I have been sitting with the computer on my lap for an hour now and have only typed the title of this post. Lolol. I was getting totally distracted on my phone texting people, uploading photos to Facebook, and finding random doggy profiles to follow on Instagram. Total productivity fail. That is okay though, I will get the post done at some point haha. Insert nap time here. Two days later… I am back at it!!! Sorry, Sunday just wasn’t a productive one. In my defense, I had gone to Chataqua Lake with my girlfriends for the weekend and after hanging out by the lake, jumping off the dock far too many times, and drinking wine all weekend, I was a little sleepy Sunday. But it was totally worth it and so so so much fun! I have never been there and it is such an adorable little town, if you ever find yourself close by, you need to check it out. We were at a cottage on the water and it was just the perfect weekend getaway.
So anyways, that was all totally unrelated. Sorry! I guess I felt like blabbering today. But, the reason for this post is ….. GALETTE!!!!! It is my new addiction, so be prepared for more recipes in the future. It is basically like a free form pizza but the dough is a little more flaky and pie-doughy. All you need to know is that they are super easy to make and insanely delicious. The dough isn’t the healthiest thing ever, there is a decent amount of butter in it (aka- one whole stick) but, it is made with whole wheat flour, so it is still acceptable in my book. I don’t have any issues with butter that is ACTUAL butter. All you need for butter is cream or milk. Literally one ingredient. If you can find fresh butter from a local farmer, that is the best. We get butter from a farmer up here and it is awesome. The best part for me is knowing that the animals are being treated humanely, have plenty of space to graze on actual grass, and aren’t being pumped full of growth hormones and steroids. I don’t use margarine because it is full of weird ingredients and chemicals that I have never heard of. I know people claim it is the “healthier option” but in my book, I don’t consider an ingredient list like this to equal healthy:
Ingredients: Vegetable Oil Blend (palm oil, palm kernel oil), Soybean Oil, Water, Buttermilk, Contains less than 2% of Salt, Soy Lecithin, Potassium Sorbate (Preservative), Vegetable Mono and Diglycerides, Lactic Acid, Natural and Artificial Flavor, Vitamin A Palmitate, Beta – Carotene (Color).
CONTAINS: Milk, Soy
Alright, butter rant is over. I think the ingredient list speaks for itself. Nasty. But anyways, you guys will totally love this galette, butter and all. The dough is not a recipe I came up with, it is from Naturally Ella. We have been over this, baking is not my strong suit and usually ends as an epic fail. So when I find a recipe that I can make, I don’t mess with it! I love her blog and her kale and feta galette is the whole reason I became galette obsessed to begin with. It is the bomb, so definitely try it out some time. You will be so happy you did. The only things I did differently was use 3/4 cup whole wheat flour and 3/4 cup white whole wheat flour because I didn’t have any whole wheat pastry flour in the house and I brushed the crust with olive oil instead of an egg wash. It is awesome both ways, so there are some options for you.
I have a galette tip for you though, because I still managed to screw this up. after you roll out the galette, put it right on your parchment lined baking sheet. Then fill it up with your goodies. Now I know what you are thinking…. DUH! Well, some of us forgot to do this step and were left with a very heavy galette, 2 spatulas, and a cranky husband trying to heave it onto the parchment without ripping the bottom. You know how the story ends. That sucker ripped wideeee open. So then I had to scoop off all of my toppings and re-roll the dough and let’s be serious … by this point the peas, green onions, and cheese were all embedded in the dough. But, somehow, it still turned out amazing. Just had a few peas baked into the crust rather than on the top. I had to make a second one to photograph because, trust me, the first one didn’t turn out very attractive.
The toppings were, like my cucumber dip and grilled veggies, inspired by recent trips to the farmers market. Peas just started coming into season around here maybe a week or two ago, so I was needing to buy some asap! And I figured what better way to enjoy my peas than on a cheesy yummy galette. Then I started thinking it needed some sort of onion-ish component, and right there in front of my face were some awesome looking green onions. Sold. Add in some goat cheese and mozzarella and you are basically the happiest person ever.
- ¾ cup white whole wheat flour
- ¾ cup whole wheat flour
- ¼ teaspoon salt
- 8 tablespoons (1 stick) cold butter
- 2 ounces cold cream cheese
- ¼ to ½ cup ice water
- 1 cup shelled peas
- 1 cup green onions, diced
- 4 ounces goat cheese, shredded/crumbled
- 4-8 ounces fresh mozzarella cheese, shredded/crumbled (depending how cheesy you like your galette)
- olive oil to brush on crust
- In a food processor, pulse together flour and salt. Add in cold butter and pulse until it is cut into about pea sized pieces. Add is cream cheese and pulse until cut into pea sized pieces. With the food processor running. slowly add in the water until the dough starts to come together. Turn out onto a floured work surface and form into a ball. (You don't want to run the dough too long in the food processor, or handle the dough too much with your hands, you are trying to keep the dough cold and the heat of the processor and your hands will melt the butter/cream cheese chunks). Wrap the ball with saran wrap and put in the fridge to chill for about a half hour.
- Meanwhile, in a medium bowl, mix together peas, green onions, goat cheese, and mozzarella. Set aside.
- Preheat oven to 400 degrees.
- Once dough is chilled, turn it out on a floured work surface. Roll into about a 12'' circle, it doesn't have to be perfectly shaped. Transfer the dough onto a baking sheet lined with parchment paper. Spread your pea/onion/cheese mixture evenly over the crust, leaving about a 1-2" ring of crust around the edge. Fold over the edges of the crust and crimp every so often so it stays closed. Brush the crust with olive oil.
- Bake for about 35 to 40 minutes, until the galette crust is flaky and crispy and the cheese begins to bubble and turn brown.