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Galette with roasted garlic two ways
We have a few treasured family recipes that are typically reserved for when we can get together during holidays: my mom’s pickled beets and her pistachio pudding, and my dad’s galette.
My dad is Métis, and he inherited this recipe from his family. “Galette” is Michif (the Métis language) for bannock (see page 287 for a brief discussion of the other words used for this popular First Nations quickrise bread). Dad’s galette is a dense crumb. I like to eat this bread with soft, roasted garlic or garlic purée.
YIELDS
Ingredients
Roasted garlic:
- 4 to 6 garlic bulbs
- Olive oil, for roasting and for drizzling
- Fleur de sel
Garlic purée:
- 1 cup / 250 milliliters cloves garlic, peeled
- 2 tablespoons / 30 milliliters olive oil
- Salt and freshly ground black pepper, to taste
Galette:
- 6 cups / 1.5 liters all-purpose flour
- 6 tablespoons / 90 milliliters baking powder
- 2 tablespoons + 1-1/2 teaspoon / 37.5 milliliters salt
- 3/4 cup / 175 milliliters canola oil
- 2 cups / 500 milliliters whole milk, or more if needed
- Fleur de sel, for finishing the dough
Egg wash:
- 1 egg
- 1/4 cup / 60 milliliters milk
Directions
Roasted garlic:
- Preheat the oven to 225°F / 110°C (see Tip on page 210). Set aside a muffin pan with at least a six cup capacity. Using a sharp knife, slice the tops off the garlic bulbs so just the tips of the cloves are exposed. Brush the cut tops with a generous amount of olive oil and place each bulb in a well of the muffin cup. Bake for one to one and a half hours, or until the top of the bulbs are golden and the garlic is very soft. Remove the pan from the oven. Drizzle each clove with a bit of olive oil and sprinkle with a pinch of fleur de sel. Tent with aluminum foil to keep warm.
Garlic purée:
- Preheat the oven to 325°F / 170°C (see Tip on page 210). Combine the garlic cloves, oil, and a pinch of salt and pepper in a bowl and toss until the garlic is well coated. Transfer to a large square of aluminum foil and seal the packet tightly. Roast in the preheated oven for about 30 minutes, or until the garlic is tender and golden. Using a small blender or immersion blender, purée until smooth (add a little water if it’s too thick; it should be the consistency of hummus).
Galette:
- Decrease the oven temperature to 300°F / 150°C (see Tip on page 210). Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, baking powder, salt, and oil. Add the milk and mix just until a shaggy dough has formed (if needed, add more milk, a tablespoon at a time, until you reach the right consistency). Turn out onto a lightly floured work surface and knead a few times to bring everything together — the dough should still be shaggy.
- Using your hands, shape the dough into a log 38 centimeters long, 15 centimeters wide, and 2.5 centimeters tall. Place on the prepared baking sheet. Flatten the top, and then using your fingers, press deep divots into the dough in rows of four.
Egg wash:
- Whisk together the egg and milk in a small bowl. Brush over the prepared dough. Sprinkle with fleur de sel. Bake in the preheated oven for 40 minutes, until the top just begins to turn golden brown. Remove from the oven and let cool on the pan for about ten minutes.
- Slice the galette into 2.5 centimeter thick slices and serve warm with the roasted garlic and/or purée.
Excerpted from 'tawâw: Progressive Indigenous Cuisine' by Shane M. Chartrand with Jennifer Cockrall-King. Copyright © 2019 Shane Mederic Chartrand and Jennifer Cockrall-King. Reproduced with permission from House of Anansi Press Inc., Toronto. All rights reserved. www.houseofanansi.com
