I made three Galettes in the past week. This one, one I’m working for the cookbook I’m writing and a small caramelized onion and cheddar one that got devoured.
These are like a secret weapon, in a way. The crust (which you absolutely MUST be made from scratch) is one of my favorite recipes I’ve ever made. It’s soft and buttery and flakey and takes about 8 minutes to throw together.
Eight minutes and you have yourself the best homemade crust you have ever tasted. It does need at least an hour to chill, but the best part is that you can make it days ahead of time and it’s all ready to go when you need it. You can even double the recipe and freeze the extra in a ziplock freezer bag for up to a month.
It’s rustic and it’s imperfections just make it that much more charming.
It has that perfect balance of foodie without fussy and casually elegant. Perfect.
And with Champagne Whipped cream (for real!!) it’s perfect for New Years.
Oh, and I found out last year how to pronounce Galette. I really wanted to say Guh-Lay, because it sounded more elegant to me. I was wrong, I’ll put my linguist aspirations on hold. It’s pronounced Gal-Let. Either way, it’s delicious.
Ingredients
- 2 ½ cups whole milk
- ¾ cups brown ale
- 1 cup regular corn grits (not instant)
- 1 cup smoked cheddar
- ½ cup whole milk
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp onion powder
- pinch cayenne
- 3 tbs butter, diced
- 3 oz diced pancetta
- 5 Sage leaves, chopped (about 2 tbs)
Directions
- Add the milk and beer to a large pot, bring to a gently simmer, slowly whisk in the grits. Allow to simmer gently, stirring occasionally, until tender, about 20 minutes.
- Slowly whisk in the cheese, milk, salt, pepper, onion powder and butter, stir until completely combined.
- In a separate pan add the pancetta and cook until browned and most of the fat has been rendered, do not burn. Add the sage and cook for about 30 seconds or until crispy. Drain.
- Serve grits topped with pancetta and sage.
Guh lay does sound cool, kinda like Tarjay 🙂 I love making these because theres no pressure to make them look perfect, in fact the more rustic they look, the better. Merry Christmas!!
Haha! “Lets eat a Gah-Lay and then go to Tarjay”
And you’re right, I love that it isn’t perfect and that’s part of the beauty.
I love rustic pies so much more than the traditional type. The champagne whipped cream sounds amazing – I would most likely probably definitely eat it with a spoon 🙂 Have a wonderful Christmas, Jackie!!!
Amazing! I’ve actually never made it with crust made from scratch but you totally changed my mind about that!
Merry Christmas, Jackie to you and your family 🙂
So, so, so do it. I love this crust, I can eat it all by itself 🙂
Visions of sugar plums dance in my head. Merry Christmas my friend. XOGREG
Merry Christmas! You’re the best, give Ken a Smooch for me XOXO
I loveee caramel. And champagne. And whipped cream. How did you even THINK to infuse the champagne into the whipped cream. I love the way your brain works!
I see some bubbly whipped cream in your future 🙂
so rustic and elegant at the same time! absolutely beautiful. i JUST finished all my baking for christmas tomorrow but it sure would be nice to have this galette on my table, too! 🙂
I love Galette! I think I should bake one for my family today. Best way to enjoy a holiday is to bake something 🙂
I looove that galettes are actually supposed to look rustic. And that whipped cream sounds like the perfect touch! Merry Christmas, Jackie, hope you have a great one!
Oh my, this looks amazing. I will be doing this like really soon!! with ice cream next to it, yum yum
this is brilliant idea! thanks for the recipe and tip for NYE! champagne whipped cream!
Gorgeous!!! 🙂
Love this-especially the champagne whip!
Oh Jackie this is beautiful! Love it!
wow – I made the whipped cream and it is amazing! I served it with strawberries 🙂
This was bingo at new years party that we organized at home.
Thank you very much for sharing