vegetable Samosa galette

a fall favorite, free form customizable pie with a flaky crust

Tips

Customize your galette

Galettes ar extremely customizable, I make galletes in the fall when I need to finish off vegetables or fruits before they spoil. Free form pies are an extremely fun way to transform leftovers as well. Using the same crust recipe you can fill with whatever you’d like. Here’s some inspiration:
Berries: Take any berry you’d like, toss in 1/2 – 1 cup of white sugar, zest and juice from one lemon, and fresh basil.
Summer squash: Thinly slice summer squash into strips or rounds, based tart with seasoned ricotta, lemon juice
Figs, goat cheese, and bacon: One of my favorites! Combine goatcheese with sour cream season with black pepper, to make a creamy spread. Top with sliced figs, and bacon. Drizzle with honey and sprinkle with red pepper flakes fresh out th oven.

Chicken tandoori

One of my favorite spins on this galette, is chicken tandoori, panner, and swiss chard. This is a good protein-heavy alternative, and a fan favorite during game night. If you’d like the chicken tandoori, this is best when marinated overnight, so plan according. Instructions below

Gather

• 1.5 pounds (680g) of boneless, skinless chicken thighs
• 1 cup (285g) plain full-fat yogurt
• juice from 2 small lemons
• 1 inch of ginger (~ 2 teaspoons); grated
• 6 cloves of garlic, minced
• 1 tablespoon of garam marsala spice
• 1 tablespoon of chili powder
• 2 teaspoon turmeric
• 2 teaspoons cumin
• 2 teaspoon coriander powder
• 1 teaspoon paprika
• 1 teaspoon salt
• Panner, cut into cubes
• 1 cup of swiss chard cut into strips
• 1/2 medium onion, cut into strips

follow

1. Mix yogurt, lemon, ginger, garlic, garam marsala, chili powder, turmeric, cumin, coriander powder paprika and salt in a bowl or large plastic bag. Add chicken, cover and marinate 12 to 24 hours
2. Preheat oven to 350F. Line a tray with foil and place a rack on the tray.
3. Remove chicken from the marinade, shaking off excess (optional; reserve marinade), and place on the rack. Bake for 20 minutes, then slather Marinade generously on both sides.
4. Bake for a further 10 minutes, brush/dab top with marinade.
5. Bake for an additional 5 minutes, baste one more time then spray with oil.
6. Increase heat to 450F. Bake for a further 8-10 minutes until parts start to brown
7. Layer uncooked galette dough with cooked chicken, paneer, and swiss chard. You can lightly brush galette crust with yogurt sauce instead of egg wash before baking.

Vegetable samosa galette

Preparation Time: 30 minutes | Cook Time: 40 minutes | Serving size: 8 slices

Gather

dough

• 1 1/4 cups ( approximately 170 grams) all-purpose flour
• 1/2 cup (approximately 85 grams)  whole-wheat flour
• 3/4 teaspoon salt
• 1 tablespoon Ajwain (caraway seeds); remove if not filling with tandoori or samosa filling.
• 10 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
• 7-10 tablespoons ice water
• 1 egg scrambled (for egg wash)

Filling

• 2 -3 medium russet potatoes
• 1 ½  teaspoons turmeric
• 3 tablespoons mango powder 
• 2 teaspoon coriander seeds (½  tablespoon coriander powder)  
• 2 teaspoons cumin seed (1  tablespoons cumin powder)
• 1 cup frozen peas
• 3 green or red chilis/peppers, thinly sliced 
• ½  a large onion, cut into medium size strips 
• 3 cloves of garlic, minced 
• 2 tablespoons fresh ginger grated 
• Cilantro for garnish

Follow

dough

1. In a large bowl combine all purpose flour, whole wheat flour, and caraway seeds. 
2. Using a pastry cutter, two butter knives, or your hands, work the butter into the flour mixture until it forms pieces the size of pebbles. If you have a large enough food processor, mix 5-8 times until mixture creates pea-sized pieces. 
3. Add ice water. When adding water to the dough, add half of the ice water to the dough at a time. Combine with rubber spatula.  Depending on the brand of flour you use, you may need to add more or less water. When flour starts to stick together and looks shaggy, you have added enough water. If you’re using a food processor, slowly add water while the processor is on slow speed. Stop when dough looks shaggy 
4. Turn dough onto a lightly floured surface. Work the dough until there is no more dry flour. Be sure not to overwork the dough. The dough should hold together in a ball.  
5. Wrap dough in plastic wrap, and place in the freezer for at least 20 minutes.  

filling

1. Adjust rack to second from the bottom position and preheat oven to 425F. Line a pizza stone, large circle baking sheet, or regular baking sheet with parchment. 
2. Peel and boil potatoes until tender. Drain and let cool completely, before using a fork to roughly mash them. There should still be chunks of potatoes.
3. Make the spice mix.  If you are using whole seeds, combine seeds and powder in mortar and pestle, work pestle until seeds break and start to become fragrant. If using dry spices, combine all seasoning in a bowl and set aside. Remove dough from freezer and let rest for 10 mins . 
4. In a large bowl, combine roughly mashed potatoes, frozen peas, half of the sliced peppers, half of the onions, garlic, 1 tablespoon of ginger, and 2 tablespoons of the spice mixture. 
5. On a lightly floured surface, roll dough into a 13”-15” circle. If you’re doing it on a rectangular baking dish, form it into an oval.  Transfer dough to baking pan by rolling dough roughly around the rolling pin and unwrapping  onto prepared pan.

form and bake galette

1. Spread mixture evenly over dough, be sure to leave at least a 1-inch border of dough. 
2. Sprinkle the remaining seasonings over the mixture and onto the dough. 
3. Fold edges over the sides of the filling, “tucking” the filling in. Remember this is a rustic freeform pie, it doesn’t have to be pretty 
4. Brush dough with egg wash.
5. Bake at 425F for 25-30 minutes on second from the bottom rack in the oven. Galette should be deep golden brown, and bottom of the crust should be cooked all the way through.