Savory Galette “Tipico”
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!
- Refried Beans
- For the dough: Combine the flour, sugar, and salt in a food processor. Pulse a few times to incorporate.
- 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.
- 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.
- Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
- 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.
- 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.
- Place galettes on the prepared baking sheets. Brush the dough with the lightly beaten egg.
- Bake until the crust is starting to turn golden brown, 10 to 15 minutes.
- 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.
- 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.
- For the toppings: Garnish with the avocado and some crema and pico de gallo.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.