I was the sort of art student who couldn’t draw to save her life! I’m talking straight lines with a ruler gone awry, people. My pie-rolling skills clearly seem to be descendants of this legacy. But the beauty of this Provencal inspired Onion and Anchovy Galette lies in its rusticity. Which means that I didn’t need to worry about getting the perfect round shape because the edges got folded, and my secret’s safe with you, right? Yes? Cool!
The last time I made pie was all high-tech with a food processor, but this time I wanted to go back to basics and got down to mixing the butter and flour with my fingertips. It’s just the sort of mood I was in. I used a mixture of whole wheat and all -purpose flours, leaning a bit more on the whole wheat. I just think it lends a more earthy flavour to the pie. The result was a thin crust pie with a pizza like crispness. I’m such a fan of textures and this one had me completely sold.
Anchovies in this galette are pure genius. I went ahead and smashed them up with some garlic in a pestle mortar to get the best of the two flavours. Ours is a completely garlic-crazed house, you can never have too much of it around here, but if you’d like to cut the quantity down by half while making this recipe, I’d completely understand!
Don’t underestimate the power of these humble onions, they’ve been known to bring down a government circa 1999. So much flavour packed in them, waiting to top today’s galette. We’re only going to need two of these though.
Do you have tomato paste at hand? Nope? Don’t worry, I’ve got you covered. Just puree two medium sized tomatoes (this will yield, roughly, 2 tablespoons) in a blender and then set them to boil in a pan on the stove top on medium heat. Stir it occasionally and stay close so it doesn’t burn. After the water has evaporated, you’re left with rich pulpy tomato paste!
Recipe adapted from here
Makes one 8-inch galette.