Peach Chutney Galette

This peach chutney galette has all the flavors of a classic peach pie, plus the pop of fresh ginger, apple cider vinegar and spice.

I love chutneys and find that just about any fruit can be made into one. Each chutney is a balance of sweet, sour, savory and spice with endless variations. When it comes to the ways you can eat or serve it, a few that come to mind are:

  • Add it to a chicken sandwich
  • Serve with cured meats & cheese
  • Serve on the side with empanadas or meat pies
  • Eat it with any cooked pork meal
  • Serve with grilled sausages or roasted poultry
  • Serve it with pate
  • As a topping for warm Brie cheese
  • Mixed into Greek yogurt
  • Puree it & use as a dipping sauce
  • Served on a burger

Peaches are one of those fruits that make their way into summer chutneys so why not put some in a galette and see what develops?!

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Peach Chutney Galette
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Instructions
Pastry
  1. In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or fingertips, cut in the butter until mixture resembles BOTH coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not, add additional cold water, 1 tsp at a time. Do not overwork dough.
  2. Press dough into a disk shape & wrap in plastic wrap. Refrigerate for at least 2 hours. The dough can be kept in the refrigerator for a day or two or it can be wrapped airtight & frozen for a month. Thaw, still wrapped in refrigerator.
Filling
  1. In a saucepan over medium heat, add apple cider vinegar, brown sugar, ginger, star anise, cloves, pepper, cardamom & sea salt. When mixture starts to bubble, fold in about 2 cups sliced peaches. Bring the mixture to a boil; turn down heat to a lively simmer. Cook, stirring often, 20-30 minutes, or until mixture has thickened enough to easily coat a spoon. Set aside to cool.
Assembly
  1. When chutney is cooled, preheat oven to 350 F. On a large sheet of parchment paper, roll or press out chilled pastry into a 12-inch circle.
  2. In a large bowl, stir to combine remaining peaches, cooled chutney, 1/4 cup sugar & cornstarch.
  3. Spread mixture evenly over dough, leaving a 1 1/2-inch border. Gently fold pastry over peach chutney filling, pleating to hold it in. Brush with egg wash (if using); sprinkle with sugar.
  4. Bake 35-45 minutes until filling bubbles up & crust is golden. Chill at least 2 hours to prevent the filling from running out. Serve as is or with a scoop of vanilla ice cream.

Sour Cherry & Saskatoon Galette

Fresh fruit in the summer is one of life’s simple pleasures …. juicy, sweet and/or tart …. they’re like summer jewels.

The saskatoon berry is one of North America’s great unappreciated fruits. Although its easy to confuse them with blueberries, the two fruits are quite dissimilar. The most distinctive feature of saskatoon berries is their almond-like flavor. Saskatoons are in the same branch of the rose family that includes apples, pears, hawthorn and quince.

These little gems are a truly wonderful Canadian fruit with the bulk of their natural range being in British Columbia and the prairie provinces. Come July, many of the U-Pick farms in our area have fresh saskatoons ripening on their trees.

Pairing sour cherries with saskatoons in this dessert is a perfect match. One is tart and juicy, the other is sweet and plump making a good balance.

The (sour) ‘prairie’ cherry was developed in Canada for colder climates. It was cross pollinated with a Mongolian cherry resulting in very hardy, trees producing a sweet-tart cherry.

Our little cherry tree is about 12 years old now. Since I have both of these fruits on hand right now, there is no reason to not make this galette!

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Sour Cherry & Saskatoon Galette
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Cornmeal Pastry
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Cornmeal Pastry
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Instructions
Cornmeal Pastry
  1. In a large bowl, whisk together flour, cornmeal, salt & sugar. Add butter & with fingertips, blend until mixture resembles coarse meal. Add ice water & combine only until blended, do NOT overmix.
  2. Divide pastry into 8 equal portions & press into mini galette pan cups. Place in refrigerator until filling is ready to use.
Berry Filling
  1. In a large bowl, combine berries, cherries & sugars. In a small dish, mix lemon juice with cornstarch & add to berry mixture.
Assembly
  1. Preheat oven to 375 F.
  2. Remove pastry from fridge. Mound the berry mixture in each galette cup. Bake for 30-35 minutes until golden brown & bubbly.
  3. Serve warm or at room temperature with vanilla ice cream or whipped cream.
Recipe Notes
  • Don't hesitate to make this into one round galette instead of individuals or to use frozen puff pastry. It will all taste just as good, believe me!

Shrimp Chili w/ Cornbread

Cornbread is one of those culinary creations that pairs well with almost anything. Over the years, I have prepared so many cornbread ‘pairings’, I have lost count. Needless to say, I love ‘everything corn’.

When it comes to chili, the version made with ground beef usually comes to mind. Although, Brion & I enjoy the original, this shrimp chili is a nice change up for us seafood lovers.

These little cornbread ‘cakes’ have only a hint of honey. This makes them a good compliment to the spicy chili as opposed to the sweeter, dessert version of cornbread (which, of course is wonderful too!)

March seems like a good month to still enjoy a bowl of chili before our thoughts turn to some lighter meals for the spring & summer.

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Shrimp Chili w/ Cornbread
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Shrimp Chili
Cornbread
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Shrimp Chili
Cornbread
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Instructions
Shrimp Chili
  1. In a large saucepan, heat oil over medium heat. Add onion; cook, stirring often, until softened, about 3 minutes. Add mushrooms & garlic; cook, stirring for 30 seconds.
  2. Stir in zucchini; cook, stirring often, for 3 minutes. Stir in spices & salt; cook for 20 seconds. Pour in tomatoes with their juice; bring to a simmer. Remove from heat. Stir in shrimp & cilantro. Pour into a 9 x 13-inch baking pan.
Cornbread
  1. Preheat oven to 350 F.
  2. In a large bowl, whisk cornmeal, flour, baking powder & salt. In another bowl, whisk together milk, oil, egg & honey until smooth. Add wet ingredients to the dry ingredients, stirring only until just moistened.
  3. You can either drop heaping tablespoons of the cornbread batter over the shrimp mixture OR bake it in greased individual pans.
  4. Bake until the cornbread is golden brown (& the filling is bubbling) about 40-45 minutes if baked as a casserole. If your cornbread is baked on its own, test the cakes for doneness after about 15 minutes.
  5. Garnish with grated cheddar & sliced green onions before serving.
Recipe Notes
  • We enjoy the addition of some black beans in this chili as well.

Roast Chicken & Stuffing Pie

Meals like pot pies are classics for a good reason which makes them the foundation for endless inspiration. When you chose to ‘reinvent’ classic dishes, you must keep some of the elements that make the dish familiar and at the same time, you want to make the dish better, not just new. Taking a new approach to an ‘old school’ dish gives a chance to appreciate what was great about the original but making it new again.

Pot pie is a comfort food favorite which I have posted on this blog in many renditions over the years. Along with chicken I have featured seafood, beef as well as some pork & oyster pot pies.

Chicken is arguably one of the most favored proteins to put on the dinner table. Its valued for its nutrition, accessibility, low cost and most importantly its extreme versatility. Poultry serves as a blank slate and flavor absorbing foundation for every type of cuisine imaginable.

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Roast Chicken & Stuffing Pie
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Sour Cream Cornmeal Pastry
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Sour Cream Cornmeal Pastry
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Instructions
Cornmeal Pastry
  1. In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or finger tips, cut in butter until mixture resembles both coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it.
  2. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not add additional cold water, 1 tsp at a time. DO NOT overwork dough. Press dough into 2 disks & wrap in plastic wrap. Refrigerate for at least 2 hours.
Chicken Filling
  1. Dice previously roast or pan fried chicken; set aside. In a saucepan, melt oil & butter & add leek, mushrooms & garlic. Cook until fragrant & the leek has softened. Toss in the bacon & continue to cook for about 2-3 minutes; stirring to combine. Add diced roast chicken.
  2. Sprinkle with the flour & seasonings; stir to combine. Add the stock & milk. Cook to reduce the sauce as well as it thickening it. Remove from heat & transfer to a bowl to cool then refrigerate for 20 minutes. Prepare Stove Top stuffing as directed on package.
Assembly
  1. Preheat oven to 400 F. Prepare the egg wash in a small dish.
  2. Remove pastry disks & filling from refrigerator. Allow pastry to sit for a few minutes to become workable. Roll out first disk to about 10 1/2-inches in diameter. Line a 9 1/2-inch pie dish with it. Fill case with chicken filling. Fold top inch of pastry over filling in a cupping fashion. Using about 2/3 of remaining pastry, roll it into a 9-inch diameter & place on top of filled pie.
  3. Divide remaining dough into 8 strips. Place over covered pie resembling spokes of a wheel. On alternate wedges place chicken stuffing. Use egg wash on remaining four sections & on top of the narrow pastry strips.
  4. Bake for 40 minutes or until golden & cooked through. If the top is browning too quickly, loosely cover with a layer of foil until done. Remove from oven & allow to cool somewhat before serving.

Beef Stew w/ Cornmeal Dumplings

Dumplings mean different things to different people. Wrap veggies, meat, seafood in dough or just leave them plain …. bake, boil or fry them. Dumplings are what your mother made and that is what you love and consider true comfort food.

The other thing that makes them amazing is that they aren’t necessities …. just pure culinary luxury, there to just enhance the meal.

The dough for most dumplings, has always been based either on cereals such as oats, wheat, corn, etc. or on one of the vegetables from which bread dough can be made from, like potatoes.

Originally made by shaping small portions from a batch of bread dough before specific mixtures were developed. I recall my mother making a big cast iron pan full of dumplings for us on her bread baking day. Its strange how a little ball of dough can evoke such a wonderful memory.

Being a lover of ‘all things corn‘, I decided to make some cornmeal dumplings for our beef stew today. Their still ‘dumplings’, right!!

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Beef Stew w/ Cornmeal Dumplings
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Beef Stew
Cornmeal Dumplings
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Beef Stew
Cornmeal Dumplings
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Instructions
Beef Stew
  1. In a large saucepan, heat 2 tsp oil. Stir fry beef in 2 batches until browned. Transfer to Dutch oven pot, cover & keep warm.
  2. Heat remaining 2 tsp oil in saucepan, add onion & garlic; cook until tender crisp & browned. Add spices; heat & stir for 1-2 minutes.
  3. Add flour & 1/2 cup beef broth to onion mixture; stir for a few minutes to blend. Add beef, remaining broth, carrot, celery & salt. Bring to a boil, reduce heat to simmer, cover & cook about 30-40 minutes, until beef is tender.
Cornmeal Dumplings
  1. While your stew simmers, combine cornmeal, flour, baking powder, baking soda, salt, cheese & green onion in a mixing bowl & set aside. In another bowl whisk the yogurt, eggs, oil.
  2. Preheat oven to 350 F. When stew meat is tender, combine wet dumpling ingredients with dry ingredients, stirring batter until blended. (If you wish, you can transfer tender stew into individual ramekins or a casserole dish at this point).
  3. Roughly drop scoops of the cornmeal batter onto each filled ramekin (or casserole). Place them onto a baking tray & cook in the oven for about 20 minutes or until dumplings test done.

Sour Cream Rhubarb Crostada

I remember the first time I heard of sour cream being used in making a rhubarb pie. I could hardly imagine it but once I tried it there was no going back! If you look through some of the older recipe books, there are at least eight or nine different pies made using sour cream. These nostalgic desserts certainly take you back to a simpler time.

Basically this is your classic rhubarb pie except with a sweet/sour cream, custard filling. The sour cream is not assertive; its presence simply provides a rich, creamy background for the rhubarb.

I’m not sure why, but I never get tired of cooking (or eating) rhubarb. Every season, I can’t wait until its ready to use. Last year, Brion and I found another spot for three new plants to grow in our yard, so hopefully they do well. I realize its not for everyone but it is certainly versatile in its uses.

For this rhubarb crostada, I’m using an spiced-oat streusal topping which almost mimics a baked fruit crumble taste. Serving this dessert chilled brings it to its full potential. Of course, when you add a scoop of ice cream!

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Sour Cream Rhubarb Crostada
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Cornmeal Pastry (OR use purchased refrigerated pastry if you wish)
Course Brunch, dessert
Servings
Ingredients
Cornmeal Pastry (OR use purchased refrigerated pastry if you wish)
Votes: 1
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Instructions
Cornmeal Pastry
  1. In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using your fingertips, cut in the butter until mixture resembles BOTH coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it. After you have added all the liquid mixture, dough should be moist enough to stick together when pressed. Do NOT over work pastry. Press dough into a disk shape; wrap in plastic wrap & refrigerate until ready to use.
Spiced-Oat Topping
  1. In a bowl, combine all topping ingredients with fingertips until crumbly; set aside.
Filling
  1. Preheat oven to 375 F. In a bowl, Mix 1 cup sugar, 3 Tbsp flour, 1 tsp cardamom & orange zest. Stir in slightly beaten eggs & sour cream, add rhubarb; toss gently.
  2. Remove pastry from fridge. Preheat oven to 375 F. On a large sheet of parchment paper, roll out pastry into a 12-inch circle. Place pastry in a 9-inch pie pan, leaving parchment paper underneath it. Pour filling into crostada; gently fold the 1/2-inch of pastry remaining above pie pan rim over edge of crostada. Sprinkle spiced-oat topping over filling. Brush pastry edge with egg wash.
  3. Bake 50-60 minutes until edge is puffed, filling is slightly jiggly & topping is golden. Cover loosely with foil if topping begins to brown too much. Cool at least 3 hours before serving. Slice & serve with a dollop of whipped cream or a scoop of ice cream.

Blackberry & Blueberry Rustic Tart

Nothing says summer like fresh fruit and if blackberries aren’t in the mix, you’re missing out. Blackberries have a sweet, tart flavor making them perfect for salads, smoothies, blended into savory sauces, eaten fresh or in desserts.

Blackberries are closely related to raspberries but should not be confused with the black raspberry. Although native to Europe, we can grow them here in Canada. They will thrive in a wide range of soils but good drainage and direct sunlight are a must. Blackberries are the largest of the wild berries, growing on thorny bushes called brambles.

Because blackberries and blueberries make such an amazing combo, using them in this tart seems very fitting. My favorite alternative cornmeal pastry makes a buttery yet slightly crunchy crust. Since it stays so soft, I found it easier to press this pastry into the tart pan as opposed to rolling it out. I added a border after I filled the shell to give it a more rustic look. What more could you want — eye appeal and a fabulous flavor!

I should mention, I’m going to post some balsamic glazed fig & pork kebabs next time. Save a couple of pieces of this tart as they are a perfect ending to that meal.

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Blackberry & Blueberry Rustic Tart
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Cornmeal pastry
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Cornmeal pastry
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Instructions
Cornmeal Pastry
  1. In a bowl, whisk together flour, cornmeal, sugar & salt. With fingertips, cut in butter until mixture resembles small peas. In a measuring up, combine ICE water & sour cream. Add to dry mixture. Mix only until combined, do not over mix. Press into your favorite choice of pan ( tart, quiche or pie pans are all good). Place in fridge or freezer until ready to fill.
Filling
  1. Preheat oven to 375 F. In a large bowl, combine berries, sugar, flour & lemon juice; spoon into pastry shell. Brush edges with beaten egg & sprinkle with coarse sugar.
  2. Bake 45-50 minutes or until crust is golden & filling is bubbly. If your pan has a removable bottom, it makes it a lot easier for serving. Cool slightly & serve with whip cream (or ice cream) if you choose.

Roasted Potato with Red Pepper/Asiago Sausage Quiche

Quiche always sounds fancy or ‘gourmet-ish’ but the truth is, its one of the easiest meals to prepare. The same filling can be used in any size quiche recipe. Once you have a good basic format the possibilities are endless.

Start with the pan size — for a large quiche, use a 9-10-inch pie pan. For individuals, use muffin tins and for mini appetizers, use mini muffin tins.

EGGS: – A ratio of one large egg per half cup of dairy is a good rule to create a fluffy filling. DAIRY: – Heavy cream or a blend of half & half plus cream produces a rich but calorie laden filling. One or two percent milk works just as well but needs a bit longer to set. Using a mixer or a whisk to whip egg mixture until frothy results in a stable filling with a lighter texture. ADD-INS: – Vegetables, greens and meat need to be pre-cooked before adding to egg mixture to prevent the filling from becoming runny. Tomatoes and herbs are the exception. BLIND BAKING CRUST: – This is entirely personal preference. Pre-baking your crust a bit helps to prevent filling from leaking through. I have found that putting the cheese in the crust first, add-ins second and filling last will do the same thing. A blind baked crust will always be crispier if that’s what you want to achieve. OVEN POSITION: – For a large quiche use the bottom rack. For individual or mini quiche use middle rack.

In my quiche today, I started with my favorite, simple cornmeal crust. You can either roast your own potatoes and green beans or purchase a package of the Green Giant steamers version. Use your own sausage choice. As you have probably noticed, I love the red pepper/ Asiago sausage made in-store at Save-On foods. Quiche of whatever kind, is always in my regular meal rotation.

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Roasted Potato with Red Pepper/Asiago Sausage Quiche
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Instructions
Pastry
  1. In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or finger tips, cut in the butter until mixture resembles BOTH coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed. If not add additional ice water, 1 tsp at a time. Do NOT over work the pastry.
  2. I am using an 8-inch deep dish pan for my quiche. Cut out a circle of parchment about 12-inches in diameter. Roll or pat pastry evenly over paper leaving 1/2-inch border. Lift paper with pastry into pan carefully helping it to conform to the pan shape. Place in refrigerator until filling is prepared.
Filling
  1. Preheat oven to 400 F. Rinse & pare baby potatoes & green beans (cut in to bite size pieces). Place in a plastic bag with some oil & shake well. On a foil lined baking pan, spread veggies out, season with dried rosemary, garlic powder, salt & pepper. Roast until tender. Remove from oven & cool slightly. If using frozen, cook as directed on bag for minimum time. Pour into a dish & cut up large pieces of potatoes. Adjust oven to 350 F. for quiche.
  2. In a skillet, crumble sausage; add mushrooms. Cook over medium-high heat, stirring occasionally, until sausage is cooked; drain. Add sausage/mushroom mixture to roast veggies; stir to combine.
  3. In a pitcher, whisk together eggs, cream & pepper until blended. Remove pastry from refrigerator; sprinkle cheese over bottom. Spoon filling mixture over cheese then carefully pour egg/cream combo over all.
  4. Bake 35 minutes or until eggs are set in center. If necessary, cover edge of crust with strips of foil during the last 15 minutes of baking to prevent excessive browning. If you like, sprinkle with some fresh parsley.
Recipe Notes
  • The extra border you left on the parchment when patting out the pastry will make it easy to lift the quiche out of the pan when cooled. I find you can make nice clean cuts that way.

Vintage ‘Grape-Nut’ Coffeecake

I don’t know if you recall Post Grape-Nuts cereal? It was one of the first ready-to-eat cereal products ever made available to the public. Developed by C.W. Post in 1897, Grape-Nuts was so named because of the glucose, which he called ‘grape sugar’, that formed during the baking process. This, combined with the nutty flavor of the cereal, is said to have inspired its name. Originally the cereal came out of the oven as a rigid sheet. He then broke it into pieces and ran them through a coffee grinder to produce the ‘nut’ sized nuggets.

In addition to being the first wide spread product to use a coupon ( Posts’ penny-off coupon  was a game changer at that time), Grape-Nuts was also there for several famous moments in world history.

The cereal was made of wheat and malted barley. A unique muffin recipe I had used during some of my commercial food service years, made use of this particular cereal. It gave the muffins such a wholesome, nutty taste and was always enjoyed by customers.

Somewhere, in the late 90’s the cereal became discontinued here in Canada for whatever reason. I suspect with the dozens of cereals available these days, grocers ran out of shelf space. Anyway, I got an idea to re-invent that great tasting muffin recipe into a coffeecake. I understand that ‘Kashi 7 Whole Grain Nugget Cereal’ would be a good replacement. When I read the ingredients of oats, wheat, rye, brown rice, triticale, barley, buckwheat and sesame  it sounded great or maybe even better.


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Vintage 'Grape-Nut' Coffeecake

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Course Brunch, dessert
Cuisine American

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Course Brunch, dessert
Cuisine American

Servings


Ingredients

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Instructions
  1. Preheat oven to 325 F. Butter a 12-cup bundt pan.

  2. In a large bowl, combine first 7 ingredients & allow to stand for 10 minutes. In a small bowl, combine flour, baking soda & salt. When wet mixture is 'soaked', combine wet & dry ingredients, stirring ONLY until moistened.

  3. Spread 1/3 of batter in bundt pan. Place dollops of apricot preserve (about 1/4 cup) over batter; carefully spreading evenly. Repeat again then ending with the top layer being cake batter. Bake until wooden pick inserted near center comes out clean, about 45 minutes to an 1 hour. Remove from oven; cool slightly before removing from pan. If you wish, coffeecake can be dusted with powdered sugar or drizzled with a cream cheese glaze.

Glaze
  1. In a small bowl, whisk 60 grams of cream cheese with 1/2 cup powdered sugar, 2 Tbsp butter & 1/2 tsp vanilla until drizzling consistency. If necessary, add a little milk. Drizzle over coffeecake.

Chard, Chicken & Gruyere Galette

Whether you call it quiche, tart, galette, pizza or pie, these uncomplicated dishes remain some of the most universally appealing. Depending on the setting and time of day, such open face preparations can serve as a first course or an ideal main luncheon dish. Versatility makes them picnic fare as well as late evening snacks.

Spinach is a green that Brion longer enjoys to eat so I have sometimes used Swiss chard in its place. This particular galette uses a nice flour/cornmeal pastry. The chard and Gruyere make an excellent pairing. I love the vast complexity of Gruyere with its fruity tones slowly going towards earthy and nutty flavors. Covered by a natural rind, the texture is dense then matures to flaky and somewhat granular as it ages. No silage ever enters the diet of the cows providing the milk for it. Instead, these Swiss alpine cows, are allowed to roam freely on pastures cushioned between freshwater streams and hillsides. This natural forage is key to imparting the signature flavors of Gruyere.

Today’s galette can be just a meatless version or you can add chicken, bacon, pine-nuts, corn, mushrooms or whatever you prefer. It all works!

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Chard, Chicken & Gruyere Galette
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Cornmeal Galette Dough
Mustard Sauce
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Cornmeal Galette Dough
Mustard Sauce
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Instructions
Cornmeal Galette Dough
  1. In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or finger tips, cut in butter until mixture resembles Both coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not, add additional cold water, 1 tsp at a time. DO NOT overwork dough. Press dough into a disk shape & wrap in plastic wrap. Refrigerate for at least 2 hours.
Mustard Sauce
  1. In a small saucepan, melt butter. Whisk in flour & continue to cook, whisking constantly for about 2 minutes until golden brown. Add chicken broth & mustard. Continue to simmer, whisking until thick & bubbly. Remove from heat; set aside to cool slightly.
Filling
  1. In a skillet, saute bacon until cooked; remove from pan; set aside. Remove stems from chard leaves; chop to equal 1 cup. Chop leaves to equal 4 cups. Heat bacon drippings in skillet over med-high heat. Reduce heat & add chard stems, mushrooms, garlic & onion to pan; saute 5 minutes. Add chard leaves to pan; saute until chard is wilted & no moisture remains, about 10 minutes. Stir in thyme, parsley, pepper, bacon & shredded chicken. Remove from heat & cool slightly.
Assembly
  1. Preheat oven to 375 F. Remove pastry from refrigerator. On a 12 X 16-inch sheet of parchment paper, press out pastry into two rectangles about 9 X 14-inches ( you can make one big one if you prefer). Carefully spread mustard sauce over surface of dough, leaving an inch border all the way around pastry. Sprinkle with Parmesan cheese; make a layer of cooked, thinly sliced potato then evenly top with filling mixture. Sprinkle divided Gruyere between both galettes & fold edges of dough inward over filling. Brush egg wash over exposed crust.
  2. Bake until crust has browned & cheese has melted, about 25-30 minutes. Slide the galettes off the parchment onto a cooling rack or cutting board. Slice & serve.