Now that we are still in Athens, I’ve been cooking a lot for the family. When there’s no leftover food from lunch, I usually prepare something for my men to eat in the evening.
A few days ago I made pizza but when I began making the dough, the flour was not enough so I used some durum hard whole wheat, an Italian variety produced in Greece, called Simeto. The ratio I added was about 2:1. At the time I did not think of taking pictures because I have already posted pizza recipes, but I was amazed by the difference it made both in texture and in taste.
When I use all purpose flour the dough becomes elastic and it takes quite some effort to roll out the dough. It also rises a lot, probably because of more gluten content, and when baked it rises and becomes more like a thin flatbread with ingredients on top. This dough was easy to roll and it did not rise a lot. The crust was delicious are tasted more like whole wheat biscuit than dough. My family loved the crust as it as it was thin and crunchy.
The other night, I wanted to prepare something easy for supper, so this time I decided to make the dough using this whole wheat flour, given to me by the Grocery for the Mediterranean Diet.
I was intending to make some “loukanikopitakia” (aka pork in a blanket) to use some leftover sausage from another recipe I made but then I realized that this wouldn’t be enough, so instead I decided to make a galette and improvise with ingredients I had in the fridge. I had some lountza (smoked pork fillet) which I had brought along from Cyprus, I had leftover boiled chicken, after making avgolemono the previous day, I had leftover cheeses from making the pizza and of course there’s always ketchup and mustard in the fridge.
The main ingredient of this galette is the sausage. Living in Greece I used one of my favourite Greeek sausages but feel free to add your own favourite type. Lountza can be substituted with pasto or with other smorked pork or other charcuterie of your choice and leftover chicken can also be substituted with other leftover cooked meat. Cheese, such as anthotyro or ricotta, can also be added in the filling. Feta is salty, so if you want to add some this will depend on how salty your other ingredients are.
Any kind of cheese your use for pizza can be used but you can also try grated halloumi, graviera or other Greek cheeses.
The reason I fried the sausage first, was to remove as much fat as possible. Lountza on the other side has no fat at all and can be eaten raw but when fried its taste transforms into something amazingly delicious. Boiled chicken is rather bland, so after removing bones and skin I chopped it into smaller pieces and lightly sauteed a couple of roasted garlic and flavoured the chicken. The sausage and lountza were then cut into small pieces and mixed in with the chicken. I did not add any salt, herbs or spices as I wanted the flavours of the sausage and lountza to be highlighted in this galette.
The sauce I used was just simple ketchup and mustard, mixed together. I made some extra to serve it with, as it matches well with the galette, so if you want some leftover, just mix more of these ingredients.
Although I was a bit worried if the dough would rise properly, it rose perfectly and the rolling of the dough was easy peasy. I didn’t even need to flour my working surface.
The crust was delicious and its texture was more like a soft biscuit rather than bread. The filling was delicious but this will depend on what ingredients you will use. If you use prime quality ingredients, you are bound to get prime quality results.
Rustic whole wheat Galette with Sausage
For the dough:
- 600 grams whole wheat flour
- 1 tbsp honey
- 1 cube (21 – 25 grams) fresh yeast
- ¼ cup olive oil
- 1 cup tepid water
For the filling:
- 600 grams pizza cheese
- 1 tbsp olive oil
- 5 slices lountza (smoked pork fillet)
- 2 roasted garlic cloves and a little bit of olive oil
- 200 grams sausages
- 1 cup leftover cooked chicken
For the sauce:
- 5 tbsp ketchup
- 5 tbsp mustard
- Prepare the dough (see step by step instructions) and let it rise, covered in a warm place. No extra olive oil was used in this recipe.
- Cut the sausage in the middle, lengthwise and if you like you can cut it into smaller pieces and fry it in a nonstick frying pan. Place it on kitchen paper and set aside until you can handle and cut it into smaller pieces.
- Wipe the frying pan and heat 1 tablespoon olive oil and lightly fry lountza on both sides. Set aside and cut it into smaller pieces.
- Add the garlic in the frying pan and press it a little to mash it. Add the chopped chicken and stir a couple of times, just to flavour it. Add the sausages and lountza back in the frying pan and mix all together. Set aside to cool.
- Knead the dough a couple of times and divide it into five equal pieces.
- Roll out the dough until it reaches 20 cm diameter.
- Mix the mustard with ketchup and spread 1/5 over the dough.
- Put the cheese in the middle of the dough, leaving about an inch margin. Add 1/5 of the filling and cover with cheese.
- Fold 5 – 6 cm / about 2 inches edge of the crust over the filling, pleating the crust.
- Line a large baking tin with parchment paper and place the galettes.
- Preheat the oven to 180oC / 350oF and bake the galettes for about 30 – 40 minutes or until golden.
Kopiaste and Kali Orexi,