This week, Edify put the call out to local chefs, asking them to share favourite Christmas recipes. And Shane Chartrand, who recently enthralled us with his run on Top Chef Canada, shared a recipe that was passed down to him by his father.
He tells us that this Métis Galette is “simple, dense and delicious. My dad made this every Christmas and still does, as it was passed down the family from dad to dad. It’s great warm with homemade jam.” So, here’s how to make this festive treat:
Métis Galette Recipe
Ingredients
- Six cups all-purpose flour
- Six tbsp baking powder
- Two tbsp kosher salt
- ¼ cup canola oil
- Two cups whole milk
For the egg wash (mixed)
- One egg
- ¼ cup of whole milk
Instructions
- Mix wet to dry until “shaggy” consistency
- Roll out to the shape of an oblong flat loaf, about 15 inches long and one-inch high, six inches wide
- Press finger holes throughout the top, like focaccia
- Brush with egg wash
- Bake at 300 F, about 30-40 minutes
- Check with bamboo skewer or toothpick to ensure it’s fully baked
- Pull out when just cooked
- Let rest, eat warm.
- Cover with linen. It should have a shelf life of two days
“This bread is sort of like bannock, but denser because of the addition of milk and more fat,” says Chartrand.
