How do you make a galette not soggy?

There are a few ways to make sure your galette bottom stays crisp instead of getting soggy. Brush the interior crust with egg white. Brushing the interior crust of the galette with egg white before adding the filling is a tried and true method for preventing a soggy bottom. ... Add a bottom layer. ... Use a pizza stone. Dec 23, 2023

What are the three different types of galette?

For this recipe, we use puff pastry to keep things super easy! What are the three different types of galette? The three most common types of galette are galette Breton, galette de rois, and fruit galette .

Is galette crust same as pie dough?

A galette is a free-form pie that is made, not in a pie dish, but on a sheet tray. One single layer of pie dough is rolled out into a large circle and generally topped with a fruit filling, like apples or blueberries.

What is the difference between a galette and a crepe recipe?

The simple answer is that a galette is a savoury crêpe . Galettes are made with buckwheat flour instead of usual flour varieties. This gives them a slightly stronger flavour than a normal crêpe or pancake and also means they're gluten free.

What is the charm in the galette?

Somewhere within the glorified galette hides a charm known as a “féve” – traditionally this was a bean but it's now more commonly a plastic trinket which many people collect to mark their years of good fortune.

What is a fève in a galette?

In addition, the galettes always contain a single little charm , or fève, that hidden inside. Historically, there really would be a fève ('broad bean') inside, but in the 19th century this was replaced by small ornaments or figurines.

What happens if you find the charm in the galette?

If you find a fève (charm) in your portion then you get to wear the crown and be the king (le roi) or queen (la reine) for the day . It's this tradition that inspired my take on the galette: the puff pastry crowns combine the flavours of the galette with the ceremony that accompanies it.

Why is my galette soggy?

Whether making a sweet or savory galette, a soggy bottom can be difficult to avoid because the fruits or vegetables in the filling release water as the galette bakes . Here at ATK, we've come up with many crisp-crust solutions, such as parcooking the vegetables in the filling or macerating and draining the fruit.

What causes pastry to have a soggy bottom?

Soggy bottoms And finally, the most frustrating pastry problem of all – the soggy bottom. This normally happens when the oven is not hot enough or the pastry is not baked for long enough . However, it can also be because too much water was added to the dough.

How do you keep puff pastry from getting soggy on the bottom?

One way to prevent soggy bottom pastry is to blind bake the pastry – This means partially or completely bake the pastry before adding the filling. Also, avoid over-filling your pastry.

Why is my pastry soggy in my pie?

If the fat melts before a strong gluten structure has formed, the pastry will end up soggy . Overly moist fillings can also contribute to a soggy bottom as the liquid will drop to the bottom of the pie and ooze into the pastry. To ensure crisp pastry, the base can be blind baked before adding the filling.

Sausage Galette Recipe with Zucchini, Sage | White On Rice Couple (2024)

Home » Recipes » 100+ Easy Meals » Sausage Galette with Zucchini, Ricotta and Sage

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by Todd + Diane

Our sausage zucchini galette is a fantastic way to enjoy a savory pastry. Serve it for brunch or dinner and you’ll be the hero!

Sausage and Zucchini Galette

It’s raining outside and all this hydration is such a welcome treat. Looks like we’re finally out of the drought but won’t take anything for granted. The rain has been pretty relentless for the past few weeks and though everyone is trying to stay out of it as much as possible, or at least heading to the snowy mountains.For so many of you around the country where Winter is truly a 4th season, our recent Winter is super exciting because we’re actually getting rain! Funny how a little bit of rain get’s so many of us giddy-happy down here.

Staying out of the rain means staying inside and cooking warm foods again. It’s always an awesome day when it’s storming outside and we can crank up our oven to make desserts and warm savory foods for dinner. Our go-to meals is always our favorite galettes not only because they’re simple to assemble, but they can come in both savory AND sweet. What ever we’re in the mood for, a galette always hits the spot.

homemade dough
easy as…
1-2-3

Even in Winter, we can find some decent zucchini in the markets and though zucchini explodes in Summer, it’s still one of our favorite vegetables to enjoy in Winter. From zucchini noodles to zucchini desserts, it’s a vegetable that’s always easy to please and always hiding somewhere in our vegetable bin. Adding some sausage and warm oven-love to some zucchini slices resulted in a super delicious galette that no one can ever say no to.

Galettes for Dinner, Not Just Dessert

Galettes such as this one are so adaptable to what ever filling you like. We addd ricotta and some sage because there were still a few leaves in the garden. But think of all the possibilities you can add to this tremendous galette. We often consider galettes like fried rice. You know, the type of meal where you can clear the fridge of leftover ingredients and actually make a really hearty and satisfying meal out of? This is definitely one of them.

We checked the weather report again and it looks like so many parts ofthe county we’re getting dumped on with rain and snow. Stay warm friends, stay safe and east lots of yummy warm foods. Before we know it, Summer will be greeting us around the corner and we’ll be wondering where did January go to? Seriously, January is almost over and we haven’t even had a chance to really enjoy this post-holiday crash.

Enjoy,

diane and todd

More Great Galette Recipes Here:

Butternut Squash and Bacon Galette
Leftover Thanksgiving Galette
Heirloom Tomato Galette
Broccoli and Cheese Galette
Dill Chicken Pot Pie Galette
Kale, Corn and Feta Cheese Galette
Brown Butter Apple Galette
Brandied Pear Galette with Caramel Sauce

Sausage Galette with Zucchini, Ricotta, & Sage

Yield: 6 servings

Prep Time: 30 minutes mins

Cook Time: 1 hour hr

Chill Time: 15 minutes mins

Total Time: 1 hour hr 30 minutes mins

Galettes like these are easily adaptable. It's the type of meal where you can clear the fridge of leftover ingredients and actually make a really hearty and satisfying meal out of. Adapt to your preference and ingredient availability.

Makes one 9-inch Galette

5 from 6 votes

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Ingredients

For the Galette dough

1 1/4 cups (155g) all-purpose flour
1 stick (1/2 cup or 113g) unsalted butter, cut into 1/2-inch (12mm)pieces
1 teaspoon (5ml) sugar
1/2 teaspoon kosher or sea salt
1/4 cup (60ml) cold water (you may not end up using the full amount)
Egg Wash (1 egg beaten w/ 1 tablespoon water) or Cream, for brushing the crust

For the Filling:

8 ounces (225g) sausage , slightly cooked to render the fat
1 small zucchini , sliced 1/4-inch thickand lightly brushed with olive oil
3-4 sprigs fresh sage
1/2 cup (120ml) ricotta
kosher salt , to taste
fresh cracked black pepper , to taste

Instructions

Make the crust: In a bowl, pinch together the flour, butter, sugar, and salt with your fingertips until most of the big chunks of butter are flattened or broken up.
Incorporate the enough of the coldwaterinto the flour until the mixture binds together and forms a rough ball (you may need to gently knead the ball to incorporate the last of the flour).
See Also
Healthy Lemon Chicken Piccata Recipe | Wholesome Yum
Roll the doughinto a ball, and then flatten into a disk. Wrap in plastic wrap and chill for 10-15 minutes.
Preheat the oven to 375°F (190°C). Line asheet pan with parchment paper.
On a floured surface, roll the disk out to a circle about12 inches (30-cm) in diameter.Gently placethe dough onto the prepared sheet pan (cooking tip: we'll often gently roll the dough around rolling pin and then unroll it onto the sheet pan to transfer it).
Layer the ricotta, sausage, zucchini and sageevenly to within about 2 inches (5 cm) of the outside edge. Season with salt and pepper. Fold the edges of the dough over the filling. Brush the crust with the egg wash or cream.
Bake for 50 to 60 minutes, or until the crust is golden, rotating the pan halfway through so the galette bakes evenly. Serve warm or at room temperature.

Nutrition Information per Serving

Calories: 252kcal, Carbohydrates: 22g, Protein: 11g, Fat: 13g, Saturated Fat: 5g, Trans Fat: 1g, Cholesterol: 38mg, Sodium: 454mg, Potassium: 196mg, Fiber: 1g, Sugar: 1g, Vitamin A: 159IU, Vitamin C: 4mg, Calcium: 55mg, Iron: 2mg

Course: Main Course, Side Dish

Cuisine: Baking, Oven

Calories: 252

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4 comments on “Sausage Galette with Zucchini, Ricotta and Sage”

Chris — August 4, 2017 @ 1:14 pm Reply

Looks delicious. Thanks for the recipe. I will be cooking this up tonight!
Sabrina B. — February 14, 2017 @ 2:08 pm Reply

beautiful recipe, thank you for this and love the variable ingredients that you suggest!
2pots2cook — January 30, 2017 @ 1:32 am Reply

Thank you for this creation; perfect composition for the end of sooo very cold and windy winter. Have a nice week !
Kristin — January 23, 2017 @ 9:38 am Reply

This is my dinner inspiration for tonight!! Looks delish!