SOURDOUGH GALETTE

A savoury galette is always a good idea if you need to quickly prepare something for dinner, or want to impress your friends with a tasty starter. Or you just want to have a quick snack. Best to serve it with a simple green salad, dressed with lemon juice & salt.

INGREDIENTS FOR 1 GALETTE dough

serving 2 for a meal

140g flour, preferably whole grain for additional flavour

120g starter (it can be active starter or couple of days old discard)

80g cold unsalted butter

2g salt

[If you choose to use discard for this recipe, don’t wait for too long to use it.The longer you left it in the fridge, the more sour/acidic it will become, which may affect the flavour of the bakes. I tend not to use discard older than a week, in fact I use it as quickly as I can. But of course, it’s up to you!]

STEP BY STEP

FOR THE SOURDOUGH GALETTE DOUGH

To a bowl add the flour & the salt and mix them together. Cut the cold butter in small pieces, and add these to the flour. Rub the cold butter and flour between your fingertips, until you get a crumb like mixture. You can now add the sourdough starter to the mixture, and mix until it all comes together

You might have to take the mixture out of the bowl on the working surface, and give it a light knead. If it’s too wet, add some more flour. While you want to be slightly moist, you don’t want it to be overly wet. Be quick, you don’t want the butter to start melting.

Form the dough into a ball, cover it in cling film and place it in the fridge to cool down for anything between 45min and 24h. I’ve left mine for 10h before baking it.

[You can always prepare a larger dough, and freeze some of it]

FOR THE FILLING – THIS IS JUST AN IDEA

For this one I have used ricotta, mixed with salty feta crumbles, few drops of olive oil and some pepper. Mixed them all together in a bowl.

Add some olive oil to a pan, and for 7-10min sauté the mushrooms with some leek, or a medium green onion. For a kick of flavour, you can season it with dill and fennel seeds.

Once these have soften, turn off the stove & put it aside, covered.

Pre heat the oven to 200°C / 390°F

Remove the dough from the fridge and roll it in a big circle. Before adding the filling, transfer the dough on a parchment paper, to a baking sheet/tray. Cover the middle of the dough with the ricotta feta mixture, leaving some room at the edges of the pastry crust to fold up. Add the leek, mushroom mix and carefully fold the edges, overlapping as you go.

[Remove the dough from the fridge 15-30min before rolling it, otherwise it might be too stiff and crack easily]

[Rough edges are fine, but if you prefer a perfect round galette, use a plate and a knife to trim the edges. You can bake these separately, as small crackers]

Before popping the tart into the oven, brush the edges with egg wash, for that golden colour.

Bake for 30min at 200°C / 390°F, fan mode

savoury biscuits

The same dough for the sourdough galette crust can be used to make savoury, soft biscuits instead. You can also add seeds to the dough, like I did, for additional flavour

After the dough has rested in the fridge (anything between 45min & 24h), remove it and let it sit on the counter for 20min or so, to soften a bit. Roll it in a 1cm thick sheet using a rolling pin.

Before cutting it into pieces, transfer the dough on a parchment paper and on a baking tray. To cut the dough, you can use a scraper, knife or even a pasta tool, like I did (to get the curly edges). Careful to not cut through the paper and scratch the tray.

While you roll and cut the dough, pre heat the oven to 200°C / 390°F. Bake for 20min on fan mode.