There is something so unpretentious about a galette. It’s free form, rustic and never needs to be perfect – in fact the more haphazard, the more beautiful. I’ve made a sweet one here before, I love them a lot! So today I’m happy to bring to you an incredibly versatile savoury version. The pastry is super flaky thanks to, of course the butter, but also the sour cream which gives the pastry extra richness and puff. This recipe is enough for one galette, or you could make smaller individual tarts too. The pastry recipe also doubles or triples nicely if you want to make several galettes for a pastry party!
I’ve made three suggestions for this galette – a leek, potato and pancetta one, a rather classic silverbeet and feta option and one covered in just cherry tomatoes, which are simply incredible right now. The variations are endless, though. Roast pumpkin and goat’s cheese, zucchini with ricotta or garlic mushrooms would also make great fillings. Just keep it fairly simple, and be careful not to overload the galette as too much topping can weigh down the base.
First thing’s first, pick the best, most juicy fresh vegetables from the market for your toppings. Photo – Eve Wilson for The Design Files.
The secret to achieving the perfect buttery, golden crust? Butter! And a little bit of sour cream… Photo – Eve Wilson for The Design Files.
The ever-radiant Julia. We love you! Photo – Eve Wilson for The Design Files.
Tomatoes are *on point* at the moment, so Julia fills a whole pastry with them and a touch of oregano. Photo – Eve Wilson for The Design Files.
Once the pastry is wrapped around the tomatoes, the crunchy crust forms a case around the abundant veggies and will contain all their juices. Photo – Eve Wilson for The Design Files.
The tomatoes will lose some of their zest in the oven but will gain a silky texture plus a rich umami taste. Photo – Eve Wilson for The Design Files.
Julia’s second galette is filled with potato, leek and pancetta. Photo – Eve Wilson for The Design Files.
Simply mouthwatering! Photo – Eve Wilson for The Design Files.
If you get the quantities right (don’t overload the galette otherwise you’ll get a soggy base!) the balance between sweet, juicy vegetables and flaky pastry crust will be *chef’s kiss*. Photo – Eve Wilson for The Design Files.
As they taught in school, eat the rainbow! Photo – Eve Wilson for The Design Files.
Silverbeet and feta is a classic combo for a reason… Photo – Eve Wilson for The Design Files.
