Something new in my culinary skills this year is a free form vegetable pie. I haven't quite found the perfect blend yet but,I think it had plenty of eye appeal and I'm fascinated with the concept. I know this isn't a new idea.........potato sandwiches were the rage in the 30's but it sometimes takes me awhile to catch on. This one had the fancy name of RED POTATO AND APPLE GALETTE so how could I pass it up? Flour, 1 and 1/4 cup, butter,1 stick ,salt and pepper ,and ice water 5 to six Tablespoons were the ingredients for the pastry. I couldn't help but add a sprinkling of thyme to the mix.Chill in the fridge till ready to use.While waiting THINLY slice.
1 MED RED POTATO wash don't peel
1 GRANNY SMITH APPLE cored not peeled
Roll out your dough to a 12 inch circle. ( we like our crust thin and flaky so I have to say I had enough for 2 pies)
1/ 2 CUP CREME FRAICHE spread this on your just rolled crust within 1 or 2 inches from the a
edge. then sprinkle
1/4 CUP GRATED PECORINO
and alternate the potatoes and apples, being as creative as you like or, just heap it in a mound and spread it evenly over the cheese.
Bake at 450 in the lower third of your oven for 20 -25 min.
While waiting for the masterpiece to be ready we helped ourselves to cheese and crackers and a little pumpkin bread. Bloody Mary's rounded out the meal and gave us the time we needed to breathe and plan our attack on the holiday to-do list.We clinked our glasses and patted each other on the back for handling yet another holiday frenzy. Everyone at the party had a great time and loved the galette. Sometimes you just have to treat each other like visiting royalty. I love a party for two...................said the Hobbit
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