Epiphany is just around the corner… The Christmas holidays are behind us, but this time of year is still very festive. It's the perfect opportunity to celebrate Epiphany and try something a little different. Why not introduce your guests to savory galettes des rois (king cakes)?
Since we are generous and have a sweet tooth at the Tourist Office, here are two recipes for savory galettes des rois: one for meat lovers and the other for vegetarians!
The special recipe for meat lovers: the meat and white wine galette
Ingredients :
- 2 rolls of puff pastry
- 1 slice of cooked ham
- 200g of veal
- 200g of pork loin
- 1 pinch of Madras curry
- 1 egg
- 1 glass of Riesling
- Parsley, salt and pepper
- 1 egg yolk for glazing
Preparation :
Fry the veal and pork, cut into small cubes, in a pan (with a little oil and butter).
Pour the glass of white wine and let it evaporate completely.
Add a glass of water and salt. Continue cooking for about ten minutes, making sure that all the liquid has evaporated.
Blend the meat and ham. Add the beaten egg, parsley, curry, salt and pepper. Mix well.
Preheat the oven to 230 °.
Place a sheet of puff pastry on the work surface. Fill it with the mixture.
Using a brush, coat the edge with a little egg yolk.
Seal the edges by pressing, then brush with egg yolk and make a decoration of your choice with the tip of a knife.
Bake for approximately 15-20 minutes, monitoring the color.
The vegetarian recipe: the mushroom/ricotta galette
Ingredients :
- 2 rolls of puff pastry
- 1 onion
- 250g of mushrooms
- 1 handful of spinach shoots
- Persil
- 250g ricotta
- 2 eggs
- 4 tablespoons of breadcrumbs
- 1 egg yolk for glazing
Preparation :
Peel and finely chop the onion, then peel and slice the mushrooms thinly. Chop the parsley.
In a hot pan, sauté the onion.
When the onions turn golden, add the mushrooms. Continue cooking until the mushrooms have released all their water (about 10 minutes).
Season with salt and pepper, then add the spinach leaves and parsley. Mix everything together, then turn off the heat and let it cool slightly.
In a bowl, mix the mushroom mixture with the ricotta and eggs. Refrigerate until thoroughly chilled.
Roll out a sheet of puff pastry. Sprinkle with 2 tablespoons of breadcrumbs and spread the mushroom filling evenly, leaving a border of a few centimeters. Place the fava bean on top, then sprinkle again with breadcrumbs.
Moisten the edge of the pastry with a little water and cover with the second sheet of puff pastry. Seal the edges and chill for at least 30 minutes.
Brush the galette with egg wash and decorate with the designs of your choice.
Preheat your oven to 180 ° C.
Make a small chimney on top (using the tip of a knife), and bake for about 35/40 minutes.
Let it rest for a few minutes before enjoying.
Enjoy your meal and Happy Epiphany!