Roast Tomato and Potato Galette

Everyone in my household was so happy yesterday as the warm weather was welcoming and the sun was shining. It is so amazing how the weather affects us. The cold blistery winter days and I see so many grim faces and upside down smiles. But as soon as the sun is brightly shining those frowns turn upside down and you hear laughter and sweaters and jackets strewn about lawns as kids run around complaining they are heating up. It is wonderful to see that.
I do enjoy the crisp air in the fall though, putting on that first sweater however there is something to be said about springtime and shedding your winter coat and boats (which oddly enough felt like they were around too long). I don't want to curse myself by saying how nice the weather is now, but I (and my family) would really like it to stick around.
The smell of grills cooking last night was high and almost intoxicating! I loved it!
Now hopefully as we settle in to this warmer weather, do not forgot about how much love your oven and stove need. This little galette is a wonderful addition to your repertoire to serve for brunch, dinner or as a side dish. Makes for a filling vegetarian main as well with some greens.
Roasting the potatoes and tomatoes offers up some wonderful texture, flavour and a deep colour you won't want to miss.
This cheese pastry will become a favourite any season as well, just try and think how delicious some pears or apples would be wrapped up in it (almost as cozy as your warm coat).
Don't get your swimsuit out just yet, turn on your oven again this week and enjoy the warmth of kitchen today and for many seasons to come.

Roast Tomato and Potato Galette

This decadent galette makes a beautiful addition to a brunch table or enjoyed by vegetarians for a special meal.

2 yellow fleshed potatoes, scrubbed
3 plum tomatoes
2 tbsp (30 mL) extra-virgin olive oil
1 tbsp (15 mL) chopped fresh chives or green onions
1 tsp (5 mL) chopped fresh rosemary
1/2 tsp (2 mL) each salt and pepper
1 pkg (130 g) herbed goat cheese
1/4 cup (60 mL) 35% whipping cream
2 tbsp (30 mL) chopped fresh Italian parsley

1-1/2 cups (375 mL) all-purpose flour
1/3 cup (75 mL) shredded white 4 year old Cheddar cheese
1 tsp (5 mL) fresh rosemary leaves (optional)
1/4 tsp (1 mL) salt
1/2 cup (125 mL) cold butter, cubed
Ice water

Pastry: In a bowl, combine flour, cheese, rosemary, if using and salt. Cut in butter using pastry blender or fingers until mixture begins to clump together. Add enough ice water, a tablespoon at a time until dough holds together. Gather into a ball and form a disc. Wrap in plastic wrap and chill for about 30 minutes.

Meanwhile, cut potatoes into small cubes and place in bowl. Cut each tomato into 4 wedges and add to potatoes. In small bowl, whisk together oil, chives, rosemary, salt and pepper. Pour over potato mixture and toss to coat. Spread onto large parchment paper lined baking sheet and roast in 425 F (220 C) oven for about 30 minutes or until golden and potatoes are tender. Let cool slightly.

In small bowl, stir together goat cheese, cream and parsley; set aside.

Roll out pastry on floured surface to 14-inch (35 cm) circle. Place on baking sheet. Spread goat cheese mixture on pastry leaving 3 inch (7.5 cm) border. Mound potato mixture on top. Fold up edge leaving opening on top. 

Bake in 400 F (200 C) oven for about 40 minutes or until golden brown. Let stand for about 10 minutes before cutting.

Makes 8 servings.


Popular Posts