Holiday Leftovers Galette

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Holiday Leftovers Galette
This savory galette is the perfect way to use up whatever is left in your fridge, be it cheese, cooked vegetables, salad greens, or poultry. It features ricotta, crème fraiche, and ACS award-winning Avalanche Cheese Company Hand Bandaged Goat Cheddar. But you can be creative and incorporate any ingredients you like! You can’t go wrong. Adapted from Food & Wine Magazine.
Prep Time 1 hour
Cook Time 1 hour
Passive Time 1 hour
Servings
people
Ingredients
Dough:
Vegetable Filling:
Cheese Filling:
Prep Time 1 hour
Cook Time 1 hour
Passive Time 1 hour
Servings
people
Ingredients
Dough:
Vegetable Filling:
Cheese Filling:
Instructions
To make the dough:
  1. In a standing mixer, add the flour, sugar, and salt.
  2. Pulse until combined. Add the cubed butter and mix until it has a coarse, mealy texture.
  3. Add the ice water and mix until the dough just forms.
  4. Scrape the dough onto a flour-dusted work surface and form it into a disc.
  5. Cover it with plastic wrap and refrigerate for at least 1 hour.
To make the filling:
  1. While your dough is setting in the refrigerator, chop the onions, and quarter the endives.
  2. Set the endives aside.
  3. In a medium saucepan, add the coconut oil, then add the onions and cook on medium to low heat until caramelized, about 15 minutes.
  4. Remove from heat.
  5. In the same saucepan, add the olive oil and wilt the salad greens with the honey and red wine vinegar.
  6. Remove from heat and set aside. (*Note: If you are using greens that have already been cooked, there is no need to cook them again. Simply have them ready to use after you have rolled out your dough).
  7. Next, add 1 tablespoon of butter to the same saucepan and add the quartered endives, flesh side down.
  8. Cook over medium to low heat for about 10 minutes until they turn golden brown.
  9. Remove from heat.
  10. To make the cheese filling, combine the ricotta, crème fraiche, Hand Bandaged Goat Cheddar, egg yolk, lemon zest, lemon juice, salt, and pepper, and mix to combine. Set aside.
To make the galette:
  1. Preheat the oven to 425 degrees.
  2. Once the dough has rested, remove from the refrigerator and place on a flour-dusted surface.
  3. Roll the dough into a 14-inch round and place on a parchment-lined cookie sheet or a pizza stone.
  4. Spread the cheese filling evenly around the dough, leaving 1 inch of space around the edge.
  5. Next, add your caramelized onions, then wilted greens, and finish with the endives, browned side up.
  6. Fold the edge of the dough up around the filling.
  7. Cook 25-35 minutes, until the crust is golden brown.
  8. After you remove the galette from the oven, brush the edge of the dough with ½ teaspoon of melted butter, and garnish with the chopped pistachios and shredded Hand Bandaged Goat Cheddar.
  9. Cut into pizza-like slices and serve.
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