This recipe is contributed by Neil Andrews, author of the Sekolah’s Cookbook, a newly-published book of recipes created especially for two.
Neil sails his Nonsuch 26 Sekolah out of Queen City Yacht Club, Toronto.
Neil Andrews’ Savoury Galette
Here is a simple veal entreé you can prepare in your on-board oven.
1 – cup, Instant pastry mix
2 – tblsp cold water
6 – oz. ground veal
1 – small onion, chopped
1 – small carrot, cubed (1/4 cup)
1/2 – stalk celery, diced (2 tblsp)
1 – clove garlic, minced
1 – tblsp flour
1/2 cup consommé or beef broth
2 – tblsp sour cream
1 – egg beaten with a tblsp cold water
salt and pepper to taste
In a small bowl, combine the pastry mix and water, mixing with a fork until it holds together. Set aside.
In a non-stick pot, cook the meat over medium-high heat.
Add the onions, carrot, celery, garlic, salt and pepper.
Cook until the onions are soft.
Add flour and stir until combined.
Add consommé, stir and let simmer while rolling the dough.
Remove from heat, let cool slightly and stir in the sour cream.
Roll out the dough into a rough 8 or 9 inch circle.
Transfer to a baking sheet.
Spread filling over pastry, leaving a 1 to 1.5 inch border.
Fold and pleat border up and over the filling. The centre will not be covered.
Brush the pastry with the egg wash.
Bake at 400F for 40 minutes or until the pastry is brown.
Slide a knife under the galette to release it from the baking sheet.
Cool for a few minutes but serve warm.
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