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Author Notes: I've been trying to get better at doughs and pastries so I've started a whirlwind love affair with the Galette. I figured, I've been walking around with this name all my life it's kind of silly I've never eaten one. The flour recipe is basically taken from Country Crock's website with a few alterations, namely, using actual butter and chilled flour. I went with cube steak for my meat filling because we had some sitting in our fridge and I wanted to do something with them besides making chicken fried steak. —Jules Galette
Serves 4 people
For the pastry dough
- 1 3/4 cups Flour (plus more for dusting)
- 1 tablespoon Sugar
- 8 tablespoons (1 stick) Butter
- 1/2 cup Ice Water
- Chill your flour and butter. You want your flour cold to the touch and your butter firm enough you can run it through a box grater.
- Once your flour is cold, whisk it together with your sugar.
- Grate your chilled butter into your flour. This helps you get a nice flakey crust with layers of butter in it.
- Cut together your flour and butter until you've got the "coarse crumbs" every pie dough recipe likes to call for.
- Add in your ice water a table spoon at a time until you've got a workable dough.
- Pull your dough out onto a flour surface, knead and roll out into a thin sheet.
- Put into the fridge to chill until ready to use.
For the filling
- 12 ounces (1 can) cut sweet potatoes
- 3 cloves of garlic
- tablespoons olive oil
- 1 pound cube steak
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon cayenne pepper
- 1/4 cup lemon juice
- 1/2 green bell pepper, sliced into strips
- 1 egg, beaten + 1 tablespoon hot water
- 1 tablespoon melted butter
- Dice your cube steak into chunks and combine it into a zip lock bag with the other ingredients for your marinade: your lemon juice, sugar, soy sauce and cayenne. Marinate for at least an hour but overnight is better.
- Pre-heat your oven to 425
- Open up your can of sweet potatoes, drain and toss with a little olive oil. Place in a pan to roast for about 30-40 minutes or until they've got a nice little crust on one side. It's best to do this while you're making or chilling your dough.
- When your sweet potatoes are done, allow them to cool before pulsing them in a food processor with your garlic. You want a texture almost like a tapenade. Set this aside until you're ready to assemble your galette.
- Heat a little olive oil in a pan and sear off your cube steak. Depending on the size of your pan you may want to do this in two batches.
- When your meat is browned on all sides, but not cooked through all the way, remove your meat from the pan and drain off on some paper towels.
- When it's time to assemble your galette pre-heat your oven to 425.
- Pull your dough from the fridge and spread your roasted sweet potato and garlic paste onto it. Layer your meat on top and then your sliced bell peppers.
- Fold up the sides of your pastry and hit it with an egg wash before baking for about 35 minutes (although this may depend on your oven.
- When your galette is golden brown, pull it out, brush it with some melted butter and serve to the presumably hungry hoard you've got waiting to grad a slice.