The beauty of the galette is that it can come in any shape, size and flavor. It’s simply a free-form rustic tart and can be either sweet or savory, or both. My favorite, not pictured here because my friends ate it before I could snap a photo, is fresh fig and goat cheese drizzled with dark honey.

These galettes are made with a “cheater” crust – store bought rolled up in a box. But it worked in a pinch. But use whatever your favorite pie crust recipe is and I’m sure they’ll be delicious and even more rustic looking. Or cheat as I did… whatever works best for you.

On a side note: I just won an ebay auction scoring a 1967 edition of Julia Child’s Mastering the Art of French Cooking. That deserves a blog entry all its own.. but I looked up galettes according to Julia and she made them as small individual appetizer tarts! About 2″ in diameter and often a chunk of (French) cheese served as the base, topped with ham, or an egg or both. Then wrapping the crust around and baking – things of perfection, I’m sure.

So there’s a few extra ideas for you. Listed below are the recipes for the two galettes pictured above. If you try your own version please come back and post it on this blog so we can all benefit from your culinary genius!

Each galette serves 3-6 people depending on whether you are serving it as an entree, a side or an appetizer. TIP:  You’ll notice that both galettes call for homemade ricotta. Please, please, please do me a favor and don’t buy that pasty store-bought stuff. Click on the link provided and you’ll see just how very easy it is to make your own. And once you do – you’ll never eat store-bought again – I promise! Try making the ricotta a day or two before and it won’t feel like such a big job all in one day.  One batch of ricotta should be enough to make roughly three galettes.

Ingredients
Galette #1
1 roll of store-bought pie crust
1 cup homemade ricotta
1 large egg
1 half small sweet onion – finely diced
1.5 cup baby spinach leaves (washed w/stems removed)
3/4 cup smoked sockeye salmon (or whatever your favorite smoked salmon is)
1/4 pine nuts
pinch of fine sea salt
pinch of ground pepper
egg whites for brushing on crust

Galette #2
1 roll of store-bought pie crust
1 cup homemade ricotta
1/2 cup of grated Parmesan cheese – divided
1 large egg
1 tsp of garlic paste or very finely minced garlic
1 tablespoon of pesto
1/2 cup of red bell pepper – julienne
1/2 zucchini slices (roughly 8-10 dials)
1 sheet of prosciutto – sliced into strips lengthwise
pinch of fine sea salt
pinch of ground pepper
egg whites for brushing on crust

Preparation
Galette #1
Line a cookie sheet with parchment paper or spray with non-stick spray. Parchment paper is best because it will help to transfer the galette to a plate later.

Roll out a pie crust onto your work board and use your rolling pin to stretch and smooth it out. This should give you an extra inch of pie crust. Place the crust onto the cookie tin.

In either a stand mixer or using a hand mixer, blend together the ricotta, the egg and diced onion.  Add the salt and pepper. Don’t over-beat… it should look like cottage cheese when you’re done.

Place 1/2 of your spinach leaves in a single layer, forming  circle in the center of your pie crust. You should leave at least 2″ of crust edge showing.  Spoon your blended ricotta and egg mixture on top of the spinach leaves. Spread around with a spatula making an even layer, not exceeding the spinach leaves (as in, still leave 2″ of pie crust available).  Now put another single layer of your remaining spinach leaves on top of the mixture. Then your final layer is the Smoked salmon and pine nuts. Peel salmon into small thin strips and scatter evenly on top of the spinach leaves. Scatter pine nuts across the top.

Gently fold the 2″ crust up and over the layered smoked salmon. It will not cover the whole thing and will leave roughly a 3-4″ whole in the center uncovered (see photo above).  The finished shape will be rustic and rarely the same. Sometimes they’re very round, sometimes more triangle or square. It doesn’t matter… I think the more non-uniform the better.

Brush the outside of the pastry with the egg whites. You can also use melted butter if you prefer.

Galette #2
Line a cookie sheet with parchment paper or spray with non-stick spray. Parchment paper is best because it will help to transfer the galette to a plate later.

Roll out a pie crust onto your work board and use your rolling pin to stretch and smooth it out. This should give you an extra inch of pie crust. Place the crust onto the cookie tin.

In either a stand mixer or using a hand mixer, blend together the ricotta, the egg, garlic, pesto and 1/2 of your Parmesan cheese. Add the salt and pepper. Don’t over-beat… it should look like cottage cheese when you’re done.

Spoon your blended ricotta, pesto and egg mixture forming a circle in the center of your pie crust. You should leave at least 2″ of crust edge showing. Spread around with a spatula making an even layer. Now put a single layer of of the prosciutto strips on top of the mixture. Then scatter the red bell pepper strips as the next layer. You can be neat or haphazard it’s up to you. Then layer your thin zucchini slices, starting from the outside and working your way to the middle in a circular pattern. Sprinkle the top with the remaining Parmesan cheese.

Gently fold the 2″ crust up and over the layered zucchini. As mentioned before, it will not cover the whole thing and will leave roughly a 3-4″ whole in the center uncovered (see photo above). It’s okay of the hole is larger, as long as there’s a good lip of crust to keep in the ingredients.

Brush the outside of the pastry with the egg whites or use melted butter if you prefer.

Ready to Cook?
Place galette in a 375 degree preheated oven, on the middle rack for 25 minutes or until your pie crust is golden brown. On galette #1 the pine nuts should be lightly toasted. If they blacken, your oven rack it too high. On galette #2 the zucchini should be lightly browned and caramelized. Let sit for 10 minutes before serving, but serve warm.

The Perfect Bite
Cut the galette in triangles and eat just like a pizza. Take a nice big bite to be sure and get a taste of all the ingredients!

The Perfect Pairing
Serve by itself or with a lightly dressed side salad. If serving as brunch they go great with mimosas. To make mimosas simply mix 1-2-1 pulp-free orange juice with a sparkling wine such as Barefoot Pinot Grigio Champagne.

The Perfect Health
Did you know that smoked salmon is recommended By The American Heart Association? Smoked salmon is also high in Vitamin E, which is also a great antioxidant. Vitamin E can reduce or lower the risk of heart disease and has also been shown to play a protective role against cancer as well. Read more HERE.