June 11, 2012

Black bean galette with smoked sun-dried tomatoes and chipotle

Black bean galette

Black beans for galette filling

Black bean galette

The ever so agreeable Two Hearted

I have an unhealthy obsession with galette dough. It has all but five ingredients, and it just never fails. It's got bite, it's flaky without compromise, and it is remarkably forgiving when it's rolled out. It takes a bit of patience to get the technique down. I prefer hand mashing the ice cold butter in with my hand and a fork, but a stand mixer or hand mixer would make this convenient dough, ready much faster. If you make this and live in a hot climate, ice the counter down with ice or ice packs, before you roll it out. It'll help keep the butter in solid form.

This galette has black beans, smoked sun-dried tomatoes, and queso quesadilla, but you can also just follow the fast and furious black beans empanada post for another version of this exact recipe. The smoked sun-dried tomatoes taste like bacon! I kid you not! They are so delicious! The queso quesadilla is similar to a medium white cheddar (or an oude gouda) and a mont jack or light cheddar could be used instead. Serve with a smoky hot salsa, and salad. Leftovers can last up to a week in the fridge.

Black bean galette with smoked sun-dried tomatoes and chipotle.  
Yield: 6 servings, large-ish wedges, but more likely to serve 4 hungry people.
1 recipe galette dough
2-3 tbsp tomato chunks, or pizza sauce
2 cups cooked black beans, or 1 14 oz can black beans rinsed and drained
1 green onion, 2-3 green onions if small, chopped fine
handful cilantro chopped
zest of a lime
1 chipotle pepper, chopped fine plus 1 and 1/2 tbsp adobo sauce
1-2 tsp cumin
1-2 tbsp smoked sun dried tomatoes, roughly chopped
4 oz quesadilla cheese (queso quesadilla or mont jack and cheddar blend), sliced thinly or grated.

If you have an hour or so, prep the galette dough and store it in the fridge until you've assembled the pie ingredients. It should take less than an hour to prep. This step can be assembled ahead of time.

Preheat the oven to 375º F/190º C. For the filling, place all ingredients, except the cheese, in a large mixing bowl and stir to combine. Adjust the seasonings for taste.

When ready, roll out the galette dough on the counter up to 14" in diameter, about 1/4" thick. Once rolled out, fold into quarters and place on the back of a baking sheet. Unfold the quarters, you want the edges to hang off the baking sheet. Spoon a few tomato chunks onto the rolled out galette dough, and make a circle about 10" wide. This should be a very thin layer. Spoon the black bean mixture on top, top with the cheese, and fold the galette onto itself making pleats as you fold up. Bake in the oven for 30-40 minutes, or until golden brown. Let stand a few minutes before cutting and serving.

Thank you Sara: A Bell's Two Hearted accompanies this quite well. I could nerd out on the acidity and the complimentary mouth feel of light hop presence matching the spiciness of the chipotle, but I had this along with a Victory Prima Pils, and while they were both delicious, the Two Hearted felt like it held up to the galette. Mmm Two Hearted. Mmmm.


  1. no comments on that lovely beer?

  2. you're welcome. i still love two hearted as my first, and probably forever, favorite IPA.

  3. how does the dough hold up if you fold into multiple smaller empanadas?

  4. Hi Rushina! Although I haven't tried it, try splitting the dough up into thirds once you make the dough. Roll each third into a ball and refrigerate. Roll them out the same way except instead of 14" try 8 or 9" and split the filling into thirds. You can bake on a regular baking sheet. If you want them to be more like empanadas try the dough recipe from here: http://khavanu.blogspot.com/2011/04/black-bean-empanadas.html

    Are you still in South Africa? Are you learning Afrikaans?! How is Mr. Christopher?

  5. thanks:-) we ended up doing the black bean galette last night (as originally posted)- SO good!!! the dough ended up with a bit too much butter but overall success! yup we are in SA until around thanksgiving probably. not learning afrikaans but we have picked up some zulu and shangaan. christopher is doing really well- working as a program manager in a clinic in joburg. how are you guys doing? where in the world are you these days?

    1. We moved back to the states. I am finding that I have to tweak many recipes again with ingredients here. That is awesome that you both are doing so well. Are you writing and sharing your adventures anywhere? I want to follow!

  6. That's so cool that you're back in the states! You've got to come visit sometime.

    I get your obssession with galette. I'm obsessed with puff pastry myself but it's all so much work! I'll have to try your galette recipe and the empanadas too.