Dishes Perfect for Fall

When Fall comes around, all the root type veggies are in full display. Sometimes, during Autumn, I begin to crave things that I did not have interest in, during the spring or summer. I am great with wanting beets at any time of year, but things like turnips or rutabaga? Not so much. 

Mashed Potatoes & Parsnips

Mashed Potatoes & Parsnips

Potatoes are always in evidence, but they are root vegetables, along with things such as parsnips. These two things are like a match made in heaven, and I make my mashed potatoes with up to half parsnips. Delish! I cook the vegetables (about 4 medium potatoes and one or two large parsnips) covered in water with about a tablespoon of Kosher salt. Then, with slotted spoon strain out the cooked potatoes and parsnips into a ricer, set over a bowl with 2 to 4 ounces of some kind of cheese (whether cream cheese, Boursin, Cheddar or other melting cheese) and some minced scallions and/or chives. The potatoes are riced straight atop the cheese mixture (which softens the cheese nicely for blending) and stirred in. I use some of the cooking water left in the pot to thin the potatoes to my taste.

Leeks are another great vegetable. I love leeks, but use them seldom. Yet there are just some recipes that taste great with leeks. Such as Potato Leek Soup.

Potato Leek Soup

Potato Leek Soup

Makes about six (1-cup) servings

2 tablespoons unsalted butter
3 leeks
2 - 3 teaspoons chopped fresh thyme leaves
2 garlic cloves, smashed
1 teaspoon salt
a few grinds of white pepper
1 bay leaf
2 medium potatoes, peeled, cut in ½-inch dice
2 cups water
1½ cups milk, half & half or cream
 
Cut off the lightest part of the leeks, discarding the dark green tops. Cut off root ends and discard, and then slice down the center length of each leek. Hold the layers together with pone hand and fan the leek under running water to rinse out any mud or grit. Slice the leeks across the grain into about ½-inch slices. 

 Heat butter in a medium saucepan until melted and immediately add in the leeks. Cook them over medium to medium-high heat, stirring often, until they are relatively soft, about 5 minutes. Add in the garlic and toss to combine. Strip off the leaves of a few thyme sprigs and chop finely. Add to the pot and stir. Add in the salt, pepper, potatoes, bay leaf and water. Bring to a boil, lower to a simmer and cook for about 8 - 10 minutes, or until the potatoes are soft. 

 Remove the bay leaf and pour the soup into a blender and process until smooth. Return the soup to the pot and add in the milk (or half & half or cream, as desired) and heat before serving.

 NOTES: Stock may be used instead of water in the soup, although the salt will need to be adjusted. To make a pretty presentation, blend together 2 tablespoons of olive oil with another 2 - 3 teaspoons of fresh thyme leaves. Pass the oil through a very fine mesh sieve. Using a teaspoon, drizzle about ½ teaspoon of the oil in a circular pattern over the top.

VEGAN OPTIONAL: If a nut or seed milk substitution is made for the milk and a vegan butter substitute or oil for the butter, this recipe is easily made vegan.

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Every year, come Fall, I make a soup with a slew of root veggies, plus their greens. This has been a staple for a lot of years now, and uses carrots, parsnips, rutabaga and beets, though any other root vegetable will also be great in this soup as well. The best thing is the use of beet greens and either turnip greens, mustard greens or whichever greens are your preference. The use of red beets will color all the vegetables. If you want a cleaner look for the vegetables, consider using Chioggia beets or golden beets.

Root Vegetable & Greens Soup

Root Vegetable & Greens Soup

Makes about 10 servings

2 tablespoons olive oil
2 large onions, roughly chopped
4 - 6 cloves garlic, minced
2 - 3 carrots. scrubbed, cut into ¼-inch dice
2 - 3 parsnips, peeled, cut into ¼-inch dice
1 rutabaga, peeled, cut into ¼-inch dice
2 - 3 medium beets, peeled, cut into ¼-inch dice
8 cups water
2 teaspoons salt, or to taste
a few grinds of the pepper mill
6 - 8 cups beet greens, coarse-chopped in about 1-inch pieces
4 - 6 cups other greens, coarse chopped in about 1-inch pieces
 
Heat a large soup pot and add in the olive oil. Add the onions and cook, stirring occasionally, for about 10 minutes, or until they are lightly golden. Add in the garlic and cook for another 5 minutes. Add in all the diced vegetables and the water, salt and pepper. Bring to a boil, then lower the heat and simmer the soup for about 20 minutes, or until the vegetables are tender. Add in the greens and cook for another 10 to 15 minutes, until they are tender. 

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Sweet potatoes are available any time of year, but come Fall, with Thanksgiving just around the corner, they start to take a more center stage. I must confess: I rarely use mustard greens. They just aren't all that appetizing, to me, on their own in a dish, but with this particular combination, they are stellar. I feel positively virtuous when eating this side dish, and it could as easily be used as a main course for those who eschew meat.

Coconut Sweet Potatoes with Mustard Greens

Serves 6

2 teaspoons coconut oil
1 medium onion, cut in half, then thinly sliced

Coconut Sweet Potatoes with Mustard Greens

2 cloves garlic, minced
2 teaspoon brown mustard seeds
1 can coconut milk (I prefer Thai Kitchen)
1 teaspoon ground coriander seed
1 cassia cinnamon stick, broken in half
3 cups sweet potato, peeled, in ½-inch cubes
4 - 5 cups mustard greens (about ¾ pound)
1 - 2 tablespoons maple syrup

Heat oil in a large skillet or Dutch oven over medium heat. Add onion and saute for about 5 minutes, until translucent. Add garlic and mustard seeds and saute for another 2 minutes. Add in the coconut milk, coriander, cinnamon stick and sweet potato. Cook, covered, over medium heat for about 10 minutes, until sweet potato begins to soften.

While sweet potato is cooking, wash the mustard greens and strip leaves off the stems. Discard the stems. Chop greens into bite-sized pieces. Stir in the mustard greens with the maple syrup and simmer, uncovered, over medium heat for approximately 15 minutes. The greens should be tender and the sweet potato soft. Adjust salt level; remove cinnamon stick. Just before serving, squeeze in some lime juice, or serve with a lime wedge.

NOTES: If sweet potato is not your favorite, other vegetables may be added or substituted, such as broccoli or cauliflower. Collard greens or spinach could be substituted for the mustard greens, though collards may take longer to cook properly.



My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Revisiting Some Great Foods

Ever since moving to the southwest in late June, I have mostly been occupied with unpacking and finding "homes" for things. I have only really experimented with one new recipe, in these past months. That doesn't mean I haven't cooked, and I have so many great recipes (if I do say so, myself) that I am thoroughly enjoying going back over some of them.

Hamburger Andouille Gumbo

I am planning to let my website lapse this Fall, due to circumstances that are highly frustrating and too numerous to go into, and so any recipes that are in the website but not here in my blog, I will be working to get into the blog soon. Not to the entire detriment of any new recipes I come up with, but just to have old favorites included. Of late, I have been using a lot of hamburger, first in deference to my husband's poor teeth, but also as it is less expensive than some meats, as moving is an expensive undertaking. One of the recipes I have had in my website but not in this blog, is Hamburger Andouille Gumbo. Since I made it originally many years back, I have made it a few other times, and it is always amazingly good, despite not being completely authentic, with hamburger. All the other flavors are totally authentic though, and the flavor is terrific. 

If you are unfamiliar with Andouille sausage, a very Louisiana type sausage (though originating in France), it is a quite highly spiced style. If it is unavailable where you live, substitute with a smoked, spiced (preferably pork) sausage of your own taste.

Hamburger Andouille Gumbo

Hamburger Andouille Gumbo

Makes 8 servings

½ cup shortening or oil
½ cup flour
2 tablespoons oil for cooking vegetables
2 onions, chopped
2 green bell peppers, chopped
6 stalks celery, chopped
3 cloves garlic, minced
1 pound hamburger
2 – 4 andouille sausages (or other spicy sausage)
1 tablespoon fresh thyme leaves
¾ teaspoon dried oregano flakes
¾ teaspoon dried basil
2 bay leaves
½ teaspoon ancho chili powder, or cayenne if heat is tolerated
6 cups stock or water
1 teaspoon salt and a few grinds of pepper, to taste
Filé powder for serving

Make the Roux: Heat a heavy soup pot and melt the shortening or oil. Add in the flour and over relatively high heat, stir briskly with a whisk for about 10 minutes, until the roux has turned a very deep, dark mahogany chocolate color. Remove from heat and whisk a few times, in case the residual heat of the pot continues cooking. If the roux scorches, there is no salvaging; it must be made again.

In a large skillet, heat the 2 tablespoons oil and sauté the onion, bell pepper, celery and garlic until soft, about 10 minutes. Add this to the pot with the roux. In the same pan, brown the hamburger very well. Add to the roux, along with the andouille (pronounced "on-DOO-eee") sausages and the thyme, oregano, basil, bay leaves, ancho powder and stock. Add salt and pepper, and check for seasoning. Bring this mixture to a boil, reduce heat and simmer for at least an hour to meld flavors. Serve the gumbo over white rice and pass the file powder.

NOTES: Filé powder, pronounced "FEE-lay", is powdered sassafras. It is generally found among the spice jars in the supermarket, and adds a bit of  flavor along with the ability to add just a little thickening. It should not be added to a gumbo while cooking, but only in the bowl when ready to eat. If added in to the cooking pot, it may become stringy. Use from one teaspoon to one tablespoon, as per taste, to a bowl of gumbo.

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Another of the recipes I want to include here in my blog is something I originally created for the very first "Winefest Renaissance" back in 2013, held to raise funds for a new building for the (then - pre-move) local Aberdeen Boys and Girls Club. This building has been long since built and is allowing so many more children a safe place to spend their time. The recipe was for Squash, Apple, Leek and Asiago Triangles. While these require a bit of quick work when wrapping with Phyllo (Fillo, Filo) Pastry, once you get the hang of it, it is quite simple. 

These can be made ahead: roll the filling in the pastry and brush with butter, then set onto parchment lined baking sheets to freeze. Once frozen, carefully set them into containers to keep for up to three weeks. Remove from freezer and set onto baking sheets and bake just before serving. OR, the filling can be made up to a few days in advance and then rolled into the pastry just prior to baking.

Rolling little triangle packets of phyllo

The rolling process is as for rolling a flag, into a neat triangle. How large or small the triangles will be determined by how wide the lengths of phyllo dough are cut. Two inch widths are great, making a small, easy to pick up and eat little bundle, for a walking-around type cocktail party. If made larger, then they would be perfect to serve as a first course to a larger meal. Either way, these were created specifically to pair with a buttery Chardonnay wine, and made an amazing pairing.

Phyllo dough must be handled with great care, since it is delicate and dry to the touch. Carefully unroll as many sheets as needed and store the remainder immediately. Place sheets not immediately in use between damp towels to prevent drying. If weather is hot and dry, sprinkle a little more water on the towels periodically. The folding process requires starting with two layers of phyllo pastry, then brushing with melted butter. Cut the pastry into two-inch wide strips down the length of the pastry. Placing a small amount (from 1 tablespoon for these tiny pastries to 2 tablespoons or so for larger ones cut three or more inches wide) on one corner of the pastry nearest you (figure a), take the lower right corner and fold it across to the left, making what was the edge nearest you, now touch the left side (figure b). Now take the point nearest you and bring it up vertically (figure c), then flip the bundle to the right (figure d), each time lining up edges neatly into triangles. Continue, repeating this pattern (flip up left, flip up, flip right) until you reach the end of the strip of phyllo. Brush the outside of the little packet with melted butter, then set on a parchment lined baking sheet. Begin again with the next strip. The filling mixture should allow using the entire box of phyllo. 

Squash Apple Leek and Asiago Triangles

Squash, Apple, Leek & Asiago Triangles

Squash Apple Leek and Asiago Triangles

Makes about 50 triangles

FILLING:
2 - 3 leeks, white and light green parts only
1 - 2 tablespoons unsalted butter
2 tablespoons dry sherry or other dry white wine
¾ pounds butternut squash, peeled
2 (6 to 7 ounce) apples (I used Pink Lady)
1 teaspoons salt
1 teaspoon freshly grated nutmeg
A few grinds of black pepper
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1 cup grated Asiago cheese, about 3 ounces
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1 box Phyllo sheets
1 stick butter, melted

FILLING: Cut ends off leeks, leaving only the white and lightest sections (about 4 to 6 inches) and slice in half lengthwise. Fan the layers under running water to clean out any mud or grit. Laying flat side down, cut them again lengthwise, then slice across into thin strips, making about 2 cups. Cut off about a 4-inch neck section of the squash, about ¾ pound. Peel and cut in half lengthwise. Laying flat side down, cut each section into three more lengthwise sections. Slice each of these across into thin pieces about 1 x 1½ inches, making approximately 2+ cups. Peel and core the apples and cut into 8 wedges apiece. Slice across the wedges into thin slices, making about 3 cups, total.

In a large skillet over medium to medium-high heat, melt the butter. Add in the leeks and sauté for about 5 minutes to soften, stirring occasionally. Add the Sherry and cook to evaporate, stirring occasionally, about 3 to 5 minutes. Add the squash and toss to combine; cook for another 5 minutes before adding apples. Add in salt and nutmeg and a few grinds of black pepper. Reduce heat, cover and cook for about 10 - 12 minutes or until the squash and apple are very tender. Take off the heat and cool slightly for about 20 minutes. At this point, the recipe can be held in the refrigerator for up to 3 days.

Before using, thaw the box of Phyllo at least 12 hours in the refrigerator, or 4 hours at room temperature before using. Have a stick of butter melted and a pastry brush at the ready. Add the shredded Asiago cheese to the filling mixture. 

ROLLING AND BAKING: Preheat oven to 375 degrees. When ready to make the triangles, unroll the phyllo from one packet (usually 2 packets in a box), covering the sheets completely with a damp towel to prevent undue drying. If the phyllo becomes too dry it will split and break and folding will be impossible. Set the phyllo sheets to one side, then remove two sheets to an open work surface, short end facing you, and quickly brush with melted butter. Slice along the length of the sheets, making approximately 2-inch wide strips. See above for further instructions on rolling the triangles. Once rolled and brushed with more melted butter, the triangles, set on baking sheets, may be well covered and frozen for up to 2 weeks, then removed from the freezer and baked straightaway, or they may be baked immediately after rolling. Bake the triangles for about 20 minutes, or until golden. Serve hot, or at room temperature.


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

A Rustic Pie for Dinner

The original recipe for this galette (rustic pie) came from Food and Wine Magazine, many long years back. I've been making it over these years, with wonderful results every single time. It does not contain meat, but my husband and I enjoy it enough that meat is not missed. It is filled with all sorts of wonderful flavors, wrapped into a pie pastry and baked. A nice green salad on the side and it's a meal. 

Leek & Mushroom Galette with Goat Cheese

While we have traditionally served it as 4 to 6 meal portion size pieces, it can be served as an appetizer portion, divided into 8 to 10 portions. While we have traditionally eaten it as lunch or dinner, it would also be excellent served for brunch or lunch.

The original recipe did not call for mushrooms, but my husband absolutely loves mushrooms, and I also like them a lot, so I added them in. I chose to use white pepper instead of black pepper, and more fresh thyme by far. Nutmeg is another addition I have found excellent with these flavors. 

Obviously, the better your pie crust, the better the overall flavors will be. I heartily suggest making Never Fail Pie Pastry. It makes 3 or 4 single pie crust portions, but the remainder can be divided into zip-top bags and frozen until needed. It is simple to thaw for an hour and use for any pie-making needs. It is preferable to use a third of the recipe, for a 10-inch sized pie portion, but you can make do with a fourth of the recipe for a 9-inch sized pie if needed, as I did here.  

Leek & Mushroom Galette with Goat Cheese

Leeks?

If you have never used leeks before, they have a far milder flavor than onions. They are of the same genus allium as are onions, shallots, garlic and chives. Instead of forming into bulbs, as with onions or shallots, leeks form a tightly bundled sheath of leaves. In order to keep the lower parts white, they are "trenched" with soil piled up around their base while growing. This also leads to the real possibility of finding mud or grit inside between some of the leaves.

When using leeks, use only the white and lighter green portions, as the dark green portions are much tougher and bitter flavored. The tops can be saved to flavor stock. Once the root end is cut off, and there is a nice white and light green cylinder, cut the cylinder down its length and then fan the leaves under running water to release and clean out any mud or grit. Once clean, slice them across the cylinder into ⅛ to ½-inch pieces, as needed.

Well browned mushrooms - Leeks sliced and sauteed

Galette?

A galette (for this purpose) is just a pie made in a "rustic" manner, meaning "free-form," not placed into a pie plate. The dough is rolled out to a diameter that will accommodate having a 2 to 3-inch border folded up, pleating as needed, to cover the edges of the filling. This can be done with sweet or savory fillings, though the amount of liquids must be kept low, with no deep pan to contain them. 

Leek & Mushroom Galette with Goat Cheese

Serves 4 - 6 as a meal; 8 - 10 as an appetizer 
 

Leek & Mushroom Galette with Goat Cheese

2 teaspoons olive oil
2 teaspoons unsalted butter
8 ounces mushrooms, sliced
¼ teaspoon salt
6 large leeks (5 - 6 cups, sliced) leeks,
    white and light green parts only
2 tablespoons unsalted butter
1 tablespoons fresh thyme leaves 
½ cup dry white wine
½ cup heavy cream
½ teaspoon salt
⅛ teaspoon freshly ground white pepper
¼ teaspoon freshly grated nutmeg
1 large egg, beaten lightly
3 tablespoons fresh parsley, roughly chopped
1 pie pastry for 10-inch pie
¾ cup goat cheese crumbles

Heat a large skillet and add in the 2 teaspoons of oil and butter. Add the sliced mushrooms and sprinkle the ¼ teaspoon salt over the mushrooms. Saute, tossing frequently over medium heat until all the liquids have evaporated and the mushrooms are a deep golden color. Pour the mushrooms into a bowl and set aside. Return the skillet to the heat.

Add in the 2 tablespoons butter and the leeks and thyme leaves, adding in ½ cup of water. Cook over low heat for about 15 minutes until the leeks are very tender. Raise the heat slightly and add in the white wine, cooking quickly until it is mostly evaporated. Stir in the cream and cook quickly until reduced slightly, about 3 minutes. Season with the ½ teaspoon salt, the white pepper and nutmeg, then set the pan aside to cool slightly.

Reserve aside 1 tablespoon of the beaten egg. Stir the remaining egg, 2 tablespoons of the parsley and the reserved mushrooms into the leek mixture.

Preheat the oven to 400 degrees. On a clean surface strewn with flour, roll out the pastry to a 14-inch circle. No need for perfect edges. Set the dough onto a baking sheet or pizza pan that will accommodate a 10-inch diameter galette. Pour the leek and mushroom mixture into the center, leaving at least 2 or 3 inch border of dough all around. Sprinkle the goat cheese over top. Begin lifting the edges of the dough over the edges of the filling, pleating the dough as needed to make a rough circle. Brush the outside of the pastry with the reserved egg. Bake the galette for about 30 to 35 minutes, until golden. Cool slightly and sprinkle with remaining parsley before cutting and serving. 



My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

A Great Fall Soup with Parsnips and Pears

White Chocolate and Triple Dark Chocolate Friendship Breads

Before getting to my soup idea and recipe, a couple of days back it again came time to make Friendship Bread from my active starter. I still have the starter on the counter, merrily bubbling away. This time, the flavors I used were chocolate and white "chocolate". I knew our friend Rich was coming to town for pheasant hunting season, which starts today up in these parts. Rich is a real, true, chocoholic. My husband and I - not so much. I had planned to take a starter to my friend Deb, and while doing that, also took her a loaf of the freshly baked Triple Chocolate Friendship Bread. Both of these breads turned out exceptionally wonderful. I prefer the white chocolate one myself, but I can also truly say the dark Triple Chocolate is also really good. For the white chocolate version, I used white chocolate instant pudding mixes and a whole bag of white (fake white chocolate) baking chips for the two loaves in the recipe. For the second batch with actual chocolate, I substituted ¼ cup of cocoa for 1/4 of the flour in the recipe, used chocolate instant pudding mix and added in a whole bag of Ghirardelli Bittersweet Chocolate chips. Yum! We had them for dessert last evening.

On to the Soup!

I saw a recipe for a parsnip and pear soup in my latest Food and Wine Magazine, but the flavor ingredients didn't appeal to me. The thought of parsnips, which I love, and pears, which I don't love, but tolerate, sounded good paired together. I like a little natural sweetness mixed in with savory at times, and this seemed a good combo. I also wanted to use fennel bulb, if I could find one (last time I looked, there were none at either of two stores I tried). I thought leeks would be a nice idea, to keep the onion flavor, with less harshness to this delicate flavor combo. However, I had not planned to go out of my way to buy leeks. That said, I already had some in my fridge, after having used them during my cooking demo at the Methodist Church; see my blog of October 5th. I was demonstrating where to cut the leeks, how much of the light green parts to use, and how to clean them of dirt and grit.

Parsnip, Pear and Leek Soup

I generally have a very developed ability to combine flavors in my mind, making it easy to make a really flavorful final dish. While I loved the whole idea of parsnips and pears, I was having a little bit of trouble with combining those flavors in my mind. Still, I went forward with the recipe yesterday. I did find fennel bulb, so that did become a part of the mix. When sauteing the leeks I used butter, as it gives such great flavor, although olive oil or any less flavored cooking oil would work fine. I used a little white wine, cooked to complete evaporation, just to give the flavors a boost. The wine could be omitted. I used unsalted chicken stock, though a vegetable stock or even plain water could be substituted. These alternatives would make the recipe vegan. It is already gluten free, egg free and easily dairy free if using oil instead of butter. If using salted stock, do be careful before adding salt to the recipe.

One other thing: I left the skin on the pears. They may be peeled if desired, but I felt that since I was going to puree the soup, the skin would not affect texture, and only add in a little fiber, never a bad thing.

Parsnip, Pear and Leek Soup

Parsnip, Pear and Leek Soup

Makes about 10 cups

3 tablespoons butter (or oil of choice)
3 leeks, white and light green parts only, sliced in ½-inch bits, or 3 cups
2 stalks celery, chopped, about 1 cup
1 medium fennel bulb, chopped, about 2 cups
1 - 2 cloves garlic, sliced
2 teaspoons salt, or as needed
1 hefty sprig of thyme
½ cup dry white wine, optional
2 Bartlett pears, cored, chopped, 3 cups
3 - 4 parsnips, peeled, chopped, to make 3 cups
½ teaspoon dried tarragon leaves
1 bay leaf
4 cups unsalted stock or water

vegetables and thyme in pan to saute;
remaining ingredients added to pan

In a 4 to 6 quart pot, melt the butter and add in the leeks, celery, fennel, garlic and the thyme sprig. Sprinkle with 1 teaspoon of the salt (this brings out sweetness and moisture). Allow the vegetables to "sweat" and soften for about 15 minutes, stirring occasionally. Add in the wine, if using, and allow the mixture to cook until all the wine has evaporated, about 8 or 10 minutes more. While vegetables are sauteing and wine reduces, prepare the pears and parsnips, then add them to the pot once the wine has evaporated, along with the tarragon, bay leaf and stock. Bring the mixture to boil, reduce heat to a simmer and cover. Cook for about 15 or 20 minutes, or until the parsnips are tender when pierced with a knife. Remove the bay leaf and thyme sprig and puree the soup in two batches. Serve immediately or make up to 3 days ahead and reheat slowly before serving.
Lots of layers of flavor made this soup really spectacular. There was a lot going on, with no real ability to discern which vegetable or fruit was the main player. Like a fine wine, it just kept on giving. I highly recommend this soup!  

My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Quick Simple Peach Galette or Rustic Peach Tart

What is a Galette?

Fresh Peach Galette

If you are unfamiliar with the term "galette" it is nothing more than a rustic, free form tart, made sweet or savory. Why use the term galette, when it is a rustic, free form pastry? Just a simpler term; one word instead of four. Plus, it sounds cool. How's that for a technical answer. I believer galette is a French term originally, for this type of rustic tart, though it also has other meanings there, as well as in Canada.

These rustic tarts or galettes have become very popular here in the US and are seen more and more as years pass. For one thing, they are so easy to make. Making a pie is intimidating to some, in a way that the galette is not. There is nothing fussy about making a galette. If you have a pie pastry made, and some fresh or frozen fruit, you have nearly all the ingredients necessary to make a galette. Making a savory galette can be equally easy, but can be spruced up amazingly.

My very first experience with a galette was in fact a savory variety. It came from a Food and Wine Magazine many years ago (March '94, if the many websites now displaying this recipe are to be believed). The recipe was for a Leek and Goat Cheese Galette and while not difficult at all, had many steps. It stated that a yeast dough could be used or a pie pastry. I feel that a yeast dough would end up far too doughy, and have only ever used the pie pastry. I have a fantastic recipe for Never Fail Pie Crust. Why use anything else? I made the Leek and Goat Cheese Galette and to my delight, it came out looking exactly like the photo in the magazine. I have made this recipe over the years many times. It is perfect with a side salad for a meal. Even my husband, a very staunch Midwest Meat Eater, found this galette good enough for a meal a couple of times. Here is the recipe for the filling for this galette:

Leek and Goat Cheese Galette

Leek and Goat Cheese Galette (filling)

Makes 4 or 6 servings

6 large leeks, white and light green parts only
3 tablespoons unsalted butter
1 teaspoon fresh thyme leaves, chopped
½ cup dry white wine
½ cup heavy cream
salt and freshly ground pepper
1 large egg, beaten
3 tablespoons fresh Italian parsley, chopped
½ cup soft goat cheese such as Chevre or Montrachet

Cut off dark green tops of the leeks and discard. Cut off root ends and then slice down the length of each remaining leek section. Hold each section under running water, fanning the ends to rinse well to clear out any mud or grit. Slice the leeks across into about 1/4-inch slices. There should be about 6 cups total.

Melt the butter in a medium large skillet. Add in the leeks with the thyme and about 1/2 cup of water. Cook over medium-low heat until the leeks are tender, about 12 to 15 minutes. Raise heat slightly and add the wine and continue cooking until wine is nearly evaporated, then add in the cream and cook until slightly reduced, about 3 more minutes. Season to taste with salt and pepper and set aside to cool for about 10 minutes.

Preheat oven to 400 degrees. Reserve 1 tablespoon of the beaten egg aside. Mix the remaining egg and 2 tablespoons of the parsley into the leek mixture. Roll out a pie pastry to about 14 inches in diameter round and set it on a baking sheet. Spread the leek filling onto the center of the dough, leaving at least a 2-inch border all around. Crumble the goat cheese over top of the filling. Fold up the pastry edges, overlapping or pleating as necessary. Brush the outside of the pastry with the reserved egg. Bake for 30 to 35 minutes, until golden. Sprinkle with remaining parsley.

Back to the Peach Galette

My sister-in-law loves peaches, a fact I have mentioned a few times in these blogs. She generally prefers a peach dessert for her birthday treat rather than a cake, so this year I decided on a fresh Peach Galette for her birthday dessert. If I was making this for myself, I might prefer another fruit such as blackberries or raspberries, maybe blueberries or a combination. Any fruits can be used. Pineapple would be great, apples, plums. Some people place a layer of marzipan or almond paste into the bottom of the pastry before adding the fruit, partly for sweetness and partly to absorb liquids as the fruit bakes. A frangipane mixture such as I used in my Cherry Frangipane Tart.
 

Peach Galette with Peach Ice Cream

How much sugar to add to the fruit will depend a bit on how sweet the fruit is initially. Adding too much sugar will only add to the liquids pooling in the pastry while baking and will contribute to a soggy crust. The Peach Galette recipe I created used a very simple 2:2:2 mixture of 2 tablespoons sugar, 2 tablespoons flour and 2 tablespoons lemon juice. Another tablespoon of sugar could be added. The lemon juice would not be necessary for a berry tart, as berries can be tart enough to stand on their own. The lemon juice also helps the peaches (or apples) to keep a nicer color, not turning brown. The flour could be substituted with cornstarch as the thickening agent if desired. Spices could be added to the peach mixture. I added only a grating of fresh nutmeg. A sprinkling of cinnamon or nutmeg could also be added. 

Peach Galette

Peach Galette

Serves 6 or 8

2¼ to 2½ pounds fresh peaches (4 or 5)
2 tablespoons lemon juice
2 - 3 tablespoons sugar
2 tablespoons all-purpose flour
¼ teaspoon freshly grated nutmeg
pie pastry for a 10-inch pie
1 egg yolk

Peel peaches and slice thinly. Place them in a bowl with the next 4 ingredients and toss to combine. Line a baking sheet with parchment. Preheat oven to 375 degrees.

Roll out the pie pastry on a floured surface to about 14 or 15 inches in diameter. Do not worry if the edges are uneven; this is a "rustic" tart. Set the pastry onto the parchment. Pour the peach mixture into the center of the pastry, spreading to within 2 or 2 /12 inches of the edge. Flip up the edges of the pastry all around, folding or pleating as necessary. In a small bowl, beat the egg yolk with 1 tablespoon water. Brush this mixture onto all exposed areas of the pastry. Sprinkle the tart with a coarse crystal sugar such as demerara or turbinado, or with a fancy "sanding sugar." Bake the tart for 35 to 45 minutes, until the crust is golden and the fruit is bubbling.


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.