This pretty galette, filled with deli cold cuts, is just the family-friendly dish you wanted for your Yom Tov menu.
The background of this dish is quite simple.
My mother shared some pictures of what she’s cooking for Yom Tov with me, and this was one of her new creations.
We loved the idea! It was just what we needed. The ingredients aren’t different from your standard deli roll, but still this feels elevated. And as much as we like finding new, interesting recipes to try, at the end of the day, there’s plenty of family members that prefer the basics and we need to please them first of all!
This checks the boxes. The “picky eaters/prefers the basics” people are happy, and you have something to bring to the table that’s pretty to please them.
We enjoy preparing galettes because while they present very well, they’re exceedingly simply to prepare and it’s hard to mess them up. We featured this Cranberry Galette last fall (it’s perfect for now too!), and these Fruit Galettes are a long time favorite. This Apple Crumb Galette is another fall fav, and come Shavuos, you might want to try a dairy version. This is the first time, however, that we’re featuring a savory version.
Let’s start. Heat oil in a large sauté pan over medium heat. Add onion and cook for 8-10 minutes, until golden at the edges. Add cold cuts–we used pastrami and turkey, but use whatever you like! (Or, use whatever you have leftover!). Stir for 2-3 minutes, then add the ketchup, mustard, and mayonnaise and stir a little more.
Even though puff pastry comes in a rectangle, we want to get this into a square so that we can eventually get it into a circle.
To get that square, on a sheet of parchment paper, roll it out, going up and down rather than left and right.
Trim the four corners so that you have a round sheet of puff pastry. (Use the extra dough and filling to make yourself a boureka for lunch!)
Add the filling to the middle, leaving a 2-3 inch border at the edges.
Fold over the edges of the dough while pinching into pleats, forming a circle.
No need to be perfect.
Finally, brush the crust generously with duck sauce.
Sprinkle with Everything but the Bagel Seasoning.
You can freeze at this point if you’re prepping ahead for Yom Tov.
If serving immediately, bake for 45-50 minutes. If you’re baking after freezing (if not thawed), it will take a bit longer.
Deli Galette
Ingredients
- 2 tbsp oil
- 1 onion diced
- 6 oz package pastrami cold cuts diced
- 6.5 oz package turkey cold cuts diced
- 1 15 oz puff pastry sheet, fully thawed
- 2 tbsp ketchup
- 2 tbsp yellow mustard
- 2 tbsp mayonnaise
- About 3 tbsp duck sauce for brushing crust
- Everything but the Bagel Seasoning for sprinkling
Instructions
- Preheat oven to 350°F.
- Heat oil in a large sauté pan over medium heat. Add onion and cook 8-10 minutes, until golden at the edges.
- Add cold cuts and stir for 2-3 minutes. Add ketchup, mustard, and mayonnaise. Cook while stirring for 2 more minutes, until well-combined.
- On a sheet of parchment paper, roll out the puff pastry to a sheet that’s as square as possible. Cut off the four corners so that you have a round sheet of puff pastry.
- Add the filling to the middle, leaving a 2-3 inch border at the edges.
- Fold over the edges of the dough while pinching into pleats, forming a circle.
- Brush the crust generously with duck sauce. Sprinkle with Everything but the Bagel Seasoning. Galette can be frozen at this point. If serving immediately, bake for 35-40 minutes.
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