Here’s a fact: I struggle with pie crust. I think it’s evil the way it cracks all up on ya, when all you’re trying to do is roll it out into a smooth, circle-ish shape. I mean, why can’t it just cooperate? Oh, and don’t get me started on those pinched edges! I will never understand how people make their pies look so pretty. I can’t do it!
Come Thanksgiving time around my house, you won’t find any June Clever look-a-likes around here. There’s nobody wearing kitten heels and pearls, ruby red lips a smilin’ while she rolls out her perfect crust and crimps the edges. Instead you’ll find me up at midnight in my sweat pants, covered in flour and Crisco, sipping Sailor Jerry’s and swearing up a literal storm. Isn’t that attractive? My husband BEGS me not to make pie. I think it pains him so to see my demise at the expense of pie crust.
Soooo….it is this that brings me to the gallette. It is a french pastry, somewhere between a pie and a tart, but it is meant to have a rustic look, purposefully full of flaws and un-crimped edges! It is all the wholesome goodness of a pie-just much more sensibly wrapped. It is the answer to my rum-soaked prayers on those dreaded pie making nights.
Just like a pie, gallettes can be sweet or savory. I’m not much of a sweets person, peeps…I know, it’s kind of food blasphemy to say that, but it’s true. You will note a virtual non-existence of desserts here on the blog. I’ll work on that in the near future I promise. But for now, I bring you a mouth-watering savory gallette that is as tasty as it is pretty.
Now after all that perseverating about scratch pie crust and how the gallette will save your life-I used Pillsbury refrigerated pie crusts to whip up this gallette in no time flat. Hey…don’t hate…appreciate. It makes this little tart doable on any weeknight. You can substitute any godforsaken homemade pie crust recipe you like to make this pretty tart…okay?
So just to get you goin’ here’s what this is gonna look like:
You literally just peed your pants, didn’t ya? So gorgeous! Do you see the beautifully folded crust? Took all of 30 seconds to fold over those edges.
Here’s how easy this is.
First, you are going to caramelize some onions. Put a couple of tablespoons of butter in a skillet & melt it. Slice 4 small onions. Put them in the pan and cook them on low for about 30 minutes until they are gooey and brown. Set aside.
Meanwhile, while those onions are sweatin’, preheat your oven to 425. Unroll the crust onto a cookie sheet. I made two gallettes at once, so I’m giving you the measurements for two…they are pretty small and so good you really do need two of ’em. I digress.
Spread 2 Tbs of prepared sundried tomato pesto onto each of the crusts, leaving a 1 1/2 inch border around the perimeter. You can find this pesto right next to the regular pesto in the grocery store in the spaghetti sauce isle.
Grate 8 0z of Gruyere cheese and sprinkle it on top of the pesto.
Scatter your beautiful onions over the cheese.
Sprinkle on a few julienne cut sundried tomatoes-that were bottled in oil.
Gently fold over the edges of the crust, folding inward, bending it just at the edge of the toppings, leaving the middle exposed.
Make an egg wash by combining one egg with a good splash of tap water.
Brush the egg wash onto the crust so it will brown up good for ya.
Bake for 40 minutes.
Remove from the oven and top with fresh oregano leaves and some pine nuts.
Slice with a pizza cutter.
Serve with a tossed salad for dinner or as an appetizer for guests. It is sure to impress.
If I haven’t convinced you yet…here’s an up close and personal shot.
See below for an easy step by step. I hope those who’ve had their own personal battles with dreaded pie crust find solace and peace in this recipe!