Free form tarts also know as galettes
Good morning, are you looking for breakfast or lunch ideas? Serve this with a salad or by itself.
Breakfast based on grains, can provide loads of nutrition.
You will be surprised to find out that most vegetables and fruits are carbohydrates and grains are no different. Grains are loaded with a significant amount of vitamins and minerals that are essential for the body to work properly. Please do not feel guilty enjoying a delicious savory free form tart for breakfast or lunch. When selecting your flour to make these savory galette use flours that are not bleached or bromated. Please become educated about your ingredients they impact your health.
Pate Brisee Dough for savory & sweet galettes
All- purpose flour non-bleached, 3 cups (12 oz.)
Cake flour non-bleached, 1 cup (4 oz.)
Celtic sea salt 1-1/2 tsp.
8 oz. unsalted butter cold (cut into small cubes)
Water iced,½ cup to 1 cup fl. Oz.
Egg yolks large 2
Method: In a large bowl mix the pre-measured flours and salt until fully combined. Add the cut cubes of cold butter into the center of the flour and proceed with rubbing method. Rubbing method is the process of rubbing the flour and butter together with your finger until it resembles a coarse cornmeal. Next add the egg yolks and about half the cold using a spatula to fold the liquid into the flour mixture. The amount of additional water to add will depend on the humidity and temperature of your work area. This is especially true when going from winter to summer seasons.
You can always add more water, but will not be able to remove the excess of water without affecting the texture and flakiness of the dough. Once you have a cohesive dough. Gather the dough into a flat, disk and wrap in plastic. Refrigerate for a minimum of 1 hour or, for best results, overnight for the flakiest crust. Next day proceed by rolling dough to the desire serving size and adding the vegetable and cheese of choice. Bake at 400 F for about 35 to 40 minutes or until golden brown and bottom of tarts are fully baked.
Always work with very cold dough.
If you have excess dough, you can freeze it for up to 2 weeks. To use bring frozen dough into refrigerator the day before you intend to use.
Vegetables & herbs used in these galettes: carrots, asparagus, tomatoes, basil, thyme. Cheese: White cheddar cheese and feta cheese. Sprinkle Celtic sea salt.
I have made with just heirloom summer tomatoes, basil and goat cheese.
Artisan Baking with Jeannette Werle ©