For the Dough:
2 cups all purpose flour
1/2 lb unsalted butter
1 tsp salt
4-6 tbsp cold water
Place flour, butter and salt in a mixing bowl. Mix the butter and flour by rubbing them together with the tips of your fingers. When the butter and flour are mixed and are forming pea-sized pieces, turn the mixture onto a clean surface. Form a well in the middle of the flour-butter mixture and pour the water into it. Using the tips of the fingers of one hand, gradually work the flour into the water using a circular motion. Knead the resulting dough into a flat ball, cover with plastic and refrigerate for 1/2 hour.
For the Filling:
1 head fresh fennel
2 large Vidalia onions
1 tsp chopped fresh thyme
100 mL Malivoire's Ver Jus
1 tbsp butter
salt and pepper to taste
Peel onions and cut in half through the root end. Remove long stems from fennel bulb. Using a peeler, remove the stringy outermost layer of the fennel. Slice fennel bulb in half lengthwise and remove the hard white core at the base with a paring knife. With a sharp knife or mandolin, slice the onions and fennel as thinly as possible across the grain.
Place the butter in a saucepan over medium heat. When the butter begins to foam, add the sliced fennel and onion. Stir to coat the vegetables with butter. Add the fresh thyme and cover the pot with a lid. Turn the heat down low and allow the onion and fennel to cook and soften for the next half hour, stirring occasionally to prevent browning.
Remove the lid and add the ver jus. Allow the mixture to cook further, stirring occasionally. When filling has the consistency of a thin marmalade, season to taste and remove from heat. Allow to cool completely.
To Finish:
200 grams Brie cheese, cut into small pieces
1 small bunch fresh Arugula, washed and allowed to dry
A handful of toasted pumpkin or sunflower seeds
1 tbsp extra virgin olive oil
A few pomegranate seeds, optional
2 beaten egg yolks
Roll the pastry dough you made into a 10-inch circle. Move the dough onto a pizza pan or baking sheet. Spoon the onion-fennel filling into the center of the pastry and spread out evenly over the pastry, leaving 1 inch of uncovered pastry around the edge. Sprinkle the brie over the filling as evenly as possible.
Working around the outside of the galette, fold the uncovered 1 inch of pastry dough over the first inch of filling until you have a rough tart with a large exposed section of filling in the middle. Brush the pastry with the egg yolk. Bake the galette at 350°F until the pastry is golden brown. Remove and allow to cool to room temperature.
Move the tart into a serving tray. Toss the fresh arugula with olive oil, pumpkin/sunflower seeds and a little salt. Arrange resulting salad in the center of the galette. Sprinkle the salad with pomegranate seeds if you are using them. To serve, slice into wedges, and plate with some arugula on the side. Enjoy!
Note: When we made this at Malivoire, the galette looked ready after 1/2 hour of baking. We found the center of our galette was moist. A thicker bottom or pre-baking the dough prior to adding the filling may have helped. Alternative suggestions for this dish were to use pre-made or pizza dough.
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