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Gallette of Prosciutto, Provolone, Asparagus and Red Pepper
Ingredients
- Gallette Filling
- 6 thin slices provolone
- 4 oz. prosciutto, thinly sliced
- 1 lb. asparagus tips
- 1 red pepper
- Dough Recipe
- 3 Tablespoons Sour Cream or Yogurt
- 1/3 cup ice cold water
- 1/4 cup yellow corn meal
- 1 cup flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 7 Tablespoon butter, cold, diced
Instructions
- Roll gallette dough into 11" rounds and place on parchment paper. (See Recipe Below)
- Cover the center of the dough with 1-3 pieces of provolone leaving a 1-2" rim. Place the prosciutto on top of the provolone. Spread red pepper strips and asparagus tips over prosciutto. Sprinkle with black pepper and fold up the rim of dough over the filling, tucking as you go. Place parchment and gallette to baking sheet. Bake 20-30 minutes at 400 or until golden brown and bubbly hot. Serve hot or at room temperature.
- Dough
- In a small bowl combine yogurt and water; set aside. Combine flour, corn meal, sugar and salt in a large bowl. Add butter pieces (with a pastry blender, cut butter into the flour mixture until it reaches the consistency of oats). Stir in the yogurt mixture, on tablespoon at a time, until dough comes together into a ball (if it is too dry, you can add water a teaspoon at a time). Divide the dough into two balls, place on plastic wrap, press into round disks, cover and refrigerate for at least 1 hour. To make the dough in a food processor, stir the sour cream and 1/3 cup ice water together in a small bowl; set aside. Put the flour, corn meal, sugar and salt in a processor fitted with a metal blade. Pulse to blend. Drop the butter pieces into the bowl and pulse 8 to 10 times, or until the mixture is speckled with pieces of butter that vary in size from bread crumbs to peas. With the machine running, add the sour cream mixture and process just until the dough forms soft, moist curds.
Adapted from Gallette Dough Recipe adapted from Julia Child
Adapted from Gallette Dough Recipe adapted from Julia Child
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/