logo.png
  • Home
  • About
    • Home and Family
    • Programs
  • Recipes
  • Cooking Class Videos
  • Blog
  • Tips
  • Reviews
  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

Follow Catherine Katz on TikTok:

Click Here to Sign Up for Catherine's Newsletter

Search by Category

Search

Savory Galette Dough in Seconds!

Yum


12 Comments

Just watch! (….burned onions optional HAHAHAHA!!!)

This little galette dough recipe makes a small size galette, perfect for an appetizer (take a lookΒ at the photos below and click on their recipe), but for an entree-size galette, I like to double the recipe. Enjoy!

Galette with Caramelized Onions, Tomatoes and Goat Cheese

Fresh-Tomato plove basil galette recipe

Pumpkin, Goat Cheese and Pignoli Galette

 

Tweet
Share
Pin
Share
0 Shares

More Cooking Class Videos

« Dr David Katz Debunks Hot Topics on Diet and Health
Mommy, I don’t like this smoothie…I love it! »

Comments

  1. Judy says

    at

    This looks so good – but is it possible to substitute the wine with water, or another liquid?

    Reply
    • Catherine Katz says

      at

      Thank you Judy! I have not been able to achieve the same texture and rich flavor with any other liquid, but if you do, please let me know, I am always open! πŸ™‚

      Reply
  2. Barbara says

    at

    This look amazing and I would love to try it but I am celiac and so is my son. Could you please provide a gluten free flour option. Greatly appreciated

    Reply
    • Catherine Katz says

      at

      Hi Barbara! I have heard but haven’t tried that Bob’s red mill Gluten free 1 to 1 baking flour is superb for substituting 1 for 1, so it’s worth a try!

      Reply
      • Barbara says

        at

        Thank you kindly for your reply. I will certainly try it and let you know if it works. I sure hope that it does. Greatly appreciated

        Reply
      • Barbara Henderson says

        at

        Delicious and a new staple in our home. Thank you kindly

        Reply
        • Catherine Katz says

          at

          Thank you Barbara! the best comment I could hope for! πŸ™‚

          Reply
  3. tammy Vible says

    at

    I second this request, It seems to bother me even when I use best best whole wheat/sprouted grains etc. Maybe a gluten-free flour would be better. But i dont want to compromise texture and taste. I hear rice or bean base flours are even easier to break down before digestion causing rise in sugar levels in the bloodstream ;-( things are so confusing these days. uggh!!! if you can help I would be grateful! I know theres a way so if you can shed light on this flour issue you will be a superstar in my book πŸ˜‰ thank you, Tammy from Lancaster Pa

    Reply
  4. Inge says

    at

    Hi Catherine,
    I made this pizza and even though I had some problems with the dough ( too sticky, I was making it without a food processor,) it is THE BEST PIZZA I HAVE EVER EATEN anywhere in my life! I used spinach leaves instead of basil, and some mushrooms, peppers, onions, and olives. I have since bought my first food processor at age 79. I also tried you lentil/ quinoa/ carrot dish and you carrot bred with yogurt honey dip. Everything was delishes, and made pictures and put it on my Facebook page. I am telling my family and friends how fabulous your recipes are, and what wonderful energy you have! Thank you for all you share with us!

    ? inge

    Reply
    • Catherine Katz says

      at

      Thank you Thank you Inge, for such a lovely comment that filled me with joy!! I am honored! I would love to see your pictures on Facebook, because the best compliment to my recipes is to see them come to life in someone’s kitchen! WAY TO GO!!! πŸ™‚ πŸ™‚

      Reply
  5. Jenn says

    at

    I would love some gluten free flour suggestions for this recipe that will be the same consistency.

    Thanks

    Reply
    • tammy Vible says

      at

      I second this request, It seems to bother me even when I use best best whole wheat/sprouted grains etc. Maybe a gluten free flour would be better. But i dont want to compromise texture and taste. I hear rice or bean base flours are even easier to breakdown before digestion causing rise in sugar levels in blood stream ;-( things are so confusing these days. uggh!!! if you can help I would be grateful! I know theres a way so if you can shed light on this flour issue you will be a superstar in my book πŸ˜‰ thanks Tammy from Lancaster Pa

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating