Life, the Universe and so on

Life has a way of slapping you every so often. I was going to say slapping you down but that’s not really true, in most cases. It’s more like “attention must be paid.” It can be relationships problems, family issues, money, car problems or any other type of thing that gets in the way of living the life that you think you should. In my case, right now, it’s health. Good health is one of those things I have been blessed with, for the most part, other than the usual stuff. But I have made the amazing discovery that when you get past a "certain age” which I suppose varies per person, health issues increase.

I have done my share of whining about this state of affairs with those who might care. After a while I get tired of the subject and hearing myself and move on. My mother’s mantra was “adelante” or “go forward” and that’s what I always strive for, and mostly succeed.

And, I have happy news to share; I have discovered the secret of life. I won’t keep you waiting, the secret is, drumroll please – upbeat music and cooking. What, you expected something more complicated or mystical? But that’s good news people, it can be that simple. I emphasize “can be” because I am fully aware that for some it won’t be.

But, here it is. It is a sunny Saturday afternoon. (It is California after all.) I am listening to an old Joe Jackson Body and Soul CD turned on loudly because I am the only one around. I am roasting potatoes and parsnips I just bought this morning at the Farmers Market. Roasting vegetables always smell wonderful, in my opinion, and I sample as I go, dancing in between tastes and tasks.

I am happy.

The process is the fun part but I am also anticipating the eating part which comes later – with a nice Pinot Gris. Yum yum.

I don’t guarantee results but I know happy music, dancing and cooking nice food go a long way towards making almost anyone feel good. Even more so when there’s no one watching, you can let it all out.

So go find music that makes you want to sing or dance along. I’ll provide the recipe.

See, that simple.

Roasted Vegetable Galette

Ingredients
One 9-ounce sheet of puff pastry, chilled *
6 plum tomatoes, halved lengthwise
Salt and freshly ground pepper
2 1/2 tablespoons extra-virgin olive oil
4 leeks, white and tender green parts only, halved lengthwise and thinly sliced crosswise
Six 1-ounce fingerling potatoes, halved lengthwise
1 1/2 teaspoons chopped thyme
8 oil-cured olives, pitted and chopped

DIRECTIONS
Preheat the oven to 325°. Line a cookie sheet with parchment paper. On a lightly floured surface, roll out the puff pastry 1/16 inch thick. Cut out a 12-inch round and transfer it to the cookie sheet. Refrigerate for at least 20 minutes.
Arrange the tomatoes on a rimmed baking sheet, season with salt and pepper and bake for 1 hour.
Meanwhile, in a large skillet, heat 2 tablespoons of the olive oil. Add the leeks, season with salt and pepper and cook over low heat, stirring occasionally, until tender, about 10 minutes. Let cool to room temperature. In a bowl, toss the potatoes with the remaining 1/2 tablespoon of olive oil and season with salt and pepper. When the tomatoes are done, slide them to 1 side of the baking sheet and scatter the potatoes on the other. Bake at 350° for 20 minutes, or until the potatoes are tender and golden and the tomatoes are lightly browned. Let cool.
Turn the oven up to 400°. Spread the leeks on the puff pastry round to within 1 inch of the edge. Top with the tomatoes, potatoes and thyme. Bake for about 30 minutes, or until the edge is puffed and golden. Scatter the olives over the galette, cut into wedges and serve.


make ahead
The recipe can be prepared ahead through roasting the toppings stage. Refrigerate the pastry and toppings overnight. Bring the toppings to room temperature before assembling and baking.
* I use a 10-oz. regular galette dough for this recipe. I frequently have one in the freezer since when I make them my recipe makes two.

ps. The recipe doesn't call for parsnips but since I like them and found them at the FM today I added 2, cut in rougly 2" cubes and roasted with the potatoes. You could probably do this with turnips too if you like.