It has never felt so good to be back in the kitchen. I had the summer of a lifetime, but there was one thing missing…my kitchen. I thought it would be strange to cook after no kitchen time for a couple of months, but I got right back into it – with a little help from my market basket. I still miss all the produce and wonderful food products from France and Italy, but this is the best time of year in Seattle – the markets are overflowing with beautiful produce.
It is also hard to believe it is September – not only the beginning of my favorite season – but the IFBC is just around the corner! I can’t want to hear about the latest food/blogging trends and share them with you.
This week I had the opportunity to visit Coyle’s Bakeshop where she showed us how to make a delicious flakey pie crust. It is very similar to my recipe (without the sugar) – and she made us a savory and a sweet galette. It just so happened that the next day when my market basket arrived, it came with the perfect ingredients. So here you go, my re-entry galette… If you would rather make your own crust (which I highly recommend), please follow my recipe – omitting the sugar – and then use one disk for galette.
- Pie crust dough (found in the refrigerator section)
- 1 sweet onion
- 1 red bell pepper
- 1 tablespoon olive oil
- 1/2 cup sherry or white wine
- 1 tablespoon butter
- 1 cup cherry tomatoes
- 1/4 cup crumbled blue cheese
Melt the olive oil and butter in a saute pan, over medium heat. Add thinly sliced onion and red bell pepper. Saute, stirring, for a while, until the onions start browning and getting soft. Add 1/4 cup of the sherry or white wine to deglaze the pan. Keep stirring until all the liquid is evaporated and then add the rest. The entire process should take around 25 minutes, and the onion and pepper should be nice and soft.
Preheat the oven to 350 degrees. Roll out the pie crust in a 10″ circle. Place on a baking sheet lined with parchment. Add the caramelized onion and pepper mixture, leaving a rim around the edge (to fold over). Cut the cherry tomatoes in half, and sprinkle on top. Then sprinkle the blue cheese. Fold over the dough, creasing every couple of inches. Bake for about 20-25 minutes, or until the crust is golden brown. Serve warm or at room temperature.
For a printer-friendly version of this recipe, please click here: Caramelized Onion, Tomato and Blue Cheese Galette