Sweet(Blueberry) Galette and Savory(Cherry Tomato-Bottle Gourd) Galette : Baking Partners Challenge

Last month  and this month till yesterday was very busy with a couple of birthdays lined up,our anniversary,school re opening and so on.Yesterday was my younger son's birthday that marks the finish line for birthdays this year in the family too.This month's baking partners challenge was these galettes suggested by Suja @Kitchen Corner-Try it and Swathi @ Zesty South Indian Kitchen.The recipe is adapted from here.I tried both savory and sweet version as I knew kids would nod 'yes' to the sweet version and savory was liked by us.Both fillings were tasty,flaky and delicious. 

(Savory Version)

 I tried the sweet version with blueberries and the savory version with bottle gourd,cherry tomatoes and green onions.The savory filling in the original recipe was zucchini but I tweaked in bottle gourd which worked fine too.The outer covering is flaky like puff pastry or pie crust.Both the filling and pastries were delicious.Try and enjoy !!

(Sweet Version)

Preparation time~20 minutes

Baking time~
Serves ~2

Ingredients
for galette sweet cover
all purpose flour /maida 1/2 cup
*cake flour 1/4 cup
salt 1/8 tsp
granulated sugar 2tbsp
ice water 2tbsp

granulated sugar 2tbsp + flour 1tbsp (Mix and keep)

 for sweet filling
blueberries 1 cup
sugar 3tbsp
corn starch 2tbsp
lemon juice 2tsp

for galette savory cover
all purpose flour 1/2 cup
semolina /corn meal 1/4 cup(I used semolina)
salt 1/4tsp
water 2tbsp

for savory filling
cherry tomatoes 1/2 cup
bottle gourd/lauki cubed 1.5 cups
chilli flakes 1tsp
scallions chopped 1 bunch
salt 1/4 tsp
olive oil 1tbsp
parmesan cheese 1/3 cup 

 
Method

• FOR MAKING DOUGH(SWEET/SAVORY)- In a large bowl,mix the flours,sugar and salt(sweet version).If you are making savory version then all purpose flour,semolina,salt in a bowl.The remaining steps remain the same for both versions.Cut butter in small cubes and add to the flour.Using a pastry cutter,cut in through the flour rapidly till the mixture looks coarse.The butter may look pea sized of if you are using food processor,then pulse it several times till it attains the texture.Add in the ice cold water 1tbsp each at a time.Mix together to bring together and the butter remains small size.Transfer in a lightly floured surface and flatten rapidly pushing the dough with the heel of your hand.Rapidly pat and smooth the top.Lift the dough off the work surface using a pastry sheet.Flip the bottom of the rectangle to the bottom and the top down to cover like an envelope.Tuck the two sides toward the bottom.Cover in plastic wrap and refrigerate for half an hour to relax the gluten.

(sweet version)

(savory version)

• MAKING SWEET FILLING-Wash,pat dry the blueberries.Add sugar,corn starch and lemon juice,mix well and keep aside for 15-20 mins.

• MAKING SAVORY FILLING-Heat a pan and add olive oil.Place the tomatoes salt and red pepper flakes.Cover and heat over high heat.Roll back the tomatoes frequently so that the tomatoes are evenly cooked.Turn the heat to medium and add the lauki/bottle guard cubes.Saute for 3-4 mins until it softens.Add chopped scallions and stir fry quickly.Switch off flame and cool the filling before adding. 

• MAKING THE COVER- Pre heat oven to 350 degrees F and line a tray with parchment paper.Remove dough from refrigerator and place on a lightly floured  surface.Roll in a circle of 1/8 " thick circles.You can use a plate and cut in desired shape(I skipped doing the shape cutting as I had both dough separately and didn't wish to leave out cut out crumbs).

• Flip on to the prepared tray and place the prepared disc.Unfold it and sprinkle a mixture of flour and sugar(already mixed in ingredient list above).Place the filling(sweet blueberry version or the savory bottle gourd version) in the middle leaving 3" border.Fold the edge up over the filling forming loose pleats.Gently press the pleats to stick together.Sprinkle coarse sugar(for sweet version) and if using egg wash(optional),then brush and then add sugar.For savory version,sprinkle parmesan cheese on top and in between.Bake in oven until the sides are brown and the filling is bubbling.Remove from oven and cool down a bit in the pan,transfer to wire rack.

NOTES
* If you don't have cake flour substitute making cake flour by adding 2tbsp of corn flour in a cup and filling the rest of the cup with all purpose flour(maida).
* I have adapted the savory filling from here but tweaked to our tastes.The original recipe uses zucchini but I used zucchini.

Enjoy making it at home !!