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Tag Archives: zucchini

Hello Again! Another Galette…..

13 Monday Mar 2017

Posted by Fabric of Madness in Dinner, Vegetables

≈ 1 Comment

Tags

corn, pastry, potatoes, vegetables, zucchini

Well it’s been a while between drinks, or more to the point, recipes.   Such a lot has happened since the last post. We have moved, Christmas and birthdays have been and long gone. Special friends have been to visit and are now home. Winter has turned into Spring, then Summer and it seems we are now getting into Autumn again.   The days of late dinners outside, salads galore, cold drinks seem to be waning.

And so it was on Sunday when I was faced with what to cook for dinner. It had been a dismal day, grey clouds and plenty of rain. My usual question around 4 o’clock “What to Cook? What to Cook?”.

Didn’t feel like meat, we had a chicken burger the night before (home-made) so it was going to be vege.   Put the ingredients into Google and POP, here is what came out. Didn’t need to do any surfing, I thought this was perfect. Of course there were a few wee changes – I’ll note them down through the recipe.   I have posted a galette recipe before, but they are so versatile, and anyway, you probably can’t be bothered trawling through the history.

Thanks to flourishingfoodie.com for the inspiration and the recipe.

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Here is my take:

CHEESY POTATO, CORN, AND ZUCCHINI GALETTE

serves 6

Pastry:  
2-1/4 cups all purpose flour I used half white and half wholemeal
½ cup grated parmesan cheese  
1 tsp salt  
1-1/2 sticks cold unsalted butter, cubed Equivalent to 126 grams of butter. I did not use unsalted (we never seem to have it when I want it!)  

I also subbed about 1/2 cup of sour cream for some of the butter

1 egg yolk  
1 tablespoon milk  
In a food processor, pulse the flour, Parmesan cheese, and salt. Add the cold butter, and pulse until crumbly. Add the egg yolk and pulse until combined. Slowly drizzle in the cold water and pulse until the mixture comes together. Add enough water so that the dough comes together and is not crumbly, but not sticky or wet. You may need to use more or less cold water. Do not exceed 1/2 cup.

Place the dough onto the counter and shape into a disk. Wrap in plastic and place in the fridge for 30 minutes or more.

 
   
Filling:  
1 tablespoon butter  
2 medium potatoes, peeled and chopped  
1 cup of corn I used corn straight from the husk, uncooked. If you use cooked I suggest you add this after cooking the veges.
2 small zucchinis, chopped Lucky for us these were straight out of the garden
7 white mushrooms We don’t eat mushrooms, so I left these out and subbed one small white onion, finely chopped
1 cup cheddar, grated  
Salt and pepper  
Preheat the oven to 350ºF.

Place 1 tbsp butter in a large frying pan, and heat on medium. Fry the potatoes, corn, zucchini, and mushrooms/onions until the potatoes are light brown and soft, approximately 20 minutes. Add salt and pepper to taste.

Remove the dough from the fridge and let it rest for 5 minutes.

Place the dough onto a piece of parchment paper. Lightly flour the surface of the paper and the dough. Roll out the dough into a 10-inch round circle, 1/4 inch thick. Place the filling in the middle of the circle. Sprinkle the grated cheese on top. Fold up the sides of the dough and press into the filling to secure. Lift the parchment paper + galette and place onto the baking sheet.

   
Egg Wash:  
1 egg yolk  
1 tablespoon milk  
In a small bowl, whisk the egg yolk and milk. Brush the galette pastry with the wash.

Place the baking sheet into the oven and bake for 20 minutes, or until the crust has turned golden brown.

Remove from the oven. Slice into 6th’s and serve warm. 

You can use sour cream and “hot Sauce” as garnishes.   Luckily for me Mr MWCED had earlier that day made some chilli jam so that was our preferred garnish, and very good it was too.

And on the side we had a green salad.

13Mar8

 

 

 

 

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Zucchini and Ricotta Galettte

08 Sunday Nov 2015

Posted by Fabric of Madness in Dinner, Pies

≈ 1 Comment

Tags

pastry, ricotta, zucchini

Sunday afternoon.   A wonderful lazy weekend, warm weather and lots of time to sew and chill out.   Thinking of a swim but know that I need to organise dinner at some stage too.   So tired of meat, even chicken.   Looking for inspiration on the net,  and plug in potatoes, zucchini into Google (because that is what i have plenty of).   Some of the sites that come up have recipes that sound interesting but the pictures just don’t do it for me.  Not getting the taste buds going at all.   Then scroll through a few more pages and find Smitten Kitchen’s Galette “link“.  This was posted in 2010!  OMG,  where have I been all this time – why haven’t I made this before!   Oh yes, that definitely hits the spot.   Decide to get the pastry underway before I go for a swim/exercise so that once I get home I can relax with a glass of wine before having to get dinner underway.

Here is the tart before it went into the oven:

IMG_2029

Zucchini and Ricotta Galette
Serves 6

Pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons) cold butter, cut into pieces
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water

Filling:
1 large or 2 small zucchinis, sliced into 1/4 inch thick rounds
1 tablespoon plus 1 teaspoon olive oil
3 medium garlic clove3, minced
1/2 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup grated mozzarella
1 tablespoon basil leaves

Glaze:
1 egg yolk beaten with 1 teaspoon water

Make dough: Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough, tip into the blender and whizz until the pastry looks like crumbs. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

Make filling: Spread the zucchini out over several layers of paper towels. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes; gently blot the tops of the zucchini dry with paper towels before using. In a small bowl, whisk the olive oil and the garlic together; set aside. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste.

Prepare galette: Preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet (though if you line it with parchment paper, it will be easier to transfer it to a plate later). Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle the zucchini attractively on top of the ricotta in rows, starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.

Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 45 minutes. Remove from the oven, sprinkle with torn basil leaves, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

And here is it when it came out:

Galette 2

This was MAGIC!   The pastry was delicious.  Mr MWCED thought it looked wonderful and enjoyed his slice, in fact he had two.   The recipe says it serves 6.   Four might be a more realistic number, if you are hungry and haven’t had any starters.  See next photo for how much was left over after the two of us had our share:

Galette3

 We added a green salad, with fresh, out of the garden, lettuce, rocket, chives, parsley, oregano and tomatoes.   Mmmmm, will definitely repeat this.

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