What I love most about cooking is the constant reinvention.  Adding more of this, a splash less of that.  Grilling instead of frying, poaching instead of scrambling, etc.  This recipe was literally taken from what I’ve cooked in the past couple of weeks and although the finished product is original – the recipe is inspired by all kinds of different sources.

I cooked caramelized shallots (Barefoot Contessa Recipe: http://www.foodnetwork.com/recipes/ina-garten/caramelized-shallots-recipe/index.html) last weekend for my boyfriend and I with steak.  On their own they are HEAVEN on a plate.  I did not document this meal, but if you want an impressive side to accompany your steak, these sugary, buttery bulbs do the trick.

After making them, I started to think about other dishes/ways I could use them.  A pizza came to mind, but it wasn’t quite what I was looking for.  I couldn’t put my finger on it.  As I was perusing one of my favorite food blogs this past week (http://alwayswithbutter.blogspot.com/2011/03/zucchini-ricotta-galette.html), it hit me that a galette would be the perfect vehicle to use the caramelized shallots.  Always with Butter makes a fantastic looking zucchini galette that I would also like to try out sometime, but for now it would be shallots.  The crust came out buttery and flaky…

Paired with a nice brie, this galette resulted in a cross between a pastry, an appetizer, and a meal.

I decided to invite a friend over and we feasted on thick slices paired with a simple arugula and cherry tomato salad.  You really don’t need much of this rich savory tart; it is reminiscent of a baked brie, but the galette style gives it more of a proper meal type of feel.  I hope you enjoy as much as I did.