When I say it’s easy and quick to make, I am not kidding! Check this out, really the only difficulty is figuring out what topping to choose….Making the crust is just an afterthought!!
Here are the recipes for you to follow along: Galette with Caramelized onions & Goat cheese or for my Fresh Tomato, olive and basil Galette or Pumpkin Goat cheese and Pignoli Galette.
One thing that occurred to me right after I filmed this little clip, is that I could also make my rustic galette in individual mini bite-size portions–how perfect is that for your Superbowl party!
All you need to do is roll out the dough and cut it into circles with a 2 inch cookie cutter and place them on a baking sheet (one batch makes about 10 or 11 circles). Just place a tiny amount of topping of your choice right in the center of each circle, making sure to leave the edge “clean” so you can fold the dough all around, just as I show you with the regular size galette on the video. Bake in a 400 F preheated oven for 15-20 minutes.
Look how beautiful they look!
You can serve them sizzling hot, right out of the oven, or just at room temperature. They are absolutely delicious! They also freeze very well so you can make a few batches ahead of time and just throw them in the oven when the party starts! 🙂
My fresh Tomato, Olive and Basil Galette was featured on Naturally Savvy! YAY!
Tomato, Olive, and Basil Galette (#Pizza) https://t.co/eoxMO5zjpr #Recipe @cathkatz pic.twitter.com/ZlYpf065iS
— Naturally Savvy (@naturallysavvy) February 4, 2016
I have used your dough recipe twice now to make Lebanese meat pies (sfeeha). My husband, sons, and all my neighbors love them! The wine in the dough makes a tender crumb and it’s so easy to work with. Thank you so much!
OH MY GOODNESS Allyson, I LOVE lebanese cooking and I am so honored that you are using my savory galette crust for your sfeeha! Thank you so much for your wonderful comment! 🙂
If we want to make this for a school function, what can I substitute for the white wine. Obviously we can’t
serve wine to children in a school setting? Or will the recipe work?
Hi Bev,
What a great idea to have those for a school function! I know that you could replace the wine with water because that’s how I started when I first created this recipe BUT I wasn’t completely pleased with it because the consistency was really not as smooth and the end result not as light and crisp (which is why I discovered using wine instead!). So, I would suggest trying diluted apple cider vinegar, perhaps? I can’t know for sure because I have never tried but it’s easy enough to test out–it’s such a quick little recipe to make. I amy try it for you if I have time today, can’t promise because I am preparing for my Super Bowl party!
Hi again Bev!
As promised, I tried my recipe with diluted apple cider vinegar (1/4 cup + 2 Tbsp water) to replace the wine for you and it came out fine. My son devoured it as a little mini pizza. To be honest, it’s not as perfect as my recipe with the wine but you ought to give it a try as it approximates its taste and texture closely. I hope this is helpful!
rebonsoir , en effet, j’ai vu votre vidéo , elle est mise twice!!!! bises gourmandes de Martine de France
Thank you!!! I’ll be making a bunch for our own little party on Sunday–you’re comin’?!!!! 🙂
These look just as great as they taste – I know, I’ve had the pleasure of enjoying them in your beautiful home – hot from the oven. And I’ve seen, just how easy they are to make!!! Thanks Catherine – a great idea for Super Bowl Sunday!