Fiesta Galette with Avocado

Dough

2 1/2 cups all-purpose flour (625 mL)

1/2 tsp salt (2 mL)

1/2 tsp baking powder (2 mL)

2/3 cup canola oil, chilled in freezer for 2 hours* see note below (150 mL)

1/2 cup ice water (125 mL)

1 egg, beaten slightly (1)

1 Tbsp vinegar (15 mL)

Filling

½ cup tomato paste (125 mL)

1 tsp Tex Mex seasoning* (5 mL)

½ cup black beans (125 mL)

½ cup corn (125 mL)

½ cup chorizo sausage, diced (125 mL)

½ cup red pepper, diced (125 mL)

1 Tbsp dried oregano (15 mL)

1 avocado, cubed (1)

1 egg, beaten (1)

sour cream (optional)

cilantro (optional)
Dough
1. In a food processor, add flour, salt, and baking powder. Pulse once or twice to combine ingredients.
2. Add cold/frozen canola oil. Pulse again once or twice.
3. Combine water, egg and vinegar in a small bowl.
4. With food processor running, pour liquid ingredients through the chute. Turn off machine as soon as ingredients are mixed, about 10 seconds.
5. Turn dough out onto floured board. Divide dough in half.
6. Use immediately or wrap each dough ball in plastic wrap and refrigerate until ready to use.
Filling
1. In a small bowl, combine tomato paste with Tex Mex seasoning. Mix well and set aside.
2. In another bowl, combine corn, black beans, peppers and chorizo sausage. Mix well and set aside.
Assembly
1. Preheat oven to 375°F.
2. On a piece of parchment paper, roll out one dough ball into a ¼ inch thick, 12” circle.
3. Spread tomato paste mixture in centre, leaving a two-inch perimeter.
4. Spread corn mixture evenly over tomato base.
5. Fold in edges of pastry all around in a circle and pinch. Brush with beaten egg and sprinkle with oregano.
6. Bake for 15 minutes or until pastry is golden brown. Let cool 10 minutes before serving.
7. Top with cubed avocado, cilantro and sour cream. Serve warm and store any leftover galette in the refrigerator.
Note: Can be used as a sweet or savoury pie dough pastry.
*Canola oil can be frozen overnight.