Well, amidst this Los Angeles draught / heat wave in mid-September I've been getting a little antsy for fall. Can you blame me? It's the best season. Autumn is the only other season outside of Summer that you could argue Los Angeles gets. But it's taking foreverrrr to get here.
So, I decided to "cook for the season I want".
Ladies and Gentleman....The Rustic Autumn Galette.
I improvised everything, including the crust, which makes me proud (pie crust and I are NOT friends). And it turned out absolutely divine. This might be my favorite thing I have ever put together, it's that good.
All I did was sautee some fall-ish veggies (Leeks, Carrots, Asparagus, Mushrooms) in some coconut oil with a giant clove of garlic and some autumn herbs (dried Thyme, dried Sage, and fresh Rosemary). Add some S&P, a little black magic (seriously though, most people would have to sell their soul to the devil for this to turn out so good), and let 'er cook til everything is softish (remember it will cook more in the oven). Oh yeah! I also added a glug of sherry. I wouldn't skip this step, I think it actually is pretty critical. If you don't have sherry, a splash of red or white wine will do, I imagine.
I cooked the asparagus and carrot first (they take longer), then added the rest, garlic last so it didn't burn.
As for the crust, it's amazing it turned out so well, considering I didn't measure anything (what else is new?). Maybe about a cup of flour (I could be making that up, I have no idea), 1/2 stick butter, sliced into smaller pieces and frozen, 8 cranks of freshly ground sea salt, and a dash of water (probably 1 T).
I had intentions to chill the crust like I know you are supposed to do, but I got impatient and it only sat in the fridge for like 5 minutes.
It rolled out beautifully (I am still in awe of this). I placed a thin slice of Provolone in the center of the dough, then added my veggie mixture. On top of that, I added a small bit of cottage cheese, and a little sprinkle of parmesan cheese. Then, I folded it up, STILL flabbergasted that the dough was holding together.
Then --- and this is important for that beautiful brown crust --- I swiped the top of the crust with a beaten egg yolk mixed with a small amount of water.
25ish minutes later at approx. 375, I had a beautiful, rustic, perfectly delicious and satisfying autumn meal.
I can't wait to experiment with more flavors...but let's be real. I'll probably make this exact version several more times before that happens. YUM.
No comments:
Post a Comment