Rustic and flavorful, this savory galette is filled with potato and green peas along with melange of Indian spices and wrapped in a flaky sour cream pastry dough. This homemade samosa tart is so much easier than forming the traditional, personal-sized pyramid shape!
More rustic than a pie or tart, galettes are the kind of no-fuss pastry that’s just prefrect for a newbie baker. Just roll, fold, and bake, you’ll have yourself a dish.
WHAT IS GALETTE?
A galette is a rustic French dessert composed of free-form pastry dough topped with a sweet or savory filling. They are no-fuss pastries, ideal for novice and experienced bakers alike.
The word “galette” comes from the Norman word gale, meaning flat cake. Galettes are popular both for their ease of creation and their versatility. While a traditional galette filling consists of fruit, butter, and sugar, many chefs prepare galettes with rich, savory fillings or a wide array of sweet mixtures.
They are each free-form, rustic tarts, in which the edges fold up around the filling. Thin discs of pastry with sweet or savory toppings are baked on a baking tray instead of in a pie or tart pan. They are ideal to customize; there are no rules and there is no limit to what you can use. Simply top the pastry with ingredients of your choice.
The 2 Components That Make a Samosa Galette
This simple dish is composed of:
- A pie-like pastry dough or pastry: The dough is usually rolled out extra wide so that it can be folded over the top to encase some of the filling.
- A filling: Galettes are typically made with seasonal fruits, but they are ideal to customize; there are no rules and there is no limit to what you can use. Simply top the pastry with ingredients of your choice.
HOW TO MAKE SOUR CREAM PASTRY?
This galette uses an unbelievably flaky and flavorful sour cream pastry as its base. The additional acid and fat from the sour cream – and added lemon juice – adds flavor and helps tenderize the gluten.
- Whisk together the all purpose flour and salt in medium mixing bowl.
- Add the cubed butter and toss in the dry flour mixture, separating any pieces that stick together, until lightly coated.
- Use a pastry cutter to cut the butter into the flour until the mixture resembles coarse meal and butter pieces are no bigger than the size of small peas.
- In a seperate bowl, whisk together the sour cream, lemon juice, and ice water.
- Create a well in the flour mixture and add the wet ingredients. Stir with a spatula until the dough begins to clump together.
- Transfer the dough and any dry bits to a lightly floured countertop. Use your hands to press and knead the dough gently until it comes together.
- Flatten into a thick disk, cover tightly with plastic wrap, and refrigerate for a minimum of 1-2 hours – or until chilled and firm.
HOW TO MAKE SAMOSA FILLING?
- Heat the oil in a medium pan set over medium heat. Add the cumin and fennel seeds and when they begin to sizzle add the onion, cooking for 5 minutes or until soft and translucent.
- Add the minced ginger, turmeric, cumin, garam masala, chilli powder , amchur powder, salt and pepper and cook for 1 minute. Add the potatoes to the skillet and cook for an additional 5 minutes.
- Add the peas and cilantro to the pan, and cook for 1 minute, adjusting the seasonings if necessary. Remove from the stovetop and allow to cool completely.
TIPS FOR MAKING PREFECT SAMOSA GALETTE:
The first step to creating a perfect galette is to make a delicious crust pastry dough for the base. Here are some tips for creating the perfect crust:
- Use cold liquid: Make sure the water and sour cream are SUPER cold. Cold ingredients, as well as chilling, help the crust keep its shape.
- Use cold fat: In order to avoid overworking the dough and creating a tough crust, use very cold butter; this will require more effort to work in than room temperature butter, but it will be well worth it in the end. You can also make the dough in a food processor for a low effort preparation.
- Don’t over-mix the dough: Either in the food processor or by hand. Quit while you’re ahead and there are still some pea-sized pieces of butter in the mix. As long as the dough holds together when you pinch it, you’re good.
- Let the dough chill: Rather than rolling out the fresh pie dough immediately, allow the dough to chill in the refrigerator wrapped in plastic wrap for 30 minutes to an hour. This will help develop the gluten and result in a better end product.
- Roll consistently: Maintain consistent pressure while rolling out the dough to make sure parts of the dough aren’t thicker than others and avoid uneven cooking.
- Prevent a soggy bottom: When using high-moisture fruits, add more flour or cornstarch to the mixture to lock in some of the juice.When you are making savory filling, make sure to saute until its dry.
- Brush the exposed pastry with egg wash: Do this right popping the pastry in the oven, to give the top a glossy shine.
HOW TO STORE THE HOMEMADE PASTRY?
The dough can be refrigerated up to 3 days by wrapping it in plastic wrap and it can be frozen for up to 3 months. Allow to thaw overnight in the refrigerator before rolling out and filling.
WHAT TO SERVE WITH SAMOSA GALETTE?
This samosa galettes can be served almost immediately and it tastes great warm or at room temperature.
Samosa galette is delicious alone, cut into thin slices and serve as a hearty appetizer along with your favorite cup of tea or coffee.
We hope you LOVE these galettes. They’re:
- Simple
- Fresh
- Perfectly flavorful
- Flaky
- Versatile
- & So delicious
You might also like this,
Are you making this recipe? Then don’t forget to like and leave your comments for this recipe! I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara
Reach out to me at blendofspicesbysara@gmail.com and also you can follow me on FACEBOOK, INSTAGRAM ,PINTEREST,TWITTER to see what’s latest in my kitchen!
Samosa Galette
Ingredients
SOUR CREAM PASTRY DOUGH:
- 1 and 1/4 cups unbleached all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold unsalted butter cut into small cubes
- 1/4 cup cold full-fat sour cream
- 2 tsp freshly squeezed lemon juice
- 1/4 cup ice water
SAMOSA FILLING:
- 2 tbsp cooking oil
- 1 tsp cumin seeds
- 1/2 tsp fennel seed
- 1 medium onion finely chopped
- 1- inch ginger minced
- 1 green chilli finely chopped
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1/2 tsp garam masala
- 1/2 tsp pepper powder
- 1/8 tsp chilli pepper
- 1/2 tsp amachur powder
- 1 tsp salt
- 2 cups boiled potatoes cubed
- 1 cup frozen peas
- 2 tbsp cilantro chopped
FOR EGG WASH/CRUST:
- 1 large egg
- 1 tsp whole milk
- 1 tbsp sesame seeds
Instructions
Prepare Dough:
- Whisk together the all purpose flour and salt in medium mixing bowl.
- Add the cubed butter and toss in the dry flour mixture, separating any pieces that stick together, until lightly coated.
- Use a pastry cutter to cut the butter into the flour until the mixture resembles coarse meal and butter pieces are no bigger than the size of small peas.
- In a seperate bowl, whisk together the sour cream, lemon juice, and ice water.
- Create a well in the flour mixture and add the wet ingredients. Stir with a spatula until the dough begins to clump together.
- Transfer the dough and any dry bits to a lightly floured countertop. Use your hands to press and knead the dough gently until it comes together.
- Flatten into a thick disk, cover tightly with plastic wrap, and refrigerate for a minimum of 1-2 hours – or until chilled and firm.
Samosa Filling:
- Heat the oil in a medium pan set over medium heat. Add the cumin and fennel seeds and when they begin to sizzle add the onion, cooking for 5 minutes or until soft and translucent.
- Add the minced ginger, turmeric, cumin, garam masala, chilli powder , amchur powder, salt and pepper and cook for 1 minute. Add the potatoes to the skillet and cook for an additional 5 minutes.
- Add the peas and cilantro to the pan, and cook for 1 minute, adjusting the seasonings if necessary. Remove from the stovetop and allow to cool completely.
Make the Egg Wash:
- Whisk together the egg and milk in a small bowl. Set aside.
Assemble and Bake the Galette:
- As the samosa mixture is cool, preheat the oven to 400°F (205°C) with a rack in the center position. Line a half sheet pan with parchment paper and set aside.
- Remove the dough from the fridge and lightly dust with flour. If it is too cold, allow it to sit at room temperature for 5 to 10 minutes before proceeding.
- On a floured work surface, roll into a 12-inch round. Transfer to the lined baking sheet.
- Spoon the mixture into the center of the dough, spreading it in a thick even layer, leaving a 1-1/2 inch border on all sides.
- Fold and pleat the edges of the dough border over the filling – leaving the center exposed.
- Lightly brush the edges of the dough with egg wash and top it with some sesame seeds.
- Bake for 40 to 50 minutes, rotating the pan halfway, or until the crust is golden brown in color.
- Place on cooling rack and allow to cool for 5 to 10 minutes before slicing and serving.
- Garnish with fresh cilantro, as desired. Serve warm, or at room temperature with your cuppa.
Notes
- Make sure the butter and water are SUPER cold. Cold ingredients, as well as chilling, help the crust keep its shape.
- If the dough warms too quickly or becomes sticky, chill in the refrigerator for 10 to 15 minutes before adding the samosa filling.
- Rather than rolling out the fresh pie dough immediately, allow the dough to chill in the refrigerator wrapped in plastic wrap for 30 minutes to an hour. This will help develop the gluten and result in a better end product.
- Maintain consistent pressure while rolling out the dough to make sure parts of the dough aren’t thicker than others and avoid uneven cooking.
- Brush the exposed pastry with egg wash before popping the pastry in the oven, to give the top a glossy shine.
[…] SAMOSA GALETTE […]