“Narcissus was the son of Cephissus, the river god, and the nymph Leiriope. By the time he was sixteen everyone recognized his ravishing beauty, but he scorned all lovers – of both sexes – because of his pride. The nymph Echo was hopelessly in love but she was hindered by her inability to initiate a conversation. Eventually Narcissus rejected her. She wasted away in her grief to a mere voice. A young man, similarly spurned, prayed that he would love himself unremittingly. The goddess Nemesis answered this prayer by arranging that Narcissus would stop to drink at a spring on the heights of Mount Helicon. As he looked in the water he saw his own reflection and instantly fell in love with the image. He could not embrace his reflection in the pool. Unable to tear himself away he remained until he died of starvation. But no body remained – in its place was a flower. ” (Ovid)
Galette Dough
From Baking with Julia by Dorie Greenspan
serves about 4 people
1 c. all-purpose flour
1/4 c. cornmeal (I used plain cornmeal)
7 Tb. cold butter
1/3 c. ice water
3 Tb. sour cream
Filling Ingredients
2 tablespoons olive oil
1 large onion, thinly sliced
1/2 teaspoon finely chopped rosemary (or thyme)
1 pound of potato washed and peeled into 1/4 inch slices
1/2 cup zucchini cut into 1/2 inch chunks (I used 1/2 of a green zucchini, cut into 1/2,then cut into the 1/2 inch chunks)
1/4 cup of gorgonzola cheese crumbled
salt and pepper to taste
1 egg lightly beaten
Galette Dough
Remove the dough, divide it in half (for 1-2 servings, or wrap it as one for 3-4 servings). I did double the recipe and made another one the next day. Squish the ball down flat and wrap it in plastic and chill for at least 2 hours. You could also work with the dough the next day as I did and it will be great.
Filling
Let’s Bake It!
Bake it for about 40-50 minutes until it is golden brown. The bottom crush should be a nice golden color. Enjoy!
UH….YUM! The gorgonzola, the rosemary..Love it. Fabulous recipe. Keep it up 😉
Shea
http://www.dixiechikcooks.com
Thank you Shea!It was truly amazing!:) Thanks for visiting my blog!
Lora
This sounds so delicious! I get boxed into sweet treats and forget about the savory realm. This is so not a recipe I'll want to miss 🙂
Yum! I could see how this galette would quickly turn into an obsession, which means there's really only one way to deal with it… gobble the whole thing down as soon as it comes out of the oven! 🙂
Mmmm, I love the addition of gorgonzola!
i like this kinda recipes, tasty , easy , include potatos,and a kinda cheese:)
http://yesimstylekitchen.blogspot.com
So pretty…I love rustic tarts. The flavors in this are wonderful, especially the gorgonzola! Yum!
This looks delicious.. a perfect Fall meal.. I would totally walk down the street with this in hand!
Great post, and I can't wait to make this! Anything with cheese and caramelized onions, I am sold!
I'll hold off and make this for dinner. If I prepare it for lunch, I'll eat the whole thing!
Ha! Yes after a day on twitter my right hand is numb but making this will bring everything back to life. I told you on twitter (he he) that this is just what I want to make and eat! I love the zucchini-gorgonzola pairing and caramelized onions just make everything taste better. This is on my to-make list!
This is my kind of galette. I love the sweet ones, but I'm a huge onion and zucchini person and to wrap it all in pastry hits me right in the heart. Thanks for sharing this!
I would love to make this recipe but I'm unsure about the amount of zucchini to use. I don't see it listed in the ingredients list and I'd hate to make a wrong guess on something like this.
It looks so very good!
Not only am I walking away with a bit more mythology stored in my brain…but I'm also walking away with a beautiful recipe that would be sure to please me (and a crowd!) I adore making savory galettes, and I imagine that this would be a lovely addition to any fall meal.
How did I miss this? Definitely my cup of tea! I have savory tooth, Lora!
Two questions: 1) self rising or plain cornmeal?
2)Did you use all purpose flour or a different kind?