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Onion and Anchovy Galette

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.

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Onion and Anchovy Galette
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 tha
Servings
Ingredients
For the pastry:
Servings
Ingredients
For the pastry:
Instructions
  1. Sift the flour and salt together in a bowl. Cut the butter up in cubes and mix it with the flour using your fingertips until you have a ‘wet sand’-like consistency. Sparingly add the iced water, a tablespoon at a time (I only needed 3), until the dough comes together. Roll the dough into a disc shape and wrap tightly with cling film. Let the dough chill in the freezer for 20 minutes and in the refrigerator for another 40 minutes.
  2. In the meantime, heat the oil in a large pan and add the sliced onions to the pan. Stir occasionally until they are golden in colour. Once done, allow them to cool.
  3. Using a pestle mortar (even the back of a large wooden spoon will do if you don’t have a pestle mortar) make a paste with the anchovies and garlic. Add the thyme and stir in the tomato paste until well combined.
  4. Pre-heat the oven to 160 degrees Celsius. Lightly flour a surface and roll out the dough into a 12-inch circle. Trim the edges by running a knife around the edges to get as close to a circle as possible. Brush the surface with the beaten egg and transfer the rolled dough to the refrigerator for 5 minutes. After it has been chilled again, smear the tomato-anchovy paste, leaving a 2-inch gap along the border. Top this up with the caramelized onions. Now fold the edges of the dough inward. Bake on a greased, parchment- lined baking tray for about 35 to 40 minutes or until the pastry is golden and crispy.
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2 Comments on “Onion and Anchovy Galette

Nabanita
July 4, 2013 at 5:56 am

looks so tasty !

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aliasgarmukhtiar mukhtiar
July 4, 2013 at 6:52 am

its looking yummy

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