The Whole Grain, Hearty Galette Dough That Will Feed You All Week

September 26, 2016

Big Sunday dinners anchor the upcoming week, especially if you make a little extra. We partnered with Tillamook to join the #RealFoodSunday movement, encouraging families to cook and eat Real Food together once a week, but especially on Sundays.

Galettes are the kind of food made for a laid back weekend dinner or dessert—they're less fussy than pie dough, they sway sweet or savory, they're easily eaten with hands (a plus!). I love them both ways, but if I'm being honest, often prefer them as the latter: Filled with cheese and ready to be sliced into buttery triangles.

Photo by James Ransom

Maybe, though, you've stopped there in the past—and I'm saying you shouldn't: Galette dough makes more than free form pies. You can use it to make quiches and even empanadas, so on Sunday, make a bunch of dough (and make a galette for dinner, but more on that later) by simple scaling up the recipe, making it in batches if need be.

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This buckwheat galette recipe makes 1 crust, so if you want to make 4, multiply the ingredients by four. If you want to make 5, multiply the ingredients by five—and so on. To store the dough, refrigerate it, all wrapped up, for up to 24 hours or freeze it and allow a portion to thaw in the fridge the day you want to use it. All-butter dough has a tendency to oxidize if left in the fridge for too long, developing dark spots and altering the flavor (hence freezer storage). But, once it's thawed, you're halfway to dinner—or lunch, or even just a snack.

Now, here's how to use galette dough 6 different ways, 6 different days of the week:

1.) Sweet and savory, this buckwheat galette's adaptable. We used apples, red onion, sage, and a cheddar crumble—however, you can also think of the crust as a base ready for your personalization. You could use roasted broccoli and bacon (or bacon jam), kale and pancetta, or tomato jam and cheddar.

2.) Use that crust to make Leek, Lemon, and Feta Quiche. In place of the recipe's puff pastry, substitute thinly rolled out galette dough. You can make individual quiches or one big one—remembering you'll need to alter the baking time depending on whichever you choose. Serve with a simple green salad.

3.) While it may not be traditional, empanadas happily accept any and all dough and are a great way to use up leftover beans, vegetables, meat, and even eggs. Here’s how to make them without a recipe.

4.) Cut the dough into squares, fill with cream cheese and sliced tomato, fold in half, crimp and bake to make savory breakfast turnovers.

5.) Make chicken pot pie(s), like these adorable mini ones filled with peas, carrots, and, of course, bite-size pieces of chicken. Although you can use a mini cake pan, a muffin tin also makes a fine mini pot pie pan.

6.) Roll the crust super thin, sprinkle with za’atar, olive oil, and sea salt, and cut into shapes for easy, homemade crackers. They make the perfect vehicle for hummus.

What's in your favorite galette? Tell us in the comments below!

Tillamook invites you to join the #RealFoodSunday movement, which encourages cooking, eating, and sharing food together. Share your meals by tagging them #RealFoodSunday, get more tips and inspiration for your Sunday dinners, and find Tillamook cheese here.

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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1 Comment

hausthaushhsau November 18, 2016
This is such a wonderfully subtle ad! Props to you guys. (Also, Tilamook is bomb.)