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Parmesan Galette with Two Fillings
For the pastry
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, cut into pieces
- 1/4 cup sour cream or plain yogurt
- 2 teaspoons fresh lemon juice
- 1/4 cup ice water
- CHOOSE YOUR FILLING
Artichoke Spinach Filling
- 15 ounces artichoke hearts - drained
- 5 ounces fresh spinach (add this to the onions after they’ve been caramelized)
- 1/2 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
- 1/4 cup Parmesan
Butternut Squash Filling
- 1 small butternut squash (about one pound cut into ½” cubes)
- 2 tablespoons olive oil
- ¾ cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
- 1 ½ teaspoons chopped fresh sage leaves
Instructions
- Make pastry: In the bowl of a food processor, combine the flour and salt and mix. Add the butter and mix until it resembles coarse meal. In a small bowl, whisk together the sour cream, lemon juice and water and add. Pulse until it is combined. Cover with plastic wrap and refrigerate for 1 hour.
Caramelize onions
- Melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.
Assemble galette
- On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread onions/spinach mixture and fontina over dough, then layer artichokes and Parmesan over the dough, leaving a 1 1/2-inch border. (For the Butternut Squash filling, toss squash pieces with olive oil and a half-teaspoon of the salt and roast for 30 minutes at 375 or until pieces are tender, turning it midway. Set aside to cool slightly.) Then mix with onions, cheese and herbs. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
- Bake at 400 degrees until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/