3 Savory Galettes | How to make a savory galette with whatever veggies you've got lying around

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Start with 185 grams of all-purpose flour in a mixing bowl.

Add half a teaspoon of salt to the flour.

Incorporate 125 grams of cold butter chopped into cubes into the flour mixture.

Add 2 tablespoons of cornmeal to the mixture for added crunch.

Use your fingers to flake the butter into the flour until it resembles coarse crumbs.

Add a quarter cup of very cold water and 1 tablespoon of cider vinegar to the mixture.

Use a fork to bring the dough together and shake the bowl until it forms a lump.

Transfer the dough to the countertop and finish bringing it together by hand.

Wrap the dough in plastic wrap and refrigerate for 1 hour.

Prepare the filling for the cherry tomato galette by mixing 450 grams of cherry tomatoes with 1 tablespoon of dijon mustard, 3 cloves of minced garlic, 20 grams of grated parmesan cheese, and 1 teaspoon of fresh thyme.

Roll out the chilled dough into a rough rectangle.

Leave a good inch of border around the filling when piling it in the center of the rolled dough.

Fold the bottom edge of the dough up first, then fold the sides over the filling.

Transfer the galette onto a baking sheet.

Brush the edges with beaten egg for a glossy finish.

Sprinkle crunchy salt over the top and drizzle with olive oil before baking.

For the zucchini galette, prepare 300 grams of sliced zucchini, 100 grams of sliced onion, and 100 grams of corn for the filling.

Heat a pan over medium heat with olive oil, add the onion and sweat it down.

Add the zucchini slices and cook until just tender, then add the corn to defrost it.

Cool the mixture before adding cheese, dijon mustard, and fresh basil.

Roll out the dough into a rough circle for the zucchini galette.

Arrange the filling in a nice pattern in the center of the dough.

Fold the edges of the dough over the filling, ensuring they can hold each other up due to the circular shape.

Brush with beaten egg and bake at 425°F for half an hour until bubbly and golden.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens