Louis Remolde: The Single Baker

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10 inch diameter galette
Galette dough
6 tablespoons chilled unslated butter, cut into pieces*
1 cup all-purpose flour ( extra for later)
1/2 teaspoon salt
1 tablespoon sugar
2 large egg 1 beaten 1 for brushing the dough before baking
About 3 tablespoons Iced cold water
* cut butter first into peices place in freezer until needed

Filling
2 medium or one large tomatos
Halved eggplant**
Halved white onion
Fresh tyhme, basil, oregano, paprika, sal and pepper and chile flakes ( all desired amount)
Halved Sliced red pepper**
2 Marinated aritchokes from jar
Two small potatoe**
Extra virgin olive oil (EVO)
1/4 cup grated cheese
* * previously roasted or cooked

Tomatos room temperature quarted and quarted again.
Roasted eggplant and red peppers
Sauteed with onion with evo.
Potatoes were already boiled and cold*. They were cut and place into small saucepan heated with thyme and extra virgin olive oil…

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