Niçoise Salad Galette Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">150g cold unsalted butter, cubed</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">200g good quality canned tuna in olive oil, drained</li><li class="ingredients-single-item">150g green beans, blanched and cut into 3cm pieces</li><li class="ingredients-single-item">100g cherry tomatoes, halved</li><li class="ingredients-single-item">80g black Niçoise olives (or Kalamata), pitted</li><li class="ingredients-single-item">3 soft-boiled eggs, peeled and quartered</li><li class="ingredients-single-item">1 small red onion, thinly sliced</li><li class="ingredients-single-item">2 tbsp capers, drained</li><li class="ingredients-single-item">For the vinaigrette:</li><li class="ingredients-single-item">3 tbsp extra virgin olive oil</li><li class="ingredients-single-item">1 tbsp white wine vinegar</li><li class="ingredients-single-item">1 tsp Dijon mustard</li><li class="ingredients-single-item">1 garlic clove, minced</li><li class="ingredients-single-item">1 tbsp fresh lemon juice</li><li class="ingredients-single-item">1 tsp dried herbs de Provence (or mixed dried herbs)</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start with the pastry. In a large bowl or food processor, combine the flour and salt. Add the cold cubed butter and pulse or use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining. These butter pieces are crucial for creating flaky layers in the baked pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, 1 tablespoon at a time, mixing until the dough just comes together. You may not need all the water – stop when the dough holds together when pinched. Cold water and minimal handling prevents gluten development, ensuring a tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour. This resting period allows the gluten to relax and the butter to chill, resulting in a more manageable dough and flakier baked pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare the vinaigrette by whisking together olive oil, white wine vinegar, Dijon mustard, minced garlic, lemon juice, herbs de Provence, salt, and pepper in a small bowl. Set aside to allow the flavors to meld.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper. Ensure your oven is fully preheated before baking to achieve the best rise in the pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>On a lightly floured surface, roll out the chilled dough into a circle approximately 30cm (12 inches) in diameter and about 3-4mm thick. Don't worry about perfect edges – the rustic look is part of a galette's charm.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer the rolled dough to the prepared baking sheet. Gently toss the tuna, green beans, cherry tomatoes, olives, red onion, and capers with half of the vinaigrette in a bowl. Arrange this mixture in the center of the pastry, leaving a 5cm (2-inch) border all around.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the quartered eggs evenly over the vegetable mixture. Fold the pastry border up and over the filling, pleating it as you go around, leaving the center open. This folding technique creates a secure edge while showcasing the colorful filling.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Brush the exposed pastry with beaten egg to create that beautiful golden brown finish during baking. This egg wash acts as both a color enhancer and a sealant for the pastry folds.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 30-35 minutes, or until the crust is golden brown and crisp. If you notice the edges browning too quickly, loosely cover them with foil to prevent burning while allowing the bottom to continue cooking.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from the oven and let the galette rest for 5-10 minutes before serving. This resting period allows the filling to set slightly and makes slicing cleaner.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Just before serving, drizzle the remaining vinaigrette over the galette and garnish with additional fresh herbs if desired. Serve warm or at room temperature, cutting into wedges with a sharp knife. The galette is best enjoyed fresh but will keep refrigerated for up to 2 days.</li></ol>