If you’ve been following my baking chronicles this past year, it’s a little obvious that I have a great love of pies, tarts, crostatas. Savory tarts are just a wonderful excuse to have a pie for dinner. I love the ease of being able to fill it with whatever you have on hand.
It was time for a another Vintage Recipe Swap that is put together by Christianna at Burgwell General Store
. For more info on the fun group, click on Burwell General Store Recipe Swap to get the scoop on our members from around the world!
We are on out second book and Christianna found this gem of a book, The Second Ford Treasury of Favorite Recipes from Famous Eating Places
. It was published in 1954 and highlights famous restaurants of that era. This month we were to swap ingredients from The Imperial House in Chicago. The recipe was for zabaglione for two. I was inspired by the eggs and wine in the recipe and created a savory galette.
This is what I had on hand and worked magically for my vegetarian dinner. I had some leftover comte’ cheese and that was diced and thrown into the galette as well. A splash of white wine on the shallots while they were sautéing. I roasted the tomatoes while the other vegetables were cooking. There was real cream in it. I’m not saying it is low-cal or overly healthy. But sometimes it’s ok to splurge a little. I used once again my galette recipe that is from Baking with Julia. It is truly phenomenal. The texture is slightly crunchy from the cornmeal. I can’t tell you how many savory tarts we’ve had with this recipe. It is a keeper.
I am absolutely looking forward to making this again very soon. I brought the galette to a friend’s house the other night and my friend even had a slice the next day for breakfast.
Torta Salata-Mixed Vegetable Galette
made in a 9 inch round removable bottom tart pan
From Baking with Julia by Dorie Greenspan
serves about 4 people
1 c. all-purpose flour
1/4 c. cornmeal (I used plain cornmeal)
7 Tb. cold butter
1/3 c. ice water
3 Tb. sour cream
1 tomato, cut in chunks
4 tablespoons olive oil, divided
1 shallot, diced
1 potato, peeled and diced
1 cup of whatever mushrooms you like, sliced (I used shitake and button mushrooms)
1/4 cup of sundried tomatoes, sliced
1/4 cup white wine
6 oz comte’ cheese, cubed (or whatever cheese you like)
4 large eggs
1 cup heavy cream
Stir flour and cornmeal together. Cut in butter with your fingertips until butter is in pea-sized lumps. Stir ice water and sour cream together in a small bowl, then add to flour mixture. Mix together with a fork until mixture holds together and form into a ball. Put ball on a piece of plastic wrap, loosely gather plastic wrap around it and twist, then press dough into a disc. Refrigerate for one hour before rolling out.
Lightly flour a pastry board or clean kitchen counter. Pat the pastry disc into a flat round. Roll the disc between parchment paper or plastic wrap. It should be slightly larger than the pie plate and 1/8-inch thick. Remove the plastic wrap on top. Make sure your tart pan is next to where you are rolling the dough. Carefully lift the dough up from the bottom wrap and place the dough around the rolling pin, then roll it into your pie plate
Preheat oven to 350 F. On a foil lined baking sheet, spread the sliced tomato. Drizzle 1 tablespoon olive oil on top and roast until juicy (about 15 minutes).
Heat the rest of the olive oil in a medium sauté’ pan over medium-high heat. Add the shallot, diced potatoes, mushrooms, and sundried tomatoes. Add the white wine. Season with salt, pepper, and thyme. Cook until soft. (about 10 minutes). Remove from the heat onto a plate and let the filling cool before assembling it in the galette. Set aside about 1/2 cup of the filling with the roasted tomatoes.
Let’s Bake It!
If you left the oven on from roasting the tomatoes, great! If you did not, preheat your oven to 350 F. In a medium sized bowl, whisk together the eggs and cream. Scatter filling ingredients into the galette. Toss on top the comte’ chunks. Pour in the egg mixture. Toss on top the reserved vegetable filling and the roasted tomatoes. Sprinkle a little salt and pepper on top and a bit of the fresh thyme. Bake for about 40-50 minutes or until the tart is golden brown and the filling is set. Check tart at about 30 minutes. If the tart shell is browning too much, cover the tart with foil paper for the rest of the baking time. Let tart cool before removing from tart pan or slice directly in the tart pan when warm.
Some wonderful zabaglione links from the recipe swap: check out my friend Barb at Creative Culinary’s Cranberry and Croissant Bread Pudding with Champagne Zabablione.
Chef Dennis did a wonderful Zuppa Inglese.
Lana from Bibberche made this gorgeous Iles Flottante .
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