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I’m a carbo-holic, and I’m not ashamed of it. I’ve declared my love for carbs many times on this blog, with posts like this one and this one. But, when I’m pregnant, my love for carbs is so overwhelming that I want every post (in addition to everything I eat) to be pizza, pasta, bread roll or the like.
So yes, I am pregnant now (if you didn’t get the hint above), and my days are filled with all sorts of delicious flour-filled delights. When it comes to dinners, somehow I’m almost always in the mood for pizza, but almost always never have the energy (or willpower) to make and wait for the pizza dough to rise.
The galette is the perfect solution to my pregnant dilemma. It’s completely ready to eat in just the amount of time it would take for pizza dough to rise, and you can really use any fresh vegetables and cheese combo you have in the house, or you can make just veg or just cheese. There are no rules with a galette which is what I love about it.
We decided to incorporate fresh garlic into these recipes- using it in the dough and also as a topping itself. Fresh garlic is widely available in markets all over Israel now and its potent taste is nowhere comparable to the imported garlic which is available all year round. The fresh garlic in its shape and beautiful purple tones reminds me so much of another one of natures gifts of spring- the peony.
Garlic Galette Dough
Ingredients for two individual galettes:
2 cups all-purpose flour
½ teaspoons salt
1¼ sticks (5 oz.) butter, very cold, and cubed
1 egg
3 tablespoons cold water
2 tablespoons garlic, minced
Preparation:
For the Toppings:
Spinach, Zuchinni and Ricotta Galette
Ingredients for one galette:
1½ tablespoons olive oil
3 cups fresh spinach, blanched and drained
1 large zucchini, thinly sliced
2 garlic cloves, thinly sliced
¼ cup fresh ricotta
Salt and fresh ground pepper
Preparation:
Zucchini, Tomato and Sheep Cheese Galette
Ingredients for one galette:
1½ tablespoons olive oil
1 large zucchini, thinly sliced
½ cup cherry tomatoes, halved
½ head of honey roasted garlic (see recipe below)
¼ cup fresh sheep/goat cheese
Salt and fresh ground pepper
Preparation:
Honey Roasted Garlic
-Cover an entire head of garlic (with the skin) with aluminum foil, leaving just the top open. Pour inside one tablespoon olive oil, one teaspoon honey and a little salt. Close tightly with the aluminum foil and place in a preheated oven for 20-30 minutes until completely softened.
Love the idea of garlic in the dough! Ingenious and so right! I often put herbs such as dried thyme or marjoram etc for that lovely speckled effect. Will definitely try garlic next time. Thanks!
You just gave me the idea of putting garlic and herbs! yum.
Great idea to put the garlic in the dough too! Doesn’t the fresh garlic make the house too smelly!
I love the smell of fresh garlic so it doesnt bother me in the house. For some reason though it does bother me if I leave it in the car for too long. go figure
Looks lovely and colorful!
Thanks.. also delicious!