Rustic Savory Galette Nọ 17
We first introduced galettes to our readers some time ago with our recipe for
Rustic Savory Galette Nọ 3.
As you can see, the galette is a very versatile food as you can fill it with anything you can possibly think of. What is a galette?
The term galette is used nowadays primarily to refer to rather rustic, free-form tarts made with a single crust of pastry,
like a pizza. If the filling is moist, the sides of a galette can be folded up and over to contain any juices.
Alternatively, the edges may be simply crimped and left rather flat. This is our second take on a kamado-style rustic savory
galette filled with flavors. We hope you enjoy it!
For the mushrooms:
- 1 Tbsp oil
- 1 medium onion, sliced
- 4 ounces cremini mushrooms, sliced
- 4 ounces oyster mushrooms, pulled into bite-sized pieces
- 2 cloves garlic, minced
- 1 tsp thyme, coarsely chopped
- salt and pepper to taste
For the galette:
- 2 oz pancetta, diced
- 4 oz smoked trout, cut up roughly
- 1 pound asparagus, cut into bite-sized pieces
- 4 oz goat cheese, crumbled
- 1 egg yolk
- 1 tsp water
- 1 pie crust
- Set up your cooker by starting the fire and stabilizing your cooker at 400°F. Place a raised grid in the cooker
with a 12-14" pizza stone on the grid.
- Prep your ingredients: Slice the onion thinly. Slice the cremini mushrooms and tear the oyster mushrooms into chunks. Chop the garlic and thyme.
Cut the asparagus into 1-inch pieces. Cut the smoked trout into chunks.
- Heat the oil in a large sauté pan over medium-high heat. Add the sliced onions, the sliced cremini mushrooms and the torn oyster mushrooms and cook
until the mushrooms have released their moisture and the moisture has evaporated. This takes about 10 minutes. Then add the garlic and thyme and cook for
about a minute more. Season with salt and pepper and set the pan aside.
- In a medium sauté pan, cook the pancetta and smoked salmon over medium-high heat until the fat is rendered a bit from the pancetta and the pancetta
is turning crispy. Set the pan aside.
- Place the pie crust on a sheet of parchment paper and begin assembling the galette. Add a layer of asparagus, leaving about 1½ inches around
the edge to allow for folding the edges up later. Next add the mushroom/onion mixture. Then add the meats. Finally, top with crumbles of goat
- Fold up the 1½ inch border around the edge, overlapping and pinching as necesssary. Beat together the egg yolk and water, then
brush the pie crust with it. Finally trim the parchment paper as necessary so it will fit on your pizza stone.
- Bake in your cooker until the crust is lightly browned and crispy. Start checking after 20 minutes. Ours took 33 minutes
The Finished Galette
- You can substitute smoked salmon for the smoked trout and any type of bacon for the pancetta.
- Feel free to add a little smoke to the cooker. We used some cherry wood to get just a hint of smoke.
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