Equipment
Ingredients
pastry
- 90 g all-purpose flour, plus extra for dusting
- 55 g unsalted butter, chilled and cubed
- 45 g greek yogurt
- 1 egg yolk
- 5 ml water, ice cold
filling and toppings
- 100 g garlic and herb cream cheese
- 100 g smoked trout, cut into strips
- ½ red onion, finely sliced into rings
- 1 gherkins, finely sliced
- 9 g fresh dill, leaves picked
- 3 g fresh chives, finely chopped
- 5 ml capers, drained
- black pepper, freshly ground
seed mix
- 1 g garlic powder
- 1 g onion powder
- 1 g sesame seeds
- 1 g poppy seeds
- 3 g sea salt
Nutrition (per serving)
Method
Pulse the flour and chilled butter in a food processor until the mixture looks like breadcrumbs.
Add the Greek yogurt and pulse again to incorporate.
Add cold water 2.5ml (1/2 tsp) at a time, pulsing until a cohesive dough forms.
Shape the dough into a ball on a floured surface, wrap in cling film, and refrigerate for 1 hour.
Preheat the oven to 200°C (400°F/Gas 6).
Roll the dough on a floured surface into a 23cm (9-inch) circle, about 3mm thick.
Place the dough onto a baking tray lined with baking paper.
Spread the cream cheese over the center of the dough, leaving a 6cm (2.5-inch) border.
Fold the pastry edges inward over the filling and press lightly to hold.
Brush the folded pastry border with the beaten egg yolk.
Mix the garlic powder, onion powder, sesame seeds, poppy seeds, and sea salt in a small bowl.
Sprinkle the seed mixture over the egg-washed pastry edges.
Bake for 30 to 35 minutes until the crust is golden brown.
Remove from the oven and let the galette cool for 10 minutes.
Top with smoked trout, onion rings, gherkins, dill, chives, and capers. Season with black pepper and serve.
Chef's Notes
- Ensure your butter is very cold and cut into small cubes for the flakiest pastry. Overworking the dough will develop gluten and result in a tough crust.
- Don't skip the chilling step for the dough; this allows the gluten to relax and the fat to firm up, crucial for texture.
- When rolling the dough, aim for an even thickness to prevent some parts from burning while others remain undercooked.
- For an extra savory crust, consider adding a pinch of garlic powder and onion powder directly into the flour mixture before adding butter.
- Allow the galette to cool slightly before adding the toppings. This prevents the cream cheese from melting too much and allows the flavors to meld.
Storage
Refrigerator: 2 days — Pastry will lose crispness over time.
Reheating: Reheat in a 150°C (300°F) oven for 10 minutes to maintain crust texture.
