Introduction
This is a great fall galette when you can get fresh Belgian endive (and a great introduction to working with endive). While this is yet another savory recipe that is heavily allium-based, it still stands out and it worth doing. The recipe is quite straight forward and the hardest part is making the dough. For that reason, this is a great “intro galette” for beginners. This could be served as an appetizer or main course and would be sure to impress. It’s refreshing, flavorful, and colorful.
Recipe Outline
| Recipe: Caramelized Endive Galette | Special Equipment: Large Sheet Pan, Rolling Pin |
| Source: Dessert Person | Time: 6 Hours |
| Author: Claire Saffitz | Difficulty: 2/5 |
| Type: Dessert (Baking) | Score: ★★★★☆ |
Making The Flaky Pie Dough
Tip 1: Consider freezing the bowl, the rolling pin, and the working surface (such as a cutting board) to keep the butter from melting. Likewise, freeze the bowl and the flour/butter mixture for at least 5 minutes between each step.
Tip 2: Consider chilling in refrigerator for longer than suggested for both steps.
Making The Filling
Making The Galette
Final Product
Key Takeaways
- Buy extra endives just in case.
- Make sure to use quality, fresh ingredients as there is little else to support the flavor.
- Final Score: 4/5 – This was a surprisingly good galette and rather easy. This is definitely worth trying of the many galettes in the book.
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