Assorted Freezer Galettes
Assorted Freezer Galettes
Ingredients
For the Dough
- 1 cup tvorog, or dry cottage cheese
- 1 egg, large
- 2 1/2 cups all-purpose flour, plus more for dusting
For the Sweet Galette Bases & Fillings
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 nectarines, thinly sliced
- 4 figs, thinly sliced
- 2 pears, thinly sliced
For the Savory Galette Bases & Fillings
- 1/4 cup pesto
- 2 tomatoes, medium, thinly sliced
- 4 ounces feta cheese, crumbled or sliced
- 1/2 cup cherry tomatoes, halved
- 1 teaspoon black sesame seeds
- 1 yellow onion, medium, thinly sliced
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, thinly sliced
- 1/2 teaspoon dried thyme
- 4 ounces cream cheese, softened
For Finishing
- 1 egg, large, for egg wash
- 1 tablespoon water
Instructions
- 1
Prepare the dough: In a large bowl, combine the tvorog, 1 egg, and 2 cups of all-purpose flour. Mix until a shaggy dough forms. Gradually add the remaining 1/2 cup of flour, kneading until the dough is smooth and no longer sticky. If needed, add a little more flour, 1 tablespoon at a time. Form the dough into a log, wrap in plastic, and refrigerate for 15 minutes.
⏱️ 15 min
- 2
Divide and flatten the dough: Divide the dough log into 4-6 equal portions, depending on desired galette size. On a lightly floured surface, roll each portion into a thin, roughly circular shape, about 7-8 inches in diameter.
⏱️ 10 min
- 3
Prepare sweet galette bases and fillings: For the sweet galettes, in a small bowl, whisk together 4 ounces softened cream cheese, granulated sugar, and vanilla extract until smooth. This will be your base for the nectarine, fig, and pear galettes. Arrange your chosen fruit (nectarines, figs, or pears) by thinly slicing them.
⏱️ 10 min
- 4
Assemble sweet galettes: Spread a thin layer of the cream cheese mixture onto the center of a dough circle, leaving a 1 1/2 inch border. Arrange the sliced fruit decoratively on top of the cream cheese. Gently fold the edges of the dough over the filling, crimping slightly to secure. Repeat for desired number of sweet galettes.
⏱️ 10 min
- 5
Prepare savory galette fillings: For the mushroom and onion galette, heat olive oil in a skillet over medium heat. Add the sliced yellow onion and cook, stirring occasionally, until caramelized and deeply golden, about 10-15 minutes. Add the sliced cremini mushrooms and dried thyme, cook until mushrooms are tender and browned, about 5-7 minutes. Let cool slightly. For the tomato galette, prepare your sliced tomatoes and crumbled feta cheese.
⏱️ 20 min
- 6
Assemble savory galettes: For the tomato galette, spread a thin layer of pesto onto the center of a dough circle, leaving a 1 1/2 inch border. Arrange the sliced tomatoes and cherry tomatoes on top, then sprinkle with feta cheese. Fold the edges of the dough over the filling and sprinkle the crust with black sesame seeds. For the mushroom and onion galette, spread 4 ounces softened cream cheese onto the center of a dough circle, leaving a 1 1/2 inch border. Top with the cooled mushroom and onion mixture. Fold the edges of the dough over the filling. Repeat for desired number of savory galettes.
⏱️ 15 min
- 7
Flash freeze galettes: Carefully transfer the assembled galettes to a baking sheet lined with parchment paper. Place the baking sheet in the freezer and flash freeze until the galettes are solid, about 1-2 hours.
⏱️ 60 min
- 8
Store for later: Once frozen solid, transfer the galettes to vacuum-sealable bags or freezer-safe containers. Label with the type of galette and date. Store in the freezer for up to 3 months.
⏱️ 5 min
- 9
Bake from frozen: When ready to bake, preheat your oven to 375°F. Whisk the remaining 1 egg with 1 tablespoon of water to create an egg wash. Place a frozen galette on a parchment-lined baking sheet. Brush the exposed dough edges with the egg wash. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly and cooked through. If using an air fryer, follow manufacturer's instructions for baking frozen pastries.
⏱️ 30 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Assorted Freezer Galettes
Ingredients
For the Dough
- 1 cup tvorog, or dry cottage cheese
- 1 egg, large
- 2 1/2 cups all-purpose flour, plus more for dusting
For the Sweet Galette Bases & Fillings
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 nectarines, thinly sliced
- 4 figs, thinly sliced
- 2 pears, thinly sliced
For the Savory Galette Bases & Fillings
- 1/4 cup pesto
- 2 tomatoes, medium, thinly sliced
- 4 ounces feta cheese, crumbled or sliced
- 1/2 cup cherry tomatoes, halved
- 1 teaspoon black sesame seeds
- 1 yellow onion, medium, thinly sliced
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, thinly sliced
- 1/2 teaspoon dried thyme
- 4 ounces cream cheese, softened
For Finishing
- 1 egg, large, for egg wash
- 1 tablespoon water
Instructions
- 1
Prepare the dough: In a large bowl, combine the tvorog, 1 egg, and 2 cups of all-purpose flour. Mix until a shaggy dough forms. Gradually add the remaining 1/2 cup of flour, kneading until the dough is smooth and no longer sticky. If needed, add a little more flour, 1 tablespoon at a time. Form the dough into a log, wrap in plastic, and refrigerate for 15 minutes.
⏱️ 15 min - 2
Divide and flatten the dough: Divide the dough log into 4-6 equal portions, depending on desired galette size. On a lightly floured surface, roll each portion into a thin, roughly circular shape, about 7-8 inches in diameter.
⏱️ 10 min - 3
Prepare sweet galette bases and fillings: For the sweet galettes, in a small bowl, whisk together 4 ounces softened cream cheese, granulated sugar, and vanilla extract until smooth. This will be your base for the nectarine, fig, and pear galettes. Arrange your chosen fruit (nectarines, figs, or pears) by thinly slicing them.
⏱️ 10 min - 4
Assemble sweet galettes: Spread a thin layer of the cream cheese mixture onto the center of a dough circle, leaving a 1 1/2 inch border. Arrange the sliced fruit decoratively on top of the cream cheese. Gently fold the edges of the dough over the filling, crimping slightly to secure. Repeat for desired number of sweet galettes.
⏱️ 10 min - 5
Prepare savory galette fillings: For the mushroom and onion galette, heat olive oil in a skillet over medium heat. Add the sliced yellow onion and cook, stirring occasionally, until caramelized and deeply golden, about 10-15 minutes. Add the sliced cremini mushrooms and dried thyme, cook until mushrooms are tender and browned, about 5-7 minutes. Let cool slightly. For the tomato galette, prepare your sliced tomatoes and crumbled feta cheese.
⏱️ 20 min - 6
Assemble savory galettes: For the tomato galette, spread a thin layer of pesto onto the center of a dough circle, leaving a 1 1/2 inch border. Arrange the sliced tomatoes and cherry tomatoes on top, then sprinkle with feta cheese. Fold the edges of the dough over the filling and sprinkle the crust with black sesame seeds. For the mushroom and onion galette, spread 4 ounces softened cream cheese onto the center of a dough circle, leaving a 1 1/2 inch border. Top with the cooled mushroom and onion mixture. Fold the edges of the dough over the filling. Repeat for desired number of savory galettes.
⏱️ 15 min - 7
Flash freeze galettes: Carefully transfer the assembled galettes to a baking sheet lined with parchment paper. Place the baking sheet in the freezer and flash freeze until the galettes are solid, about 1-2 hours.
⏱️ 60 min - 8
Store for later: Once frozen solid, transfer the galettes to vacuum-sealable bags or freezer-safe containers. Label with the type of galette and date. Store in the freezer for up to 3 months.
⏱️ 5 min - 9
Bake from frozen: When ready to bake, preheat your oven to 375°F. Whisk the remaining 1 egg with 1 tablespoon of water to create an egg wash. Place a frozen galette on a parchment-lined baking sheet. Brush the exposed dough edges with the egg wash. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly and cooked through. If using an air fryer, follow manufacturer's instructions for baking frozen pastries.
⏱️ 30 min•🌡️ 375