We’re going to make a savory “Galette des Rois” together! After I saw it at a neighborhood butcher, I couldn’t get it out of my mind. Soon after seeing it, I went to Lyon to visit a colleague, Lucy Vanel of Plum Lyon cooking school. She met me at the train with the question: “How would you feel about playing around with meat pies?” I couldn’t believe it! Synchronocity at its best. We began our fun by making the puff pastry, then we each mixed up our filling. Hers was cream and foie gras laced based on one from the renowned chef Alain Chapel. Mine was based on a recipe from a very dear man I met in Alsace years ago who is one of the best pastry chefs I’ve ever come across. We baked our tourtes/galettes and served them, golden and steaming from the oven, to our guests. Without knowing who made which, they voted this version the best. Both Lucy and I agreed. So I hope you’ll make this. It’s a little bit different, a lot extraordinary. Note that the recipe for the savory galette calls for one pound of puff pastry. You can buy it or make it. If you don’t know how to make it, we offer a lesson in our Pastry Course that is clear and easy.
*Note that I neglected to mention the egg wash for the pastry; it’s so easy, we’ll make it in class!