Recently, I came across this galette as I was searching around the net for some inspiration for easy lunch dishes. I’ve been thinking for a long time that I would make a lunch dish with country ham, basil pesto and baked tomatoes, and a homemade galette just sounded like the best way to bring the idea to life.
COARSE GALETTE / COARSE PIE
I love love love pies, but unfortunately, I’m the only one at home who does. Matta is not really that fond of the egg mass, and because I eventually could not postpone my need for pie much longer, I thought I would make a version of the week of eggs. It turned into this crispy and coarse galette with green pesto, ham and baked tomatoes – exactly as I had intended. It is super easy to make, rustic in its expression, and then it tastes insanely nice.
The genius of a galette rather than a classic pie is that you are guaranteed a crispy bottom every time because it is baked directly on the baking tray instead of in a mould.
CRISPY GALETTE WITH HAM
Crispiness is one of the things that makes a galette really good. Nevertheless, there are still a few more things that I would like to highlight as an argument for why you should jump in the kitchen right now and make your own.
The filling is chewy, sweet, sour, juicy and really just delicious.
A coarse galette can easily be made vegetarian, as long as you leave out the ham.
A galette can be varied endlessly, and while this combination of fillings tastes wonderful, so will many other combinations for sure too!
The pie base gets a wonderful taste from the wholemeal split flour as well as appropriate amounts of butter.
I do not really know if I should continue? I kind of think you caught the point.
Otherwise, let me summarize briefly: a coarse galette is delicious and you need to be in the kitchen and make one!
Ingredients
Galette
165 g wheat flour
85 g wholemeal split flour
120 g soft butter
1 teaspoon sea salt
50 ml water
Filling:
1 tablespoon butter
1 onion
1 clove of garlic
250 g cherry tomatoes
1 small teaspoon cane sugar (or regular sugar)
The juice from 1/2 lemon
1 small teaspoon of sea salt
4 tablespoons green basil pesto (homemade or bought)
70 g good country ham
½ lump of fresh mozzarella
Serving:
Fresh basil
Instructions
Dough
- Gather the dough by mixing all the ingredients together until they form a firm and pliable lump. I think it’s easiest to do with your hands. Stop working with the dough once it is assembled. As such, it should not be kneaded.
- Put the dough in the fridge for 1 hour with a film over the bowl.
- Collect the galette
- Turn the oven on 180 degrees hot air with a baking tray in it.
- Roughly chop the onions, squeeze the garlic, and fry them in butter on a hot pan until the onions are translucent. Add cherry tomatoes, cane sugar, lemon juice and sea salt and let it cook for a few minutes. Set the pan aside while rolling out the dough.
- Place the dough on a piece of baking paper and roll it out with a rolling pin until it is approx. 1/2 cm thick. Sprinkle if necessary. with a little flour on the dough so that it does not stick to the rolling pin.
- Spread the pesto on the dough and leave approx. 3 cm dough be free at the edge.
- Grate the ham into large pieces and spread on top of the pesto, followed by the vegetables from the pan as well as fresh mozzarella (pressed thoroughly for liquid).
- Close the galette by folding the sides up over the filling. Close it thoroughly so that the filling stays inside the galette.
- Take the hot baking tray out of the oven and pull the baking paper with the galette over it. Bake the galette for approx. 30-35 minutes until it has a golden and crispy edge.
- Enjoy the galette warm or cold the next day.