For this month’s Baking Partner , we has to
make Galette , which can be savory or sweet.
I made two galettes , one is sweet and other
is savory
Sweet – Rustic Apple Galette
Savory – Samosa Galatte
Galette is a term used in French cuisine to designate various types of flat round or
freeform crusty cakes or in case of a Breton Galette , a pancake made with
buckwheat flour ususally with a savoury
filling.
In French Canada the term galette is usually
applied to pastries best described as large cookies.
Galette , which is more properly called
Breton galette , is also the name given in most French creperies to savoury buckwheat flour pancakes
, while those made from wheat flour , much smaller in size and mostly served
with a sweet filling are branded crepes . this type of galette is large , thin
pancake mostly associated with the region of Brittany.
It is frequently garnished with egg , meat , fish , cheese , cut vegetables ,
apple slices , berries . one of the most popular galette in france is galette complete
with cheese , ham and egg.
Ingredients :
For crust :
1 ½ cup All purpose
flour
½ cup semolina
½ cup Butter ( chilled
and unsalted )
2 tbs sugar
¼ tsp salt
4 tbs Ice water
For samosa filling :
3 medium potato
1 cup green peas
2 medium carrot
1 medium onion
1’’ piece of ginger ,
peeled and minced
3 garlic cloves , peeled
and minced
1 tsp cumin seeds
2 tbs oil
½ tsp turmeric powder
1 tsp chilli powder
½ tsp garam masala
1 tbs lemon juice
Method :
To make the samosa
filling :
Chop onion to thin
slices. Chop the carrots into cubes.
Boil potatoes, peel skin
and chop into small cubes.
Immerse the green peas
in lukewarm water .
Heat oil in a pan , add
in the cumin seeds and let it splutter.
Add the chopped onion
and sauté till it turns translucent. Add in the minced garlic and ginger ,
sauté till raw smell leaves.
Add in the green peas , cubed carrot and cubed potatoes and sauté for five minutes.
Now , add the chilli
powder , salt and garam masala , sauté well till the raw smell leaves.
Take off flame and add
the lemon juice and mix well.
To make the crust :
In a bowl , add the flour , semolina , salt
and sugar , mix well.
Cut the cooled butter into pieces and add to
the flour mixture.
Mix gently and well ,
till the mixture becomes coarse.
Slowly add the ice cold
water 2 tbs at a time and mix until the dough starts coming together. Make
sure the dough masses together roughly but the butter pieces remain about the
same size.
Transfer this into a lightly floured work
surface. Flatten like a rectangle rapidly push the dough with heel of your palm
to the side away from you , starting from the top left corner to the bottom
facing
you.
you.
Rapidly pat and smooth the top. Lift the dough off work surface
using a pastry sheet. Flip the bottom of the rectangle to the middle and top
down to cover it like an envelope.
Tuck the two sides towards the bottom. Cover in plastic wrap
and refrigerate for half an hour to relax the gluten.
Preheat oven to 350 degree F and line baking tray. Remove the dough from fridge and place on a
lightly floured surface.
Roll the dough into 1/8 inch thick circles . Transfer this to baking tray. The circle must be 12" circle.
Place the whole filling in the center and leaving a two inch border around. Fold the edge up over
the filling . I just pressed the ends
together.
The edges can be formed into loose pleats.
Sprinkle coarse sugar on
the crust , this gives a lovely golden brown color to the crust and butter on the filling for flavor.
Bake for 20 minutes or until the pastry is golden brown. Remove
from the oven and allow it to cool down.
Slice and serve the
delicious samosa galette.
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