Summer is in full swing, which means tomatoes are at their peak – ripe, juicy, and bursting with flavor, especially when roasted. This French-style tart is a wonderful way to showcase them.
I was looking for a new recipe to try using the last of my homegrown zucchini, and I found this from one of my favorite food blogs, The Kitchn. It is actually a recipe for a cake salé, the French term for a savory cake, using kalamata olives, grated zucchini, and tangy goat cheese. Many French households have their favorite variation which is often served at picnics, potlucks, and parties, where it is usually served as an appetizer with a glass of wine or Champagne. Continue reading
A galette is a French round, flat cake made made with pastry or yeast dough and topped with either a savory or sweet filling, such as fruit, jam, nuts, meat and cheese. It is quicker and simpler to make than a pie or tart. Its deliberately free-formed shape eliminates the need for a pie tin or tart pan. A galette only requires a bottom layer of dough, so there’s no crimping or latticework, often done to finish pies. The dough is simply rolled out, the filling placed in the center, and the excess pastry pulled toward the middle to hold everything in. It’s meant to be rustic and irregularly shaped, not at all fussy nor fancy.