Savory Galettes


Spinach and Smoked Salmon Galette

Zucchini, Prosciutto and Basil Pesto Galette

The beauty of the galette is that it can come in any shape, size and flavor. It’s simply a free-form rustic tart and can be either sweet or savory, or both. My favorite, not pictured here because my friends ate it before I could snap a photo, is fresh fig and goat cheese drizzled with dark honey.

These galettes are made with a “cheater” crust – store bought rolled up in a box. But it worked in a pinch. But use whatever your favorite pie crust recipe is and I’m sure they’ll be delicious and even more rustic looking. Or cheat as I did… whatever works best for you.

On a side note: I just won an ebay auction scoring a 1967 edition of Julia Child’s Mastering the Art of French Cooking. That deserves a blog entry all its own.. but I looked up galettes according to Julia and she made them as small individual appetizer tarts! About 2″ in diameter and often a chunk of (French) cheese served as the base, topped with ham, or an egg or both. Then wrapping the crust around and baking – things of perfection, I’m sure.

So there’s a few extra ideas for you. Listed below are the recipes for the two galettes pictured above. If you try your own version please come back and post it on this blog so we can all benefit from your culinary genius!

Each galette serves 3-6 people depending on whether you are serving it as an entree, a side or an appetizer. TIP:  You’ll notice that both galettes call for homemade ricotta. Please, please, please do me a favor and don’t buy that pasty store-bought stuff. Click on the link provided and you’ll see just how very easy it is to make your own. And once you do – you’ll never eat store-bought again – I promise! Try making the ricotta a day or two before and it won’t feel like such a big job all in one day.  One batch of ricotta should be enough to make roughly three galettes.

Ingredients
Galette #1
1 roll of store-bought pie crust
1 cup homemade ricotta
1 large egg
1 half small sweet onion – finely diced
1.5 cup baby spinach leaves (washed w/stems removed)
3/4 cup smoked sockeye salmon (or whatever your favorite smoked salmon is)
1/4 pine nuts
pinch of fine sea salt
pinch of ground pepper
egg whites for brushing on crust

Galette #2
1 roll of store-bought pie crust
1 cup homemade ricotta
1/2 cup of grated Parmesan cheese – divided
1 large egg
1 tsp of garlic paste or very finely minced garlic
1 tablespoon of pesto
1/2 cup of red bell pepper – julienne
1/2 zucchini slices (roughly 8-10 dials)
1 sheet of prosciutto – sliced into strips lengthwise
pinch of fine sea salt
pinch of ground pepper
egg whites for brushing on crust

Preparation
Galette #1
Line a cookie sheet with parchment paper or spray with non-stick spray. Parchment paper is best because it will help to transfer the galette to a plate later.

Roll out a pie crust onto your work board and use your rolling pin to stretch and smooth it out. This should give you an extra inch of pie crust. Place the crust onto the cookie tin.

In either a stand mixer or using a hand mixer, blend together the ricotta, the egg and diced onion.  Add the salt and pepper. Don’t over-beat… it should look like cottage cheese when you’re done.

Place 1/2 of your spinach leaves in a single layer, forming  circle in the center of your pie crust. You should leave at least 2″ of crust edge showing.  Spoon your blended ricotta and egg mixture on top of the spinach leaves. Spread around with a spatula making an even layer, not exceeding the spinach leaves (as in, still leave 2″ of pie crust available).  Now put another single layer of your remaining spinach leaves on top of the mixture. Then your final layer is the Smoked salmon and pine nuts. Peel salmon into small thin strips and scatter evenly on top of the spinach leaves. Scatter pine nuts across the top.

Gently fold the 2″ crust up and over the layered smoked salmon. It will not cover the whole thing and will leave roughly a 3-4″ whole in the center uncovered (see photo above).  The finished shape will be rustic and rarely the same. Sometimes they’re very round, sometimes more triangle or square. It doesn’t matter… I think the more non-uniform the better.

Brush the outside of the pastry with the egg whites. You can also use melted butter if you prefer.

Galette #2
Line a cookie sheet with parchment paper or spray with non-stick spray. Parchment paper is best because it will help to transfer the galette to a plate later.

Roll out a pie crust onto your work board and use your rolling pin to stretch and smooth it out. This should give you an extra inch of pie crust. Place the crust onto the cookie tin.

In either a stand mixer or using a hand mixer, blend together the ricotta, the egg, garlic, pesto and 1/2 of your Parmesan cheese. Add the salt and pepper. Don’t over-beat… it should look like cottage cheese when you’re done.

Spoon your blended ricotta, pesto and egg mixture forming a circle in the center of your pie crust. You should leave at least 2″ of crust edge showing. Spread around with a spatula making an even layer. Now put a single layer of of the prosciutto strips on top of the mixture. Then scatter the red bell pepper strips as the next layer. You can be neat or haphazard it’s up to you. Then layer your thin zucchini slices, starting from the outside and working your way to the middle in a circular pattern. Sprinkle the top with the remaining Parmesan cheese.

Gently fold the 2″ crust up and over the layered zucchini. As mentioned before, it will not cover the whole thing and will leave roughly a 3-4″ whole in the center uncovered (see photo above). It’s okay of the hole is larger, as long as there’s a good lip of crust to keep in the ingredients.

Brush the outside of the pastry with the egg whites or use melted butter if you prefer.

Ready to Cook?
Place galette in a 375 degree preheated oven, on the middle rack for 25 minutes or until your pie crust is golden brown. On galette #1 the pine nuts should be lightly toasted. If they blacken, your oven rack it too high. On galette #2 the zucchini should be lightly browned and caramelized. Let sit for 10 minutes before serving, but serve warm.

The Perfect Bite
Cut the galette in triangles and eat just like a pizza. Take a nice big bite to be sure and get a taste of all the ingredients!

The Perfect Pairing
Serve by itself or with a lightly dressed side salad. If serving as brunch they go great with mimosas. To make mimosas simply mix 1-2-1 pulp-free orange juice with a sparkling wine such as Barefoot Pinot Grigio Champagne.

The Perfect Health
Did you know that smoked salmon is recommended By The American Heart Association? Smoked salmon is also high in Vitamin E, which is also a great antioxidant. Vitamin E can reduce or lower the risk of heart disease and has also been shown to play a protective role against cancer as well. Read more HERE.

Italian Pork Tenderloin


It’s not often that my first attempt at a new dish is successful. It usually takes some tweaking and experimenting until the flavor profile is just right. But after doing some online research and looking at all the ways people make pork tenderloin… I decided to go with Italian… and got right to work. The one consistent piece of advice I read regardless of the recipe… was that I should brine the tenderloin first. I’ve also never attempted to brine something before so it was quite a day of firsts!

So here we go!

Start with brining which enhances juiciness and is simpler than you think. Just mix a quart of cold water, ½ cup sugar and ¼ cup table salt in a large resealable plastic bag (include other spices, aromatics and lemon or lime zest for more flavor). Even 30 minutes will make a difference, but you can brine it up to 8 hours in the fridge. Be sure not to add any vinegar products or it will dry out the meat.

Ingredients
1-1.5lbs pork tenderloin
¼ cup mascarpone cheese
¼ cup pesto
2 tablespoons each of the Italian Big Five (thyme, rosemary, oregano, sage, basil)
1 pinch of salt (remember the brine already adds a lot of salt)
1 teaspoon black pepper
1 tablespoon extra virgin olive oil

Preparation
Remove any excess fat from the outside of the tenderloin. Then take a sharp knife (do you have a sharpening steel? A sharpened knife makes all the difference! Never sharpened a knife before? Check this out)… and slice through the tenderloin lengthwise but not all the way through… this is called a butterfly cut.

Stir together pesto (either store bought or homemade) and room temperature mascarpone until creamy and thoroughly mixed. Then take the pesto mixture and spread it across the meat interior. Fold meat back together and either tie together with kitchen string or seal edges with toothpicks.

On a flat plate… mix together all the dry herbs (thyme, sage, rosemary, oregano, salt & pepper) and roll sealed tenderloin until covered with seasoning. The rub will stick best if meat is dry.

Ready to Cook?
In a stove-to-oven pan heat the olive oil. Use just enough to coat the bottom or you won’t get a good sear on your meat. Sear meat for a good 3-4 minutes on each side. And don’t forget the ends of your meat! Once you see a good darkened layer transfer the pan to a 425 degree oven. Bake for 15-20 minutes or until internal temperature is 145 degrees. I prefer my pork to be slightly pick in the center – if you prefer yours more well-done… let it get to 155 degrees. Remove from the oven and place the tenderloins on a plate. Tent the pork with foil and let it rest about 5 minutes before serving.

Cut your tenderloin into 1/4-1/2 inch slices and fan out on your serving platter. Make a quick pan sauce by de-glazing the skillet with chicken broth or white wine. Add a spoonful of mascarpone to thicken the sauce. Drizzle over your pork medallions and garnish with rosemary sprigs.

The Perfect Bite
Be sure to swirl your bite of pork in the herb and mascarpone sauce that you just made and drizzled over our dish. If serving with pasta or a couscous… be sure to scoop some of that as well.

The Perfect Pairing
A great wine to go with just about any pork dish… but especially this one’s Italian flavor profile… is the A to Z Pinot Noir. This wonderful little 2008 Oregon wine is heartier than most pinot noirs and its peppery tannins bring a great balance to the sweetness of the mascarpone filled pork. You can find in in most wine stores for about $20.00 a bottle.

The Perfect Health

It’s true: Pork really is the other white meat. Ounce for ounce, pork tenderloin has less fat than a chicken breast. And food scientists are finding ways to make it leaner and leaner every year. Best Tip: Avoid cured meats.  Read more here.

La Bella Burger



This spicy Italian burger, oozing creamy mozzarella from every bite with bursts of sweet roasted red peppers and tangy pesto sauce… is an all-time crowd pleaser. I served all 3 of the international burgers (from recipes shown on this site) on 4th of July this year… and this was voted the favorite of the night. This burger is probably the most time intensive of all the ones I do… but completely worth the effort.

Ingredients
1 lb ground turkey – dark meat if possible (does not dry out as bad)
1 lb sweet Italian turkey sausage (usually found in links)
1 egg
1 tbsp fresh garlic
1 tbsp finely chopped dry oregano
1 cup finely chopped fresh basil (divided – use 1 tbsp for meat mixture)
1 tbsp finely chopped dry thyme
1 tbsp finely chopped fresh rosemary
1 tbsp extra virgin olive oil
1 tsp salt
1/2 pepper
8oz fresh mozzarella
1 sliced red bell pepper
1 cup spinach leaves (remove stems)
4 sourdough baker’s roll
Pesto Sauce
finely chopped fresh basil (remaining cup)
3-4 tbsp extra virgin olive oil
2 tbsp pine nuts – toasted
1 tbsp mayonnaise
1/4 tsp salt
a pinch of black pepper

Preparation
Mix first 8 ingredients together thoroughly… then add salt & pepper and olive oil. Turkey meat has a tendency to dry out quickly on the grill, so the olive oil will help maintain a tender, moist burger.

Form 8 thin patties with the meat mixture. Cut mozzarella cheese into 1/4 inch pieces. On top of one patty, scatter 4-5 mozzarella pieces throughout the center of the meat… leaving a little space between each cube. Be careful not to put cheese too close to the edges or it will leak out during grilling. Place another patty on top and seal edges together until cheese is completely buried.

Cut off the top of the red bell pepper and remove seeds and core. Then slice into 1/4″ rings and brush lightly with olive oil.

Pesto Sauce
In a dry frying pan, quickly toast the pine nuts. Should take less than 3 minutes. In a food processor, pulse basil leaves, toasted pine nuts and salt & pepper…. simultaneously adding olive oil through the feed tube. Once good puree is achieved, add the mayo and pulse 2-3 more times, scraping sides to make sure it’s thoroughly mixed. Don’t leave the processor on or the mixture will be too fine. You want some texture in order to taste each ingredient.

Ready To Cook?
Cook burgers meat over medium heat. Be sure to coat grill with non-stick spray. Cook about 8-10 minutes on each side (varies based on your grill – mine is slow). Keep in mind that turkey burger and turkey sausage will look different than beef or pork… and the sausage lends a reddish color, which can be mistaken for rare meat. Cook on the high end of 12 minutes if you want to be safe… though be careful not to cook too long or your burger will dry out. Try not to flip the burger too often as it tends to crumble. If the mozzarella starts to ooze out, don’t worry… that’s a sign that your burger is almost done.

Please red pepper rings on the upper or outer edges of grill. Cook 3-4 minutes on each side. Brush olive oil on the insides of both halves of the sourdough buns and also place on the upper or outer edges of grill. Remove when lightly toasted.

Spread pesto sauce on top & bottom bun. place spinach leaves on bottom bun and place meat on top of spinach leaves. Garnish top of meat with grilled red bell pepper, fold the halves together and you have La Bella Burger!

The Perfect Bite
I think the perfect bite here… is the first bite. The unexpected burst of hidden mozzarella cheese and spicy sausage leaves most people exclaiming, “Oh my gosh – what’s in this?!”. But it’s a burger… so every bite will be perfect. Reserve extra Pesto sauce for dipping your burger… and anything else you can find – dip away!

The Perfect Pairing
A pasta side might seem an obvious choice for an Italian burger, but that’s probably going to be too heavy. A green salad with Italian dressing would set this off perfect… try this salad. And you probably think I’m going to suggest a red wine… well, you’re right! I just got a bottle of a California Cabernet from Napa Valley called Avalon. But be sure to get the 2006 vintage – 2005 has gotten horrible reviews. A bad year for the folks at Avalon, I suppose. A bottle normally runs in the $12-$14 range… but on sale now 3 for $21.99 at Main Street Liquor in East Nashville! See it pays to live here on the Eastside…

Did You Know?
What is Extra Virgin Olive Oil and how can something be Extra Virgin? Someone had to ask, right?

Extra virgin – considered the best, least processed, comprising the oil from the first pressing of the olives.
Virgin – from the second pressing.
Pure – undergoes some processing, such as filtering and refining.
Extra light – undergoes considerable processing and only retains a very mild olive flavor.

Why cook with olive oil versus Canola oil? Canola oil is a relatively recent development and the original crops were unfit for human consumption due to their high content of a dangerous fatty acid called euric acid. Canola marketers advertise that their oil has less fat content… however, they fail to mention that when heated (which is what happens when you cook.. hello) the oil tends to transition into dangerous trans fatty acids. Ahem. We don’t want that. Read here for more details.