Galettes with Paneer Filling



Hi friends… Today is saturday but this is not actually a “Saturday Morning Bakes” post. I’ve recently joined a baking group called Baking Partners. Swati Iyer who blogs at Zesty South Indian Kitchen is the person behind the Baking Partners group. It’s like every month Swati puts up a challenge and the group members will bake that and blog about it in their respective blogs. This months challenge was Galettes. So I baked it last week and thought I would blog about it on saturday. So here it is.

Galettes… I’ve never heard that word until Swati put it up as a challenge. So I sat down to google and found out that it’s a term used in French cuisine to designate various types of free form cake or a large pancake with sweet or savoury filling. It doesn’t need a specialised mould to bake in. We knead and roll out the dough, arrange filling in the centre leaving about 3 inches at the sides and then hold up the edges and pleat it so that the filling is secured inside. That’s where I miserably failed. Normally my baking comprises of cakes, cupcakes and swiss roll. I don’t have much experience with such tarts or anything like that. So when I knew that this months challenge was Galettes, it gave me a chill in my spine. But I didn’t want to let it go as it was my first challenge after joining this group. I pushed all my fears aside and got to work. Even though it was a failure in appearance, I wanted to show everyone that I did it. I made a savoury filling with paneer and a few other veggies. While making savoury galette, we add semolina or corn meal to the pie crust. I used semolina and followed rest of the instructions as it is. Little did I know that we need to add a little more water while kneading the dough because the semolina absorbs the water. So there I failed and had a tough time while rolling out the dough. Somehow I managed to close the crust as instructed but it opened up during the baking process. My heart literally sank. But as someone stated that one good aspect of baking is that even though if the look is wonky, it won’t affect the taste. We don’t need to throw it away. And that person was rite. The taste was simply amazing.


Ingredients for the crust

All purpose flour – 1 cup
Semolina – 1/2 cup
Butter (unsalted) – 1/2 cup/100 grams
Ice water-4tablespoon(add a little more)
Salt – 1/4 teaspoon

Ingredients for filling

Paneer   –   150 grams, cut into small cubes
Onion   –   1 large, finely chopped
Ginger garlic paste   –   1 tablespoon
Broccoli florets   –   1/2 cup
Capsicum   –   1, cut into small cubes
Garlic salt   –   to taste
Spring onion – 10 sprigs, chopped
Olives – 1/8 cup, chopped
Cherry tomato – 6
Grated cheese – 1/2 cup
Seven spice – 1/4-1/2 teaspoon
Oregano – 1 teaspoon
Mixed herbs – 1 teaspoon
Extravirgin olive oil – just about 1/4 cup



Take flour in a large bowl. Add salt.

Cut butter into small cubes and add it to the flour. Then with a pastry blender cut in through the flour rapidly till the mixture becomes coarse. The flour will look like large flakes and butter in the size of peas.

Slowly add ice cold water, 2 tablespoon at a time and mix until the dough starts coming together. Make sure the butter pieces remain in the same size

Transfer the dough to a lightly floured surface and flatten it by rapidly pressing with heel of your palm and pushing sideways from you.

Rapidly pat and smooth the top. Lift the dough off the work surface using a pastry sheet and fold it like an envelope.

Cover it in cling wrap and refrigerate for half an hour to relax the gluten.

Meanwhile make the filling.

Heat oil in a frypan and shallow fry paneer for a couple of minutes.

Transfer it to a kitchen towel and sautè ginger garlic paste for 30 second in that same oil.

Add onion and sautè till it turns transluscent.

Add broccoli florets and sautè for a few seconds.

Next add capsicum and sautè for some more time.

Add garlic salt according to your taste preference.

Finally add spring onion, olives, paneer and seven spice and give a stir. Remove from heat.

Preheat the oven to 180 C and line a baking tray with parchment paper.

Remove dough from the fridge and place it on a lightly floured surface.

Roll into 1/8 inch thick circle. Cut a circle of 8 inch diameter, fold it in half and transfer it to the baking tray.

Unfold the dough. Brush some softened butter in the centre.

Spread the filling in the centre leaving 3 inches from the sides.

Top it with half of the grated cheese.

Sprinkle oregano and arrange cherry tomatoes as per your wish.

Top it with remaining cheese and sprinkle mixed herbs.

Take the edges of the dough and work into pleats towards upwards so that the filling is secured inside.

Bake for 20 – 25 minutes or until the crust turns golden brown. Remove from the oven and let it cool down.

Cut and serve.



2 responses to “Galettes with Paneer Filling

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