Free Subscription
Follow Me

 

search
my foodgawker gallery
My Favorites
  • Clementine in the Kitchen (Modern Library Food)
    Clementine in the Kitchen (Modern Library Food)
  • The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears in Paris at the World's Most Famous Cooking School
    The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears in Paris at the World's Most Famous Cooking School
  • On Rue Tatin: Living and Cooking in a French Town
    On Rue Tatin: Living and Cooking in a French Town
  • I'll Never Be French (no matter what I do): Living in a Small Village in Brittany
    I'll Never Be French (no matter what I do): Living in a Small Village in Brittany
  • Mad About Macarons!: Make Macarons Like the French
    Mad About Macarons!: Make Macarons Like the French
  • Lunch in Paris: A Love Story, with Recipes
    Lunch in Paris: A Love Story, with Recipes
  • Tartine
    Tartine
  • Bistro Cooking
    Bistro Cooking
  • Nantucket Open-House Cookbook
    Nantucket Open-House Cookbook
  • Gourmet Shops of Paris: An Epicurean Tour
    Gourmet Shops of Paris: An Epicurean Tour
  • Chocolate Desserts by Pierre Herme
    Chocolate Desserts by Pierre Herme
  • The Patisseries of Paris: Chocolatiers, Tea Salons, Ice Cream Parlors, and more
    The Patisseries of Paris: Chocolatiers, Tea Salons, Ice Cream Parlors, and more
  • I Know How to Cook
    I Know How to Cook
  • I Love Macarons
    I Love Macarons
  • A Platter of Figs and Other Recipes
    A Platter of Figs and Other Recipes
  • Julia and Jacques Cooking at Home
    Julia and Jacques Cooking at Home
  • PATRICIA WELLS AT HOME IN PROVENCE: Recipes Inspired By Her Farmhouse In France
    PATRICIA WELLS AT HOME IN PROVENCE: Recipes Inspired By Her Farmhouse In France
  • Summer on a Plate: More than 120 delicious, no-fuss recipes for memorable meals from Loaves and Fishes
    Summer on a Plate: More than 120 delicious, no-fuss recipes for memorable meals from Loaves and Fishes
  • Roast Figs Sugar Snow: Winter Food to Warm the Soul
    Roast Figs Sugar Snow: Winter Food to Warm the Soul
  • The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious - and Perplexing - City
    The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious - and Perplexing - City
  • A Pig in Provence: Good Food and Simple Pleasures in the South of France
    A Pig in Provence: Good Food and Simple Pleasures in the South of France
  • The Apprentice: My Life in the Kitchen
    The Apprentice: My Life in the Kitchen
  • Two Towns in Provence
    Two Towns in Provence
  • Mediterranean Summer: A Season on France's Cote d'Azur and Italy's Costa Bella
    Mediterranean Summer: A Season on France's Cote d'Azur and Italy's Costa Bella
  • My Life in France
    My Life in France
  • Baking with Julia Savor the Joys of Baking with America's Best Bakers
    Baking with Julia Savor the Joys of Baking with America's Best Bakers
  • Paris Boulangerie-Patisserie: Recipes from Thirteen Outstanding French Bakeries
    Paris Boulangerie-Patisserie: Recipes from Thirteen Outstanding French Bakeries
  • Clotilde's Edible Adventures in Paris
    Clotilde's Edible Adventures in Paris
  • French Women Don't Get Fat
    French Women Don't Get Fat
  • Mastering the Art of French Cooking (2 Volume Set)
    Mastering the Art of French Cooking (2 Volume Set)
  • Almost French: Love and a New Life in Paris
    Almost French: Love and a New Life in Paris
  • Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
    Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
  • Tender at the Bone: Growing Up at the Table (Random House Reader's Circle)
    Tender at the Bone: Growing Up at the Table (Random House Reader's Circle)
  • Words in a French Life: Lessons in Love and Language from the South of France
    Words in a French Life: Lessons in Love and Language from the South of France
  • Barefoot in Paris: Easy French Food You Can Make at Home
    Barefoot in Paris: Easy French Food You Can Make at Home
  • Comfort Me with Apples: More Adventures at the Table
    Comfort Me with Apples: More Adventures at the Table
  • Raising the Salad Bar: Beyond Leafy Greens--Inventive Salads with Beans, Whole Grains, Pasta, Chicken, and More
    Raising the Salad Bar: Beyond Leafy Greens--Inventive Salads with Beans, Whole Grains, Pasta, Chicken, and More
  • Chez Panisse Café Cookbook
    Chez Panisse Café Cookbook
  • Chez Jacques: Traditions and Rituals of a Cook
    Chez Jacques: Traditions and Rituals of a Cook
  • Eat This Book: Cooking with Global Fresh Flavors
    Eat This Book: Cooking with Global Fresh Flavors
  • French Country Kitchen: The Undiscovered Glories of French Regional Cuisine
    French Country Kitchen: The Undiscovered Glories of French Regional Cuisine
  • A Year in Provence
    A Year in Provence
  • Toujours Provence
    Toujours Provence
  • Encore Provence: New Adventures in the South of France
    Encore Provence: New Adventures in the South of France
  • The French Laundry Cookbook
    The French Laundry Cookbook
  • A Moveable Feast
    A Moveable Feast
« Tropical lime curd tart... made from backyard fruit trees | Main | Good food in New England (part two) »
Tuesday
Jul122011

Galette aux tomates et au chèvre


 

Does the word "potluck" give you the willies and conjure up memories of no-effort dishes that are tasteless?   How about if I say it in French? ... "un diner à la fortune du pot"... sounds much better doesn't it?  A couple weeks ago we went to a potluck brunch after church and I must admit I was very pleasantly surprised.  The food was down right delicious.  There was a showing of many savory egg dishes and freshly baked coffee cakes and pies.  Now, I'm not looking down my nose at those who stopped at the grocery store on the way there and picked up something pre-made... I've been there in life and sometimes that is all you can pull off or even all you want to pull off.  The true point of  "un diner à la fortune de pot" is to bring people together to share a meal and fellowship.  And that is precisely what we did.  A good time was had by all.

 

 

My contribution was a "galette aux tomates et au chèvre", a rustic tart of tomatoes, caramelized onions, spinach and goat cheese.  A galette in France refers to a rustic freeform tart.  They are extremely simple to make and the ingredients are only limited by your imagination.  Perfect for a simple meal or dining "à la bonne franquette." Some people translate this French term to mean "potluck" but actually this expression refers to eating a simple meal, not necessarily one where everyone is bringing a dish.   

 

 

I recently finished reading the excellent book, "Blood, Bones, and Butter, The Inadvertent Education of a Reluctant Chef."  The author, Gabrielle Hamilton, humorously expresses her distaste for a "potluck" by calling them "soul-deadening" and she says you often end up with seven variations of the same dish.  She further says, "And even the one guest who was thoughtful enough to prepare something expensive, complex, and warm - like curried shrimp- even that person has no idea how to cook for a potluck, and so eighteen people stand around the little quart container of the only dish that has any protein and any flavor and try to get a tablespoon before it is all gone."  

My advice would be, do not go to a "potluck" for the fine dining but go for the camaraderie, and hopefully you will be delightfully surprised as I was. (But go through the line first, just in case.)

 

 

I have added a new feature.  My recipes are now printer ready with a simple click!  See below.

 

Blood, Bones & Butter, The Inadvertent Education of a Reluctant Chef... a very enjoyable "foodie" book by Gabrielle Hamilton.  It is colorfully and superbly written.  

 

 

Galette aux Tomates et au Chèvre

pâte brisée- basic pastry dough - click here

1 large yellow onion, thinly sliced

3 tablespoons olive oil

1/2 teaspoon fresh thyme, chopped

5 cups spinach

1 cup grape or cherry tomatoes sliced in half

4 ounces goat cheese

1 egg white, beaten

 

Preheat oven to 400 degrees

Roll out dough on a floured surface into a 13" circle.  Do not force or stretch the dough.  Transfer the  dough to a cookie sheet either lined with parchment paper or a Silpat.  Refrigerate until ready to use. 

Sauté the thinly sliced onions with the olive oil until soft and translucent.  Stir in the fresh thyme and salt and pepper to taste.  Set aside in another bowl.  Add the fresh spinach to the pan with another tablespoon olive oil.  Cook until just wilted.

Place the caramelized onions in the center of the dough and spread out so that there is about a 2 inch border showing.  Crumble the goat cheese over the top of that and then spread the spinach on top of the goat cheese.  Arrange the tomato halves on the spinach and lightly salt and pepper.   Fold over the edges of the dough (making 5 folds, one fold at a time) and pressing lightly on the corners to gently seal the tart.  Brush the beaten egg white on the 2" dough border.  Bake for 25 minutes or until crust is golden brown.  


 Click here  for printable recipe.

 

I'd love to hear from you!  If you would like to leave a comment please click here.

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments (16)

All great tips about potluck. I am sure there was a huge line in front of this!

Definitely I will resort to the French name were I to have to utter those 70's words 'Pot Luck' in the future. The words 'Breakfast' and 'Pot Luck' in one sentence just conjure fear for me (add 'eggs' and I'm terrified). Glad you were pleasantly surprised and your contribution totally elevates things. We also just got the BB&B book but have not had a moment to crack it. Glad to get a good review from you!

07.15.2011 | Unregistered CommenterBoulder Locavore

OK, I AM READY FOR THIS TREAT! CAN'T WAIT FOR YOU TO GET HERE!! AS ALWAYS, THE PHOTOGRAPHY IS SO CREATIVE...PACK THAT BAG AND GET MY CHICK-DEES ON THAT PLANE..XXX

07.15.2011 | Unregistered CommenterGRAN

Another terrific recipe with mouth-watering illustration. Thank you for making the recipe "printer friendly". We're still waiting to see all your recipes in a beautiful book! Hurry "Up North". The Liles

07.15.2011 | Unregistered CommenterCarolyn Liles

Lovely tart - you can bring this to my pot luck any time!

07.15.2011 | Unregistered CommenterLynda

I love the look of this tart! I especially like that I can now download the recipe in printable format. Nice! Keep the great recipes, stories and beautiful pictures coming!

07.15.2011 | Unregistered CommenterMichael

What a gorgeous tomato galette!

THANK YOU for posting this. I made a version of it in my tiny Paris apartment kitchen for old friends tonight and it was amazing :) Thanks for the inspiration!

Mardi - Cool! I wish I could have eaten it with you all in your tiny Paris apartment!

Great pictures and love the click here feature. I attended the Church Potluck and must tell you I was not first in line and your dish was long gone by the time I went through. The empty pan taunted me as if it was saying 'snooze, you lose!'

07.17.2011 | Unregistered CommenterGinny

It's so heartening to know there is a pot luck out there where the food is as good as the company. While not soul-deadening because the company is always good, the last pot lucks we attended were rather lacking in the food department, despite our best efforts to elevate the palate. Your galette is scrumptious, no other word for it, or , as they say in France Delicieux! And so beautiful, great photos!

Lisa,
This galette looks superb - especially with all my favourite ingredients hidden in there. I bet the potters who got a slice of this were the real lucky ones ;-) I'd have this as part of à la bonne franquette any day. You always make everything look so beautifully chic.

love the french term '..fortune du pot!' haha.

i would've never associated bad/repetitive food with potlucks ever! all the potlucks ive been to has been great so might be as you said, you go there for the fellowship...food just tastes nicer when shared :)

07.19.2011 | Unregistered CommenterVivienne

Yummy ! This galettes looks delicious!
I like the way you turn you pasty! ;)
XoXo

07.19.2011 | Unregistered Commenterclém'

Yummy ! This galette looks delicious!
I like the way you turn your pastry! ;)
XoXo

07.19.2011 | Unregistered Commenterclém'

What a GORGEOUS galette!

07.19.2011 | Unregistered Commenterclaire
Member Account Required
You must have a member account on this website in order to post comments. Log in to your account to enable posting.