Goût de France – Lavender Honey Butter
Apr 19, 2013 Goûts-de-France, MeganJoyChapman
While in Provence, we picked up two small jars of French lavender honey to give away as gifts when we returned home to Hawaii. But they never made it to our friends. The thick golden nectar of lavender love didn’t have a chance after I experimented one day and mixed it with butter. I was making my Spring Veal Stew for a dinner party and wanted something special to serve with French bread. I thought the sweetness of the honey would pair well with the stew. And it did. So voila! Lavender Honey Butter was born.
I recommend using Miel De Lavande but if you’re in a pinch you can substitute with another raw local honey that you like. Spread the Lavender Honey Butter on bread, biscuits, rolls, or muffins. Bon Appetit!
Lavender Honey Butter Ingredients
1/4 cup or more to taste of Miel De Lavande
4 oz. or one stick of softened butter (I prefer salted butter)
Lavender Honey Butter Directions
Bring butter to room temperature so that it’s soft enough to mix. Add honey and mix together. Stores in fridge for several weeks.
Related Links
Click here to check out Megan’s educational adventure book for kids ages 8-12!
Goût de France – Spring Veal Stew
Mar 22, 2013 Goûts-de-France, MeganJoyChapman
I grew up eating Mom’s Veal Parmesan, Veal Marsala, and Veal Picatta—all good to my mother’s credit. But ordering perfectly cooked fresh veal in most restaurants is hard to find. If veal isn’t properly cooked , it can taste like a leather shoe.
The best veal I’ve ever tasted was in France. While visiting Arles I tried the veal stew at La Chistera and was surprised at the simplicity of the dish—no vegetables, no frills—just small pieces of delicate veal in a thick red sauce. But it tasted very fresh, tender, and flavorful.
When I tried to create a recipe similar to the one I had in Arles, I failed. Although my husband liked it, I thought it tasted too much like beef stew. Veal shouldn’t taste like beef—it should taste like veal. So I tried something different and made a white wine herb sauce instead, and then cooked it in a crock-pot.
The combination of herbs, wine, and vegetables complement the veal beautifully without overpowering the dish. A hint of cream mixed in at the end adds a supporting role of richness while the veal remains the star. I like serving this with French bread and Lavender Honey Butter. Bon Appetit!
Spring Veal Stew Ingredients
2 lbs. veal (stew meat cut into ¾-1” chunks)
¼ cup flour, plus 1 tablespoon
2 teaspoons salt, divided
1 teaspoon pepper, divided
3 tablespoons butter, divided
2 tablespoon extra-virgin olive oil, divided
3 large garlic cloves, chopped
1 onion (2 cups chopped. I prefer Maui sweet)
2 teaspoons Gravy Master or Kitchen Bouquet
1 cup white wine (make sure it is something you like because flavors intensify as you cook)
1.5 lbs. mini potato medley (cut into ¾-1” chunks)
4 carrots (3 cups cut into ¾-1” chunks)
*Reserve 1 extra cup of chopped carrots for last half-hour of cooking
8 oz. button mushrooms (cut into ¾-1” chunks)
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
1 tablespoon fresh rosemary, chopped
2-2 ½ cups chicken stock
1 cup peas (will be added at the end)
1 cup whipping cream (will be added at the end)
Herbs (tied together with kitchen string)
1 handful fresh parsley
3 ribs celery with leaves
1 bay leaf
Spring Veal Stew Directions
Mix ¼ cup flour, 1 teaspoon salt, and ½ teaspoon pepper inside a large medium sized bowl. Add the veal chunks and toss to combine with the flour mixture.
In a heated skillet melt 1 tablespoon butter and 1 tablespoon EVOO over medium high heat. Add ½ of the veal in an even layer.
Brown on all sides, careful not to burn. Using tongs is helpful to break up the sticky pieces. Cook about 1 minute per side. It’s OK if it’s still pink since we’ll be adding the veal to a crockpot.
Once veal is browned, transfer to a dish. Repeat this process by adding 1 tablespoon of the butter and oil to the pan. Brown the other half of the veal and set aside on dish.
In a food processor, add chopped garlic and onions, Gravy Master, and 1 teaspoon salt and ½ teaspoon pepper and grind ingredients till combined.
Melt 1 tablespoon of butter in the same skillet.
Add 1 tablespoon of flour, stirring vigorously to combine. Add the gravy mixture from the food processor. Using a spatula, deglaze the pan and pick up all the leftover veal bits, about 2 minutes. Add wine and bring to a gentle boil, stirring about 2 more minutes. Turn off the heat. Add the reserved veal, along with all the veal juices that have accumulated, back to the skillet and toss to coat.
To a crock-pot add the veal mixture from the skillet. Then add potatoes, carrots, mushrooms, thyme, and rosemary. Pour in chicken stock and add the tied herbs on top.
Stir gently to combine all ingredients. Cook slowly for 4-6 hours. *I like to add an extra cup of carrots to the pot in the last half-hour of cooking so they stay vibrant and al dente. Add the peas and cream to the hot crockpot about five minutes before serving so that the peas stay green and the cream doesn’t curdle. Serve with French bread, Lavender Honey Butter, and good wine.
Related Links
Click here to check out Megan’s educational adventure book for kids ages 8-12!
Goût de France: Provencal Chicken Sausage
Feb 15, 2013 Goûts-de-France, MeganJoyChapman
Our first three days in France were spent indulging in foods we don’t normally eat on a regular basis—like French sausage and cured meats, fresh from the Farmers Market. The varieties of sausage displayed at the open markets were unbelievable, offering a huge selection of flavors like herb, garlic, fennel, and pepper— just to name a few.
Having our larger meal for lunch, like true Frenchies, we’d usually have a smaller market day meal at night. This usually consisted of cheese, sausage, cured meat, bread, olives, and whatever else looked good to us that day. But after three days of eating this way, my fingers swelled and I wondered if I’d have to have my rings cut off.
I guess the French have cast-iron stomachs or maybe they’re born with a special salt filter. One night my husband had heartburn so bad, we thought he might be having a heart attack! So after a few days of stress and discomfort, we took a break and tried eating a bit lighter for the next few days. Americans.
Although I love the taste of salty cured fresh meats, they’ve become an occasional indulgence. But my Provençal Chicken Sausage is a healthy alternative which eliminates the hard-to-digest sausage casing. I use this recipe all the time in a variety of dishes. It especially works well added as a topping to my Rustic Provencal Pizza, tossed in my Roasted Provencal Tomato Sauce, or in my Market Day Stuffed Mushrooms. No more swollen fingers or fake heart attacks for this crew. Bon Appetit!
Provencal Chicken Sausage Ingredients
1 lb. chicken breasts (about 2 large boneless breasts cut in chunks)
1 lb. chicken thighs (about 4 cut in chunks)
1 tablespoon fresh rosemary, chopped
3 large cloves garlic, chopped
½ -1 teaspoon crushed red pepper
1 heaping tablespoon Herbs de Provence
1 ½ teaspoons salt
½ teaspoon pepper
1 tablespoon freshly ground nutmeg
2 tablespoons pure maple syrup
1 tablespoon fresh thyme (or 1 teaspoon dried)
1 tablespoon fresh sage leaves, chopped
¼ cup chopped shallot (about 1 shallot)
¼ cup extra virgin olive oil (plus 2 tablespoons for sautéing)
Parchment paper for freezing
Provencal Chicken Sausage Directions
Grind chicken chunks in a food processor. Add rest of ingredients and blend until well incorporated, scraping the sides of bowl as needed. Mixture will be sticky.
I prefer making this a day ahead and then storing it in the fridge to allow the flavors to marry. You can also store in the freezer to use at a later date. Just divide the mixture in half, scoop each onto parchment, and then roll into a log. Twist ends of parchment to seal and label the logs. Place logs in a Ziploc and Freeze until needed. Each log should be about 1 lb.
When you’re ready to cook your sausage, add 2 tablespoons of EVOO to a heated skillet and sauté sausage by breaking it up with a spatula. If you’re taking the sausage from the freezer, make sure it’s fully defrosted. Cook till lightly browned and heated through.
Related Links
Click here to check out Megan’s educational adventure book for kids ages 8-12!
Goût de France: Provencal Tomato Sauce
Feb 8, 2013 Goûts-de-France, MeganJoyChapman
I’m an Artist-Foodie-Creationista who likes instant gratification. And although I prefer eating fresh, homemade, all-natural foods, I don’t want to spend hours slaving in a hot kitchen. So I’m always seeking ways to simplify my recipes without sacrificing quality and flavor.
For instance, I’m generally against buying premade or packaged sauces. Nothing beats the fresh taste of homemade. But when it comes to making traditional tomato sauce, the extra steps of boiling, shocking, peeling, and seeding makes me want to run for the hills of Les Alpilles.
My Provencal Tomato Sauce recipe using sweet grape tomatoes is easy because there’s no need to spend time removing the skins, and their natural sweetness is unmatchable. Just roast them with some extra virgin olive oil and a little seasoning. Then grind them up in a food processor with some herbs. Don’t let the anchovy paste in this recipe scare you. It adds tons of flavor without a strong anchovy taste. Bon Appetit!
(Step 1) Provencal Tomato Sauce Ingredients
2 lbs. red sweet grape tomatoes cut in half (about 4 cups)
2 garlic cloves in skins
1 tablespoon extra-virgin olive oil
¼ teaspoon sea salt
¼ teaspoons freshly ground black pepper
1 teaspoon sugar
(Step 2) Provencal Tomato Sauce Ingredients
1 tablespoon freshly chopped rosemary
2 tablespoons fresh thyme leaves
1 teaspoon dried oregano
½ teaspoon crushed red pepper flakes
½ tablespoon anchovy paste
2 garlic cloves, chopped
¼ cup extra virgin olive oil
Provencal Tomato Sauce Instructions
Preheat oven to 425 degrees. Cut tomatoes in half. Toss Step 1 ingredients in a bowl to distribute oil and seasoning. Spread the mixture out evenly on a parchment lined baking sheet.
Roast for about 15 minutes or until bubbly. Garlic will be soft.
When cool enough to handle, remove the skins of the roasted garlic. Transfer roasted garlic and tomato mixture to a food processor and add Step 2 ingredients. Pulse until well combined and smooth, scraping the edges with a spatula as needed. Pour sauce into a small saucepan and simmer on medium heat about 10 minutes, careful not to burn.
Before serving, make sure to taste your sauce to see if it needs any extra seasoning! Use on top of my Rustic Provencal Pizza or toss with your favorite pasta. Sauce makes about 1 ¾ cup.
Related Links
Click here to check out Megan’s educational adventure book for kids ages 8-12!
Goût de France: Rustic Provençal Pizza
Feb 1, 2013 Goûts-de-France, MeganJoyChapman
I’m embarrassed to admit that my first meal out in foodie France was pizza. Like typical American travelers on-the-go, we were late. Having slept in and indulged in a large breakfast on our first day—then of course sightseeing and shopping—caused us to miss France’s punctual lunch hour from noon-2 pm. So when we plopped ourselves down in a brasserie at a few minutes passed 2 and asked for 4 menus, we got a glare down the snauze and a recommendation to try Pizzeria Aldo around the corner.
As we we were leaving the brasserie, the waitstaff snickered amongst themselves, at our expense, and hollered, “Tell him Vinny sent you!”
The good news is that Aldo was quite friendly and happy to have our business. He wore bifocals that made his eyes appear freakishly large and greeted us with a smile.
He served us a rustic looking thin crust pizza that had been baked in a brick oven. The sauce was milder then we’re used to in the States and could have used a bit more kick. But the crust was tender and crispy. My husband prefers my spicier Roasted Provençal Tomato Sauce made with sweet grape tomatoes.
In my recipe remake, the pizza stone ensures a tender crispy crust. And to make it super easy I love using premade Naan bread! In the past I’ve always made my own crust, but once my husband and I discovered Naan, we use them more often. Bon appetit!
Rustic Provençal Pizza Recipe
Ingredients
2, Naan Mediterranean flat bread
½ cup (divided) of my Roasted Provençal Tomato Sauce
Toppings optional (consider my Provencal Chicken Sausage or sautéed mushrooms)
8 oz. fresh mozzarella cheese, thinly sliced into half-moon discs
Red and yellow sweet grape tomatoes (about ¼ cup per Naan, sliced in discs)
Freshly chopped rosemary (about ½ teaspoon per Naan)
Large pizza stone
Directions
Place pizza stone in oven and preheat to 500 degrees. When oven reaches 500 degrees, carefully remove hot pizza stone from oven. Remember it will be very hot so use good oven mitts. Place the Naan’s on the hot stone. Top each Naan with ¼ cup of my Roasted Provençal Tomato Sauce.
If you’re using toppings like my Provençal Chicken Sausage, add them on top of sauce.
Evenly distribute sliced mozzarella over toppings.
Garnish with sliced red and yellow grape tomatoes. Sprinkle freshly chopped rosemary on top. *Reduce oven heat to 425 degrees and bake on bottom rack 20-25 minutes or until desired crispness. With a pizza cutter slice each Naan into four pieces (Serves about 4 people with 2 slices each). Serve with a side salad.
Recipe Remakes
Related Link:
Click here to check out Megan’s educational adventure book for kids ages 8-12!
Goût de France: Roasted Dijon Chicken with Fingerling Potatoes and Gravy
Jan 11, 2013 Goûts-de-France, MeganJoyChapman
The chickens we had in France were insanely good. Even the chickens sold in the grocery stores were exceptional. But I especially loved seeing the rotisseries at the farmers markets. I’d literally start salivating as I watched the chicken slowly rotate on the spit while its juices seasoned the potatoes below. And the best part was that the meat in France was always fresh and organic—a major plus. I’m not a fan of antibiotics so try to eat organic as much as possible, especially when it comes to chicken.
So I had to wonder . . . Should I even bother trying to recreate a recipe for French rotisserie chicken? I mean, how can you perfect perfection? But after a little research and many chickens later, I think I may have unlocked the secret to tender, succulent, mouthwatering chicken. But here’s the kicker—you won’t need a rotisserie to achieve it. The secret is brining and butter.
Brining the meat first is key to locking in juices. And don’t judge me— but the ungodly amount of butter in my recipe adds tons of flavor as well. I don’t generally cook with a lot of butter, but if I want to compete with the French, let’s face it—it’s a must. Just follow my easy brining recipe along with the recipe below and you’re on your way to poulet rôti parfait every time. Bon Appetit!
Roasted Dijon Chicken with Fingerling Potatoes and Gravy Recipe
Fingerling Potatoes and Gravy Ingredients
2-2 ½ lbs. fingerling potatoes (or any small potato medley)
2 large garlic cloves, grated
1 teaspoon chopped fresh rosemary
¼ cup extra virgin olive oil
½ teaspoon salt
1/8 teaspoon pepper
1 carrot cut in chunks
1 onion cut in chunks
1 celery stalk cut in chunks
½ teaspoon Gravy Master or Kitchen Bouquet
Roasted Chicken Ingredients
One 4-5 lb. brined chicken rinsed, patted dry, giblets removed
1 stick unsalted butter, softened (the brining adds salt so I recommend unsalted butter)
1 tablespoon Dijon mustard
2 tablespoons minced shallot
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 extra sprig of rosemary and thyme for cavity
2 extra sprigs of rosemary for breasts
2 teaspoons Herbs de Provence
½ teaspoon salt
¼ teaspoon pepper
More salt and pepper to taste
Instructions
Preheat oven to 400 degrees. In a roasting pan, toss the veggie chunks and potatoes with the garlic, rosemary, EVOO, salt, and pepper until evenly coated. Scatter veggies and potatoes into a single layer to create a bed for the chicken.
In a small bowl, mix together the softened butter, Dijon, shallot, rosemary, thyme, Herbs de Provence, salt and pepper. With your fingers, slather the butter mixture under the skin, inside the cavity, and over the top of the chicken. Add the extra sprigs of rosemary under the skin of the chicken breast for added flavor. Add the other sprig of rosemary and thyme into the cavity. With kitchen string, tie the chicken legs together. Place coated chicken breast side up, on top of the veggies and potatoes. Brining the chicken does add salt but I still season the outside with a little S and P—about ½ teaspoon more salt and ¼ teaspoon more pepper.
Place chicken, potatoes, and veggies in oven for about 1 hour for 4 pounds or 1 hour and 15 minutes for 5 pounds. Roast until meat thermometer inserted into the thickest part of the thigh reads 160 degrees F and juices run clear. The potatoes should be soft with a good amount of juice in the bottom of the pan, and the chicken skin should be crispy golden brown.
Transfer the chicken to another dish, cover with foil, and allow it to rest about 15 minutes before carving or eating. I like to transfer my potatoes to another baking dish and continue roasting them until they’re crispy— about 10 more minutes at 425 degrees, but that’s up to you.
To make gravy, transfer the veggies to a food processor along with the strained pan juices. Add ½ teaspoon Gravy Master or Kitchen Bouquet and blend till smooth. Transfer gravy to a small saucepan and keep warm on stovetop. Gravy will be thick so add a little water if needed. Serve your succulent chicken with fingerling potatoes and gravy.
Related Links
Click here to check out Megan’s educational adventure book for kids ages 8-12!
Goût de France: Brining Recipe
Dec 27, 2012 Goûts-de-France, MeganJoyChapman
How many times have you roasted a chicken that came out dry? Too many times for me and I’ve finally found the answer to my madness—Brining! Brining is a method of bathing your bird in a salt solution to retain the juices in the meat. During the brining process, the salt dissolves proteins in muscle fibers and the meat absorbs the liquid, yielding a juicier bird.
Brining is key to a juicy flavorful bird every time, and the process is super easy. If you’re anything like me, you’ll be kicking yourself for not trying it sooner. It’s actually so good that you won’t even need gravy.
Once you’ve conquered brining, follow my recipe for Roasted Dijon Chicken with Fingerling Potatoes and Gravy. Bon Appetit!
Chicken Brining Ingredients
1 (4 -5 lb.) Whole chicken
1 gallon warm water
½ cup sea salt
½ cup sugar
½ cup soy sauce
¼ cup extra virgin olive oil
2 garlic cloves, chopped
4 sprigs thyme
Chicken Brining Directions
Add the warm water to a large container or pot. Mix in the salt, sugar, soy sauce, EVOO, garlic, and thyme until salt and sugar have dissolved. Then place the chicken into the brine and cover. Refrigerate whole chicken for 24 hours.
If you’re using the brine for chicken breasts or boned pieces, less time is required for the marinade—they only need to be refrigerated about 4 hours.
Related Links:
Roasted Dijon Chicken with Fingerling Potatoes and Gravy
Click here to check out Megan’s educational adventure book for kids ages 8-12!
Goût de France: Fig Preserves
Dec 13, 2012 Goûts-de-France, MeganJoyChapman
One of the great things about living in Hawaii is our abundance of fruit trees year round. And in my opinion, there’s nothing more satisfying than picking and eating fresh produce from my own yard. I especially love and appreciate the fig trees. Not only did fig leaves clothe Adam and Eve in their time of need, but figs are also one of the oldest and sweetest fruits known to man—and nutritious to boot!
We have figs coming out our ears every Fall and if I’m quick enough I can snag a bunch before the chickens devour them. My husband grew up eating his grandmother’s fig preserves and challenged me to start making them as good as Granny’s from our own bounty.
Before meeting my southern born husband, I’d never even seen a fresh fig let alone eat one, and had no idea what I was missing. So for the past few years I’ve been canning, selling, and eating them.
I recommend serving my Fig Preserves over goat cheese with crackers or in my Goat Cheese, Fig, and Prosciutto Galette. I also like using them in spiced bread recipes, but my hubby’s fave is drizzling them over warm biscuits like Granny used to make.
So if you can get your hands on some fresh plump figs, my Fig Preserve recipe is a sure thing. Bon Appetit!
Fig Preserves Ingredients
4 cups fresh stemmed and washed figs, chopped
2 cups sugar
¾-1 cup water
1 pinch salt
Fig Preserves Instructions
Remove stems from figs and wash thoroughly in water. Dry off with a clean towel and then chop figs into quarters.
Add all ingredients to a large saucepan and bring to a boil until it reaches a thick, jam-like consistency.
It should take about ½ hour to reduce down to half and become a rich brown color. Make sure to stir often to prevent burning.
Spoon into prewashed, hot sterilized jars and follow canning instructions or if you’re using new canning jars, there’s usually canning directions on the box. For more info on canning tips click here. My recipe makes five 8 oz. jars.
Related Links
Goût de France: Goat Cheese, Fig, and Prosciutto Galette
Read this story from the beginning
Click here to check out Megan’s educational adventure book for kids ages 8-12!
Goût de France: Goat Cheese, Fig, and Prosciutto Galette
Nov 8, 2012 Goûts-de-France, MeganJoyChapman
Inspired by Mediterranean cuisine, the pairing of tangy goat cheese, sweet figs, and salty prosciutto has become quite popular in the States. You’ll find tons of recipes on the internet using the trendy trio, so without reinventing the wheel completely, I came up with something a little different using my own Fig Preserves.
My Goat Cheese, Fig, and Prosciutto Galette is so good it’ll make ya wanna slap your granny. At least that’s how my husband describes it. He’s southern (hence the lingo) and grew up eating his grandmothers fig preserves on warm biscuits, so I trust his judgment. But I have to say; the puff pastry along with velvety goat cheese and crispy prosciutto takes this recipe over the top. It works perfectly served as a hors d’oeuvre or dessert. Bon Appetit!
Goat Cheese, Fig, and Prosciutto Galette Ingredients
1 puff pastry thawed 30 minutes
Flour for dusting
1 oz. (about 2 tablespoons) goat cheese, room temperature (this will be added after the galette is cooked)
8 oz. jar fig jam (about ¾ cup) usually found in the specialty food section of your grocery store or try my Fig Preserves recipe. If you make my recipe, make sure to blend the preserves in a food process till smooth or jam-like consistency.
2 slices prosciutto, chopped
1 teaspoon extra virgin olive oil
1 egg
1 tablespoon water
Goat Cheese, Fig, and Prosciutto Galette Instructions
Preheat oven to 400 degrees. In a small bowl, whisk together the egg and water and set aside. In a heated skillet, add olive oil and sauté prosciutto till crisp. Set aside. On parchment paper, roll pastry out until it measures about 10” square (you may need flour to keep the rolling pin from sticking). Spread the fig jam onto the center of the pastry into a 7” circle. If you live in a warm climate, you may need to pop the galette into the freezer at this point for 10 minutes to firm up. Cold pastry is key to a flakey crust.
Fold and pinch the edges of the pastry in towards the center so the fig filling is exposed with a generous crust around the edges. With a pastry brush, brush the edges of the crust with the egg mixture. This will give it a golden sheen. Transfer the parchment with the galette onto a baking sheet and bake till golden brown and bubbly, about 20-25 minutes.
Crumble the goat cheese on top of the hot fig filling and garnish with crispy prosciutto. Allow the galette to rest at least 10 minutes before cutting and serving. I like to serve this at room temperature. Makes 8 small pie slices.
More Galette Recipes
Gouda with Caramelized Onion, Fennel, and Apple Sausage Galette
Brie and Apple Galette
Gruyere, Prosciutto, and Poppy Seed Galette
Read this story from the beginning
Click here to check out Megan’s educational adventure book for kids ages 8-12!
Goût de France: Gruyere, Prosciutto, and Poppy Seed Galette
Nov 8, 2012 Goûts-de-France, MeganJoyChapman
My Gruyere, Prosciutto, and Poppy Seed Galette is reminiscent of a recipe my mom used to make for football watching lazy Sundays—I think she borrowed the recipe from a friend. Anyway, they were called Tailgate Hot Ham and Cheese Sandwiches and made on onion rolls, wrapped individually in foil, and baked till oozy and bursting with flavor. I’ve altered the recipe to work with puff pastry and fanced it up with prosciutto and Gruyere. This is my husband’s favorite savory galette by far. Serve with a side salad and voila! Dinner is served. Bon Appetit!
Gruyere, Prosciutto, and Poppy Seed Galette Ingredients
1 puff pastry thawed 30 minutes
Flour for dusting
1 ½ cups Gruyere cheese, grated
5 slices prosciutto, chopped
3 tablespoons unsalted butter, softened (the prosciutto adds a salty bite, so unsalted butter is recommended)
1 teaspoon poppy seeds (with extra for garnish)
1 generous tablespoon shallot, minced
2 teaspoons Dijon mustard
Dash of Worcestershire
1 egg
1 tablespoon water
Gruyere, Prosciutto, and Poppy Seed Galette Instructions
Preheat oven to 400 degrees. In a small bowl, whisk together the egg and water and set aside. In another small bowl with a fork, mix together softened butter, poppy seeds, shallots, Dijon, and Worcestershire. On parchment paper, roll pastry out until it measures about 10” square (you may need flour to keep rolling pin from sticking). Spread the butter mixture onto the center of the pastry into a 7” circle.
Add the prosciutto.
Then add the cheese.
If you live in a warm climate you may need to pop the galette into the freezer at this point for 10 minutes to firm up. Cold pastry is key to a flakey crust.
Once firm enough, fold and pinch the edges of the pastry in towards the center so that the filling is exposed with a generous crust around the edges. With a pastry brush, brush the edges of the crust with the egg mixture. This will give it a golden sheen. Sprinkle the top with poppy seeds.
Transfer the parchment with the galette onto a baking sheet and bake till golden brown and bubbly, about 20-25 minutes. Allow the galette to rest at least 10 minutes before cutting and serving. This will give the melted butter a chance to set. Makes 8 small pie slices.
Related Links
Gouda with Caramelized Onion, Fennel, and Apple Sausage Galette
Goat Cheese, Fig, and Prosciutto Galette
Brie and Apple Galette
Read this story from the beginning
Click here to check out Megan’s educational adventure book for kids ages 8-12!
