Category Archives: Main Dish

A galette is a rustic tart with hand-folded edges.  I used my mother’s pie crust recipe that always comes out flaky and tender.  The mushrooms and leeks form a savory filling that is full of flavor.  

By Pat Savoie

Ingredients

1 pie crust dough

1 Tbsp olive oil

1 lb leeks, sliced into thin rings and washed

1 lb  baby bella mushrooms, sliced

1 tsp fresh thyme, minced

2 Tbsp sour cream

1 Tbsp Dijon or Creole mustard

Salt and pepper

3/4 cup Aged Provolone cheese or Gorgonzola cheese, grated

1 egg, slightly beaten

Kosher salt

Method

Saute the leeks in olive oil until tender and beginning to brown, about 5 minutes.

Add thyme and mushrooms and cook another 2-3 minutes

Remove from heat and stir in sour cream, mustard and salt and pepper

On a sheet of parchment paper, roll out your dough into a roughly 14-inch diameter circle-ish shape, about 1/8-inch thick.  

Brush dough with olive oil.

Spread half of filling over the dough leaving a 2 inch border.  Sprinkle with half of the cheese.  Top with remaining filling and top with remaining cheese.

Fold up outer edge of the dough forming small pleats all the way around.

Brush dough with beaten egg and sprinkle with kosher salt

Slide galette on parchment paper onto a cooke sheet and bake at 375 for 35 to 45 minutes

Cool on a baking rack for 10 minutes.  Loosen from parchment paper and slide onto a cutting board.  Slice and serve.

Our family spent some time at my Aunt Janet’s house in Baton Rouge this spring break celebrating St. Patrick’s Day. She served up these meatless Southwestern Egg Rolls for supper on a lenten Friday. They were delicious and quite filling. We tried them both baked and fried and fried won the taste test hands down…was there any doubt it wouldn’t? Serve the egg rolls with a salad and call it healthy!

by Janet Hoover

Ingredients

2 cups frozen corn, thawed
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese blend
1 cup shredded mozzarella
1 (4 oz.) can diced green chilies, drained
4 green onions, chopped
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper

1 package egg roll wrappers (about 24 total)

2-3 cups coconut oil for frying. Can substitute canola oil.

Method

In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.

Deep fry at 350°F until golden brown, about 3-5 minutes on each side. Drain on paper towels..

Serve warm with salsa.

St. Patrick's Parade in Baton Rouge