And the Winner Is Rye Pâte Brisée

I am not a big fan of that kind of galettes — rustic looking flat cakes stuffed with whatever. This one was the first I’ve ever made, and the reason it made me curious was a combination of fish and rye.

The origins of rustic rye pie with fish, I believe, come from Northen Europe. Kalakukko is a good example. My friend’s recipe inspired me to experiment with several rye crust recipes available online to see what’s out there. One, in particular, became my favorite — a crust made with butter using the same method as for the flaky Pâte Brisée. The heirloom Wren Abruzzi rye flour and good tasting butter create an exceptionally flavorful dough that pairs well with many toppings, savory or sweet.

Wren Abruzzi Rye Flour by Barton Spring Mill

For the last few months, I’ve been indulging myself and clients with rye galettes almost every one or two weeks. I am sure Wren Abruzzi rye was the reason for my new galette obsession, and I mentioned its amazing flavor on my social media several times. I’ve been asked about substitutes for those who couldn’t get it from the Barton Springs Mill, and I didn’t know what to say. I tried a couple of rye flours available in the U.S. that didn’t impress me, but not all of them.
Rye – Wrens Abruzzi
“A selection of the much older Italian Abruzzi rye. Developed in 1953 in Georgia as early winter rye with superior performance. This rye has a subtly sweeter profile than other offerings, but in no way should be excluded from savory applications. A favorite of bakers and distillers alike. Try this rye, sifted to 65% or ‘00’ in a pâte brisée application to make amazing shortbreads and pie and tart crusts. Our crop was grown by Henry Martens in Tokio, TX.”
Wheat – TAM 105
“TAM 105 is a hard red wheat variety developed by Texas A&M in 1976, now widely considered open-pollinated. Good performing wheat that makes great bread, pizza, muffins, and cookies, with a relatively neutral flavor that makes it suitable to mix with other high-value kinds of wheat. Grown by Ralph Hoelscher (a certified organic farmer since 1993) in Miles, Texas. 12.31% protein, 382 falling number.”

Heirloom Rye and Wheat Galette with Alaskan Salmon
Heirloom Rye and Wheat Galette with Alaskan Salmon
Rye Galette with Scallops and Lobster Tail
Rye Galette with Scallops and Lobster Tail

Good Toppings

Fish: Salmon, Steelhead Trout, Black Cod, Chilean Sea Bass

This galette is made to feature seafood! The best topping is any fatty fish — a boneless fillet cut to bite-size cubes, seasoned and mixed with some creme fraiche. You can go with widely available salmon (fatty, not lean!). My favorite in that category is steelhead trout. You can choose white fish like sablefish (aka black cod) or sea bass. Or, you can make a combination of two. Fat content in the fish of your choice is essential. You need enough time to cook the galette crust and not to overcook the fish.

Mollusks and Crustaceans: Sea Scallops and Lobster Tail

The best tasting and the fanciest seafood galette I came up with is the one with sea scallops and lobster tail. It is also the most difficult to serve because scallops lose a lot of juice inside the galette crust. Transferring these galettes from the baking sheet into the serving plate without breaking requires some skill. For one galette, I use four giant scallops sliced in half across the grain, one 5-oz Canadian lobster tail, 1 tbsp creme fraiche, 1/2 tsp salt, 1/2 tbsp ramps puree.

Vegetables: Summer Squash, Onions, Tomatoes

Summer squash becomes creamy when cooked and is a surprisingly good topping for the galette. Make sure to season it and add some melting cheese. The mini galettes with caramelized onions and sun-dried cherry tomatoes also quickly became popular on my appetizers menu.

Rye Galettes with Caramelized Onions and Cheese
Rye Galettes with Caramelized Onions and Cheese
Rye Galettes with Cheese and Tomatoes
Rye Galettes with Cheese and Tomatoes

Rye Galette with Steelhead Trout

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Main Dish
Cuisine: American, Eastern European, European
Keyword: Barton Springs Mill, fish, heirloom grain, lobster, lycooking, lyukum cooking lab, pie, recipe, sea scallop, TAM105, Wren Abruzzi Rye
Servings: 4 galettes 4"D
Calories: 876kcal


for dough

  • 80 g TAM05 wheat flour
  • 170 g Wren Abruzzi rye flour
  • 1 pinch salt fine, sea salt
  • 170 g butter
  • 60 g water ice cold

for stuffing

  • 860 g steelhead trout
  • 56 g сrème fraîche or whole milk sour cream

for egg wash

  • 1 each egg yolk
  • 1 tbsp water cold, add more if needed to adjust consistency to your taste
  • 1 pinch salt fine, sea salt


  • In a bowl of a stand mixer, measure the flours and salt, mix and sift. Add cold cubed butter and stir on low speed with a paddle attachment until the mixture looks like crumbs. Add ice-cold water and, with the same paddle attachment, knead the dough until smooth. Stop, remove the dough, shape into a ball, cover with plastic wrap, and let rest for an hour in a fridge.
  • Dice the fish fillet, season with salt and pepper. Separate a yolk and a white of one egg. Add crème fraîche to the fish and mix to coat all pieces.
  • Preheat the oven 400F. Make an egg wash by mixing 1 egg yolk with 1 tbsp of cold water and a pinch of salt. On a parchment paper or a silicone mat, roll the dough 3mm (1/8") thick. Spread the fish in the center leaving a border of about 5cm (2") around the edge. Lift up and fold the edges of the dough to enclose the fish.
  • Lightly brush the dough with the egg wash and bake for 15-20 minutes or until golden. Let rest on a cooling rack for a few minutes and serve warm.


Calories: 876kcal | Carbohydrates: 47g | Protein: 51g | Fat: 55g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 232mg | Sodium: 424mg | Potassium: 1245mg | Fiber: 7g | Sugar: 1g | Vitamin A: 1148IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 3mg
Rye Galette with Scallops and Lobster Tail