Thursday, 20 November 2014

The Gallette!!

Ok, so firstly apologies... it's been like a seriously long time since I've done a post. So crazy busy at the salon with the 'Big C' coming up and with doing a whole re-brand my head feels like it going to explode! So, I have made a conscious effort tonight to put up a post and will try to do at least one a week - fingers crossed!!
Anyhoos, the galette!! It's amazing! super quick and easy, tastes great and can be used to empty the content of your fridge in - oh and also you can use it for sweet and savoury! Such a great little thing to have up your sleeve!

This is a little bit delayed I know, but you could use it like I did for the day after Sunday Lunch or any meal with leftovers. You can either make your own pastry or just buy ready rolled - I like to make my own but that's probably because I'm a fussy bugger like that ;)

Here's the recipe... hope you enjoy xx

P.S. It's meant to look rustic, well I say so anyway! ha ha



Ingredients:

Pastry: 100g butter
            210g plain flour
            1/4 cup ice water (maybe more)

Filling: Leftovers of your choice

Method:


  • To make the pastry by hand start by rubbing in the cold butter into the flour until you have something that resembles breadcrumbs. 
  • Add the cold water until it starts to come together and make pastry
  • Wrap in cling film and put in the fridge for around 20 minutes or until you're ready to use it.
  • When you're ready roll out the pastry and begin to fill it
  • Or, if you're using ready rolled, skip the above steps and get right into filling it!
This is the best bit now, you can fill it with whatever you like! I had leftovers from Sunday lunch which were roasted vegetables and chicken so I just chopped everything up in to smallish bite size pieces. I squeezed all the garlic out of the cloves and to 'spice it up' a bit I mixed the garlic with some leftover red thai curry paste and spread it on the base. This added a whole different dimension to the gallette - I mean I love roast dinner, but I don't need to have the same flavour two days on the run right!
Then, once it's filled, fold the edges of the pastry over the filling in a rustic design. You could brush it with beaten egg, but I find it can catch/burn quite easily when you do this if you're cooking it for extra time. 

When you're ready to cook it, put a baking tray into the oven to heat up and turn it on to around 200 degrees Celsius

When the oven is ready, carefully put the gallette onto the tray and bake for around 20mins, test the bottom with a skewer to see if the bottom is cooked - nobody wants a soggy bottom! If it's still a bit soft, slide it off the baking tray and straight onto the oven rack and cook for a further 15-20mins being careful not to burn it.

Serve with a nice green salad 

Tips: 
Make sure the filling is not too 'wet' or too 'saucy' otherwise you will end up with a soggy bottom!
Maybe change it up and use some fruit and cinnamon to make it into a dessert instead, the choice is yours!!

Enjoy!

Lots of love

Emmaline xxx

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