a little bit of masa makes this galette taste rustic and hearty.
Galette's have always been a favorite of mine. I'll eat them for dinner, I'll eat them for dessert. I'll eat them in a box with a fox. This blend gluten-free all-purpose blended with masa harina makes an especially delightful crust. The beauty of this recipe is that you can make everything ahead days before and then the night you're ready to eat it: simply roll out the dough, fill it with vegetables and leave it to the oven.
Start with your dough. You can make this ahead in the morning or the night before. Stir together the dry ingredients for the crust. Cut in butter until mix resembles crumbs. *It's important that the butter is cold! Don't take it out of your fridge until you're absolutely ready.
I like to use my hands for this to get the right texture, but you can also just toss everything into a food processor and give it a few pulses. Add greek yoghurt, and ice water and blend immersed. Use your hands to mold it into a ball. The dough should be soft and tacky but not so sticky that it gets all over your hands.
Take two pieces of parchment paper. Place the dough between them and press it into a disk with a 6'' diameter. Wrap in plastic and throw in your fridge. It will need at least two hours.
Preheat oven to 400 degrees.
Slice up onion and beet. Toss with oil, salt and pepper. Roast for 40 minutes. Enjoy 30 minutes of downtime: crack open a bottle of Tendu (see bottom of page for wine pairing and drink up.
Remove beets/onions from oven and turn down to 375. Remove dough from fridge and prepare a cookie sheet (or pizza pan) by sprinkling masa over the surface. Roll out the dough into a 12'' disk directly onto pan. If you're using parchment paper, you can roll it and bake it on that. As you begin to fill your galette, you'll want to make sure you leave an inch rim of dough to fold over the ingredients.
Start by sprinkling a parmesan over the surface. Evenly spread beet and onion combo and then top with corn, black beans, and parmesan. Toss a pinch of cracked pepper across surface for good luck. Begin to fold in the galette edges. The dough will be soft and might tear. Fear not! Simply patch back together and pinch it inward over the toppings. Finally, brush the edges with egg white.
The rims of your galette will brown quickly so you'll need to cover all exposed dough with foil. Now tuck into the oven and set a timer for 45 minutes. Check after 30 minutes to make sure it hasn't browned too quickly. To tell if it's ready, just break off a corner of the dough. It should be cooked all the way through.
Slice into quarters and serve with an Italian red wine.
You might have noticed the similarity in ingredients between this and my Roasted Beet Quinoa Bowl. This is intentional. If I'm going to roast something on a summer day for 40 minutes then I damned well better get several meals out of it. Once you're done roasting, you can separate out a cup of the vegetables for the galette and the box up the rest to be used in quinoa bowl lunches for the week!
*Savory GF All-Purpose Blend: 350 grams Buckwheat Flour - 350 grams Quinoa Flour - 150 grams Potato Starch - 150 grams White Rice Flour
Wine Tendu California White Wine
Color pale yellow
Scent overripe nectarine, donut peach, pineapple
Taste green apple, lemon juice, overripe nectarine - good acidity
Tendu is a label coming from Matthiasson wines. Matthiasson wines are made from grapes out of 7 different vineyards around Napa and Sonoma. Tendu was launched in 2012 to house Matthiasson's natural wines. This lively Verminto-based white blend comes in a half-liter format so there's plenty to share.