Savory Galette with Goat Cheese, Onion and Prosciutto. And Arugula salad.

Thinking of wanting something sophisticated but wanting is quickly? Me too. So I went to the grocery store, (still open during the pandemic thank goodness. And still amazed I can’t find toilet paper or paper towels.) So I went to grab yeast for the pie crust.

Seriously, a run on yeast? Carter, our manager at Smith’s said can’t keep it in stock. So, plan B. Using a premade pie crust. Not as good as from scratch, but hey, saved me a ton of time. And pretty good actually. And during these stressful times, compromise is just fine.

Beauty shot:

Savory Galette with Goat Cheese, Onion and Prosciutto. And Arugula Salad.



1 Pie Crust

4 oz Goat Cheese, (Chevre), plain

3 oz Blue Cheese. Crumbled- chop crumble it yourself.

4 oz Prosciutto, thinly sliced

1 Small Red Onion, thinly sliced (adjust to your preference)

Leaves from 4 Sprigs of Thyme

2 T minced garlic (Note: I like to used smashed roasted garlic as an upgrade. Use an entire head)

1 T butter

Olive Oil

Salt and Pepper

Yellow Corn meal for baking pan

Egg Wash:

1 egg

Splash of milk or half & half.

Whisk together well.

Arugula Salad:

2-3 oz Fresh Baby Arugula


Juice from half a fresh Lemon

Salt & Pepper

Putting it Together:

Preheat oven to 400 F. Line a baking sheet with parchment paper. Sprinkle the parchment paper with yellow cornmeal. Set aside.

Make the pie crust. (Will do this on another day).OR, take the pie crust out of the refrigerator and bring to room temperature.

While the pie crust is warming, julienne the onion and saute in medium heat pan with 1 T butter and a glug of EVOO. Cook till softened and starting to carmelize; about 8-10 minutes. Stir them every couple of minutes. When done, remove from heat and allow to cool.

While the onions are cooking, tear the prosciutto into good size hunks. Take the cheeses and scatter onto pie crust on the baking sheet. Sprinkle the thyme leaves over the top of the cheeses. Randomly place smashed roasted garlic pieces around the gallette. Place onions over the cheeses. Top with prosciutto. Or the other way around. Your choice.

Taking scissors, cut the pie crust at an angle every couple of inches. Then fold the over each other, moving in a single direction.

When this is complete, brush the edges with an egg wash.

Bake in the oven for 40-50 minutes, till golden brown. Remove from oven and let sit for 5 minutes.

While galette is cooling, make the salad. Make the dressing, whisking all ingredients together till well blended. In separate bowl, add the arugula then drizzle the dressing over the lettuce. Don’t drown the lettuce- add a little at a time then toss and add more if needed. The lemon in the dressing is a great foil to the richness of the cheeses.

Place the salad over the top of the galette and slice into sections.



Endive & Romaine Salad with Apples and Hazelnuts

Right now, as everyone is hunkered down at home or practicing social distancing, (funny how quickly that phrase became part of daily lexicon), most of us are spending more time cooking at home.

Have been cooking all sorts of things- sous vide blade roast, pastas, salads, soups, frittatas. Even oatmeal cookies with coconut, butterscotch morsels and toasted walnuts. But this post is about a salad I had for dinner last night. Filling on its own with crusty bread, but perfect as a side for steak. I have made it twice this week. No joke.

Beauty Shot:

Endive & Romaine Salad with Apples and Hazelnuts

Serves 4


1 Head Hearts of Romaine, quartered and chopped

3 Small Endive, quartered and chopped

1 Gala Apple, cut into matchsticks

1/2 C of Toasted Hazelnuts

1/2 Cup Shaved Parm

1/2 C Blue Cheese crumbled

3 T White Balsamic Vinegar

Ranch Dressing ( make your own or use a good quality refrigerated one from the market) Here is a great recipe for homemade:

Optional: Homemade Croutons (But does add an additional crunch and flavor profile. I cut day old bread into cubes, toss in EVOO and kosher salt and add 2 T minced garlic. Place on baking sheet in oven set to 350F for about 20-25 minutes till brown and crisp outside, chewy inside.)

Putting It Together:

Place the two lettuces and apple into a bowl. Toss with the white balsamic. Add in hazelnuts, blue and Parmesan cheeses. Toss again. Add in Ranch dressing, croutons and toss again. Done! May become your families fav like it is ours!

This is the salad with Steak and Crispy Baked Potato
This version is with Seared Tuna Steak with Mignonette, Soy Rice with Green Onion and Sugar Peas. In this version I used toasted walnuts instead of Hazelnuts.