This is the recipe I created for a special team building event at the In Good Taste Cooking School. I went with gallette tarts because it is the easiest pastry to make, and it is incredibly versatile. For example, to make a sweet gallette tart you could switch out the fillings for fresh fruit, such as apples, and omit the salt and herbs in the crust – plus add a touch of sugar. Also, the vegetables can be changed out for other veggies. The most important thing to keep in mind is cooking time. Either slice everything super thin, or pre-cook the veggies you want to put on the tart.
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Butternut and Beet Gallette Tarts
- Roast the butternut squash. Slice in half lengthwise, scrape out the seeds, and place on a lined baking sheets. Drizzle a bit of cooking oil over the cut surface. Spread evenly with your fingers across the entire surface. Pop the baking sheet into an oven set at 325° and roast for an hour to an hour and a half to soften the squash. Remove and cool to a workable temperature.
- Combine the flour, cornmeal, salt, and fresh herbs in a mixing bowl until uniformly combined.
- Cut the butter down to small pieces and mill into the dry ingredients in the mixing bowl.
- Fold in the yogurt until the dough is completely moist.
- Gently knead the dough, ten to fifteen turns.
- Dust off excess flour and wrap in plastic wrap or tuck under a damp towel. Set the dough aside to rest for 30-120 minutes.
- Meanwhile, prepare your bell peppers, beets, shallots, and garlic. Slice the top off the red Bell Pepper. Remove the seeds and core. Slice the bell pepper in half down its axis and then slice into strips. Trim and peel the beets. Slice in half on the axis, then slice the halves into very thin half-moons (use a slicer or mandolin for best results). Peel the shallot. Trim off the root. Slice the shallot into very thin round slices. Peel, trim, and mince the garlic. Gently peel the skin from the flesh of the roasted butternut squash. Slice the squash into ¼ to ½ half inch thick slices, then cut down the slices to be approximately 1 ½ inches wide.
- Combine all but the garlic and butternut squash in a mixing bowl and toss in olive oil, salt, and pepper to coat.
- Divide the dough into two to eight portions. Lay out parchment paper. Roll out the gallette dough into a long square shape on the parchment paper. Sprinkle with flour as needed to prevent the dough from sticking to the rolling pin.
- Sprinkle the minced garlic evenly across the rolled out dough, keeping it a couple inches away from the edge.
- Drizzle a bit of olive oil over the dough. Use a brush to spread evenly across the surface, leaving a couple inches margin at the edges. Scatter the sliced shallots and ¾ of the bell peppers across surface.
- Lovingly alternate slices of beet with the butternut squash. Lay them out across the surface of the dough so that they are shingled and pretty.
- Arrange the remaining pepper strips across the surface. Crumble the cheese and distribute that across the top as well.
- Flop the edges in over the fillings. creasing as needed. Transfer the whole sheet of parchment to a baking pan. Bake in an oven set at 375 degrees for 30 minutes or until golden and crisp around the edges.
- Allow to cool before cutting.