Fun fact: I hate cooked fruit in almost all forms. OK, you caught me, that's not a super fun fact, though I might be guilty of having used it as such in get-to-know you games in the past. But that's a real bummer when it comes to pie baking. What's left for you to tackle once you've conquered pecan and pumpkin? Is brownie pie truly a pie, or is it just dessert mess in a pie pan? These are the existential questions that plague me.
But fear not! Here's where the galette enters the picture: It's traditionally savory (yay!) and freeform (yay again; I can claim all my mistakes are intentional!) My favorite part of making these was baking them with my mom using our family pie crust recipe. This was my first time using the recipe and I didn't even mess it up. If you read on, you'll see it's easy enough to make. But it tastes so good that all these years I thought it must be super difficult to make.
I had been daydreaming about making galettes for months after reading Food52's "How to Make Any Savory Galette Without a Recipe" earlier this fall. This came together remarkably easily: pie crust (family recipe) + jammy substance (extremely caramelized onions) + roasted vegetables (cauliflower roasted in olive oil and salt and pepper) + cheese (goat cheese crumbles). But you could certainly switch out any of those ingredients for whatever suits your fancy, per Food52's recipeless recommendation. My mom swapped out the cauliflower for brussels sprouts on New Year's Eve and loved the result. Even though it's January and we're all supposed to be "eating healthily" so we can "look good in our brother's wedding," let's be real: the best cure for the post-holiday blues is eating pie for dinner.
For the crust:
- 2 cups flour
- 1/2 cup oil + 1 tablespoon
- 1/4 cup milk + 1 tablespoon
- 1 teaspoon salt
- 1/2 teaspoon vinegar
- 1/2 teaspoon sugar
- heavy cream
- additional salt for outside of crust
For the filling:
- 3 small or 2 medium yellow onions
- olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar
- 1 small head of cauliflower
- crumbled goat cheese
- salt & pepper
Yields two galettes
- Mix flour, oil, milk, salt, vinegar and sugar together with a fork until combined. Cover with plastic wrap and set aside while you prepare your pie filling.
- Thinly slice onions. Coat the bottom of a nonstick skillet with olive oil. Add onions and season with salt and pepper. Cook on low heat, stirring frequently, until onions begin to turn golden brown and jammy. Add balsamic vinegar and sugar to onions and reduce until thickened.
- Cut cauliflower florets into slices and place on a large baking tray. Drizzle with olive oil and season with pepper and salt on a large baking tray. Roast in a 400 degree oven for about 20 minutes until lightly browned. Don't overcook — cauliflower will continue to roast when you bake your pie.
- Split dough into half. Wet countertop with a damp cloth. Cover with a piece of plastic wrap about 18 inches. Place dough ball in center and cover with another piece of plastic wrap. Roll out dough with a rolling pin to a rough circle shape. Pinch together any holes that appear — your dough circle will be thin.
- Remove top layer of plastic wrap. Transfer dough circle to a baking tray covered in parchment paper. The easiest to do this is to pick the bottom of plastic wrap and invert it over the parchment paper.
- Spread half the caramelized onions in the center of the dough circle. Leave about a 2-inch border. Next, add a layer of roasted cauliflower. Finally, top with crumbled goat cheese.
- Fold dough edges up in segments, overlapping at corners. Pinch together any holes.
- Repeat with second ball of dough and remaining vegetables.
- Brush crust with heavy cream and sprinkle with sea salt.
- Bake at 400 degrees for 25 minutes until crust is lightly browned.
- You can make your galette in advance and reheat in oven in advance of serving — try a 350 degree oven for 8 minutes.
Photos and text by © Theresa Berens, 2016. All rights reserved.