I am not a big fan of that kind of galettes — rustic looking flat cakes stuffed with whatever. This one is the first I’ve ever made, and the reason it made me curious was a combination of fish and rye. The origins of rustic rye pie with fish, I believe, come from Northen Europe. Kalakukko is a good example. My friend’s recipe was inspiring, but the amount of vegetable oil in the dough forced me to go through several rye crust recipes available online just to see what else is out there. There were plenty and all of them overloaded with fat. One, in particular, made me almost give up my search for the low-fat version. It was a very tempting rye crust made with tons of butter using the same method as for the flaky Pâte Brisée. But then I remembered my recently discovered The-Best-Ever dough. I tried using the same method for the rye and wheat mix of flours, and it worked! Again.
Good Flour | Barton Spring Mill Heirloom Grains
Rye – Wrens Abruzzi
“A selection of the much older Italian Abruzzi rye. Developed in 1953 in Georgia as early winter rye with superior performance. This rye has a subtly sweeter profile than other offerings, but in no way should be excluded from savory applications. A favorite of bakers and distillers alike. Try this rye, sifted to 65% or ‘00’ in a pâte brisée application to make amazing shortbreads and pie and tart crusts. Our crop was grown by Henry Martens in Tokio, TX”
Wheat – TAM 105
“TAM 105 is a hard red wheat variety developed by Texas A&M in 1976, now widely considered open-pollinated. Good performing wheat that makes great bread, pizza, muffins, and cookies, with a relatively neutral flavor that makes it suitable to mix with other high-value kinds of wheat. Grown by Ralph Hoelscher (a certified organic farmer since 1993) in Miles, Texas. 12.31% protein, 382 falling number.”
This recipe makes two galettes 7″ diameter, 8 portions.