The Ardent Epicure

An Ode to the Pleasures of Food

10:42 PM

What's for Dinner? Rustic California Galette

Posted by Magic of Spice

Rustic California Galette
with Black Beans, Mushrooms 
and Langostino Tails


It started like this...I was seriously in the mood for some guacamole and I had
a few tomatoes that needed to be used up. So as I was ransacking my fridge I
found a few other goodies (leftovers) that could be used. Spicy black beans, more
mushrooms and a few hot peppers. In the freezer I had langostino tails and pie crust.


 I also had some wonderful Asiago cheese with rosemary and olive oil,
plus a nice aged Cheddar...Having the makings for a nice fresh guacamole 
and a bit of pico de gallo, and not wanting tacos again. I decided on a savory
pie, but since I and not exactly a traditional pie expert...I went for the free 
form galette, easy :) 


I wanted to say a bit about the pepper I used. For Christmas I received
several culinary delights and wanted to say just a bit about one of them.
Penja Pepper also known as Pepper From Paradise as called by the Ventians.

This is a  white pepper of the Penja valley in Cameroon.
It is said to be a rare and unique pepper. It comes from volcanic soil of Penja Valley.
It has a very delicate, warm and woody flavor, with a woody and musky aroma.
A bold and strong flavor, but not too spicy and would compliment most any dish.


What you will need:
9" pastry sheet
1-2 small medium tomatoes, sliced
1 cup cheese, shredded
*I used the rosemary and olive oil asiago
and a well aged white cheddar

For the beans
15 ounces black beans, prepared
(if using canned include liquid)
2 cloves garlic, finely chopped
2-3 sprigs thyme leaves
1-2 teaspoons ancho chili spice, ground
1/2 teaspoon salt
1/2 teaspoon pepper, ground


For the mushrooms and langostios 
12 ounces langostino tails
8 ounces mushrooms, sliced
2 tablespoons olive oil
Juice of 1/2 lemon
1/8th teaspoon lemon zest
1-2 cloves garlic, finely chopped
1-2 shallots, finely chopped
1/2 teaspoon ancho chili spice, ground


Let's get cooking:
To begin prepare your dough or crust...If using frozen follow instructions.
Now in a medium sized pan add beans along with all other ingredients and simmer
uncovered on a medium/low heat allowing the liquid to reduce and flavors to merge.

In in a large heated sauté pan add oil until hot. Once oil is heated place shallots and
garlic in the pan, sauté just a minute or two until just softened. Add mushrooms and
remaining ingredients except langostino tails. Continue to sauté on a medium heat
 until mushrooms just begin to soften then add langostino tails and toss.
Continue to toss until all ingredients are incorporated
and langostino tails are heated.

Remove both your beans and mushroom mixture from heat and set aside.
*Note: Make sure that you strain off all liquid from your beans prior to adding
them to your pastry sheet.

Get this look:
Place your pastry round on a piece of parchment paper atop of a baking sheet.
Leaving 2 inches around the perimeter of your dough, begin to layer filling.
 Starting with your beans, then your mushroom and langosino tail mixture.
Now layer on your tomato slices then cover with shredded cheese.
Bring sides or your dough or sheet up over the edges as shown in the photo above.
Brush tops lightly with oil or melted butter.

Bake in a pre-heated oven at 400 degrees F for 25 to 30 minutes
or until crust has browned. Allow to cool for about 10 minutes or so
prior to slicing...Garnish with fresh Guacamole and Pico de Gallo
Serves 4


Enjoy~
Alisha~Magic of Spice

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