This rustic savory galette has a NAME! Navajo Masa Galette. I have to say, all of names you submitted for this pie/galette were so fun to read; 3-Cheese Heaven, Blue BBQ, Snacky Chicky Galette, Tamale Pie…just to name a few.
Through trial and error, I came up with what I believe is the best corn-based crust. For more in depth instructions go to Ultimate Corn Masa Crust. It’s pretty amazing if I do say so myself. The dry ingredients are combined together and then the butter is then cut in until crumbly. The liquid is pureed corn. A few good stirs and the dough comes together to form a ball.
Now, place parchment or a silicone baking mat on a baking sheet. Flour the surface and roll out the corn masa to a 9 to 10-inch circle. Let the edges be free and unruly; this is a rustic galette – be calm and add toppings!
Spread the sauce and add the toppings, leaving about 1-inch around the perimeter. Fold over the edges.
If you desire a larger galette, the Ultimate Corn Masa Crust recipe post has large vs. small batches. The ingredients for the crust are exactly the same, but the math for increasing/decreasing recipe is done for you. And, you would roll out the dough larger, to about 14 inches, instead of 9 to 10.
Bake the finished Navajo Galette at 400 F for 35 to 40 minutes and dinner is served.
My significant other is not a fan of BBQ sauce, so sometimes I change it up. Other sauce suggestions could include taco sauce, salsa verde, or my Oaxacan mole sauce. That’s it pie peeps! I encourage you all to be creative in tailoring this to your liking.
Navajo Masa Galette
Ingredients
Ultimate Corn Masa Crust
- 1/2 cup masa harina
- 1/2 cup all purpose flour
- 2 tablespoons corn meal
- 1/8 teaspoon baking powder
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/3 cup butter (room temperature)
- 1/2 cup fresh or frozen corn (thawed)
- 1/3 cup cold water
Toppings
- 1/3 cup favorite smokey BBQ sauce
- 1-1/2 cups shredded mozzarella
- 2-3 tablespoons grated parmesan
- 2-3 tablespoons crumbled blue cheese
- 1/3-1/2 cup artichoke hearts (cut them in half first before measuring)
- 3 slices bacon, cooked and crumbled
- 1 slice red onion, break up rings or leave whole
Instructions
Corn Masa Crust:
Preheat Oven to 400 degrees.
- In a large bowl, mix all dry ingredients to blend. Cut in butter with a large fork just until crumbly.
- In blender or food processor pulse corn and water together for a few seconds, and stir into crumbled mixture. A quick two to three stirs is all it takes.
- Line a baking sheet with parchment or silicone baking mat. Flour the surface and roll out dough to about 9 to 10 inches in diameter,, keeping the dough fairly uniform in thickness (you don’t want the middle too thin).
- Add sauce, cheese, toppings about 1-inch from edge of crust. Add just a tiny bit more of mozzarella on top and bake 35 to 40 minutes until cheese is bubbly and starting to brown.
I’m thinking of all the ways I can tweak this and maybe make it gluten free, since it’s pretty close, anyway. My immediate thought is olive oil instead of barbecue sauce, feta instead of blue cheese, keep the onions and add cut grape tomatoes, โฆ.. : ) ! So many options!
Just replace the flour with gluten free flour mix. Any sauce will work, just depends your taste buds. I love BBQ, the hubby does NOT. Post a picture of what you come up with!
Friends with Benefits Savory Sweet Galette
Friends with Benefits Savory Sweet Gallete
3 cheese heaven!!!
Blue BBQ