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.
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
Salt and Pepper
Yellow Corn meal for baking pan
Splash of milk or half & half.
Whisk together well.
2-3 oz Fresh Baby Arugula
3 T EVOO
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.