A Savory Galette
with
Gruyere, Anchovies, Arugula
Olives and Capers..
and a Contest!


*Be sure to read the bottom of this post for the contest details!

I have had the hardest time posting this.. the picture doesn't do the end result justice. But if there is any time you are going to trust me.. now is it!

This Savory Gallete with the mix of olives, capers and anchovies.. plus the addition of lots of garlic and shallots had the most beautiful aroma and set the house a whirl. Talk about an intoxicating bouquet! Then enter in the arugula and Gruyere cheese.. so much flavor and texture that it will be a "tart recipe" worth keeping in the front of your recipe box.

The title of this recipe also limits some of the star ingredients for this Gallete, I used three different cheeses. Besides Gruyere, I used Fontina to blend with it and then topped the tart with Chevre goat cheese before putting it in the oven.

I started by making my dough. I love to add fresh herbs to my dry ingredients in the processor. They really impart beautiful aromas. This especially works well with a delicate and mild cheese tart when you want to make it a little more savory. Here is another recipe where I incorporate basil into my dough.

Crust Ingredients
1 1/2 cups all purpose flour
2 tablespoons sugar
3/4 teaspoon salt
1/2 cup cleaned and dried arugula leaves
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons chilled non hydrogenated solid vegetable shortening, cut into 1/2-inch cubes
2 tablespoons (or more) ice water


Crust Preparation
Mix flour, sugar, and salt in food processor. Add arugula and pulse to incorporate. Add butter and shortening; pulse until coarse meal forms. Add 2 tablespoons ice water; pulse until moist clumps form, adding more water by teaspoonfuls if dry. *DO NOT OVER MIX YOUR DOUGH. Gather dough into ball; flatten into disk and wrap in plastic. Chill 2 hours. Can be made 1 day ahead. Keep chilled. Let stand at room temperature 15 minutes before continuing.

I love all of these ingredients!

You don't want to add salt to your saute. There is plenty of flavor in these ingredients. For myself, I like to use olives cured in oil to eliminate some of the saltiness. If you can't find any or if you have olives and capers in a brine solution on hand I suggest you rinse them. The anchovies are very salty and will impart much flavor!

3/4 cups Manzanilla and Kalamatta Olives sliced in half and seeds removed (rinse well if in brine solution)
2 Tbp. Capers (also rinse)
Red pepper flakes
Fresh ground black pepper
1 large (or two small) shallots finely chopped
3 cloves garlic minced
5 anchovy fillets cut into small pieces
1/4 cup Olive oil
1 1/2 cups grated Gruyere cheese
1 cup grated Fontina cheese
3/4 cups crumbled goat cheese

1 egg white
3 tablespoons milk for washing your pastry (whisked together)

Saute garlic, shallots, red pepper flakes and fresh ground black pepper in olive oil till golden.

Add olives, capers and anchovies. Saute for 3 minutes and turn heat off.

Add arugula and blend well. Set aside to cool slightly.

Preheat oven to 350°.
Roll out dough and transfer to a round cookie sheet lined with non stick foil or parchment.

Sprinkle with grated Gruyere and Fontina blend.

Top with the arugula anchovy olive blend.

Dot on top with the crumbled goat cheese.

Fold up your dough in a non uniform rustic style. Brush with egg white/milk mixture. Bake in 350° oven for approximately 40 minutes - 50 minutes until dough is golden.
Buon Appetito!
Laurie



Now for the contest..

This last week being the memorial weekend we had all sorts of cooking tools, utensils and small electrics out on the counter. We were a busy family cooking and grilling! It had me thinking of all the items I still don't have.. and things I could still use. We are in the process of a house remodel. There are some things staying.. and many things going! Currently we have "can lighting" in my kitchen but are considering a new lighting system. Candice Olson, designs some of the beautiful rooms utilizing beautiful light fixtures like track lighting, sconces and hanging lights. What to do!!

We are also changing out the cabinetry and back splashes. I'm going all white! Woohoo.. I might regret it later, but we currently have stain grade and it's time for a change. Instead of white marble behind the stove though I think I'm going to use stainless as a back splash along the oven wall. We have all sorts of ideas.. but I can never have too many!
So your challenge, if you choose to accept it, is #1. To comment to this post with a link to a design element that would make my life in the kitchen much easier! :) That includes storage ideas and accessories too!

Also #2.. "link love" my friend! If you can just mention the contest with this link on your blog, twitter, or Facebook and leave me a message as to where I can see it, you will automatically be entered into the contest with a chance to win a $60.00 gift certificate to CSN Stores. That's it.. two things! The contest will last two weeks from today. The last day to submit a comment and a link to this post will be June 17th! If you enter anonymously be sure to add your name and email address to your comment.

*For the Winner.. with your purchase you will be expected to pay all tax, shipping and handling costs, so please take that into consideration when making your purchase choice. The winner will receive the certificate via their e-mail from
CSN Stores.

Thank you so much for taking my "remodel challenge".. so let the games begin!
P/S. The next contest will be a pasta and risotto exchange!

Ciao, abbracci e baci!
Laurie

14 comments:

The Duo Dishes said...

Anchovies are so sneaky. Pop them into a recipe, and they impart such a great, salty flavor.

Joanne said...

With ingredients this good..yeah I'm pretty sure I can crust you. I love that there is arugula IN THE CRUST. How awesome is that!

bellini valli said...

I love all of the flavours individually as well as in this savoury galette. Arugula is fast becoming very popular around here Laurie.

5 Star Foodie said...

Fabulous combination of ingredients in this delicious savory galette, yum!

tasteofbeirut said...

What an original twist on crust! Must taste delicious and light with the arugula.

Megan said...

Sounds like a terrific recipe. I love the crust. Thanks for the heads up on the blog. I dont know what the deal is with it and I cant seem to figure it all out. I'm glad you did finally get through. Hope everything is going great for ya.

Proud Italian Cook said...

Oh Laurie, Cut me up a slice of that gorgeous galette! I love how you put arugula in the crust, what an idea! Congrats on all your remodeling, my girlfriend is deep into doing her kitchen as we speak, granite, a huge island with functional and decorative lighting above, a beautiful antique copper sink, double ovens, new stove top, her cabinets have places to hide small appliances making her counters look sleek and clean, places to stick cookie sheets and huge drawers to put her pots and pans in, I love that feature! As with any remodeling it took longer than expected, but well worth the wait!

Lynn Richards said...

Oh my! Design ideas. It has been forever since I have thought of a kitchen....The last time it happened in our house, it was me repainting and antiquing every cupboard...
We still have our yucky old flourescent lights up!!!! I have seen some beautiful hanging lamps in kitchens in Country Living. What is your style? I'll start looking!
xoxo
lynn

Lynn Richards said...

p.s.
I will put a link on facebook. I'll put one on my blog in a couple of days!
lynn

christine said...

I see that you’re interested and fascinated in food stuffs. This is awesome Savory Galette with Gruyere, Anchovies, Arugula Olives and Capers. You see, we have this food site Foodista.com (http://www.foodista.com) that is a food and cooking encyclopedia that everyone and anyone can edit. Maybe you are interested in sharing some of recipes to us or share your knowledge about food stuffs and techniques, or maybe you just like to write reviews about food, restaurant and recipes...why don't you visit us sometimes, if its food you're interested in, then we are interested in you. Don't hesitate to check us out.

I hope to see you there.

Cheers!

The Food Hunter said...

Oh my! All those wonderful flavors. Good luck with your renovations. If you can go with a professional oven with a griddle section...that's what I would do :)

Sook said...

What a great recipe! Looks flavorful and yummy!

Jenn AKA The Leftover Queen said...

That dough looks heavenly! As does the final products - lots of great flavors in here!

Laurie said...

Thank you Marie, Lynn and Theresa!

Marie.. I'm jealous, copper sinks, they must look gorgeous! I'd be afraid to use them though. :) Love all the nook and cranny ideas in the cabinets, I wish I was good at laying the designs out though! :)

Theresa.. I love my Viking stove/oven right now. I have the grill.. but we are debating whether or not to add the extra width for the griddle and two more burners. That would be fun!!

Lynn.. I can't believe how talented you are!!! If only you still lived next door. We could have antiqued my cabinets together!!!

And style.. hmm, I still dream of my English castle.. the rolling moors.. the whistling of the wind, the howling hounds of Baskerville and the crashing of the waves against the cliffs. :)