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Torta Salata-Mixed Vegetable Galette

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If you’ve been following my baking chronicles this past year, it’s a little obvious that I have a great love of pies, tarts, crostatas. Savory tarts are just a wonderful excuse to have a pie for dinner. I love the ease of being able to fill it with whatever you have on hand.

It was time for a another Vintage Recipe Swap that is put together by Christianna at Burgwell General Store. For more info on the fun group, click on Burwell General Store Recipe Swap to get the scoop on our members from around the world!  We are on out second book and Christianna found this gem of a book, The Second Ford Treasury of Favorite Recipes from Famous Eating Places. It was published in 1954 and highlights famous restaurants of that era. This month we were to swap ingredients from The Imperial House in Chicago. The recipe was for zabaglione for two.  I was inspired by the eggs and wine in the recipe and created a savory galette. 

recipeswap

This is what I had on hand and worked magically for my vegetarian dinner. I had some leftover comte’ cheese and that was diced and thrown into the galette as well. A splash of white wine on the shallots while they were sautéing. I roasted the tomatoes while the other vegetables were cooking. There was real cream in it. I’m not saying it is low-cal or overly healthy. But sometimes it’s ok to splurge a little.  I used once again my galette recipe that is from Baking with Julia. It is truly phenomenal. The texture is slightly crunchy from the cornmeal. I can’t tell you how many savory tarts we’ve had with this recipe. It is a keeper. 

I am absolutely looking forward to making this again very soon. I brought the galette to a friend’s house the other night and my friend even had a slice the next day for breakfast.

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Torta Salata-Mixed Vegetable Galette



made in a 9 inch round removable bottom tart pan

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:

1 tomato, cut in chunks
4 tablespoons olive oil, divided
1 shallot, diced
1 potato, peeled and diced
1 cup of whatever mushrooms you like, sliced (I used shitake and button mushrooms)
1/4 cup of sundried tomatoes, sliced
1/4 cup white wine
6 oz comte’ cheese, cubed (or whatever cheese you like)
4 large eggs
1 cup heavy cream
fresh thyme

Galette Dough
 

Stir flour and cornmeal together.  Cut in butter with
your fingertips until butter is in pea-sized lumps.  Stir ice water and
sour cream together in a small bowl, then add to flour mixture.  Mix
together with a fork until mixture holds together and form into a ball. 
Put ball on a piece of plastic wrap, loosely gather plastic wrap around it and
twist, then press dough into a disc. Refrigerate for one hour before rolling
out.  
Lightly flour a pastry board or clean kitchen counter. Pat the
pastry disc into a flat round. Roll the disc between parchment paper or plastic
wrap.  It should be slightly larger than
the pie plate and 1/8-inch thick. Remove the plastic wrap on top. Make sure
your tart pan is next to where you are rolling the dough. Carefully lift the
dough up from the bottom wrap and place the dough around the rolling pin, then
roll it into your pie plate

Filling

Preheat oven to 350 F. On a foil lined baking sheet, spread the sliced tomato. Drizzle 1 tablespoon olive oil on top and roast until juicy (about 15 minutes).
Heat the rest of the olive oil in a medium sauté’ pan over medium-high heat. Add the shallot, diced potatoes, mushrooms, and sundried tomatoes. Add the white wine. Season with salt, pepper, and thyme. Cook until soft. (about 10 minutes). Remove from the heat onto a plate and let the filling cool before assembling it in the galette. Set aside about 1/2 cup of the filling with the roasted tomatoes.

Let’s Bake It!


If you left the oven on from roasting the tomatoes, great! If you did not, preheat your oven to 350 F. In a medium sized bowl, whisk together the eggs and cream. Scatter filling ingredients into the galette. Toss on top the comte’ chunks. Pour in the egg mixture. Toss on top the reserved vegetable filling and the roasted tomatoes. Sprinkle a little salt and pepper on top and a bit of the fresh thyme. Bake for about 40-50 minutes or until the tart is golden brown and the filling is set. Check tart at about 30 minutes. If the tart shell is browning too much, cover the tart with foil paper for the rest of the baking time. Let tart cool before removing from tart pan or slice directly in the tart pan when warm.

Some wonderful zabaglione links from the recipe swap: check out my friend Barb at Creative Culinary’s Cranberry and Croissant Bread Pudding with Champagne Zabablione. 

Chef Dennis did a wonderful Zuppa Inglese.

Lana from Bibberche made this gorgeous Iles Flottante .

Reader Interactions

Comments

  6. Amy says

    Wow! This looks amazing Lora :)! I haven't made a savory tart in a while, but I am feeling like I need to after seeing this! It is beautiful with all of the colored veggies. Hope you had a wonderful weekend :)!

    Reply

  7. Julia says

    I like your friend, because she even had a slice for breakfast. That'd be me, eatin' this thing for all meals of the day. It looks delicious!

    Reply

  9. Sudha says

    Ohh wow,this tart looks delicious!I am not too much into 'sweet' tarts,so to say, just because the tartness becomes too much for me at times.But this being a savory one will really be delightful!Thanks so much for sharing:)

    Reply

  11. Shulie says

    Just when I make something sweet, sort of, breakfast you make something savory. All reversed!! 🙂 Love this vintage recipe club I always had the best intention of doing it but so bad with deadlines. The tortalooks delicious!

    Reply

  17. The Cozy Herbivore says

    Oooh, I love savory tarts. Love the idea of adding cornmeal to the crust for the crunch! This looks amazing– what could go wrong with shallots and wine and mushrooms and cheese?? Delish!

    Reply

  19. Susan Lindquist says

    I love it when I haven't visited some of my favorite bloggers for a while … and then I happen in a killer recipe! This looks so healthy and tasty … kind of reminds me of a jazzed up Spanich omelet in a crust! Yum!

    Reply

  20. Rachel says

    You need an excuse to have pie for dinner? The recipe swap is certainly a great reason to experiment in that department! Savory recipes are always welcome in a dessert swap, especially vegetarian pies!

    Reply

  22. Kim Bee says

    I bought myself one of these pans and seriously cannot find it. You just reminded me it's hidden somewhere in the closet or something. Loving this torta, my hubs would go nuts for this. Great job adapting this month. Love the pic of the sun streaming over it.

    Reply

  23. Shumaila says

    Absolutely love your savory take on this swap! Its got all the ingredients that I like for dinner. Love the recipe swap because through it I find such great recipes to try!

    Reply

  28. Elin says

    Lora…I love your version 🙂 I love savory galette. I will be making this for our lunch this weekend :p salivating now 🙂 Well done and thanks for sharing your recipe .

    Reply

  29. Lana says

    Yes, yes, yes, to savory interpretations of the sweet recipes (I did not do it this time, because I had a glorious dessert, but I would always opt for savory:)
    I make quiches, galettes, and savory tarts very often for dinner (and they are almost always vegetarian:)
    I am looking forward to trying your recipe (and Julia's:) next time – I like to try new approaches and I really trust you:)

    Reply

  31. Lisa says

    OG, this galette is just lovely and delectable. I can only imagine how well the comte cheese blends with all those delicious vegetables, potatoes, cream and eggs. Definitely a 'splurge' galette. I want a slice SO bad..at almost 4am! I'll call it breakfast #1 😉

    Reply

  39. Chic & Gorgeous Treats says

    Oh my! The torta salata looks so good. Almost like a quiche. Yummmmm.. I love that there's sun dried tomato in the dish. CONGRATS for making Top9 Lora!! A beautiful summer-ish picture too. I liked how the sun shines on your dish. Huggsss,

    Reply

  42. Anonymous says

    What a BEAUTIFUL post! The way you write / photo is so relaxing to scroll through. Going to try some cornmeal and dairy-alternative in my dough recipe because it sounds perfect for such a dish. Brava.

    Reply

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