July 11, 2012

The Maine Ingredient: Sweet or savory, galettes make for easy, free-form fun in a crust

By Anne Mahle

(Continued from page 1)

10 to 12 cherry tomatoes, halved

1 teaspoon rosemary

 Heat a small skillet over medium-high heat. Heat the olive oil and add the sausage, red onion, salt and pepper and saute until they are cooked through, about 4 minutes. Remove from heat and assemble the galette with the rest of the ingredients, following the directions for the galette crust above.

EGGPLANT, RICOTTA, KALAMATA OLIVES AND BASIL

 It's not necessary to remove the skins from the eggplant in this recipe. 

1/4 cup flour

1 small eggplant, cut into 1/4-inch slices

1/4 teaspoon salt

3 tablespoons olive oil

1 tablespoon minced basil, lightly packed

1/2 cup ricotta

1/4 teaspoon salt

A few grinds of fresh black pepper

1/4 cup Kalamata olives, pitted and halved

Spread the eggplant slices out on a cutting board and sprinkle with the salt. Let sit for 15 minutes. Place the flour onto a plate and dredge the eggplant in the flour to coat both sides. Heat a skillet to medium-high heat and add the olive oil. Saute the eggplant on both sides for 4 to 5 minutes, or until the eggplant is cooked through. Assemble the galette with the rest of the ingredients, following the directions for the galette crust above. 

DILL, TOMATO AND GOAT CHEESE

If you've been following the column pretty regularly, you may have tried the preserved lemon recipe that ran a few months ago. If so, they are wonderful in this recipe in place of the lemon juice -- use 1 tablespoon. 

1 tablespoon minced fresh dill

1/2 cup diced tomatoes

1 tablespoon fresh lemon juice

Pinch of salt

4 ounces crumbled goat cheese

A few grinds of fresh black pepper 

Toss the tomatoes with the dill, lemon juice and salt. Assemble the galette with the goat cheese and pepper, following the directions for the galette crust above. 

SOPRASSATA, GORGONZOLA AND LEEKS

2 teaspoons olive oil

4 ounces leek; about 1 leek

1/4 teaspoon salt

A few grinds of fresh black pepper

3 ounces sliced Soprassata

4 ounces crumbled Gorgonzola

Heat a small skillet over medium-high heat. Heat the olive oil and add the leeks, salt and pepper and saute until they are cooked through, about 5 minutes. Remove from heat and assemble the galette with the rest of the ingredients, following the directions for the galette crust above.

Anne Mahle of Rockland is the author of "At Home, At Sea." She can be reached at: chefannie@mainewindjammer.com

 

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