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Posts tagged ‘galette’

Cherry Tomato & Daru Galette

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Spring is here. It’s official.

As I type this, I assure you I’m aware that back home in Eastern Canada people are still buried under ten feet of snow. I know you’re having a rough winter. I’m really sorry.

But spring is here in Tipperary!

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There are puddles to jump into, new calves every day and my garden is once again starting to grow. I feel like it wasn’t that long ago that everything died. The winters here are very short compared to the ones I’m used to – yet another reason I’m glad I moved to Ireland.

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The farm is busy at this time of year; mostly due to calving. Slurry needs to be spread over the fields, the cows still need to be fed silage until the grass starts growing, the calves need to be marked and separated (and fed) and the cows who have given birth once again need to be milked twice a day.

It’s not easy. Just today we lost a mother and one of her twins, and Maeve shared an apt new word: “sad”. We’re not 100% sure what happened, but we do know that it was sudden and there was nothing we could do. We take a little bit of solace in that knowledge, but it’s been a sad day anyway.

But even with those two losses, we’re surrounded by brand-spanking-new life every day, and that’s a wonderful thing. Maeve loves visiting the “baby moos” and watches them in earnest on our calf-cam (we’ve got a 24 hour feed in the birthing shed). She’s a little farmer already.

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It’s still cold most days, but when the sun is shining it feels warm. It makes me want to eat fresh veggies, leafy greens and tangy cheeses.

Like this galette!

Sweet cherry tomatoes, fresh thyme from the garden and local Cooleeney Daru cheese. Daru is semi-hard, buttery and perfect for tarts. It’s made from their own cows’ milk. It’s distinctly Tipperary in flavour. And it’s made just down the road from me! I had a whole slew of Cooleeney cheese to work my way through recently and thought the Daru would be perfect with tomatoes.

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Some other favourite Cooleeney cheeses? Their Gleann Oir (goat’s milk, semi-hard), Cooleeney Farmhouse (creamy, edible rind) and Gortnamona (goat’s milk, soft & creamy). It’s hard to pick just one.

This galette is so easy to throw together at the last minute (particularly if you have some pie dough in the fridge or freezer). Make sure you season the tomatoes as the salt content in the cheese will not be enough.

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Cherry Tomato & Daru Galette

Ingredients:

One recipe pie dough, chilled

1 pint cherry or vine tomatoes, sliced in half

1 small wheel Cooleeney Daru cheese (if you can’t get Cooleeney cheese I think taleggio would also work well here)

A handful of fresh thyme, picked & roughly chopped

Flaky sea salt and freshly ground pepper

A drizzle of olive oil

One egg, beaten

Directions:

  • Preheat your oven to 400 degrees (200 degrees Celsius, no fan). Line a baking sheet with parchment and set aside.
  • In a bowl, add the halved cherry tomatoes, chopped thyme, sea salt and pepper. Toss to coat the tomatoes and set aside.
  • Remove the rind from the Daru and crumble the cheese. Set aside.
  • Roll out your pie dough to about 1/4 inch thickness. If you want a clean looking galette you can trim the edges with a pizza cutter to make a neat circle; for a more rustic look don’t bother.
  • Place the rolled dough onto the baking sheet and arrange the seasoned tomatoes in the center. Top with the crumbled Daru cheese.
  • Fold the sides over the filling, leaving the center part exposed.
  • Brush the exposed dough with the beaten egg.
  • Bake at 400 degrees for about 35-40 minutes (check at 30 minutes to be safe). The crust should be flaky and golden brown; the cheese should be bubbly and the tomatoes cooked through. Sprinkle more flaky sea salt and fresh thyme over top; drizzle a bit more olive oil.
  • Serve hot or warm with a simple salad.
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Stilton, Pear & Walnut Galette

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It’s February 6th, and my month of paleo is officially over. How did I do?

I don’t know how much weight I lost because we don’t have a scale in our house, but my jacket zips up now when it didn’t before (well, not since I had Maeve). My pre-pregnancy jeans that I bought ages ago at Old Navy are feeling a bit LOOSE – last month, by comparison, I was barely able to squeeze into them. I don’t look in the mirror and notice a significant change, but I think by next month I might.

Yup, we’re going to make this an official lifestyle change. No bread, no grains or legumes, no refined flours or sugars will be allowed in our house. I still cheat a little – we’ve made tweaks to the paleo diet that work for us. Saturdays are fair game for whatever we want to eat, for example, and we’ll have a bottle of wine or a few beers on a Saturday as well. I still eat oats for breakfast. And I still bake regularly.

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That’s my downfall, you see, because I don’t want to bake things that are paleo friendly. This is not a paleo blog. And I like to bring goodies when I meet up with my mommy friends that are indulgent and fun (although I do throw in a healthy muffin or two to the mix). That is when the majority of my cheating happens.

I don’t mind, though. I think those small cheats are a drop in the ocean compared to the amount of sugar, fat, grain and gluten I’ve given up and I have been feeling amazingly good lately. Like, healthy and full of energy. Pushing the buggy no longer tires me out. I’ve been walking home from downtown instead of taking the bus. I bought a new pair of sneakers (my first pair in over six years) and have forgotten how good it feels to walk in a comfortable pair of footwear.

So, we’re stickin’ with this lifestyle change even though I sometimes just want a sandwich for lunch.

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Or this tart…

I mean, galette (getting fancy here).

What is a galette? Well, I’ve already said it. It’s basically a fancy tart. There are some differences in galettes depending on where you’re from (French galettes and French Canadian galettes are different, the former being more of a cake or buckwheat crepe and the latter, more of an open-faced, rustic tart) but I tend to stick with the basic shortcrust version. It’s a great tart to make with leftover fruit that’s about to go off if you have a bit of extra pastry hanging around.

I made this galette with pear (deliciously sweet and juicy pears are available right now), Stilton (which was on sale last week and looked too good to pass up) and walnuts – a classic combination. Combined with the flaky, slightly salty shortcrust pastry, it made cheating on my diet totally worth it.

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Stilton, Pear & Walnut Galette

Ingredients:

1 recipe shortcrust pastry (you can find my recipe here)

3 ripe pears (any type will do)

250 grams whole or roughly chopped walnuts

125 grams Stilton, or any good quality blue cheese

1 egg, lightly mixed

Directions:

  • Preheat your oven to 425 degrees (210 degrees Celsius, no fan)
  • Line a baking tray with parchment
  • Roll out shortcrust pastry to about 1/8 of an inch thickness and roll into a rough circular shape (if you want neat lines, use a pizza cutter to make a proper circle by cutting the rough edges)
  • Transfer the pastry circle to the lined baking tray
  • Peel and slice the pear, then spread the pieces out over the pastry (leaving about 1 1/2 inches at the edges, for folding)
  • Crumble the blue cheese over the pear slices, then top with the walnuts
  • Take the pastry edges and fold up and over the filling, making a raised edge. The majority of the filling will remain uncovered
  • Mix one egg in a bowl and lightly brush the egg over the crust
  • Bake in the preheated oven for about 25 minutes, or until the crust is golden brown and the filling is browned and bubbly
  • Serve warm with a side salad (also makes a great dessert)

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