Galettes seem to be all the rage lately, whether savory or sweet, so we decided to jump on the bandwagon. I think by now it’s clear that we like to cook Mexican inspired dishes, so it should be no surprise that this is where our galette ended up. Plus, summer produce lends itself very well to Mexican inspired food, what with the corn, peppers and tomatoes that are available.
Make sure you have enough time for the dough to chill for at least an hour. The dough can be made in advance and stay in the fridge for up to 2 days.
RECIPE: Mexican Inspired Galette
Serves 4 - 6
For the crust (from Smitten Kitchen)
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 8 tablespoons cold unsalted butter, cut into small pieces and chilled again
- 1/4 cup plain sour cream (plain yogurt can be substituted)
- 2 teaspoons freshly squeezed lemon juice
- 1/4 cup ice water
For the filling
- 1 tablespoon olive oil
- 2 cloves of garlic, finely diced
- 1 cup diced red onion (about 1 small onion)
- 1 cup grape or cherry tomatoes
- 1 ear of corn, kernels sliced off the cob
- 1 cup seeded and diced bell pepper (about 1 small pepper)
- 1 jalapeño, finely diced (seeded if you don’t want too much spice)
- 1 avocado, diced
- ½ heaping cup of crumbled queso fresco (I bet a cheddar or cotija would be good here too)
- Salt and pepper
For the glaze (from Smitten Kitchen)
- 1 egg yolk and 1 teaspoon water, beaten
- Handful of cilantro, rinsed and roughly chopped
- Sour cream
Prepare the crust (modified from Smitten Kitchen)
- Whisk the flour and salt in a large bowl. Sprinkle the butter over dough and, using your fingertips, work it into the flour until the mixture resembles coarse meal (Smitten Kitchen says the biggest pieces of butter should be the size of tiny peas).
- In a small bowl, stir together the sour cream, lemon juice and water and add this to the butter/flour mixture. With a wooden spoon mix in the liquid until large lumps form. Using the spoon, mold this into a ball (it will be very sticky so I found the wooden spoon easier to use than my hands) and wrap with plastic. Refrigerate for at least 1 hour or up to 2 days.
Prepare the filling
- In a large pan heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds, before adding the onion. Season with salt and pepper and cook until the onion begins to soften and brown.
- Add the tomatoes, season with salt and cook until they begin shriveling, stirring frequently. Add the bell pepper, corn and jalapeño along with salt and pepper. Cook for a few minutes, stirring often, until softened and beginning to brown.
- Remove from heat and taste and season with more salt and pepper if needed. Let cool slightly while preparing your galette (below) before gently mixing in the avocado and queso fresco.
Prepare the galette for baking
- Preheat oven to 400 degrees fahrenheit. Line a baking sheet with parchment paper.
- Remove the crust from the fridge and immediately roll it out on a floured surface until about 1/4 inch thick. You’ll want to do this as quickly as you can, before it loses its chill. The flour will come in handy since the dough is sticky. Move the rolled out crust to your baking sheet. This is a bit tricky - I folded mine in half and, once I unfolded it on the baking sheet, flattened or pinched together any parts that came apart in transit.
- Spoon the filling into the center, avoiding any juices, and fold up the edges, which will be messy looking but that’s OK. Brush the crust with the egg yolk glaze.
- Bake for 30 - 40 minutes or until golden brown. Remove from the oven and let stand for at least 5 minutes. Garnish with cilantro before serving warm or at room temperature, along with sour cream.