Ham And Cheese Galette Recipe

The combination of savory ham and rich cheese is something I adore, and my Ham and Cheese Galette is a flavorful, relatively uncomplicated, and satisfying dish that’s great for any occasion. The crust is a simple combination of 1 cup of all-purpose flour and 1/2 cup of cold, diced unsalted butter, which produces a flaky galette; blending in the butter just until mixed—meaning some small bits of butter remain visible—ensures noticeable layers of texture and taste.

The filling, which I think is the real star, contains 1 cup of shredded Gruyère, a nutty, sharp cheese that plays incredibly well with the ham; I also use four good-sized slices of ham for a hefty boost of protein. Mixed in with the cheese and ham is a touch of Dijon mustard (my secret ingredient), a good amount of freshly ground black pepper, and I finish it with some fresh thyme.

Ingredients

All-Purpose Flour: This serves as the foundation for the dough, endowing it with the kind of structure and slightly chewy texture we associate with bread.

Butter, unsalted: Provides a tender, flaky texture and a rich flavor to the pastry.

Gruyère Cheese: Contributes a strong, nutty taste along with a creamy consistency; protein-rich.

Ham: Provides a deliciously salty, savory taste; offers quality protein.

Dijon Mustard: Gives a zesty, peppery pop, boosting the overall taste for the better.

Ingredient Quantities

• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and diced
• 1/4 cup ice water
• 1 cup shredded Gruyère or cheddar cheese
• 4 slices of ham
• 1 tablespoon Dijon mustard
• 1 egg, beaten (for egg wash)
• Freshly ground black pepper, to taste
• Fresh thyme leaves (optional, for garnish)

Instructions

1. In a big mixing bowl, combine the all-purpose flour and salt. Toss in the cold, diced unsalted butter, using a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

2. Slowly incorporate the ice water, stirring with a fork until the dough just comes together. Shape it into a disk, then wrap it in plastic. Chill in the refrigerator for a minimum of 30 minutes.

3. Set your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper.

4. On a surface that is lightly floured, roll the cold dough into a circle that’s about 12 inches wide. Move the circle of dough onto a baking sheet that has been prepared in advance.

5. The Dijon mustard should be spread in the center of the dough, with a 2-inch edge around it containing no mustard.

6. Distribute evenly the gastronomic delights of Gruyère or cheddar cheese on top of the mustard. Then suit yourself to layer the Serta atop the Serta ham.

7. Fold the filling edges of the dough over the filling, pleating as you go to create a rustic edge around the pie. Leave the center exposed.

8. To create a baked good with crust that has a golden color, brush the folded edges with beaten egg.

9. If you are using them, top the open filling with fresh thyme and freshly ground black pepper.

10. In the preheated oven, bake for 25-30 minutes, or until golden brown is the crust and bubbly is the cheese. Cool slightly, then slice and serve.

Equipment Needed

1. Mixing bowl
2. Pastry cutter or fingers (for mixing)
3. Fork
4. Plastic wrap
5. Rolling pin
6. Baking sheet
7. Parchment paper
8. Brush (for egg wash)
9. Oven
10. Measuring cups and spoons

FAQ

• Q: Can I use a different type of cheese?Q: Can I use different types of melting cheese in fondue?
• Q: What can I use instead of ham?A: Ham can be replaced with cooked bacon, prosciutto, or a vegetarian alternative such as sautéed mushrooms or roasted vegetables.
• Q: How do I prevent the crust from becoming soggy?A: Make sure the ham and cheese are dry and not too wet. Also, pre-baking the crust for a few minutes before adding the filling can help.
• Q: Is there an alternative to using an egg wash?Yes, you can substitute milk or cream for an egg wash to get a golden brown crust.
• Q: Can the dough be made ahead of time?Q: Can pizza dough be made in advance? If so, how long will it last?

  A: Yes, pizza dough can be made ahead of time. It will safely last in the refrigerator for 1 to 2 days, or you can freeze it for up to 1 month.

• Q: How should leftovers be stored?A: Keep any uneaten food stored in an airtight container in the fridge for up to 3 days. For the best texture, reheat it in the oven.

Substitutions and Variations

1 cup gluten-free all-purpose flour (substitute for all-purpose flour)
1/2 cup coconut oil or vegan butter (substitute for unsalted butter)
1 cup shredded mozzarella or Swiss cheese (substitute for Gruyère or cheddar cheese)
Four slices of turkey or roasted chicken (a substitute for ham)
A substitute for Dijon mustard can be whole grain mustard, which can be used in the same amount as the recipe specifies for Dijon.