take out the dough from fridge and place on a floured counter. Roll it out into 1/8" thick circles. Cut into desired shapes and carefully transfer to a baking sheet which is optionally lined/greased. 

Sprinkle around 1-2 tbsp of cornstarch/semolina/flour on top.Arrange the filling around leaving atleast 2-3 inches border. Fold the edges around the filling forming loose pleats. Gently press the pleats together so that it sticks together.

Bake in a preheated oven at 180C for 20 minutes or more until the filling starts to get cooking (the onions get caramelized look) and the crust turns brown.Remove the baking sheet from the oven and after 5-10 minutes remove the galette to a wirerack to cool completely before serving.

I made medium sized ones by halving the dough and served as a snack. It was yum and tomato, onions and thyme complemented tea very well. The pastry is buttery  but for the chilly weather its perfect.

Lets see the other options and who went sweet or savoury this month. Join me to check out  Swathi's post.


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