Need a dish to warm you up? This baked curry dish will send your taste buds soaring. Made with Butcher Boy Coconut oil, this gallete is a perfect fusion of Indian and French cuisine that is great in its simplicity. Impress your family this holiday season with this flavorful vegetarian dish.
Curry Carrot Galette
INGREDIENTS
Galette Pie Crust
1 cup flour
½ t salt
1 stick (8 T) cold butter
¼ c ice water (or less)
Filling
1 pound carrots, sliced very thin (⅛ inch)
½ yellow onion, thinly sliced
2 cloves garlic, minced
3 T melted BUTCHER BOY COCONUT OIL or SORRENTO OLIVE OIL
2 t curry powder
½ t freshly ground black pepper
½ t salt
1 egg
DIRECTIONS
Crust
Stir or whisk together flour and salt. Cut cold butter into chunks and mix into flour with a mixer, food processor, or fork until butter pieces are pea-size. Slowly add ice water, mixing as you go, just until dough forms a ball. You require less ¼ cup. Turn the dough onto a lightly floured surface and form into a thick disc, handling as little as possible. Wrap the dough in plastic and place in the fridge to chill for at least an hour. (Dough can also be made ahead of time and stored in the fridge for several days).
Filling
Toss carrots, onion, garlic, oil, and spices in a bowl and set aside.
Preheat the oven to 425ºF.
Assembly
On a lightly floured surface, roll out pie dough to about 12” in diameter. The shape should be generally round, but it does not need to be perfect and the edges can be uneven. Transfer the dough to a parchment-lined sheet pan. Transfer carrot filling onto the dough and spread evenly, leaving 1-2 inches around the edge. Fold the edges up over the filling. Beat an egg in a small bowl. Using a pastry brush, brush the beaten egg across the top of the dough. Sprinkle a few pinches of salt and pepper over the entire galette.
Bake at 425ºF for 30-35 minutes, or until the crust is golden brown and the carrots are cooked.
Serve warm or at room temperature, garnish with plain yogurt and cilantro.
Comments