The world of Twitter has brought me into contact with many wonderful people. It has also brought me into contact with many porn bots, but thankfully Mardi from Eat.Live.Travel.Write falls into the former category and not the latter.
Friends for just under a year now, Mardi has become a great friend. She is well travelled and loves to eat and write, just as her blog would suggest, and I was lucky enough to share a meal (and a few drinks – or perhaps a few too many in my case) with her very recently when she was in London. This kind, talented and wonderful lady has pulled out yet another superb looking dish for her guest post, a fabulous chicken, goat’s cheese, tomato and rocket galette; my mouth’s watering again and I only just ate my dinner! Thank you lovely Mardi – so happy and honoured to host you here at my little blog and with such a wonderful recipe! Give her some love and hey, if you get to see Mardi more than I do, give her a huge hug from me, eh?
I am thrilled to be visiting my dear friend Jackie over here at I Am A Feeder. Not only have we been friends online for many months now, but I had the pleasure of meeting her in real life at the beginning of the month when I was in London for a conference and we went out to dinner with the lovely Sarah and Helen. A good time was had by all and you can read about some of it here!
When Jackie asked if I would like to write a guest post, I was stumped at first. After her two recent guest posters – Russell and Brian, I felt like I had big shoes to fill! Jackie told me to be inspired by what was around me – Paris right now (I’m on a bit of a work and vacation trip in Europe) – and so I present a dish that was born of late night blog reading (hello jet lag!) and what struck my fancy along the rue Montorgueil where I am staying right now.
When I saw this tomato and goat cheese galette on Tarte du Jour, it spoke to me because within about 1 minute of my flat, there are three magical fromageries… selling wonderful fresh goat cheese. There is also a fabulous fruit and vegetable shop selling gorgeously spicy roquette which I thought would be perfect in this galette with some sweet cherry tomatoes and some chicken to add some lean protein. With a green salad and a glass of rosé, it’s the perfect summer meal; you could also make individual galettes though – this reheats nicely in the oven the following day too.
CHICKEN, GOAT CHEESE, TOMATO & ARUGULA GALETTE
Adapted from Tarte du Jour
Pâte brisée / puff pastry (I used store-bought in a 250g package*)
1 yellow onion, thinly sliced in rings is okay
4 tbsps olive oil
Salt and pepper to taste
1/2 tsp fresh thyme, chopped
5 cups (1.125 kg) arugula / roquette / rocket
1 cup (225 g) grape or cherry tomatoes sliced in half. I used yellow and red ones for extra colour!
100 g fresh, soft goat cheese
150 g shredded cooked chicken breast
1 egg, beaten
*You could, of course make your own pastry. Pastry and I are not the best of friends in my own kitchen so I didn’t think it would be a good idea to start making it in a strange unequipped kitchen….
1. Preheat oven to 400 degrees F / 200 degrees C.
2. Roll out pastry dough on a floured surface into approximately a 13″ circle. Do not force or stretch the dough. Transfer the dough to a baking tray either lined with parchment paper or a Silpat. You can also place the dough in a shallow pie dish – I had one in my Paris apartment that was made from Pyrex and it worked well. I greased it with a little butter and it didn’t stick at all. Refrigerate until ready to use.
3. Saute the onions in the olive oil until soft and translucent. Reduce the heat and continue to cook, stirring from time to time until golden and slightly caramelized. Stir in the thyme and salt and pepper to taste. Stir in the shredded chicken with an extra table of olive oil and mix until thoroughly coated with the onion mixture. Add the arugula (rocket) to the pan with another tablespoon of olive oil. Cook until just wilted.
4. Place the onion / chicken / arugula (rocket) in the centre of the dough and spread to within 2 inches of the edge. Place about 1/2 of the halved tomatoes on top, dotted around the filling. Crumble the goat cheese over the top of that and then top with remaining cherry tomatoes.
5. Fold over the edges of the dough (making 4-5 folds, one fold at a time) and pressing lightly on the corners to gently seal the tart. Brush the beaten egg on the dough border. Bake for 25-35 minutes or until crust is golden brown and the goat cheese melted.
If you have all the ingredients together, it honestly only takes about 20 minutes to prepare…
Yet it comes out looking like it’s taken WAY longer than it has….
And is so tasty…
Best thing about this is how versatile it is. Whilst I loved it for the summer, I can imagine it working well with winter veggies or even mashed pumpkin in the autumn/fall… In any case, for me, it truly reflects the way I love to eat – seasonal ingredients in a dish that reminds me of a place I love!
(I am submitting this to Creative Culinary’s “Goaterie Challenge” – read all about it here!)
Big thanks again to Mardi! You can see all this and more at her awesome blog, Eat.Live.Travel.Write, which you should definitely subscribe to, and follow her on Twitter too! Keep up with my girl Mardi (tee-hee) as she travels and eats her way around the globe.
Until next time, peace and love.