Galette – Yea Yea Pueblo

Roasted Red Potato and Whipped Feta Galette

I’m already in the third trimester of this pregnancy — that was quick. My belly is expanding rapidly, my wardrobe is shrinking considerably, and my appetite is growing as quickly as this baby is. The fatigue is also catching up with me, especially with Margot in full toddler-mode, running all over the house, leaving a frenzied mess in her wake. I’ve been grappling with a bout of SPD, a lot like what I experienced when I was pregnant with Margot. As such, grocery shopping has been delegated to Isaac, usually in the form of a text message requesting last minute items to be picked up at the commissary on his way home from work. It’s not ideal, but that’s how it has been this month.

Roasted Red Potato and Whipped Feta Galette Plus my seven-year-old cheese grater finally kicked the bucket last week. It’s a reminder that all my remaining single-girl gear I accumulated in college is on its way out and that yes, I am a mother, and the things I like to buy now are for my business, my kids or my kitchen. Boooring.

Anyway, a giant cheddar block in the fridge just sits there, wishing I would transform it into cheese sticks for the toddler, or shredded cheese to top on chili. Not happening.

Roasted Red Potato and Whipped Feta Galette

A large block of feta sits beside it in the fridge, begging to go to bat. I finally relented opting for a scavenged galette, using whatever I could find on hand. Pre-made pie crust, red onion, red potatoes, dry herbs and Feta (no cheese grater needed!) — I could make this work using my trusty Galette recipe from Pam Anderson’s Cook Without a Book – Meatless Meals.

Whipping the feta with cream cheese made it into a tangy and smooth cheese base for the roasted potatoes and onions. Rosemary and garlic herbs provided most of the flavor, while the flaky pie crust kept it all together. It’s a winning combo that’s easy to dress up. If I had more ingredients on hand, I likely would have added cherry tomatoes to the potatoes before roasting so they’d offer a nice blistery juice to the galette. I might also add fresh Rosemary to shape the flavor better. As it is, this dish is a great side for a plate of Steak and a side salad. It’s an indulgent, carb-loaded, cheesy pastry that really hits the spot.

Roasted Red Potato and Whipped Feta Galette

Try making extra whipped feta to dip veggies in later, or slather it on a piece of toast with a dollop of bruschetta.

I would love to toss some bow tie pasta and arugula into the whipped feta for a quick lunch — if I can remember to ask a certain someone to bring those ingredients on his way home from work.

Roasted Red Potato & Whipped Feta Galette

Author: Crystle

Carb-loaded, cheesy goodness.

Ingredients

1 pre-made pie crust
4 cups small red potatoes, cut into 1/2″ bite-sized pieces (about 7 small red potatoes)
1 cup diced red onion (1 medium red onion)
2 tablespoons olive oil
1 teaspoon Rosemary Garlic blend seasoning
salt and pepper to taste
1 1/2 cups crumbled feta
3/4 cup cream cheese
1 tablespoon milk

Instructions

Rinse potatoes, and cut into 1/2″ bite-sized pieces. Dice onion. In large mixing bowl, toss potato and onions in olive oil and seasonings. Spread out evenly on baking sheet, and place in cold oven on low rack. Turn oven on to 425F and allow vegetables to roast 15-20 minutes, turning over once mid-way to ensure even cooking.
Meanwhile, add feta to food processor and blend until smooth. Add cream cheese and milk and blend until creamy.
Unroll pie crust onto second baking sheet.
When vegetables are done cooking, transfer them to the large mixing bowl and mix with 1 cup of the whipped feta mixture. Coat evenly.
Pour vegetable mixture over the pie crust, leaving 2″ border around the perimeter. Fold crust up toward the center of the circle. Bake at 425F for 20 minutes or until golden brown. Allow pastry to cool for 5 minutes before serving.

Notes

Add 1 cup of cherry or grape tomatoes to the veggie mixture before roasting in the oven. The blistered tomatoes will add a nice juicy touch to the galette.[br][br]Whipped feta recipe adapted from Ina Garten. [br][br]Galette recipe adapted from Pam Anderson’s Galette guidelines in Cook Without a Book: Meatless Meals.

For more, check out my other go-to Galette recipe: Southwest Sweet Potato Galette.

It’s going to be 25 degrees this weekend up here in Fairbanks. That’s BBQ weather! Well, we won’t attempt it, but I can guarantee some of our more adventurous neighbors will. When the temperature rises above 20 degrees, the layers come off, and the people head outdoors. It’s the Alaska equivalent to sandal weather, I guess you could say.

All of this BBQ talk, and the promise of warmer weather this summer has me longing for a weekend in Santa Fe, my all time favorite US city.

Where the vast sprawling desert meets the towering Southern Rockies, there’s the mile high Capitol city that’s calling to me. Santa Fe: flamboyant vistas, racous thunderstorms, and fragrant piñon wafting in the air; it’s all part of the complex, magnetic landscape that draws me in. No other city has a pull on me like Santa Fe.

Since travel from Fairbanks, AK to Santa Fe, NM is about a trillion dollars, I’ll have to get creative about how I satisfy my wanderlust. I can either George O’Keefe all over a canvas, or (more attainably) emulate some of the culinary masterpieces I’ve sampled in the Southwest.

Of course I chose the latter.

This recipe uses ingredients I almost always have on hand, making it remarkably easy to prepare. The process unfolds into three areas: prep, roast, and bake. When you approach this recipe with this in mind, it goes quickly.

Southwest Sweet Potato Galette Recipe This recipe is adapted from Pam Anderson’s wonderful cookbook Cook Without a Book: Meatless Meals. I’ve tried most of the recipes in this book and none of them disappoint. Cookbooks that teach technique instead listing regimented recipes are much more rewarding to have around. The flexibility afforded in this style cookbook has made me a much greater cook. I highly recommend picking up a copy (and I’m not being paid to say that!). Southwest Sweet Potato Galette Recipe

Southwest Sweet Potato Galette

Recipe Type: Vegetarian

Cuisine: Southwest

Author: Crystle

Prep time: 15 mins

Cook time: 40 mins

Total time: 55 mins

Serves: 12

Satisfy your wanderlust with this savory, flavor-packed pastry.

Ingredients

2 medium sweet potatoes, cut into 1/2″ pieces
1 medium red onion, diced
1 green bell pepper, diced
3 garlic cloves, minced
1-2 tablespoons olive oil
1-2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon sea salt
1 teaspoon ground pepper
red chili pepper flakes to taste
1 can black beans, rinsed
1/2 cup chopped cilantro
2 heaping cups sharp cheddar cheese, divided
2 Store bought Pie Crusts

Instructions

Preheat oven to 450F
Dice sweet potato, onions, bell pepper, and add to large mixing bowl. Add minced garlic, olive oil and seasonings. Toss to coat evenly.
Line two baking sheets with parchment paper, and spread out vegetable mixture over each of them in one layer.
Bake for 15-20 minutes, or until tender, turning over halfway through to allow even roasting.
Remove from oven, return vegetables to mixing bowl, add black beans, cilantro and cheddar, reserving a small handful of cheese to top the galettes later. Mix well.
On two separate sheets of fresh parchment paper (away from the warm baking sheets), unroll your pie crusts.
Drop filling into center of pie crusts, leaving 1-2 inches around the edge to allow for folding.
Start at the top of the pie crust, fold up over the ingredients and pinch the dough to hold it in place. Continue this process every 1-2 inches around the crust to enclose the pastry.
Top the pastry with cheddar.
Move pastries onto cooled baking sheets.
Bake for 15-20 minutes, or until the crust is golden brown, and the cheese is bubbly.

Notes

Divide the ingredients in half for a smaller serving. This yield is great if you want to freeze one of the galettes for future use. When you’re ready to use it, simply thaw it, and bake it according to directions. [br][br]This is a vegetarian meal, but you may add a little spicy sausage if you desire. Just be sure to drain excess fat that may prevent the crust from flaking during baking.[br][br]For a creamier base, add 1/2 to 1 cup of cream cheese, fontina or goat cheese.