Galette, Galette

Galette. Like rhymes with barrette or ballet? I might not know how to pronounce it but I do know how to eat it. These yummy packets of savory deliciousness are also known as rustic tarts. They’re super easy to make once you have the dough. I often make a couple batches of dough and freeze them for future “gawl-ets”.

loads of butter

loads of butter

You can really put anything into them. I love the combination of zucchini, sausage and ricotta together. It’s so comforting. But I’ve also made it with leeks, mushrooms and potatoes, one was filled with olives, sundried tomatoes and feta, and another with rhubarb, strawberries and balsalmic red onions. You get the picture. Just use your imagination and fill these babies with your favorites.

zucchini and sausage and ricotta cheese galette (this is an adaptation but I’m unable to find from where…my apologies!)

galette dough

  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 TBS sugar
  • 12 TBS cold butter, cut into small pieces (yes that’s a stick and a half!)
  • 1/2 – 2/3 cup cold water with two ice cubes in it to make it really cold

1. Mix flour, salt, and sugar together in bowl. Cut in butter, leaving some pea size chunks. Sprinkle with ice water and mix with the flour mixture until you can bring the dough together. Press into a disk, wrap it in saran wrap and refrigerate for 15 minutes.
2. Roll out the disk on a lightly floured counter about 1/8″ thick. You can either make one large galette or three small ones. I’d suggest the small ones because with the filling, it becomes a bit unwieldy. Roll it out to a circle of your size, and no it doesn’t have to be a perfect circle, that’s the beauty of the galette.

for the filling:

  • 2 large zucchinis, thinly sliced
  • 1 italian sausage or 1lb of bulk italian sausage
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 bunch of spinach, kale, or other greens
  • 1 TBS olive oil
  • 1 tsp thyme
  • 1 tsp oregano
  • 1/2 cup dry white wine
  • 1/2 cup crème fraîche or sour cream
  • salt + pepper
  • 1 egg, beaten
  • 4 oz ricotta goat cheese, less or more to taste

1. Preheat oven to 400F.
2. Pull sausage out of casing and roll it into tiny meat balls. Cook in a large pan until browned. Take the sausage out of pan (but leave the drippings) and add olive oil, onions and salt. Cook for a few minutes. Add zucchini and garlic, thyme and oregano. Stew over medium heat, stirring frequently, until zucchini is near tender. Add the greens and wine and continue cooking until reduced. Add back in sausage. Turn off the heat and add the crème and cook until it coats the filling and only a little liquid remains. Season with salt and pepper. Let the filling cool 10 minutes then stir in all but 1 TBS of the beaten egg and most of the ricotta cheese.
3. Assemble the galette on a parchment lined baking sheet. Place the dough down then spread the mixture on top of it, leaving a 2 inch border around the edge. Crumble the cheese on top, then fold the dough over the filling. Brush with reserved egg and bake until crust is browned, 25-30 minutes.


PS This is perfect for brunch, potlucks, parties!

Rustic tart to the table.

Rustic tart to the table.

What underground dives inspire

There used to be a set of Asian food stalls underground on Kearny St. many, many years ago. You know, the kind with a central dining area and a bunch of 10 x 10 stalls bordering it? The tables were wobbly and often sticky but the food was great. It might still be there. I might go check to see if it is. But I digress…

In this particular set of restaurants, there were stalls dishing out Vietnamese food, Filipino, Japanese, Chinese and I think I remember Indian food stuffs. Anyway, it was a perfect place to go when everyone in the lunch group wanted something different.

I would always get the Vietnamese Noodle salad. The best part about the salad were the “add ons”. Kind of like Jamba Juice power boosts, you could “power boost” your salad with egg rolls, bbq meats, tofu, etc. I chose fried, of course…Egg Rolls. Since we’re no longer in SF, I make the salad at home and its delicious!


Vietnamese Noodle Salad

Serves 4

  • 6 handfuls of lettuce (I like to use a combo of butter lettuce and mixed baby greens)
  • 3 persian cucumbers (or 1 hot house cucumber) sliced into 1/8″ medallions
  • 1 bunch of cilantro chopped
  • 10 basil sprigs leaves removed and julienned
  • 10 mint sprigs leaves removed and julienned
  • 4 oz maifun rice noodles
  • 4 TBS Tiger Tiger Sweet Chilli dipping sauce or any other sweet chili dipping sauce or make your own
  • 2 TBS hot water (reserved from the noodle water)
  • 1 lime cut into wedges
  • 1 package of egg rolls (small ones are best)

Cook the egg rolls per the packaged instructions. While those are cooking:

Boil water and cook the rice noodles per the instructions on the package. Pull out the noodles and put them into a bowl.

Put the sweet chili sauce into a small bowl and thin with the reserved noodle water. Pour 1/3 of the mixture over the noodles and mix with chopsticks or tongs. Put the dressed noodles into the freezer to cool.

Place the lettuce at the bottom of a large bowl. Then the cucumbers. Dress with 1/2 the remaining dressing. Once the noodles are no longer warm, put those on top of the salad.

Serve with the accoutrements on the side: basil, mint, cilantro, lime wedges, remaining dressing and egg rolls that have been cut into 2″ pieces.

Enjoy with some BBQ pork slices and rice. Scrumptious!

Meat sneaks into my salad

I love salads garnished with meat for dinner. Some favs include salmon salad, thai beef salad, vietnamese salad (that one comes with egg rolls too – so of course it’s scrumptious), nicoise salad…I could go on. And I will in other posts when I throw these together and finally take a photo of them. Today’s post is about pork tenderloin and how it sneaked into my salad.


I have to admit that I didn’t make this tonight. I think it was made about 2 weeks ago. As you’ll remember, I’m just coming off a cleanse. So, I’m slowly easing back into all these lovely colors and flavors (tonight dinner for me consisted of spinach pasta and a bit of marinara). Anyhow, I had this photo and wanted to share because it was so delicious.

The pork tenderloin was purchased from Markegard Family Farm. In addition to pork, they have beef, lamb, eggs and a herd share for raw milk. They are also a truly awesome family. All the veggies were from the HMB farmer’s market except the mango.

Prep, cook, and assembly time is pretty quick on this one. Luckily, I had leftover roasted asparagus and cherry tomatoes from the prior night’s dinner and the mango salsa was pre-made. The mango salsa really adds some depth and compliments the pork nicely. But you don’t necessarily need to add the roasted asparagus.

Enough babbling.

Here’s the recipe (pork recipe adapted from The Gourmet Cookbook, mango salsa inspired by “Marco’s Salsa” made by Mark Stegmaier – our foodie friend/contractor):

Candied pork tenderloin

  • 1 pork tenderloin
  • Pork rub (see below for recipe)
  • olive oil
  • a handful of brown sugar
  • 2 cloves of garlic minced
  • a couple splashes of Busha Browne’s Pukka Sauce or Tabasco is fine too

Rub the tenderloin with your spices and let it sit for 10 mins. Preheat your oven to 350 degrees.

Mix the brown sugar and garlic into a bowl. Add dashes of the hot sauce to the brown sugar mixture and stir. Keep adding the hot sauce until you have a thick paste consistency. Set it aside.

Put an ovenproof pan on the stove and heat it over medium high heat. Heat the oil then put your tenderloin in the pan and sear on all sides.

Smear/Pile the brown sugar paste on the top of the tenderloin and put it in the oven. Cook for about 20 mins until your temp is ~135 degrees.

Gently pull the tenderloin out of the pan (try not to let any of the candy fall off…it’s really good) and let it rest for at least 10 mins. Then slice into medallions (cut at a 45 degree angle into 1/2 inch thick slices.

Pork Rub 

  • 1/4 cup packed brown sugar
  • 1/4 cup paprika
  • 4 1/2 tsp salt
  • 1 TBS unsweetened cocoa powder
  • 2 tsp cayenne pepper
  • 1 TBS cumin

Mix together and store for any use. Especially great for ribs and tenderloins.

Mango Salsa

  • 2 mangoes, diced into 1/2″ cubes
  • a bunch of cilantro, chopped
  • escabeche: 2 carrots, 5 jalepeno slices, diced into little bits (you can substitute pickled jalepenos or fresh jalepenos too)
  • 1/4 red onion or less, diced into little bits
  • 1/2 lime
  • pinch of salt

Mix the first 4 ingredients together. Then add the lime and salt to taste. Let it rest in the fridge for at least 15 mins to allow the flavors to mingle.

Meat Salad:

Make a salad. I used spring greens and an extra handful of arugula and sliced cucumbers.

Dress the salad. I used a mixture of walnut oil (1/4 cup), balsalmic vinegar (~2TBS), Sigona’s Strawberry Jam (~1TBS) , a pinch of salt.

Place the tenderloin medallions on top of the salad (slightly warm still), then put a couple spoonfuls of the mango salsa on top. You could also drizzle some of the drippings from the pork onto the salad for extra bits of scumptiousness.