galettes two ways | apple orange ginger & tomato feta thyme

savory

sweet savory

Spring is finally here, and although it was still a crisp 60 degrees as I headed to the farmers market this past weekend, I was secretly hoping to find peaches and plums to use in this recipe. Just a touch of sunshine and warmth and my mind darts straight to summer cooking. Deep down, I knew I was being unrealistic, but there was a little tinge of optimism that was telling me just maybe you’ll find a nice ripe peach. Hopefully that craving for farm fresh stone fruit will be satisfied soon. In the meantime, apples it is. I was also lucky enough to find some beautiful vine ripened tomatoes, so I decided to change my game plan and make one savory and one sweet galette.

I was struggling with my decision to post this today; the temperature has been nearing the 80s this week, and these galettes, particularly the apple one, seemed a touch too much like a winter dessert. But,  truth be told, apples are still what’s in season, so I added some fresh orange, and a little ginger to lighten it up a bit and add some spring flavor.

The fresh, plump tomatoes didn’t need much help in the means of freshening up, they were perfectly juicy and delicious and actually just right for this transition into spring. Adding just a touch of thyme and fresh feta complemented the tomatoes perfectly.  This savory galette makes a great dinner served with a fresh green salad, or is a nice lunch or afternoon snack.

Although galette sounds oh-so fancy, one of the beauties of this rustic dish is how simple it is to put together. Because it is basically a free form pie, you don’t have to fidget with making your crust just right and getting it into the pie dish without the dough breaking or not being large enough to make its way up the edge of the dish. Just roll out your dough and go with the shape you have, each one will be different, but I think the simple, rustic nature of a galette is so beautiful and appetizing. This crust crisps up beautifully and can be eaten like a pizza, making this a great appetizer or dessert to bring to your next dinner party.  Don’t let these recipes restrict your creativity, there is  an abundance of fruits and vegetables that would make a delicious galette filling.

Apple, Orange & Ginger Galette

applepeel apples ginger apple2 appletart

Crust:

  • 1 1/4 c whole wheat pastry flour
  • 2 T raw organic sugar
  • 1/4 t baking powder
  • 1/2 t cinnamon
  • 1/2 t allspice
  • pinch of salt
  • 1/3 c coconut oil
  • 1 t vanilla
  • 4-6 T cold water

Filling:

  • 3 medium apples
  • 2 T raw organic sugar
  • 2 T arrowroot
  • juice and zest of 1 orange
  • 1” ginger, peeled and grated
  • 1/2 t cinnamon
  • 1/2 t vanilla

Directions:

For the crust: Place all dry ingredients in a food processor. Add coconut oil in small piece (should be solid and slightly chilled), vanilla, and 4 T cold water. Pulse to combine. Slowly add more water as needed. You want the crust to hold together, but still be slightly crumbly, and not to wet. Wrap in plastic and set in the refrigerator while preparing the filling.  If you don’t have a food processor you can do this by hand.

For the filling: Peel and thinly slice apples, and place in a medium blow. Add all remaining ingredients and mix well.

Assembly: Preheat oven to 350º. Remove crust from fridge and roll out on a floured surface into about 9-10” round crust. Carefully slide crust onto a parchment lined baking sheet. Pile filing onto the middle of the pie crust leaving about 1” on all sides. Work your way around the filling and fold the crust over the edge. Bake for 30-40 minutes, until filling is bubbling and crust is crisp and golden. Serve warm with vanilla ice cream, coconut milk ice cream, or mascarpone.

Tomato, Thyme & Feta Galette

tomato dough tomato3 tomato4

Crust:

  • 1 1/4 c whole wheat pastry flour
  • 1 T raw organic sugar
  • 1/4 t baking powder
  • pinch of salt
  • 1 t thyme
  • 1/3 c coconut oil
  • 4-6 T cold water

Filling:

  • 3 ripe tomatoes, sliced into 1/4” rounds
  • 1/4 c crumbled feta
  • 2 cloves garlic, minced
  • 4 sprigs of thyme, leaves picked off
  • salt and pepper

Directions:

For the crust: Place all dry ingredients in a food processor. Add coconut oil in small pieces (should be solid and slightly chilled), thyme and 4 T cold water. Pulse to combine. Slowly add more water as needed. You want the crust to hold together, but still be slightly crumbly, and not to wet. Wrap in plastic and set in the refrigerator while preparing the ingredients for the filling.  If you don’t have a food processor you can do this by hand.

Assembly: Preheat oven to 350º. Remove crust from fridge and roll out on a floured surface into about 9-10” round crust. Carefully slide crust onto a parchment lined baking sheet. Place tomatoes onto crust in a circular pattern, leaving about 1” of crust on all edges. Spread garlic onto tomatoes, sprinkle with thyme,  feta and salt and pepper. Work your way around the filling and fold the crust over the edge. Bake for 30-40 minutes, until the filling is starting to brown and crust is crisp and golden.