Galettes du Roy et Tarte Chèvre et Épinards
From Laudem Gloriae, Christine had posted two recipes from la Belle France. It was not possible to redirect these so I send the blog URL and copied them. Catherine has posted another post which I find fascinating, whioch is slightly different, it may be found here, from whence I unabashedly copied the painting. (Thanks Catherine!) Another blog is comes from Hôtel West-End written in Nice it may be found here...
Galettes du Roy.
In France, around the time of the Feast of the Epiphany, one sees patisseries filled with galettes du roi to celebrate the gifts brought by the three kings to the infant Jesus. Several weeks later, the patisserires have emptied of these pastries, except the handful sold at reduced prices. It consists of flaky pastry filled with frangipane, in which is hidden the little figurine (originally porcelaine, now plastic) of a king. The one who receives the piece with the figurine becomes "king" for the day and must offer the next galette. (A similar tradition is held in some of the southern states, including Louisiana, which associates the cake with Mardi Gras.) It has a mild, not oversweet flavor (this is one of the nice things about pastry here--it is sweet enough, and no more), and the pastry is light and flaky. It goes perfectly with a steaming cup of Assam.
500g (17 oz) flaky pastry dough
250g (8.5 oz) of frangipane cream
Pre-heat the oven to 200 degrees Celsius (325f). Whip the eggs in a bowl. Roll out half the dough into a flat square. Pour the frangipane into the center in the shape of a circle of about 1-2 cm thickness. Brush the egg on the surrounding dough. Place the figurine anywhere in the cream. Flatten the other half of the dough into a square, and place firmly over the mixture. Cut the dough in a circle around the frangipane and press the edges. Brush egg over the dough. You may make criss-cross designs into the dough with the edge of a knife. Place in the oven for about 20 minutes, or until the dough rises and turns golden brown.
Tarte Chèvre et Épinards
Goat cheese? Spinach? Pastry? What else is there to say? Serves six
Flaky pastry dough
2 goat cheese logs chopped into 1 cm rolls
400g (32 oz) chopped spinach
(optional: grated Gruyère)
Pre-heat the oven to 200 (325f)degrees Celsius. Mix the eggs and grated Gruyère and pepper. Flatten the dough into a 9-inch pie pan. Cover the bottom with spinach. Pour egg mixture over the spinach, and arrange goat cheese on top. Bake for 30 minutes.
Warning: Not good for the figure.
Thanks and a tip of the beret to Laudem Gloriae. I should not do a recipe when I am hungry.
Watch a Gallete being made!