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The Artisans Kitchen Galette

Savory Galette “Tipico”

byBryan Ford
Total 2 hours (includes chilling time)
Active 40 mins
Makes 4 galettes
TIP: When adding the ice water to the dough, use only as much as needed—how much depends on your kitchen environment!
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1/4 cup sugar
  • 1 kosher teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cubed and well chilled
  • 8 to 10 tablespoons iced water
  • 1 large egg, lightly beaten
  • 4 ounces ham steak, cut into 1/2-inch cubes (about 1 cup)
  • 2 cups canned or homemade Refried Beans (recipe below)
  • 1/2 cup crumbled queso fresco (about 2 ounces)
  • 4 large eggs
  • 1 ripe avocado, sliced
  • Honduran crema, for serving
  • Pico de gallo, for serving
    Refried Beans
    • 4 tablespoons unsalted butter
    • 1 yellow onion, diced
    • 3 tablespoons cumin seed
    • Kosher salt and freshly ground pepper
    • 2 cups dried red kidney beans (11 ounces), soaked for 4 hours or overnight and drained
    • 2 bay leaves
      1. For the dough: Combine the flour, sugar, and salt in a food processor. Pulse a few times to incorporate.
      2. Slowly add the cold chunks of butter. Pulse until the mixture is a fine pea-sized grain. Add the ice water 1 tablespoon at a time, pulsing a few times after each, until the mixture starts to come together (see Cook's Note).The mixture will start to stick together and form a ball. Do not overmix.
      3. Turn the dough out and knead a few times until it is smooth with only a few small flecks of butter. Divide the dough into 4 pieces. Wrap each in plastic wrap and let chill for at least 1 hour or up to overnight.
      4. Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
      5. When you are ready to bake, flour your work surface and use a rolling pin to roll the dough pieces out into 4 rounds, each about 8 inches in diameter.
      6. To close your galettes, you do not want to cover the middle portion. Fold 1 inch of the dough over itself, creating a 1-inch border and giving more height to the edges. Slowly crimp the edges inwards. You just want to create a freestanding tart shell for your filling.
      7. Place galettes on the prepared baking sheets. Brush the dough with the lightly beaten egg.
      8. Bake until the crust is starting to turn golden brown, 10 to 15 minutes.
      9. For the filling: While the tart is baking, heat a medium nonstick skillet over medium-high heat. Add the ham cubes and cook, stirring occasionally, until the cubes start to brown on all sides, about 2 minutes. Spoon the Refried Beans in with the ham and cook until warm; set aside to cool slightly. Dividing evenly, spoon the beans and ham into the shells, creating a little well in the center. Sprinkle with the queso fresco. Crack 1 egg into each well, then return the galettes to the oven.
      10. Bake the galette until the crust is a deep golden brown and the egg is set, about 10 minutes. Make sure the bottom does not burn and the egg does not overcook. Serve immediately or at room temperature.
      11. For the toppings: Garnish with the avocado and some crema and pico de gallo.
      1. Refried Beans
        1. Heat 2 tablespoons of the butter in a large stock pot or Dutch oven. Add half of the onion and simmer over medium heat until softened, 2 to 3 minutes.
        2. While the onion simmers, grind the cumin seed with a mortar and pestle. Add 2 tablespoons of the ground cumin to the butter and onion mixture, then add 2 teaspoons cracked pepper and the soaked beans.
        3. Stir and cook the beans for about 1 minute over medium heat, then lower to a simmer and add 4 cups of water. Add the bay leaves and let the beans cook until they are very tender, about 4 hours.
        4. Heat the remaining 2 tablespoons butter in a large skillet over low heat. Add the remaining onion half and cook, stirring occasionally, until it starts to soften, 2 to 3 minutes. Use a slotted spoon to transfer the cooked beans to this skillet. You'll want to avoid transferring the bay leaves and too much liquid.
        5. Use a potato masher to mash the beans into a creamy paste. Add 1 teaspoon salt, more black pepper if desired, and the rest of the cumin.
        6. Once the beans are mashed and creamy, allow them to simmer for about 1 hour more so that they lose as much moisture as possible. You'll want the beans to be the consistency of a thick paste. You can probably get away with whisking or blending them, but using the masher is the way I prefer and enjoy them.