“The first time I tasted these cookies was at the Manoir de lan Kerellec, a hotel on the coast of northern Brittany; the next was when I made them myself in my Paris kitchen; and the third was a week later when I made them in the united States.
At lan Kerellec, aperitifs are served on a terraced slope with a view of the pink granite coast and the sea. In a setting like that, anything might taste good, but these Parmesan Galettes were scene-stealers. They were sharp at first, and mellow after. They were firm on the edges and softer at the center. They were remarkable.
And they seemed even more remarkable to me when the chef gave me the recipe: just Parmesan, flour and butter, with a little salt, if you’d like. The dough is rolled into a log, chilled and sliced and baked. He baked his galettes in rings, as I often do, but they’re beautiful made in muffin tins and no less wonderful baked freestanding.” —Dorie Greenspan.
This recipe is excerpted form Dorie’s Cookies by Dorie Greenspan, Rux Martin, Houghton Mifflin, 2016.
1. Put the flour and cold butter in a food processor and pulse about 5 times, just to coat the butter pieces with flour. Pour in the Parmesan and salt and process in long bursts until you have a moist curds-and-clumps dough.
2. Turn the dough out onto a work surface and press and gather it together. Shape it into a log about 5 inches long and a scant 2 inches in diameter. Wrap the dough and freeze for at least 1 hour, or refrigerate for at least 2 hours.
3. Getting ready to bake: Center a rack in the oven and preheat it to 350 degrees F. If you’re using a muffin tin, lightly spray it (even if it’s nonstick), or use two tins, if you’ve got them. If you’re making freestanding cookies, line a baking sheet with parchment paper or a silicone baking mat.
4. Working with a sturdy knife, cut the log into slices about 1/3 inch thick. Place in the tin(s) or lay them out on the baking sheet, leaving at least 2 inches of spread space between them.
5. Bake the tinned galettes for 18 to 20 minutes or the freestanding cookies for 15 to 17 minutes, or until golden brown on top and bottom. They may seem slightly underdone in the center, but they will firm as they cool. Cool the cookies in the tin(s) or on the baking sheet until they are only just warm or until they reach room temperature before serving. Continue baking with the remaining dough, using a cool tin.
Storing
The log will keep in the refrigerator for up to 3 days or, wrapped airtight, in the freezer for up to 2 months. Slice and bake directly from the freezer; add a minute to the baking time. The galettes are best eaten the day they are made, and preferably soon after they are made. If you must keep them overnight, pack them in a covered container and store them at room temperature; if you’d like, warm them in a 350-degree-F oven for a few minutes before serving.
Playing around
Parmesan is an herb-friendly cheese, so think about adding minced fresh rosemary, oregano, sage or thyme. On the spice side, think about a pinch of freshly ground pepper — black, white, pink or cayenne. Or give the galettes a touch of crunch by adding chopped toasted nuts (almonds or walnuts would be good). You could even sprinkle a (very little) bit of the Everything Seed Mix over the cookies before sliding them into the oven.
Ringed Parmesan Galettes:
You can bake these in buttered or sprayed 2-inch baking rings on baking sheets lined with parchment or silicone baking mats. Cut the log into 1/3-inch-thick rounds and, if the cookies are bigger than the rings, use the rings to cut them to size; if they’re a little smaller, don’t worry, they’ll grow to meet the edges of the rings. Bake the galettes for 15 to 17minutes. Leave the rings in place for 5 minutes before lifting them off, rinsing and reusing.
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