Saturday, June 18, 2011

Rosie Makes A Savory Galette Rustica.

This is my Savory Galette. Imonna tell you right now this one has my Trust Rosie Seal of Approval. Previously, I'd made galette dough for two galettes. I've already made a well-received sweet galette, my Very Berry Galette, with strawberries, peaches, and blueberries. Let's just say it didn't last very long. Now I'm making a savory galette. It starts with herbs from my garden.
Rosemary, variegated lemon thyme, and oregano. Oh goodness. Could that be a wine stain on my cutting board?
Mince well.
Perhaps a tablespoon of each herb. Be sure to let the galette dough come to room temperature before adding the herbs.
Sprinkle the herbs over the dough.
Lightly press in the herbs.
Then knead just until the herbs are fairly evenly distributed. And this is a really good place to stop and let the dough rest. Because I HAVE TO. It is 5:14 and Daughter Hawthorne has arrived home after working all day and not eating. She MUST EAT IMMEDIATELY. What that boils down to to you, Dear Reader, is that you're getting a twofer in this post. Not only are you getting my Savory Galette Rustica, you're also getting dinner for Daughter Hawthorne in the form of a Quesadilla, which I prepared in 15 minutes- from refrigerator to table. So, I put my just rolled-out herbed dough in the background and ...
... started on a quesadilla. I got out a wedge of green pepper and red onion. We're switching gears in the middle of my post to make a quesadilla for my child who may faint from lack of nourishment at any time.
I minced my pepper and onion.
Then I got the rest of my crockpotted lamb and veal from the other day, which I shredded. Saute in a little butter and oil.
I'm using Adobo seasoning from a Mexican Flavors Box (including Taco, Fajita, and Chili Con Carne seasonings) which my internet friend Ange in Wisconsin sent me after reading my love of Mexican food during Mr. Hawthorne's and my road trip across country. Thanks, Ange. xoxo
I added in some Adobo Seasoning. According to the information leaflet in Ange's Mexican Flavors Box from The Spice House, Adobo Seasoning is an authentic Mexican spice mixture full of traditional flavors. That being said, don't worry, it's not hot. Add 1/2 teaspoon per pound for chicken beef, pork chops, ribs or cutlets, burritos, or to spice up a bland salsa. If you can make your own guacolmole, this adobo will elevate it to a new level. Also good as a seasoned salt- just shake on meat or veggies. Hand mixed from : onion powder, garlic powder, Tellicherry black pepper, ground cumin, powdered Mexican oregano, and salt.
After the meats are heated through, add in the pepper and onion.
Cook about a minute.
I placed some of the mixture on half of a tortilla and topped with Pepper Jack cheese.
Press down.Heat a mere film of oil in your pan
and fry each side until golden brown.
Sprinkle some cilantro.
I started at 5:14.
It is now 5:29. Dinner is served. Switch gears. Back to my savory galette.
I peeled two tomatoes. You do not want skin on your tomatoes. Trust Rosie on this. That little red gadget in the back is a Zyliss Soft Skin Peeler. I highly recommend it.
Next, I juiced and seeded my tomatoes.
Freshly grated salt and pepper over the 'maters.
Here are the ingredients for my savory galette. Tomates. Goat cheese. Mozzarella. Red onion. Yellow, orange, green, and red sliced peppers.
I spread out my dough in a parchment-lined baking pan.
My mise en place: galette dough tomatoes, peeled, seeded, juiced, and chopped red onion, sliced multi-colored peppers, sliced goat cheese mozzarella cheese basil from the garden olive oil coarse sea salt
Since I was feeling rather gay today, I made a little starburst pattern with the peppers.
Then I artfully arranged the red onion slices ...
... topping with the tomatoes.
Next I chiffonaded the basil. A chiffonade is simply a cutting technique used to shred leaves into skinny strips. Stack the leaves, roll them tightly, then slice across thinly and evenly, producing long ribbons.
Add the basil.
Mound on some goat cheese.
Some mozzarella and more basil chiffonade.
Pleat the edges over.
Press lightly to seal.
Drizzle a little OO.
And sprinkle some sea salt.
Ready for a 350 degree oven.
I let mine go until the crust was a nice brown and the cheese was browned too - about 45 minutes.
Dust off some of the excess salt if necessary. I thought it was pretty on there, but I ended up picking a lot off. I'm not much of a salt person. But I am salty.
As you know, sometimes I just can't decide on one picture. Or ten.
And by this time, the sun was in a good position, so I continued shooting. Dixie poses in the background.
My savory galette. OK, so it's a pizza.
Wonderful crust. Crisp and crunchy. Tomatoes, peppers, and onions. Pretty colors. Tart goat cheese and gooey, creamy mozzarella. Fresh basil. What's not to love? Wonderful peasant food. And I come from hearty peasant stock.
I gotta say ... I liked this better than the first one.

1 comment:

Anonymous said...


Yay for the spice house spices!!! And you are very welcome!

xo Ange in Wi