Galette is pretty much the simplest French tart you can make. It’s just a flat sheet of pastry with a filling tumbled in the middle and the edges folded over. It can be sweet, filled with anything from apples or blackberries to figs or plums. Or it can be savoury, like this onion and tapenade galette. The inspiration for this recipe is the Provençal pissaladiere. That has a pizza-style bread dough base topped with onions, anchovies and black olives. It’s a delight. It’s also a bit of work because there’s kneading and proving involved. The pastry for this galette on the other hand is made in about 60 seconds in your food processor!
It has the traditional onion of a pissaladiere, but instead of the olives and anchovies, I opened a bottle of tapenade which of course contains olives and anchovies. All the flavours of Provence, in a bottle!
One can’t talk about the flavours of Provence without also talking about that quintessential Provençal wine, Rosé. I was seriously chuffed when the kind folks from Anthonij Rupert Wines sent me a bottle of their Jean Roi Rosé recently. It’s made in Provençal style – dry and pale with that typical Provençal onion skin colour. It’s made from predominantly Cinsaut grapes with a bit of Grenache and Shiraz added. So very southern France.
It bursts with loads of berries on the nose and palate, and has a light, fresh finish. I love things with a bit of a story and this wine has it because it’s named after Jean Roi from Lourmarin in Provence, one of the first 150 French Huguenots who came to settle in the Franschhoek area from 1688 to 1689. A premium Rosé in a gorgeous bottle, this wine is made for drinking on special occasions with special friends. And it just so happens to be a perfect pairing partner for this onion and tapenade galette!