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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.
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. |
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| 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. |
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| 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. |
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| 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. |
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