Because we live just a few minutes down the road from Louisiana, we often get the chance to visit the French quarter in New Orleans. And on such occasions, we like to stop off for one of New Orleans’ most famous dishes, the Muffaletta. Traditionally, it’s made in a sandwich form, but I was getting tired of eating sandwiches. So I thought, hey, why not try it as a Galette! I am so glad I did, because oh my goodness it is good! It’s like a mix between a pie and a pizza. Now, a Galette is traditionally a sweet dish. You usually fill it up with fruit and not something savory. Let me tell you, though, this is a fun dish and one that the whole family can enjoy! I used dairy free and soy free crust along with dairy and soy free cheese.
We have tried a few of the fake “cheeses” out there, and let me just say that they are not good, ha. So we gave up after a while, thinking that we just wouldn’t be able to give our son any type of cheese anymore. Poor thing loves cheese, so we gave it another shot. Walking around the Whole Foods store we came upon the good for your health provolone cheese and thought to give this one a try. I am so glad we did! It smells like cheese and has the same texture as cheese! It doesn’t string like melted cheese when it’s melted but it does melt a little.
I also never knew that Pillsbury Pie crust was dairy and soy free. It’s hard to find prepackaged food items that don’t have both dairy and soy in them. They usually have one or the other. I try to cook everything from scratch, but lets be honest, with three kids there are times where I could use some shortcuts in my cooking.
To make the Muffaletta Galette, all you need are two types of meats, one kind of cheese, pie crust and the key to the whole thing–olive spread. That’s it!
Have you ever had a Muffaletta sandwich?
- 1 Pillsbury Pie Crust (Dairy and Soy free)
- 8 slices of Black Forest Ham
- 8 slices of Cotto Salami
- 4 slices 'Follow Your Heart'-Provolone Cheese (Dairy and Soy free)
- 1 Jar of Olive Spread
- 1 egg mixed
- Preheat oven to 400.
- Roll out pie crust onto a piece of parchment paper and place it onto a baking sheet.
- In the middle of the pie crust layer the meats 4 pieces of ham, then 4 pieces of cotto salami, and repeat.
- Top off with 4 pieces of cheese and then fold over the edges. (Regular Provolone can be used if wanted)
- Now egg wash the edges of the crust with the egg and bake at 400 for 40 minutes or until edges are crisp and brown.
- Grease form the meats will flow over. Just dab a piece of paper towel over Galette to soak it up.