I used tomatoes, pesto, and feta, and I did follow a recipe, but afterwards, I realized that I probably don't need a recipe. It's practically like making pizza: I know what tastes good together, I know about how long to bake it and when to start checking it. I think this tomato galette baked at 400F for 20 minutes. The crust was brushed with beaten egg, and I baked it on parchment paper for easy clean up - and then realized it looks like fancy food blogging on the cutting board. Actually, it was supper with a green salad.
So I would like to try:
**peaches with pistachios and nutmeg - maybe a thin layer of cream cheese in there
**apples with cinnamon and a little streusel or walnuts
**broccoli with sharp cheddar and thyme
**mushrooms with caramelized onions, walnuts, and blue cheese
Truly, I'm just making these up. Maybe my first galette was beginner's luck and future ones will not live up to ease and deliciousness I remember. I'll report back.
These yummy-sounding ideas are preferable to quiche, I think. We don't always want eggs!
ReplyDeleteLooks and sounds so good!
ReplyDeleteSo, just an ordinary pie crust - fat, flour and water?
Sara, yup. The one I used was part whole wheat and I brushed it with a beaten egg for pretty.
ReplyDeleteI've made those with fruit before, really easy :)
ReplyDeleteIt looks awfully tempting ... all those combos sound good.
ReplyDeleteOh my. That looks tasty. Matt's mother made an apple galette with some of the fall apple bounty. I've never tried it myself.
ReplyDelete