Australia has some of the deadliest creatures in the world so the great outdoors is treated with a lot of respect and a fair amount of trepidation. This applies especially to those of us who come from other countries not known to have any venomous creatures, like New Zealand for example. What has this got to do with cooking I hear you ask? Well absolutely nothing….well except for the visit I had from a snake climbing up the outside of my kitchen screen door while I was making this galette! Crikey! (as they say here). Now I wasn’t willing to get up close and personal with him to see if he was one of the deadly dozen that inhabit Australia, the best I could summon up was a fair bit of hyperventilating over the pastry dough, but still that counts as bravery…right?
Fortunately, Mr LG went for a closer inspection and, for some reason only known to himself, decided to poke the aforementioned snake gently in the tummy causing the poor snake to get a fright and fall on to the patio and slither and snort away. I’m sure that the experts will say that snakes don’t snort, but in my mind the snake had taken on epic dragon like proportions – so snort he did! I was brought back to earth when Mr LG informed me that it was only a tree snake and was perfectly harmless. I then decided to turn the tables on him and point out the error of his ways for being mean to the poor tree snake.. can any one say deflection? No point in highlighting my womanly squealing if it’s not necessary.
Mr LG wanted me to assure readers that no snakes were harmed in the making of this galette and that he got the bigger fright when the snake jumped off the door.
Now back to this week’s Baking with Julia challenge – the savoury Galette.
I have made a lot of adaptions to the challenge recipe of cheese and tomato galette. The most obvious being that there isn’t a tomato in sight. For certain members of my household, eating tomatoes is up there in the same league as wrangling snakes…it should only be done once….yes Mr LG I am talking about you!
So out with the trusty and much used caramelised onion jam which I paired up with slices of Tuscan seasoned roast chicken breast, sliced potatoes, rosemary and finished off with a strong tasty cheese on top.
Overall I was happy with the taste and flavours. I did have to swap the cornmeal in the pastry with polenta as I couldn’t buy cornmeal where I live. I found the polenta gave the pastry a slightly gritty taste which I didn’t particularly like so if I made this again I would change the pastry to a rough puff pastry instead of the galette dough. In saying that, I have never used cornmeal before, but I am lead to believe that it is finer in texture than polenta.
You can find the recipe for galette dough and cheese and tomato galette in “Baking with Julia“.
To see how everyone else got on with this challenge please check the “Baking with Julia/Tuesdays with Dorie blog“.