Tomorrow would have been Julia Child’s 100th birthday and this is my post to celebrate this amazing woman. Julia is an American food icon who literally taught American’s how to cook. She was one of the early “foodies” before Food Network was even a thought; even before most of the chefs on Food Network were born! She was the first celebrity chef!
My friend Betsy over at Bits and Breadcrumbs suggested that we post a recipe from a Julia Child cook book to commemorate and celebrate her life and I was all over it! Betsy posted a gorgeous Clafouti recipe that’s been her dear Mother’s favourite. I also wanted to post an authentic Julia Child recipe, but unlike Betsy, I don’t have one of her actual cookbooks. Last Christmas JT gave me Dorie Greenspans Baking with Julia, a wonderful cookbook of mainly sweets, breads and such. But I didn’t want to bake something sweet, so I searched and searched until I came across a gorgeous luncheon dish, a savoury galette. I was sold. Thanks Betsy, this was a lot of fun.
For the galette pastry, you can click here for a very similar recipe, or you can check page 371 in Baking with Julia by Dorie Greenspan. I changed up the filling to suit our tastes and what I had in my pantry. It is an incredible crust, crispy and slightly sweet that can withstand even the wettest filling but it’s also not dry and crumbly. The cornmeal in the pastry recipe adds enough crunch to make it a little more interesting that a standard pasty. It’s really just perfect. In fact, so much so, I’ve had a special request to bake it again, believe it or not. 😉
I divided the pastry into two portions so that I could keep one galette and give the other away. Both were resounding successes. You can keep this very simple or make it a bit more complex as I did. You can serve this room temperature or right out of the oven or even reheated, it is amazing every-which way.
Savoury Oven Roasted Tomatoes, Caramelized Onion and Goats Cheese Galette
Serves 4-6, makes 2, 15 cm galettes
- 4 Roma tomatoes (oven roasted in 1 cm slices) click here for the recipe
- 1/2 cup sweet onion confit
- 100g goats cheese
- 1 galette pastry
- Prepare the pastry as indicated in the recipe. It needs to be refrigerated for a couple of hours, so you’ll want to plan ahead.
- Roll the galette on a piece of parchment into a circle about 10 cm larger than the size you want it to be. Spread the sweet onion confit on the bottom leaving the last 5 cm all the way around clear. Add a layer of tomatoes and dot with 1/2 of the total goats cheese.
- Fold up the edges and pleat or do some other fancy design. I wanted my galette rustic looking.
- Bake as the recipe indicate (I did our’s for 30 minutes at 176°C or 350°F) just until the crust was starting to get golden.
- Serve hot, warm or even at room temperature garnished with fresh basil and a little basil pesto drizzle.