Tim Scallon, Registered Dietitian Nutritionist
As we approach the holidays or as I have often referred to them, “The Eating Season,” I find myself looking for something different; something classic; tasty yet quick and easy to make; a dish that is both rustic and upscale to serve guests or family. The traditional French Galette (pronounced Gah-let) meets all these criteria.
When it comes to pastries and cakes, the French have given the world more techniques, recipes and methods than anyone else. No other country has taken the simple combination of flour, dairy and oven to create such a variety of delicious dishes, both sweet and savory. The nineteenth century was a golden age of French patisserie when classics such as the modern-day éclair and croissant first appeared but others are much older, dating back a thousand years.
The galette is a perfect example of France’s time-honored relationship with baking. Originating in Norman times, it was known as a gale which simply means a flat cake. Over time and depending on what part of France you’re in, it’s become a catchall term for a variety of different sweet and savory bakes, all delicious in their own right. Some may be more well-known than others, but the one thing they all have in common is that they’re flat, round and quintessentially French.
Unlike traditional pies that are shaped in a pan and filled, the galette employs a flat piece of pastry on a cooking sheet that is then wrapped around the filling leaving the top center exposed. This method results in a visually appealing golden crispy crust and a caramelized filling that packs flavor and crunch into every delightful bite. Recipes vary using puff pastry, pie crust or even risen doughs like a brioche.
Sweet galettes make use of seasonal fresh fruits such as apples, peaches, berries, and nuts often seasoned with butter, cinnamon and zests. Common fillings for savory galettes include a mix of vegetables, cheeses, meats, and herbs. They can be enjoyed as a main course or as a hearty side dish. Popular combinations include spinach and feta, mushrooms and Gruyère, or ratatouille-style vegetables. The simplicity and flexibility of savory galettes make them a favorite for both home cooks and professional chefs.
My galette is an adaptation of a traditional French recipe that celebrates the flavors of tomatoes, mozzarella, green onion and spices. You might say this galette is the French answer to the Italian pizza. Like any pizza, the ingredients are flexible. I like the flavor and richness of whole milk mozzarella however shredded mozzarella is easier to find and works perfectly. I’ve made this recipe with refrigerated pie crust – the flat rolled up crust in a box – and with frozen puff pastry sheets and both work very well. The puff pastry makes a splendid presentation. The combination of tomatoes, green onion, mozzarella, parmesan, basil and oregano with the crispy crust blend together for a flavor sensation that will have your guests crooning.
Recently I heard from a reader that she reads my articles but that the complexity of some of the recipes is a little daunting. This recipe with its pre-made pie crust and nine ingredients is made for those with busy schedules. This traditional French dish is perfect for a backyard appetizer and a bottle of Bordeaux. Or it could be an easy prelude to a pot of soup for those traveling home for the holidays. Let’s enjoy these holidays with foods that help celebrate family and friends and create memories of home for our children.
Tim Scallon is a registered dietitian nutritionist with years of experience practicing nutrition therapy in local hospitals and clinics, teaching nutrition and developing healthy recipes.
Tomato Mozzarella Galette
Serving Size: 1/6 of recipe Serves: 6
Ingredients
- 1 large tomato, thinly sliced ¼ inch
- ½ teaspoon salt
- 1 frozen pastry sheet, thawed
- ¾ cup Bel Gioioso fresh mozzarella, thinly sliced ¼ inch
- ½ cup shredded parmesan
- 1 green onion tops only, sliced
- Oregano
- Basil
- Coarse black pepper
Directions
- Preheat the oven to 400 degrees.
- Lay the tomato slices out on paper towels and sprinkle both sides with salt. Allow them to drain 10 minutes. Using paper towels, lightly press them to absorb any liquid.
- Unroll the thawed pie sheet onto a parchment lined baking sheet and if square, trim about 1 inch off the corners creating a slightly round shape.
- Lay the mozzarella slices on the crust leaving a 1-inch border. Sprinkle half the parmesan over the mozzarella. Sprinkle the green onion over the cheese. Layer the tomato slices over the cheese. Spread the remaining parmesan over the tomatoes. Season with oregano, basil and pepper. Turn up the edges to partially cover the filling.
- Bake 20-25 minutes until golden brown. Remove from the oven and let rest for 5 minutes before slicing and serving.
- Three quarter cup shredded Mozzarella can be used instead of the slices and a refrigerated pie sheet or puff pastry sheet can also be used. This serves well at breakfast, as a light lunch, or an upscale appetizer served with a glass of Bordeaux.
Exchanges per serving
1 Protein, 1 Starch, 1 Vegetable, 2 Fats
Nutrients per serving
Calories: 234; Calories from fat: 117; Total Fat: 13g; Cholesterol: 12mg; Sodium: 511mg; Total Carbohydrate: 23g; Dietary Fiber: 1g; Protein: 6g