Galette with green shallots
Simple and delicious! This galette features bacon oil and oregano white balsamic. It serves very well as an accompaniment for breakfast , lunch or dinner . You can vary your cheese choices according to your tastes or the occasion.
Servings: 4-6 servings
Preparation time: 10-15 minutes
Cooking time: 15-20 minutes
125 mL (1/2 cup) Infused olive oil - Bacon or Provencal herbs
15 mL (1 tbsp) Balsamic - Gochujang or oregano
60 mL (1/4 cup) Water, ice cold
1 garlic clove, peeled and finely chopped
6 to 8 green shallots, trimmed
15 mL (1 tbsp) Balsamic - Gochujang
7.5 mL (1/2 tbsp) Salt
0.8 mL (⅛ tsp) Black pepper, crushed
1 egg unit
15 mL (1 tbsp) Water
57g (2 oz) Provolone cheese, grated
57g (2 oz) Fontina cheese, grated
- Preheat the oven to 375°F.
- In a large bowl, combine flour and salt. Make a well in the center of the flour, then add the oil and balsamic vinegar. Mix using your hands or a fork, until crumbly. Add ice water, in small amounts, and begin to work the dough into a ball until it is smooth, but still sticky (do not overwork it).
- Sprinkle your work surface with flour and roll the dough into a large circle. Transfer the dough to a large baking sheet lined with parchment paper. Sprinkle the dough with the cheeses and garlic, leaving about 5 cm (2 in.) of border.
- Place the shallots on the cheese, drizzle with balsamic vinegar and season with salt and pepper. Gently fold the edges of the crust up and slightly over the filling, overlapping each fold as you work around the center, and leaving a large "window" visible in the center.
- Brush the exposed crust with the egg and place in the oven. Bake for 15 to 20 minutes or until the crust is golden brown, the green onions are tender and the cheese is bubbly. Remove from the oven and let rest for 5 minutes. Slice before serving.
You can add optional items such as nuts. You can even alternate with different finishing salts like Lemon Dill Infused Sea Salt .
The perfect pair
Take a look at the chord list for inspiration. See " The perfect pair! » in the « culinary guides » section or click on the link.
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