Little Party Favors, Savory Mini Galettes Are A Big Hit - Brando Cucina Blog at - 292103

Brando Cucina

Little party favors, savory mini Galettes are a big hit 
Dec. 14, 2012 3:02 pm 
Updated: Dec. 15, 2012 5:02 pm
In trying to come up with a tasty and different intro for a party I was cooking for, came up with the idea for small, mini galettes with a sweet/savory tone that could be passed or set out on a tray. I settled in on two, a roasted pear with prosciutto for sugar/salt combo and roasted beets with tangerine and blue cheese for sweet/savory. Both were instant hits although I must admit that the pear galettes generated the most comments and ooohs and ahhhs.

So first the pastry. If you don't want to make the classic puff pastry-like tart dough (very tasty but a lot of work), King Arthur has a wonderful flaky pastry recipe that you can whip up pretty quickly with a food processor and a few folds of the dough. Just remember to keep everything cold especially the butter (put it in the freezer for 10 minutes first) and roll the pastry while it is cold too. Later, when you're cutting out the small circles for your galettes, chill those for 10-20 minutes too. Remember, cold is your friend here.

The Fillings:

Roasted Pear and Prosciutto

Peel a few Bosc pears and then halve. Scoop out the middle with a spoon and the stringy ends going up to the top. Coat well with olive oil and season with salt and pepper. Put in a roasting pan, sprinkle some thyme on top (fresh leaves are best) and bake uncovered for 20 minutes in a 375 degree oven. Let cool and slice crosswise. Prepare prosciutto slices in small cuts that will cover the bottom center of the galette, 3 inch squares or so.

Roasted Golden Beets w/Tangerine and Blue Cheese

For the tangerine: juice about 10 or so tangerines until you have approximately 3 cups with no seeds but integrated pulp is ok. Put the juice into a small pot and reduce over medium heat way down until you have about 1/2 cup. Yes this will take some time but it is worth it. Don't use store bought fruit juice. When finished, add 1 TBSP of fresh lemon juice to brighten it a bit. It will very syrupy.

For the beets, wash the root bulbs from a bunch of golden beets (2-3) to remove the dirt, cut off the top and bottom and place into a small ceramic roaster. Drizzle with olive oil and add a 1/2 cup of white wine (or water, wine is better). Cover tightly with either the lid for the pot or aluminum foil and roast for 45 minutes in a 400 degree oven. Remove the lid, let the beets cool and remove the skin when the beets are comfortable enough to hold in your hands. The beets will be easier to skin when still warm but not hot. Slice the beets crosswise into sections rather than cubes. Have crumbled blue cheese ready.

To make the Galettes:

Take your dough out of the fridge (you did have it in there chilling, right?) and roll it out into a square about 16x16, or 18x18 depending upon how much dough you made. Either way, you want to roll it out into a rough square about 1/8" thick. Now you can cut a crisscross pattern making squares and roll each square into a round (if you know how to do that) or the easiest way to get where you're going is to just use a round pastry cutter, which is what I did. I used a 3 1/2" circle. Obviously you're trying to make the right sized galette for an individual serving so the size you want to feed your guests is up to you.

Now, cut your dough into circles using the cutter. Take a circle and for the roasted pear galette, place some prosciutto in the middle and cover with 2-3 slices of roasted pear. Fold the galette dough up over to encase the filling and crimp a few times. You are not going to completely cover the filling, just make a few walls. For the roasted beet, spoon some tangerine syrup in the middle of the galette dough and then cover with a few slices of beet. The blue cheese sprinkles will be added later.

Brush each galette with egg wash (I forgot to mention the egg wash).

Bake at 400 degrees for 20-25 minutes, monitoring the galettes so they don't get too dark or overcooked. When done take out of the oven and cool on racks. Add blue cheese sprinkles to the roasted beet galette, the roasted pear is awesome just the way it is.
Dec. 14, 2012 3:10 pm
It all sounds wonderful. Thank you for sharing your recipe.
Dec. 14, 2012 6:56 pm
sounds great thanks.
Dec. 15, 2012 11:18 am
Post a photo? I have a really hard time visualizing these kinds of things. They sound amazing!
Dec. 15, 2012 5:02 pm
I just made chef John's spinach-artichoke dip,have not baked it with mozza yet, unfortunately cannot attend party -can I freeze it for a later date
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