LCBO Food & Drink Summer 2016

TWISTS  SAVOURING GALETTES

GRILLED CORN AND MUSHROOM GALETTE IN A CORNMEAL CRUST

7 On a lightly floured surface, roll the pastry to a 9 x 12-inch (23 x 30-cm) rectangle, then transfer to the prepared baking sheet. Spoon the filling down the centre lengthwise, and spread out to within 1½ inches (4 cm) of the 4 borders, pressing down gently on the filling. Fold the pastry inward on all sides. Place the galette in the freezer for 10 minutes to chill the dough. 8 Just before baking, brush the egg yolk- water mixture lightly over the pastry border. Sprinkle cornmeal overtop of the pastry and bake for 20 minutes, or just until the crust begins to brown. Reduce oven temperature to 350°F (180°C) and bake another 20 minutes. 9 While the galette is baking, combine the yogurt and lemon juice along with a pinch of salt and pepper to taste. When serving, drizzle the yogurt over the galette and garnish with chopped parsley. Serves 8 to 10

just crisp. Using a slotted spoon, transfer to a paper-towel-lined plate to drain, leaving about 1 tbsp (15 mL) of fat in the pan. 2 Place the pan back over medium-high heat. Add the chopped onion and sauté for about 1 minute, stirring the whole time. Reduce heat to low and cook, stirring occasionally until the onions are soft, sweet and golden brown, about 10 to 15 minutes. 3 Add 1 tbsp (15 mL) of the olive oil to the pan along with the mushrooms and thyme. Cook on medium heat, stirring occasionally just until the mushrooms are tender and the liq- uid has evaporated. Season with pepper and transfer to a bowl to cool. 4 Shuck and clean the corn. Brush with a thin layer of olive oil and place on a medium-hot grill. Rotate when dark spots appear and ker- nels deepen in colour, about 2 to 3 minutes. Continue grilling and rotating until the corn is uniformly cooked, about 10 to 12 minutes. 5 Once cool enough to handle, hold an ear of corn, stem-side down, on the cutting board. Using a sharp knife, start at the top and cut downward with a gentle sawing motion, un- til all the kernels have been removed. Repeat with remaining cob. Add the corn kernels to the mushroom mixture, followed by the pan­ cetta and crumbled feta cheese. 6 Place the oven rack in the lowest position and preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Grilled summer corn and mushrooms come together in a light and flaky crust studded with just enough cornmeal for a distinct tex- ture. With the addition of pancetta and feta cheese, the filling needs no extra salt, and though the ingredient list includes only one kind of mushroom, feel free to use a combina- tion of your favourite varieties.

FILLING 2 oz (60 g) pancetta cut into ¼ inch (5 mm) pieces 1½ cups (375 mL) chopped Vidalia onion 4 tsp (20 mL) olive oil ½ lb (250 g) cremini mushrooms, sliced ¼ inch (5 mm) thick 1 tsp (5 mL) finely chopped thyme Pepper 2 ears fresh corn 2 oz (60 g) feta cheese, crumbled Cornmeal Pastry (recipe page 151) 1 egg yolk lightly beaten with 1 tbsp (15 mL) water Cornmeal for sprinkling

WHAT TO SERVE

GARNISH ½ cup (125 mL) plain yogurt 1 tsp (5 mL) lemon juice Salt and pepper 1 tbsp (15 mL) chopped parsley

Pelee Island Pinot Noir VQA LCBO 135939, $13.95 504 Pale Ale LCBO 425959, 473 mL, $2.95

1 Heat a large frying pan over medium heat, add the pancetta and cook until browned and

54  FOOD & DRI NK SUMMER 2016