Today i am feeling very excited !! I have been baking pretty often these past few days and looking for new ideas to keep my creative juices going. For today, i have picked up a challenge – pie crusts ! I am trying out my first pie crust and following my free thoughts with this Onion Leek Mushroom Galette!
Recently i joined a group called “baking partners” on facebook. The group takes 1 baking challenge a month and the members can try out new recipes. For this month, the challenge is “Free from pie pastry – Galette”. Now, i have no experience in baking pies but i really wanted to take up the challenge and go out of my comfort zone this time. Up till now, i have been baking breads and cakes at home and it has been lots of fun!
Galette is a French term that refers to a variety of flat, round cakes, usually made with a flaky pastry dough of some kind.
When i began thinking about Galettes, i really had to go through many websites and blogs to get a fair idea about it. After reading from many sources, i gathered that it was a quick pie pastry. My only hitch.. it used a lot of butter! Now, for those who have been reading my recipes, i am not a big fan of butter and that was keeping me from trying out pies in the first place.
But then, yesterday, i came across this awesome recipe from Spice Foodie and it was just the thing i was looking for. I off course added my own tweak into the recipe to create a flaky, crunchy crust without going all buttery route and the result is still pretty perfect !
Since i am not a sweet tooth, i went ahead with a savory galette. This galette is loaded with onions, leek and mushroom with a slight hint of garlic. Have a look !
Onion Leek Mushroom Galette
onion leek mushroom galette
- 1 3/4 cups All purpose flour
- 1/4 cups Semolina flour (you can also use corn meal)
- 50 gms butter, cold and cut into small cubes
- 1/2 cup thick yogurt
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cloves of garlic, minced
- 1/2 tsp sugar
- 1 tablespoon sesame seeds
- 2-3 leeks, cut into small chunks
- 1 big onion, thinly sliced
- 2 cups mushrooms, cut into quarters
- salt to taste
- pepper to taste
- 2 cloves of garlic, minced
- 2 tablespoon dill leaves, finely chopped
- 2 tsp oil
- 1/2 cup bell peppers, thinly sliced
- 50- 75 gms light feta cheese
- 2 tablespoon milk
- 1 tsp dill leaves, finely chopped
- Begin with preparing the dough. For that, take a mixing bowl. In it, add in the flour, semolina, salt, black pepper, sugar and mix well. Now, add in the cold butter and minced garlic. Using fork, bread down the butter with the flour and combine till it start to resemble bread crumbs. Slowly add in the yogurt and with gently hands, put it all together. Do not knead into a dough. If you see chunks of butter in the flour, its ok. Just add enough yogurt so that it all comes together.
- Wrap the pie crust with cling film and refrigerate for 2 hours or more.You can prepare well in advance and keep the pie crust in refrigeration overnight.
- Meanwhile, prepare the stuffing. Take a non stick skillet. In it, add in the oil. Bring to heat. Add in the minced garlic, leek, onions and saute on high flame till it starts to caramalize.
- Next, add in the mushrooms and add the black pepper on top. Keep sauteing till the mushroom roasts. Add in the chopped dill and mix. Shut the flame. Add in the salt after you shut the flame. Keep the filling aside till it cools down a bit.
- Pre-heat the oven at 400F or 200 C.
- Let the pie crust out on the counter top and let it thaw for about 10 minutes. Discard the cling film and place the pie crust on parchment paper. Now, using a rolling pin, roll out a thin (1/8inch thickness) rough circle.
- Now, place a plate on the rolled out pie crust and make a mark to use as a guide for the filling.
- Now, start with a thick layer of the feta sauce at the bottom of the pie. Pile the filling on top of the pie.
- Now, using your fingers, cover the filling with the extra flap of pie crust on all sides and pinch to secure the stuffing.
- Add the bell peppers on top. Brush the pie crust with milk and sprinkle sesame seeds.
- Bake the pie for about 40 minutes or till the pie is crunchy, golden brown and forms a nice crust. Remove and serve hot with more feta sauce on top.
Tip : Play with flavours not only in the filling but the crust as well. Flavoured crust makes the dish awesome ! Pie crust dough should be pliable when you are rolling or else it will keep breaking.
So, what is your verdict? Isn’t this just perfect. The crust is flaky and crispy. I served it with some more feta sauce on top and a generous sprinkle of dill on top. The combination was just perfect ! The yogurt also lend a slight sourness to the crust which added oodles of flavour and keeps the overall dish a light.
Contributing the recipe to the Baking partners :