"Viva la France!" said no one from the US visiting Paris this week for Bastille Day (their French National Day). While travel is restricted for the time being, here's a small compensation - a galette recipe generously shared by chefs from our local cooking school, Kitchen on Fire.The ingredient list merely said "1 Galette Dough." A traditional savory galette has a thin buckwheat pancake more like a crêpe. This recipe uses Bon Appetit's recipe for a buckwheat galette crust which has more body to hold the delicious filling.
Not a big fan of zucchini? The bacon-like flavor of the sautéed prosciutto combined with the melted goat and parmesan cheeses will be all you remember. Perfect for a petit dejeuner (lunch), this could be just the dish to expand your Staycation menu.
My Paleo Marin Rating: 3.5 Persimmons
Ingredients:
For the Crust:
1 cup (120 grams) gluten free flour, preferably Cup4Cup All Purpose Gluten Free Flour
1/3 cup (40 grams) buckwheat flour, preferably Anthony's Organic Buckwheat Flour
1 stick (113 grams) salted butter, cut into small pieces, cold
2 tablespoons (40 ml) ice water (preferably non-fluroide)
1 teaspoon pure cane sugar
1/2 teaspoon fine sea salt
For the Filling:
1 medium zucchini, sliced on a mandoline, or cut 1/8" thick horizontally with a knife
1/2 teaspoon salt
3 oz. prosciutto, preferably Boar's Head brand. sliced horizontally or torn into bite-sized pieces about 1/4" square, extra fat removed
3 tablespoons olive oil, separated
1/3 cup goat cheese, preferably Laura Chenel's Chèvre Pure Goat Milk Cheese
1/2 cup Parmigiano Regggiano + 1 tablespoon for topping
3 tablespoons milk
1 egg yolk
1 clove garlic, grated into mixture
1 1/2 tablespoons fresh mint, chopped
Salt and pepper to taste
Egg Wash for Crust: 1 egg + 1 tablespoon water, whisked together
Directions:
For the Crust:
1. Whisk together the all purpose and buckwheat flours, sugar, and salt in a large bowl. Add the cold butter pieces and work into the dry ingredients with your hands, until the butter is worked in and pea size pieces are predominant. Work quickly to keep cool. Squeeze clumps with your hands until the dough comes together in a dough ball. Add a teaspoon of ice water at a time if dough is too dry. Place the dough ball on a floured surface and work into a flattened sphere. Place in a bowl and cover with plastic wrap and put in fridge while you prepare the filling. Gluten free dough does not have to chill in the fridge too long.
For the Filling:
1. Slice the zucchini. Place pieces on a baking sheet lined with 2 layers of paper towels. Sprinkle the salt over the tops and let sit for about 30-45 minutes. When ready to use, gently wipe off the salt and extra liquid with a dry paper towel and set aside. In the meantime,
2. In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped prosciutto pieces and, stirring frequently, sauté for about 5 minutes until they are browned and crispy (like bacon bits). Drain on paper towels and set aside.
3. In a large bowl, mix the cooked prosciutto, goat cheese, parmesan, milk, 1 tablespoon of the olive oil, egg yolk, grated garlic and mint. Taste for salt and add pepper (already a lot of salt in the prosciutto and cheese).
To Assemble the Galette:
Preheat the oven to 400º F.
1. Return the crust to room temperature (about 5 - 10 minutes). On a floured surface, place the dough and add a bit of flour on top. Gradually work the dough out towards a 14" sphere with the palms of your hands. (Note: this seems to work better than a rolling pin for gluten free dough). Flip the dough as you go but be sure to flour the dough on top before flipping it over. When it is almost full size, move the dough onto a baking sheet covered with parchment paper. Clean up the outside edge by pressing it into shape with your fingers and repair any openings in the middle.
2. Spread the goat cheese mixture so the ingredients are evenly distributed up to about 2" from the edge of the crust. Add the zucchini slices in an overlapping circle starting from the outside of the filling and working in to the middle. Lift the edges of the dough with a pastry cutter to fold over the edges of the filling. Repair any tears in the dough by pressing them together with your fingers. Drizzle the remaining tablespoon of olive oil and parmesan cheese over the top. Brush the egg wash around the edges of the galette crust. Bake for 30 - 35 minutes, or until the crust is golden brown and the cheese is melted within.
3. Remove from the oven and let cool on a rack for about 5 minutes. Transfer to a serving plate or cutting board. Serve hot, warm or at room temperature. Pairs well with salad.
#paleo #glutenfree #galette #buckwheat #zucchini #goatcheese #prosciutto #parmesan #mint #lunch #dinner #snack #France #kitchenonfire #BastilleDay
*My Paleo Marin Rating between 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.
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