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A Savory Galette with Gruyere, Anchovies, Arugula Olives and Capers.. and a Contest!
I have had the hardest time posting this.. the picture doesn't do the end result justice. But if there is any time you are going to trust me.. now is it!
This Savory Gallete with the mix of olives, capers and anchovies.. plus the addition of lots of garlic and shallots had the most beautiful aroma and set the house a whirl. Talk about an intoxicating bouquet! Then enter in the arugula and Gruyere cheese.. so much flavor and texture that it will be a "tart recipe" worth keeping in the front of your recipe box.
The title of this recipe also limits some of the star ingredients for this Gallete, I used three different cheeses. Besides Gruyere, I used Fontina to blend with it and then topped the tart with Chevre goat cheese before putting it in the oven.
I started by making my dough. I love to add fresh herbs to my dry ingredients in the processor. They really impart beautiful aromas. This especially works well with a delicate and mild cheese tart when you want to make it a little more savory. Here is another recipe where I incorporate basil into my dough. Crust Ingredients
1 1/2 cups all purpose flour
2 tablespoons sugar
3/4 teaspoon salt
1/2 cup cleaned and dried arugula leaves
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons chilled non hydrogenated solid vegetable shortening, cut into 1/2-inch cubes
2 tablespoons (or more) ice water
Crust Preparation
Mix flour, sugar, and salt in food processor. Add arugula and pulse to incorporate. Add butter and shortening; pulse until coarse meal forms. Add 2 tablespoons ice water; pulse until moist clumps form, adding more water by teaspoonfuls if dry. *DO NOT OVER MIX YOUR DOUGH. Gather dough into ball; flatten into disk and wrap in plastic. Chill 2 hours. Can be made 1 day ahead. Keep chilled. Let stand at room temperature 15 minutes before continuing.
I love all of these ingredients! You don't want to add salt to your saute. There is plenty of flavor in these ingredients. For myself, I like to use olives cured in oil to eliminate some of the saltiness. If you can't find any or if you have olives and capers in a brine solution on hand I suggest you rinse them. The anchovies are very salty and will impart much flavor!
3/4 cups Manzanilla and Kalamatta Olives sliced in half and seeds removed (rinse well if in brine solution)
2 Tbp. Capers (also rinse)
Red pepper flakes
Fresh ground black pepper
1 large (or two small) shallots finely chopped
3 cloves garlic minced
5 anchovy fillets cut into small pieces
1/4 cup Olive oil
1 1/2 cups grated Gruyere cheese
1 cup grated Fontina cheese
3/4 cups crumbled goat cheese
1 egg white
3 tablespoons milk for washing your pastry (whisked together)
Saute garlic, shallots, red pepper flakes and fresh ground black pepper in olive oil till golden.
Add olives, capers and anchovies. Saute for 3 minutes and turn heat off.
Add arugula and blend well. Set aside to cool slightly.
Preheat oven to 350�.Roll out dough and transfer to a round cookie sheet lined with non stick foil or parchment.
Sprinkle with grated Gruyere and Fontina blend.
Top with the arugula anchovy olive blend.
Dot on top with the crumbled goat cheese.
Fold up your dough in a non uniform rustic style. Brush with egg white/milk mixture. Bake in 350� oven for approximately 40 minutes - 50 minutes until dough is golden. Buon Appetito!
Laurie
Now for the contest..
This last week being the memorial weekend we had all sorts of cooking tools, utensils and small electrics out on the counter. We were a busy family cooking and grilling! It had me thinking of all the items I still don't have.. and things I could still use. We are in the process of a house remodel. There are some things staying.. and many things going! Currently we have "can lighting" in my kitchen but are considering a new lighting system. Candice Olson, designs some of the beautiful rooms utilizing beautiful light fixtures like track lighting, sconces and hanging lights. What to do!!
We are also changing out the cabinetry and back splashes. I'm going all white! Woohoo.. I might regret it later, but we currently have stain grade and it's time for a change. Instead of white marble behind the stove though I think I'm going to use stainless as a back splash along the oven wall. We have all sorts of ideas.. but I can never have too many!
So your challenge, if you choose to accept it, is #1. To comment to this post with a link to a design element that would make my life in the kitchen much easier! :) That includes storage ideas and accessories too!
Also #2.. "link love" my friend! If you can just mention the contest with this link on your blog, twitter, or Facebook and leave me a message as to where I can see it, you will automatically be entered into the contest with a chance to win a $60.00 gift certificate to CSN Stores. That's it.. two things! The contest will last two weeks from today. The last day to submit a comment and a link to this post will be June 17th! If you enter anonymously be sure to add your name and email address to your comment.
*For the Winner.. with your purchase you will be expected to pay all tax, shipping and handling costs, so please take that into consideration when making your purchase choice. The winner will receive the certificate via their e-mail from
CSN Stores.
Thank you so much for taking my "remodel challenge".. so let the games begin!
P/S. The next contest will be a pasta and risotto exchange!
Ciao, abbracci e baci!
Laurie
Category Article Baked Goods, Contests, Dough, Events, Quiche and Tart, Saut�s
