Pie Crust Hacks and bonus! Savoury Galette Recipe (EP #51)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with healthy fats.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber and nutrients.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a unique flavor.

Combine all-purpose flour, salt, and sugar in a large bowl.

Add vegetable oil and mix everything together.

Add cubed butter that has been in the freezer and toss with flour.

Using a pastry cutter, cut the butter into the flour until the mixture is crumbly with butter chunks.

Add icing or very cold water and freshly squeezed lemon juice or white vinegar to the mixture.

Mix everything again with a wooden spoon, then turn the bowl over onto the working surface.

Press the dough with your hands or a bench scraper to bring it together, folding and pressing repeatedly to create a flaky texture.

Form the dough into a log and divide it into two parts, then form two discs and wrap them in cling paper.

Refrigerate the dough for at least 30 minutes or better an hour.

Preheat the oven to 425°F (220°C).

Take out one disc of dough from the fridge and leave it on the counter.

For the cheese mixture, combine ricotta cheese with crumbled feta, dried oregano, and minced garlic, then mix well and set aside.

Drain marinated artichokes from oil, pat dry, and roughly slice them.

Cut small vine tomatoes into wedges and set aside.

Place a silicone mat on the working surface and cover it with parchment paper.

Unwrap the dough and place it on top of the parchment paper, covering it with another sheet of parchment paper.

Roll out the dough into any desired shape.

Spread the cheese mixture over the rolled dough, leaving about an inch space from the edges.

Top the cheese mixture with slices of artichokes, followed by fresh vine tomato wedges, sun-dried tomatoes, and kalamata olives in a mosaic order.

Fold the edges of the dough to form the galette, pulling off the parchment paper if the dough sticks.

Brush the edges with egg wash and transfer the parchment paper with the galette onto the baking tray.

Fold the edges of the parchment paper to adjust to the size of the baking tray.

Bake on the middle rack for 20 to 25 minutes or until the crust is golden brown.

Check the bottom of the crust to ensure it is well done before serving.

Garnish with roughly chopped basil leaves and arugula, then cut the galette into slices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens