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Posts Tagged ‘galette’

Hope all the Canadians reading this post are having a Happy Thanksgiving this weekend! The second Monday of October has been designated as Canadian Thanksgiving, not sure why, but we’ll take a holiday in October any day of the week!

We used to spend Thanksgiving at the cottage, often inviting my dear Mom and her hubby Geo, but since her passing in 2005, we’ve been invited to my brother’s cottage in the Muskoka. It’s quite a different life-style than ours to have a cottage in Muskoka. For example, you needn’t do much grocery shopping in the city because you can get everything and anything you need for the weekend in one of the well stocked grocery stores; in comparison, last time I forgot Parmesan Cheese and I was even going to settle for the powdered prepackaged cheese but our little shop didn’t even have that, so we had to drive an hour to find it! You might wonder why it’s so different in the Land of the Thousand Lakes (our cottage area) and Muskoka. Well, let me tell you. It’s because Hollywood has descended on Muskoka and while we have 1,000-2,000 square foot cottages (93-186 square metres) (ours is about 600 square feet), Muskoka boasts 10,000 and 20,000 square foot cottages (930-1860 square metres) with helipads and landing strips!  There is name dropping in Muskoka whereas we just talk about the dear we may have seen on the back road driving in. Goldie Hawn has a sprawling cottage on the same lake as my brother. We’ve never really been close to it, but apparently people think it’s ok to moor their boat and hop out to look around. She has security. My SIL spotted her in their local grocery store, where you could order Sushi grade tuna for the weekend (I’m lucky to get mac and cheese at ours). Steve Martin visits Martin Short who also has a nice place down the road on my brother’s lake. I heard that Steve Martin is very kind and hands out business cards that prove you’ve met him: “this  certifies that you have had a personal encounter with me and that you found me warm, polite, intelligent and funny” and of course he signs it. Martin Short’s wife once ran after my brother while he jogged down the road in front of their place to warn him that there have been bears seen that very morning! So you see, while we hob nob with the dear, chipmunks, bunnies and beavers, the folks in the Muskoka’s hob nob with the rich and famous.

My brother’s family is down to earth and their cottage is much more modest than those around them. They are generous to a fault and we always eat well and drink copious amounts of wine when we visit. We’ve had balmy 24°C days and on the very same weekend, we’ve had snow flurries! But it’s always a relaxing weekend to connect with family and take long quiet walks around the lake.

Snow flurries a few years ago. View from the dining room and kitchen.

Snow flurries a few years ago. View from the dining room and kitchen.

Although I didn’t make this galette for the Thanksgiving weekend, it dawned on me that it would be the perfect sweet for afternoon tea or dessert after a big turkey dinner. I used the lavender sugar that my dear friend Barb (Profiteroles and Ponytails) brought up when they visited us at the cottage this summer. It just made this dessert that much fancier! Thanks Barb.

AppleRhubarbGalette_0961

The Lavender Sugar was a gift from my friend Barb from Profiteroles and Ponytails

Apple Rhubarb Galette with Lavender Sugar

Serves 6-8

The Galette Pastry Recipe comes from Baking with Julia by Dorie Greenspan

Ingredients:

  • 1/2 Galette pastry
  • 1/2 c Rhubarb
  • 3 Apples, chopped into equal-sized pieces
  • 2 tbsp all purpose unbleached flour
  • 1/4 cup sugar
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1 tbsp egg white for brushing pastry
  • 1 tbsp Lavender Sugar for garnish

Directions:

  1. Combine the apples and rhubarb and dust with the spices, sugar and flour, coating evenly
  2. Roll out the galette pastry to about 10cm or 3 inches larger than required. Fill centre with the fruit and turn up the sides to form the galette.
  3. Brush pastry with egg white and bake for 25 minutes or until edges are golden brown and fruit is soft.
  4. Remove from the oven and dust with 1 tbsp Lavender Sugar.
  5. Serve warm or at room temperature.
AppleRhubarbGalette_0962

The Rhubarb was the perfect foil for this sweet dessert

The rhubarb came from our dear friend’s Monica and Rae’s garden in Toronto. I still have some in the freezer, it will be a welcome taste of summer in mid-winter!

AppleRhubarbGalette_0963

Can you see the little Lavender Flowers?

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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

The oven roasted tomatoes and caramelized onions really went well with the goats cheese. The pesto was icing on the cake, I mean galette.

Ingredients:

Directions:

  1. 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.
  2. 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.
  3. Fold up the edges and pleat or do some other fancy design. I wanted my galette rustic looking.
  4. 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.
  5. Serve hot, warm or even at room temperature garnished with fresh basil and a little basil pesto drizzle.

The basil pesto was a nice touch.

That was one tasty galette. Photo by my friend, neighbour and boss, Kim with her iPhone 4Gs.

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