A few years ago while both teaching at the New England Literature Program (NELP) and fresh off of reading Sandor Katz' Wild Fermentation, my friend Ryan and I started a club. A pickle club, dubbed "Fermental Health." Late at night we'd enlist students to abandon their Walden and join us in the industrial kitchen to help finely chop and tamp huge buckets full of cabbage for sauerkraut and kimchi. We employed the meat slicer to make petal-thin pickled beets and cukes, and tried our hand at a carrot-ginger slaw.
Ryan and I still fantasize about opening a fermented foods grocery store someday under the Fermental Health moniker (don't steal it or we'll send a plague of live and active cultures upon you), and I remain a brine devotee through occasional home pickling, happily eating leftover deli pickles my luncheon companions leave behind, and in my stance that a good night is always topped off with a pickleback (or two).
All of that's to say-- I love pickles! And I've long wondered how to incorporate them into a pie. Enter Gordy's Pickle Jar-- a D.C.-based, woman-owned, handcrafted pickle company that's been garnering acclaim and winning all sorts of awards for their briney delights. When my friend Morgan, who runs their social media, asked if I wanted to collaborate on some recipes, I knew this was my chance.
Armed with this Sesame Street animation as our theme song and a super secret Pinterest board (SSPB), we developed a pair of recipes for Thanksgiving side dishes featuring Gordy's products. This Cherry Pepper Spread, Goat Cheese & Caramelized Onion Galette highlights the bold spice of Gordy's Cherry Pepper Spread, tempered by creamy goat cheese and sweet caramelized onions. It would be fantastic as an appetizer with a relish or charcuterie plate, or as a side dish. It also makes for a fantastic brunch or lunch, paired with a leafy green salad.
Gordy's Cherry Pepper Spread, Goat Cheese & Caramelized Onion Galette
Nothing in the House pie crust, halved
1 medium onion, sliced
4 oz. goat cheese
1 tsp. fresh rosemary
1/2 c. Gordy's Cherry Pepper Spread
2 Tblsp. olive oil
Salt & pepper to taste
1. Prepare half of Nothing in the House pie crust as per the directions (save other half in the fridge or freezer for a future pie). Chill dough at least 1 hour before rolling out into a 10-11-inch circle on a sheet of parchment paper. Return rolled crust to the fridge while you prepare the filling.
2. Prepare the oven to 375 degrees F. Add 1 Tblsp. olive oil and sliced onions to a cast iron skillet and place over medium heat. Stir to coat onions with olive oil. Cook the onions, stirring occasionally, until translucent. Sprinkle onions with salt and pepper and reduce heat to medium-low. Cook 25-30 more minuted until onions are caramelized.
3. Remove crust from the fridge and brush with 1/2 Tblsp. olive oil. Scatter the caramelized onions over the crust, leaving a 1-inch edge. Crumble the goat cheese and spoon Gordy's Cherry Pepper Spread evenly over the onions. Sprinkle with rosemary. Fold the edge of the crust over the top of the filling and seal. Drizzle remaining 1/2 Tblsp. of olive oil over the entire tart and sprinkle a dash of salt and pepper over top.
4. Bake tart for 35-40 minutes until crust is golden brown. Enjoy as an appetizer or side dish to your Thanksgiving feast.
For our accompanying recipe for Brine Roasted Potatoes and Spears, and additional pics, words, and more recipes featuring Gordy's products (think pickle juice cocktails!) head over to the Gordy's blog. Big thanks to Morgan Hungerford West of Panda Head for these beautiful photos and infectious creativity, positivity, and jokes.
Ham, Gruyere & Caramelized Onion Galette with Fried Egg
Swiss Chard & Goat Cheese Galette
Tri-color Potato, Caramelized Onion, Goat Cheese & Rosemary Galette
Photos by Morgan Hungerford West