According to Wikipedia, a galette is a round and crusty cake. I’m more inclined to think of it as a pie that is not cooked in a pie dish, but instead, the pastry is folded up and around the filling, leaving a hole at the top. I wrote about forgiving grain-free baking projects in my post of a sun-dried tomato ripe olive focaccia a few weeks ago, and I consider this the next in the series: there’s something incredibly, wonderfully, authentically rustic about the untidy wrinkles of galette dough pushed up over the filling that is perfectly unfussy. Not to mention that once you taste the filling, well. . . The flavor combination of this lamb galette is delicious mostly because the strong taste of the meat pairs well with the umami of the tomatoes and the sweetness of the figs.
The finishing touch is my favorite, however: a sprinkling of fresh herbs, particularly fresh oregano. There’s something about oregano that works spectacularly well with lamb, and tastes somehow authentic. I’m on the hunt for Mediterranean oregano (especially Greek), because I suspect that’ll be even more delicious in this recipe because it stands up very well to strong flavors like grilled meat, but Mexican oregano does work very well and is readily-accessible, so.
This richly-spiced savory lamb galette is a riff on a traditional Mediterranean tagine flavor combination. I simply made a faster, easier galette version!
- 2 tsp coconut oil, divided
- 1/2 lb cherry tomatoes
- 1 onion
- 1/2 cup figs, packed
- 1/2 lb ground lamb
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp salt, divided
- 1 cup almond flour
- 1/2 cup arrowroot flour
- 2 tbsp coconut flour
- 1/4 tsp salt
- 2 tbsp coconut milk
- 1 tbsp coconut oil, melted
- 1 egg, whisked
- Red chili flakes
- Preheat the oven to 350° F. Toss the cherry tomatoes in 1 teaspoon of coconut oil and ¼ teaspoon of salt. Roast in the preheated oven for 20 minutes, stirring halfway through, until soft and bursting.
- While the tomatoes cook, melt 1 teaspoon of coconut oil in a large skillet. Cook the lamb over medium-high heat for 5-10 minutes, stirring occasionally and breaking up any large chunks, until browned. Use a slotted spoon to transfer the lamb to a plate.
- Roughly chop the onion and figs, then whirl in a food processor until shredded (or dice manually).
- Transfer the onion and figs to the skillet and reduce the heat to medium low. Stir in the coriander, cumin, ginger, cinnamon and ¼ teaspoon of salt. Cook until completely soft, then crumble the lamb back into the mixture and remove from the heat.
- In a medium mixing bowl, combine the almond flour, arrowroot flour, coconut flour and salt.
- Add the coconut milk, coconut oil and egg to the dry ingredients, mix thoroughly and shape into a ball.
- Roll the dough out to approximately ¼" thick on a sheet of wax paper with a sheet of wax paper laid over to prevent sticking.
- Layer the onion and fig mixture with the burst tomatoes in the center of the dough. Using the edges of the wax paper, fold the edges of the crust up and over the perimeter of the filling. Grip the edges of the wax paper and transfer the galette to a baking sheet.
- Bake in the preheated oven for 20 minutes, rotating the sheet halfway through, or until the edges of the crust are browned but not burnt. Top with a sprinkling of parsley, oregano and red chili flakes.