Let's keep full transparency here, alright? This is a "healthy," galette. Why? Because there's a bit of whole wheat flour and some ground flaxseeds. That's about it. There's still a cup of butter in this recipe...so how about we keep it real and not mistake this recipe for something to feed your friend that doesn't enjoy buttery deliciousness. Deal? 

After making my first ever galette a few weeks ago (woot!), I thought I'd try to "healthify" one that also happens to marry a few of my favorite ingredients. I've had a ton of success taking bacon wrapped dates to parties --- particularly for all my Paleo peeps -- so I thought I'd utilize those ingredients and toss it on a buttery pastry. Gotta be good, right? (...disclaimer...this isn't the most brief recipe you'll ever read...so be prepared, particularly if you've never tried your luck in the land of galettes)

Ingredients

Crust
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/4 cup ground flaxseeds
1/2 teaspoon salt
1 teaspoon baking powder
1 cup (227g) unsalted butter, chilled
1/3 cup cold water
1 egg

Filling
1/3 lb whatever bacon you enjoy, cooked and broken into pieces
Goat cheese to your preference (I used half a log of Trader Joe's honey chèvre)
10-15 pitted dates, halved

Cube butter into 1/4 inch cubes, place in the freezer while you get everything else together. Mix all dry ingredients in a large bowl. Create a little well in the dry ingredients and add cold butter (important that it's cold cold!). Start to cut butter into the dry ingredients (if you have a pastry blender, now's your chance to use it!) ... and add the cold water. Mix with your hands or a fork in the bowl until it's pretty blended -- it'll look quite messy, so don't worry! Flour a countertop and empty the contents of your bowl onto the counter. Form your dough into a large circle, and start to bring in each side and fold it in to the middle. If you have a pastry scraper, use it to help manage the mess. Work quickly, so the butter doesn't get too warm. If you want to make one large galette, after about 10 folds in to the center...form into a ball, then use your hands to flatten it out to a round, 1/4 inch circle. If you want to make two smaller ones, do the same, after halving your dough into two smaller balls. Once flattened, wrap in plastic wrap (completely! you don't want it drying out) and refrigerate for about 30 minutes. 

While your dough is working its magic, now's your time to brown the bacon and cut your dates. It might be a good idea to get your cheese out of the fridge, so you can spread it more easily once the dough is ready. Also, preheat your oven to 350! 

Line a baking sheet with parchment paper and set your pastry shells on to the parchment. Spread the goat cheese to about 1/2 inch from the perimeter of the circles, and creatively (yes! get a little crazy here!) arrange your halved dates and broken bacon pieces onto each round. Fold in your outer "crust" layer, maybe about 1/2 inch or so, depending on your style preference and the size of your rounds. There's no wrong answer here! ...do what excites you! Place in preheated oven for 30-40 minutes...keep an eye on it after about 30. You want the edges to brown a bit, and you want it to hold together well...but don't let your toppings dry out too much! 

Remove from oven and let cool a bit before slicing! Since this is the "healthy" version...the crust will be a little flakier than if you had used only all-purpose flour. But the buttery, fall-apart-as-i'm-piling-it-into-my-mouth goodness is delish!! 

....aaaaaaand I'm not reporting macros on this bad boy, because it's allllll butter and bacon and cheese. So eat mindfully, and enjoy!! :) xo

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