Tag Archives: Flaky pastry

Savoury Brunch Galette

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Flaky AF crust. Creamy ricotta. Sweet corn. Wilted kale. A golden yolk on top. This is the ultimate savoury brunch galette.


If pie is the perfectionist’s dessert, galettes are its chill, effortlessly stylish cousin. I like to think of them as lazy-ass pies, but in the very best way. No pie dish. No crimping. Just flaky, golden pastry folded casually over whatever filling you’re in the mood for.

And if there’s only one recipe you try from my blog, make it this galette dough. It delivers maximum results for minimal effort. Made in seconds in the food processor, it’s flaky AF thanks to cold butter, sour cream, and a touch of cornmeal. I can’t overstate how special this dough is, it’s foolproof, flexible, and bakes up like a dream.

Sweet or savoury, galettes are endlessly versatile, and this one leans fully into brunch territory. Sautéed kale and onions meet sweet corn and creamy ricotta, all nestled into that golden crust. A runny yolk on top seals the deal.

Keys to Success:

  • Cold butter + cold water = flaky crust. Chill everything before you start.
  • Roll the dough while it’s still soft—between two sheets of parchment. Then chill the rounds before assembling for easy handling.
  • Par-cook your veg. Raw vegetables release water. Sautéed greens and onions are flavourful and galette-friendly.
  • Use a hot oven. 400°F ensures the bottom crust sets while the edges brown.
  • Add the egg later. Crack it on when the galette is nearly done so the white sets and the yolk stays runny.
  • Don’t skimp on seasoning. Salt the filling. Salt the crust. Add a hit of hot sauce if you like.
Savoury Brunch Galette

Savoury Brunch Galette

Makes four 8-inch galettes
Print Recipe Pin Recipe
Servings 4 servings
Calories 1479 kcal

Ingredients
  

Galette Dough

  • 80 grams sour cream, full fat or light but not fat free
  • 150 grams ice cold water
  • 360 grams all-purpose flour
  • 70 grams cornmeal
  • 5 grams sugar
  • 1 teaspoon Diamond Crystal Kosher salt, or 1/2 teaspoon Morton's Kosher salt
  • 200 grams unsalted butter, cold cut into 1/2 inch pieces

Galette Filling

  • 1 bunch Lacinato Kale, also called Tuscan kale, black kale, dinosaur kale
  • 1 Tablespoon olive oil
  • 1 small onion, finely diced
  • 1/2 teaspoon Diamond Crystal Kosher salt, or 1/4 teaspoon Morton's Kosher salt
  • 170 grams whole milk ricotta cheese
  • 2 Tablespoons milk (1 % or 2% is fine, whatever you have on hand)
  • 120 grams fontina cheese, grated
  • 175 grams Monterey Jack cheese, grated
  • 1/2 teaspoon Diamond Crystal Kosher salt, or 1/4 teaspoon Morton's Kosher salt
  • 4 large ears of corn, shucked and corn cut off the cob or 3 cups frozen corn, thawed
  • 4 large eggs

Assembly

  • 1 large egg, beaten with 1 Tablespoon water

Garnish

  • 2 Tablespoons Everything Bagel Spice

Instructions
 

Galette Dough

  • Whisk sour cream and ice water together in a small bowl; set aside. In a food processor fitted with the metal blade, combine flour, cornmeal, sugar, and salt. Pulse to mix.
  • Add the cold butter and pulse 8 to 10 times, until the mixture resembles coarse crumbs with butter pieces ranging from breadcrumbs to small peas.
  • With the machine running, slowly pour in the sour cream mixture. Process just until the dough comes together in soft, moist curds. Turn the dough out of the food processor onto the counter. Divide dough in 4 equal pieces and shape each piece into a round disc.
  • Lightly dust one disc with flour, and roll between 2 sheets of parchment paper, into a 10 inch circle. No need for a perfect circle—just aim for a rough 10-inch round. Repeat with the other 3 discs. Chill dough rounds in fridge, still between their sheets of parchment paper, for about 30 minutes.
  • To freeze, wrap each rolled dough round tightly in plastic and store flat for up to 1 month.

Cheese filling

  • Wash the kale leaves and strip them from the stems. (Tip: The tip of a paring knife works great for this.) Discard the stems. Stack the leaves and slice across them into ¼-inch ribbons using a sharp chef’s knife.
  • Heat a large sauté pan over medium heat. Add olive oil and diced onions. Sauté for 4–5 minutes, until onions are soft and translucent. If they begin to brown too quickly, add about ¼ cup water to slow things down.
  • Add the kale and toss for 1–2 minutes, just until wilted. Stir in the corn and remove the pan from the heat. Let the mixture cool slightly.
  • Reserve 1/4 cup each of fontina and Monterey Jack cheeses. In a large mixing bowl, stir together the ricotta, milk, remaining fontina, and Monterey Jack, and salt until well combined.

Assemble galette

  • Arrange two racks in the oven—one in the top-middle position, the other in the bottom-middle. Preheat the oven to 400°F.
  • Remove the chilled dough rounds from the fridge. Peel off the top sheet of parchment from each one. Flip the dough over onto the counter or a baking sheet, then peel off the second sheet. Line two rimmed baking sheets with some of the parchment you just removed. Place two dough rounds on each sheet.
  • Spread each dough round with about 1/4 of the cheese mixture, leaving a 1-inch border around the edges. Top each with 1/4 of the kale–onion–corn mixture.
  • Fold the border of dough up and over the filling, pleating gently as you work your way around each galette.
  • Brush the dough border with egg wash. Sprinkle with Everything Bagel spice (or another topping of your choice).
  • Bake for 15 minutes. Then switch the trays—move the one from the bottom rack to the top, and vice versa. Bake for another 15 minutes.
  • Remove the pans from the oven and sprinkle each galette with the reserved fontina and Monterey Jack. Use a spoon to create a small well in the centre of each galette, then carefully crack an egg into each one. Return the pans to the oven and bake for 5–8 minutes more, until the whites are set but the yolks remain soft.
  • Just before serving, sprinkle each galette with salt, pepper, and a few dashes of hot sauce if desired.

Nutrition

Calories: 1479kcalCarbohydrates: 117gProtein: 53gFat: 91gSaturated Fat: 50gPolyunsaturated Fat: 8gMonounsaturated Fat: 27gTrans Fat: 2gCholesterol: 541mgSodium: 2198mgPotassium: 958mgFiber: 10gSugar: 11gVitamin A: 9713IUVitamin C: 71mgCalcium: 904mgIron: 9mg
Tried this recipe?Let us know how it was!

What makes this galette crust so good?

This dough is flaky, but it’s not just because of the butter (though yes, there’s a lot of that too).

  • Cornmeal adds a delicate but rustic crunch. It gives the crust a bit more structure and texture, so it feels hearty without being heavy.
  • Sour cream brings subtle tang and helps tenderize the dough. It keeps the crust soft enough to bite through, even at the thick, pleated edges.

Together, these ingredients strike that perfect balance: crisp, tender, golden, and just a little bit special. It’s the kind of dough you’ll want to keep in your freezer at all times, for sweet and savoury galettes alike.

More Galette Inspiration

If this is your first foray into galette life, welcome. If it’s not—welcome back.

Here’s a roundup of all the galettes I’ve made over the years—sweet, savoury, and in between:

Leek, Potato and Goat Cheese Galette

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While leek and potatoes are a classic pairing for soup, they also work brilliantly together in a galette. Tangy and creamy goat cheese takes this galette to a new level of yumminess.

The dough for this galette comes together in about one minute in the food processor. It’s a very versatile recipe that can be used for both sweet and savoury galettes. I like to make the dough ahead of time, roll it out and freeze it. That way, I can make a galette any time I have a craving.

There are 2 unusual ingredients in the dough. The first is a bit of sour cream. Sour cream helps the texture of the dough stay tender and adds to the flakiness. It also adds a nice tang to the flavour. The second unusual ingredient oil cornmeal. It contributes a subtle crunch to the dough and makes this dough a dream to roll out.

Watch this galette come together:

Tips for success:

  • Don’t over mix the dough. Stop the food processor just before the dough rolls into a ball.
  • Make sure your butter is very cold and the water is ice cold.
  • The potatoes need to be sliced thinly and par cooked in the microwave for about 4 minutes before layering onto the galette. Raw potatoes will not cook thoroughly in the galette.
  • Bake in lower third of the oven. You want the bottom crust to get nice and brown. Cover top of galette with a bit of foil after 30-35 minutes of baking if the top is getting too brown.
  • Add a it more gruyere and goat cheese to the top of the galette for the last 5 minutes of baking time.
  • Garnish with fresh dill for an extra pop of colour and flavour.
  • This can be served hot, warm or even at room temperature. Leftovers the next day can be heated up in a 350°F oven for 5 minutes.

Here are a few more galette ideas for inspiration. Tomato Gruyere Galette, Winter Squash and Kale Rye Galette, Ombre Apple-Honey Galette, Ombre Tomato Galette with Everything Seasoning, Pluot and Thyme Galette, Apple Galette with Pecan Cheddar Crust, Plum and Cherry Galette with Pistachio Crust, Heirloom Tomato Galette and a Family Reunion, Spring Leek Galette, Wild Mushroom and Leek Galette, and Asparagus Ricotta Galette

Click here to print recipe for Leek, Potato and Goat Cheese Galette.

Tomato Gruyere Galette

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The war on summer needs to stop. I’m looking at you pumpkin spice lovers. Stop flooding my Instagram feed with #PSL. You know, fall does not officially start until September 22. I don’t understand why some people feel the need to rush headlong into fall.

Early September is the time to be gorging on tomatoes and corn.

I refuse to be rushed into the new season. I’m one of those people that continue going sockless well into November. I have been known to slip into my winter boots, barefoot. To be fair, they are fur lined (well fake fur). To be honest, I have trouble with transitions. I always have. So I am here today to prolong your summer as long as possible with a glorious tomato galette. A galette, for the uninitiated, is French for lazy-ass tart 😉. It is essentially a free-form pie. No tart or pie pan needed.

The problem with many pie or tart doughs is toughness. When flour and water are mixed together, water molecules hydrate the gluten-forming proteins in the flour and too much gluten formation can lead to a tough crust. But, when we add fat into the mix, the flour protein molecules become coated with that fat. They provide a barrier that keeps the water molecules away from the protein molecules. Sort of like when you apply frizz-fighting cream into your hair. It coats the hair strands and when dried, protects your hair from moisture in the air.

My galette dough boasts two types of fat, butter and sour cream, leading to a very tender and flaky AF crust. The dough for this galette is so simple to make. It comes together in the food processor in about less than 30 seconds. It is extremely versatile and can be used for both sweet and savoury galettes. The dough freezes beautifully. I usually make extra, roll it out and tuck it into the freezer for when I need a galette fix fast.

The dough is spread with a bit of Dijon mustard for tang and then covered with nutty Gruyere and sliced tomatoes. I found some gorgeous heirloom tomatoes at the supermarket, but any local tomato will be delicious. Finish with drizzle of honey, a sprinkle of thyme and a generous shower of salt. Add fresh basil after baking. Galettes need to a hot oven to brown up that bottom crust. It’s perfect hot, warm or even at room temperature.

Click here to print recipe for Tomato and Gruyere Galette.