Freaky French Green Bean Kick’n Casserole Great Galette!

French Green Bean Casserole Galette

Hello and nice to see you again! I have to apologize for the long delay in my blog postings. I recently started taking some new college classes and my time was very limited. But I am now back and I have come with a vengeance.

Even though I have not been posting does not mean that I have not been thinking. Also I have been inspired by my fellow Common Chefs with some absolutely amazing meals that I have had, prepared with them. Mr. PC especially has stepped up his game with a new found love for combining fresh fruits and berry’s in a variety of dishes that he has prepared as of late. I highly recommend checking out his blog to see what he has been up to.  

So during my down time I racked my brain with a clever idea of what would be my great creation. As many of my fans know I am a sucker for taking meals and rearranging their presentation and presenting them in a different way. I have so wanted to try and reverse apple pie alamode but I still have not perfected my plan yet with that.

While I was researching I came across a French style dessert pastry that coincidently is now gaining a lot of attention in other magazines. So don’t be surprised if you see a lot of these dishes popping up. I am speaking of a French Galette. This dessert may familiar to many of you but for me it was completely new and I love the look and it reminded me a lot of a pie recipe that I got from my mom.

A little history on the Galette, Once again I like to give credit to Wikipedia for the info provided.

Galette is a term used in the French cuisine to designate various types of flat, round or freeform crusty cakes, similar in concept to a Chinese Bing. Galette, or more properly Breton Galette is also the name given in most French crêperies to savory buckwheat flour pancakes, while those made from wheat flour, much smaller in size and mostly served with a sweet filling, are branded crêpes. Galette is a type of thin large pancake mostly associated with the regions of Normandy and Brittany, where it replaced at times bread as basic food, but it is eaten countrywide.

It is frequently garnished with egg, meat, fish, and cheese, cut vegetables, apple slices, berries, or similar ingredients. One of the most popular varieties is a Galette covered with grated Emmental cheese, a slice of ham and an egg, cooked on the Galette. In France, this is known as a Galette complète (a complete Galette). A hot sausage wrapped in a Galette (called Galette saucisse, a tradition of Rennes, France) and eaten like a hot dog is becoming increasingly popular as well.

There is a children’s song about Galette:

J’aime la Galette, savez-vous comment ? Quand elle est bien faite, avec du beurre dedans.” (“I like Galette, do you know how? When it is made well, with butter inside.”)

Once I read about the awesome variety of this cute little pastry I wondered what I could partner it up with to make a one of a kind dish. With Memorial Day come and gone I was lucky enough to spend a lot of time with family and friends and enjoy a truly authentic American life style type of holiday. When it comes to family gatherings and meals one dish over all others comes to mind. That is Green Bean Casserole. With most versions also using French cut green beans I thought what could be better.

So here is what you will need to make an amazing French Green Bean Casserole Galette.

Ingredients:  

  • ·        1 can of cream of mushroom soup (or split pea with ham)
  • ·        2 cups of fresh French Green beans (I do not recommend using frozen as they will be soggy)
  • ·        2  rolls your favorite biscuits
  • ·        ½ cup of milk
  • ·        1/3 cup chopped onions
  • ·        One small red sweet pepper
  • ·        A few slices of ham
  • ·        1 slice of cheddar cheese
  • ·        2 cups of French fried onions
  • ·        Salt, Pepper, other spices
  • ·        White wine vinegar

My first step was to open both rolls of biscuits and squish the together to make one big dough ball. I floured my table top and rolling pin and rolled out my dough ball trying to make a thin round circle about 13 inches across. I thought of it as the size of a small pizza.

  • You want the dough somewhat thin but not to the point where it tears or has holes. Once rolled out get your open cooking sheet ready and pre-heat your oven to 350 degrees. Make sure to coat your baking sheet so that the Galette can come off easy when done.

Next I emptied my one can of soup in to a blender along with my milk, ham, cheese, salt, pepper, and a small handful of green beans. I puréed the mixture till smooth and even. I like to draw attention to the fact that I did not use the normal amount of milk that is normally used to make traditional Green Bean Casserole. I did this because I wanted the soup mixture to be very thick. Almost like a pie filling.

So once puréed I poured the mixture into a small sauce pan and reduced it even further for about 30 minutes on med to med high heat.  While doing this I chopped up my little bit of onions and red pepper. I melted a small amount of butter in a skillet and combined my pepper, onions and green beans along with a few spices with a dash of white wine vinegar.  Stir fry up the green beans just long enough to get the onions clear and peppers tender. This will add a nice layer of flavor in your casserole.

Make sure to keep an eye on your soup as it continues to reduce. Once the green beans are sautéed to perfection cut the heat and transfer the green beans to your flattened dough round.  Do not spread the green beans out; instead keep them more in a pile. Shake on a little bit of your French fried onions and then spoon your soup on top of the green beans. Do this slowly to make sure the soup seeps down between all the individual green beans.   Top again with more French fired onions and spices to taste.

Now hopefully you have a nice pile of green beans in the center of your rolled out dough, with enough dough left free to lift and cover the pile of green Beans. Take one corner and bring it across to the opposite corner. Do this all the way around being careful not to tear your dough. You should have a nice open center that will show off all the tasty inside.

I took a quick moment and mixed up an egg & milk wash and brushed the dough down giving it a nice glaze. Finally I added a final crumbling of French Fried Onions to the outside of the Galette. I put it into the oven and baked it for what I think was about 30 to 45 minutes. I checked on it every five minutes. The dough will turn a nice woody brown with ready. Feel free to continue to baste the dough with more egg wash to attain a shinier glaze.

Take the Galette out carefully as it is still filled with a now super-hot thick center that could leak out. Let cool for a few moments and cut it up like a pie.  Enjoy this for your next holiday dinner and I suggest playing with additional meat flavors. I love the idea of adding cubed ham chunks to the sautéing green beans.

Enjoy and I will feed you later!

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