Spring is here for reals, I think. No, it is here, it has just been a bit raw and maybe a bit more rainy then it really needs to be, but whatever, it is spring and it is good. Things are greener by the day, the temperatures although not exactly warm are still inhabitable and without cause for winter jackets (although I have still been rocking the mittens) and spring veggies are popping up all over. Things are looking good.
So last week I made a pie crust with the intention to make a veggie pot pie and stuck it into the freezer. When the time came to make said pot pie, I forgot to take it out of the freezer so the crust was not meant to be for pot pie (it will probably end up as a rhubarb pie%u2026we shall see). Without pie crust, I wasn%u2019t exactly feeling like I should make a pot pie, but a tart, well yeah, sure. A crispy and chewy crackery crusted thing with almond ricotta a spring veggies because that is where the mind went and what the mr agreed sounded good. (When I make up recipes I just start taking about ingredient and preparations and wait til the mr says %u201cYea, that loud good. I%u2019ll eat that %u201c He usually will say it right away and for anything. Very easy to please or he just doesn%u2019t care%u2026hum? )
And so the tart was made and the tart was eaten in all entirety for dinner by the mr alone. Usually when he eats all of something it means it was one of the really good things. Or he is really really hungry. But he said it was a really good thing. I trust him because I agreed. I got in a few spoonfuls of the almond ricotta mixture and it is really freaking good if I do say so myself (I could eat bowls of almond ricotta all day long).
Anyway, heres to spring and all things that are green and good.
To the tart.
The stuff. Flours (white and white whole wheat), baking powder, and a little salt in the bowl. Water and olive oil, blanched almonds, a lemon, a clove of garlic, asparagus, peas, frozen and thawed spinach, a small red onion, and salt and pepper.
Start with making the crust. Mix the dry together then add in the oil and water to form a dough. Knead dough a minutes until the dough is uniform and place back in bowl and cover. Dough needs a few alone minutes to rest. I can relate to that.
While dough is resting, make the almond ricotta. Almonds, garlic, the juice of the lemon, and a bit of water go into blender. Add in a pinch of salt and pepper too.
Blend until creamy and smooth.
Dump in the spinach and blend, just until combined.
Scoop ricotta into a bowl and mix in the peas. And sure give it another taste but try not to eat it all.
Grab the onion and slice it all nice and thin.
And after the resting time, grab dough and roll it out. Try for a rectangular shape or as rectangular as you can get it, but nice and thin. Thiner is better.
Place rolled out dough onto a baking sheet and poke the bottom with lots of little hole. Take ricotta mixture and spread evenly all over crust, leaving a 1 1/2 border all the way around.
Then top with the asparagus and more onions.
Fold over the edges of the crust, sprinkle with a pinch of salt and pepper, and into the oven it goes to bake.
And then it is baked. And ready to eat (after a few minutes of cooling).
Nothing left but to cut it up and eat it.
Spring. Green. Food.
Things are good.
-C
Makes a 8×12(ish) tart
For the Crust
1/2 cup all purpose flour
1/2 cup white whole wheat (can sub for all purpose)
3 tablespoon oil
1/3 cup room temp water
1/4 teaspoon baking powder
1/2 teaspoon salt
For the Almond Ricotta and Veggies
1/2 cup blanched almonds
1/4- 1/3 cup warm water
1 lemon
1 clove garlic
1/2 teaspoon salt and pepper or more to taste
1/4 cup frozen and thawed spinach squeezed of liquid
9-10 spears of Asparagus
1/4 cup peas (fresh or frozen and thawed)
1 /2 red onion
First make the crust. Whisk together the flours, salt, and baking soda. Add in the oil and water and mix until a dough forms. Form dough into a ball and knead for minute or two on counter then place dough back into the bowl and cover. The dough needs to rest for 10-15 minutes.
While dough is resting, make the almond ricotta. Place almonds, garlic, and juice of lemon into a blender. Start blending and add in the lesser amount of water, adding a little more until the stuff all starts to blend. Blend on high for a minute or two until the mixture is nice and creamy. Season with salt and pepper, blend a second to mix then add in the squeezed out spinach. Blend until mix together then dump or scoop the mixture into a bowl and mix in the peas. Then thinly slice up the onion.
Preheat the oven to 450
After doughs little rest, lightly flour a counter and roll it out, thin as you can, in a rectangular shape. Try for at least 12in x 16in. The rectangle doesn%u2019t need to be perfect. Rough is good.
Place the rolled out crust onto a baking. Take a fork and dock the surface (poke holes into it to prevent air bubbles). Take the ricotta and pea mixture and spread evenly on crust, leaving about a 1 1/2 inch border all the way around. Add a layer of sliced red onion and then take asparagus (trim off woody ends) and either lay on whole or break in half and lay on. Add more onions on top. Fold the border of the crust over the top. Sprinkle the whole thing with pepper and place into the hot oven.
Bake for 22-25 minutes or until the crust becomes a nice golden brown. Remove and let cool a few minutes
And then cut up and eat. Right away or at room temperature. Or some now and some later. All up you you.
Store left over in fridge in air tight container for up to a few days. the crust will not be crispy but more chewy. Can stick it back in oven for a few minutes to crisp it up.
Fall is all up in here!. The air is so nice and crisp and the leaves are changing to the prettiest colors.%u00a0I gots my pumpkins, an abundance of apples and squashes (our table is forverver overflowing with some type of squash) and am wearing all of my favorite sweaters.%u00a0
I am a happy lady here!
And this happy lady just wants to sit on her butt and knit.
But first, dinner. And my thought are. “What to do that doesn’t include doing much of anything (especially dishes) and maybe even has the oven on for a little extra warmth?” See here, I am a thinker. I knew I %u00a0had a single pie dough in the freezer (you should always have a pie dough in the freezer), a table full of the loveliest produce. So this happened. And the mr ate it, and he was all like “Whoa”.%u00a0 And I was like,”yeah dude, I know.”
A Ssuper fall galette.. and I still had time for my knitting and my butt.%u00a0
Like Whoa!
The stuff. A single crust pie dough, a butternut squash, an onion, and a honey crisp apple.(there are 2 shown, but I only needed on1)%u00a0%u00a0Also going to need a tiny bit if olive oil and a pinch of salt
Preheat oven to 375.
Roll your chilled dough out %u00a0on a lightly floured surface and place onto a large baking sheet. Stick it in the fridge to rest for a few minutes.
And slice them up into 1/4 inch-ish thick srounds.
Time to compile%u2026 A layer of overlapping squash. (Make sure to leave inch-ish boarder)%u00a0%u00a0Then a layer of the apples, and lastly the onion, which I think looks so pretty as ringlets, but you could keep in rounds if you wanted.%u00a0
Fold the sides and pinching dough to keep it secure. Drizzle the top, and the crust, with a tiny bit of olive oil and sprinkle with a picnh of salt.
Now into the oven it goes!
And %u00a0after about 45 minutes when the dust is perfectly golden and the stuff inside is nice and tender. Remove (turn off the oven) and let cool
And there you have it.. A ode to fall in flavors and colors..
Have a great day%u2026 Eat lots of fall food!
-C
1 single pie dough (recipe here)
1 small butternut squash
1 medium sweet onion
1 large honey crisp apple
olive oil
salt
Preheat oven to 375.
Roll out chilled pie dough %u00a0on a lightly floured surface to about a 12-14 inch round (ish) and place on a large baking sheet and stick in the fridge.
Grab the squash and cut the neck off the bottom.%u00a0Save the bottom for later (maybe soup?)%u00a0and slice up the neck into 1/4 inch thick rounds. %u00a0Now take the onion and apple and slice those into 1/4 inch thick rounds too. (the seeds and the stem will just fall our.. but if they don’t, just poke them out with a knife)
Grab the dough from fridge and start to layer. First a layer of squash, leaving around an 1.5 inch boarder. You want the pieces to overlap,but don’t double layer. Next the apples go on top of the squash, again overlapping. Finally the onion. I liked the look of the individual ringlets%u2026 but you can do thick rounds if you want.%u00a0Fold over the sides of the dough, pinching it in wherever it needs to be pinch until all the stuff is snug. Drizzle with a tiny bit of olive oil %u00a0and rub a little oil on the outside crust as well. Sprinkle with a pinch of salt and stick into oven.
Bake for about 45 minutes or until crust is a nice light golden brown and the stuff inside is tender.
Remove, let cool for a few minutes and eat your heart out.
I made a pie dough a little while ago with the intention of making a cherry pie%u2026but I ate all the cherries . (I do that a lot%u2026 eat all of something that I was intending to use for%u00a0something else)
And then I think about%u00a0that saying.. The road to hell is paved in good intentions.
.Well I guess I am going to hell.
So no cherries,%u00a0but I have a crap load of summer squash (and it’s only the beginning) and a few peaches that are in need of some eating. And what’s that, a container of ricotta in the fridge from lasagna a couple weeks back%u2026. Meant to be and%u00a0not in hell yet!
Sure, I could have made one single crust galette,%u00a0sweet%u00a0or savory,%u00a0and thrown it to the masses for consumption, but I figured that I might as well just hit two birds with one stone. A dinner and a dessert, all at once,%u00a0and call it a victory in time management%u00a0and putting a dent in the%u00a0pile of squash on the table. (don’t be fooled, I love excess amounts of squash.. It’s like the printer paper of the veggie world.. can be used for everything!) And bonus, only one set of dishes! I mean come on, this is so good, easy%u00a0and just really pretty. I know, I know%u2026..%u00a0so smart.
Anyway, here, take a look, get inspired and make some pretty dinsert (dinner and dessert) galettes.%u00a0
The stuff. For the base,%u00a0we need one%u00a0single crust pie dough%u00a0(that’s going to be for two smaller galettes)%u00a0and some ricotta%u00a0cheese.%u00a0%u00a0The savory galette has%u00a0summer squash, salt, pepper, lemon (%u00a0the zest) and a couple tomatoes. %u00a0The sweet needs honey, a peach, and a few strawberries.%u00a0
And if you want, change up your toppings. Pretty much any fruit or veggie combo would work. And spice up the ricotta if you wan. Garlic, fresh thyme, cinnamon%u2026 whatever will make you happy.
First things first.%u00a0Roll ourt dough. You could cut the dough in half and roll two separate disks, but I just rolled out one big rectangle shape.
And onto the baking sheet and into the fridge to rest.
While the dough is chillin, take half of the ricotta and whip it up %u00a0with some honey and thinly slice up your fruit.
Take the other half of the ricotta and add a bit os lemon zest, a sprinkle%u00a0of salt and%u00a0pepper,%u00a0and mix that up. And%u00a0thinly%u00a0slice up the%u00a0squashes and dice up the tomatoes.
Two crusts(or one cut in half. Smear the honey%u00a0ricotta on one side, savory%u00a0on the other, leaving%u00a0a boarder so you%u00a0can fold the dough over.
Now%u00a0pile the fruits on the honey%u00a0ricotta, veggies on the savory, %u00a0and fold the uncheesed part of the crust over. just enough to keep everything from falling out. Sprinkle salt and pepper on the veggies.
Stick into %u00a0a preheated oven and%u00a0bake until the crust is cooked all nice and golden brown and crispy.%u00a0
While the galettes%u00a0are baking, toss the chunks of tomatoes into a skillet with a splash of oil, salt and pepper and stick it into the oven too. Just bake until the tomatoes are nice and soft. You can stick in the oven right away and let the tomatoes cool, or towards the end of the bake time so that you can eat them warm%u2026 these tomatoes are good hot or cold.
all baked up, removed from the oven, looking oh so pretty.
Pile the roasted tomatoes onto the savory tart. And if you got it, a bit of chopped freshy fresh basil
And drizzle a little bit more honey on the sweet.
And serve%u2026 Is it savory first or do you go sweet?
How about a pice of both. Dnner and dessert.. all on one plate!
Happy Tuesday!
Ba Bye!
-C
-Makes 2 small%u00a0or one large galettes%u00a0
a single pie crust (recipe here.. or use whatever dough you like)
1 cup of ricotta cheese
For the savory
2 cups thinly sliced green and yellow summer squash*
2 roma tomatoes
salt and pepper
teaspoon lemon zest
a few fresh basil leaves
olive oil
For the Sweet
2-3 tablesppons honey
1 peach thinly sliced*
3-4 strawberries thibky sliced*
*Note. Feeling like blueberry apricot or maybe potatoes and peas? Swap out any fruit and veggie (and spice)%u00a0combination you want. The possibilities are endless! And if you want to do just one big galette, go for it.%u00a0
Roll out%u00a0pie dough in either 2 separate disks or one large rectange cut in half and.place on baking sheet and stick in fridge. While dough is%u00a0resting, divide the ricotta into separate%u00a0bowls. Add the salt, pepper and lemon zest to one, and the honey to the other. Using a fork,%u00a0whip them%u00a0up.
Preheat oven to 400 degrees
When the oven is preheated, grab the crust from fridge and smear the ricotta fillings evenly on the middle of each crust,%u00a0leaving about an%u00a0inch and a half%u00a0boarder. Layer on the toppings, (sweet on honey, savory on lemon pepper.. or whatever floats your boat) and fold %u00a0border over the edges of the filling. Place in oven and bake for about 35-40 minutes or%u00a0until the crusts are nice and crispy and golden brown.
While those are%u00a0baking, dice up the tomatoes and toss into a oven safe skillet%u00a0with a little drizzle of oil and sprinkle of salt. Stick that into the oven for about 10 minutes or until the tomatoes are nice and soft. You can do this right away, or towards the end of the bake time of the galettes%u2026 roasted tomatoes are great warm or cold.
When the galettes%u00a0are done baking, remove from oven and let sit for at least 5 minutes before serving. Top the savory galette with the roasted tomatoes and chopped fresh basil. Drizzle a little more honey on the one with the fruit .
Serve one, then the other, or both at the same time!
Eats good hot, warm, or cold. Utensils not required
THE LOVELY CRAZY
September 15, 2019 by maximios • Blog
Spring is here for reals, I think. No, it is here, it has just been a bit raw and maybe a bit more rainy then it really needs to be, but whatever, it is spring and it is good. Things are greener by the day, the temperatures although not exactly warm are still inhabitable and without cause for winter jackets (although I have still been rocking the mittens) and spring veggies are popping up all over. Things are looking good.
So last week I made a pie crust with the intention to make a veggie pot pie and stuck it into the freezer. When the time came to make said pot pie, I forgot to take it out of the freezer so the crust was not meant to be for pot pie (it will probably end up as a rhubarb pie%u2026we shall see). Without pie crust, I wasn%u2019t exactly feeling like I should make a pot pie, but a tart, well yeah, sure. A crispy and chewy crackery crusted thing with almond ricotta a spring veggies because that is where the mind went and what the mr agreed sounded good. (When I make up recipes I just start taking about ingredient and preparations and wait til the mr says %u201cYea, that loud good. I%u2019ll eat that %u201c He usually will say it right away and for anything. Very easy to please or he just doesn%u2019t care%u2026hum? )
And so the tart was made and the tart was eaten in all entirety for dinner by the mr alone. Usually when he eats all of something it means it was one of the really good things. Or he is really really hungry. But he said it was a really good thing. I trust him because I agreed. I got in a few spoonfuls of the almond ricotta mixture and it is really freaking good if I do say so myself (I could eat bowls of almond ricotta all day long).
Anyway, heres to spring and all things that are green and good.
To the tart.
The stuff. Flours (white and white whole wheat), baking powder, and a little salt in the bowl. Water and olive oil, blanched almonds, a lemon, a clove of garlic, asparagus, peas, frozen and thawed spinach, a small red onion, and salt and pepper.
Start with making the crust. Mix the dry together then add in the oil and water to form a dough. Knead dough a minutes until the dough is uniform and place back in bowl and cover. Dough needs a few alone minutes to rest. I can relate to that.
While dough is resting, make the almond ricotta. Almonds, garlic, the juice of the lemon, and a bit of water go into blender. Add in a pinch of salt and pepper too.
Blend until creamy and smooth.
Dump in the spinach and blend, just until combined.
Scoop ricotta into a bowl and mix in the peas. And sure give it another taste but try not to eat it all.
Grab the onion and slice it all nice and thin.
And after the resting time, grab dough and roll it out. Try for a rectangular shape or as rectangular as you can get it, but nice and thin. Thiner is better.
Place rolled out dough onto a baking sheet and poke the bottom with lots of little hole. Take ricotta mixture and spread evenly all over crust, leaving a 1 1/2 border all the way around.
Then top with the asparagus and more onions.
Fold over the edges of the crust, sprinkle with a pinch of salt and pepper, and into the oven it goes to bake.
And then it is baked. And ready to eat (after a few minutes of cooling).
Nothing left but to cut it up and eat it.
Spring. Green. Food.
Things are good.
-C
Makes a 8×12(ish) tart
For the Crust
1/2 cup all purpose flour
1/2 cup white whole wheat (can sub for all purpose)
3 tablespoon oil
1/3 cup room temp water
1/4 teaspoon baking powder
1/2 teaspoon salt
For the Almond Ricotta and Veggies
1/2 cup blanched almonds
1/4- 1/3 cup warm water
1 lemon
1 clove garlic
1/2 teaspoon salt and pepper or more to taste
1/4 cup frozen and thawed spinach squeezed of liquid
9-10 spears of Asparagus
1/4 cup peas (fresh or frozen and thawed)
1 /2 red onion
First make the crust. Whisk together the flours, salt, and baking soda. Add in the oil and water and mix until a dough forms. Form dough into a ball and knead for minute or two on counter then place dough back into the bowl and cover. The dough needs to rest for 10-15 minutes.
While dough is resting, make the almond ricotta. Place almonds, garlic, and juice of lemon into a blender. Start blending and add in the lesser amount of water, adding a little more until the stuff all starts to blend. Blend on high for a minute or two until the mixture is nice and creamy. Season with salt and pepper, blend a second to mix then add in the squeezed out spinach. Blend until mix together then dump or scoop the mixture into a bowl and mix in the peas. Then thinly slice up the onion.
Preheat the oven to 450
After doughs little rest, lightly flour a counter and roll it out, thin as you can, in a rectangular shape. Try for at least 12in x 16in. The rectangle doesn%u2019t need to be perfect. Rough is good.
Place the rolled out crust onto a baking. Take a fork and dock the surface (poke holes into it to prevent air bubbles). Take the ricotta and pea mixture and spread evenly on crust, leaving about a 1 1/2 inch border all the way around. Add a layer of sliced red onion and then take asparagus (trim off woody ends) and either lay on whole or break in half and lay on. Add more onions on top. Fold the border of the crust over the top. Sprinkle the whole thing with pepper and place into the hot oven.
Bake for 22-25 minutes or until the crust becomes a nice golden brown. Remove and let cool a few minutes
And then cut up and eat. Right away or at room temperature. Or some now and some later. All up you you.
Store left over in fridge in air tight container for up to a few days. the crust will not be crispy but more chewy. Can stick it back in oven for a few minutes to crisp it up.
Fall is all up in here!. The air is so nice and crisp and the leaves are changing to the prettiest colors.%u00a0I gots my pumpkins, an abundance of apples and squashes (our table is forverver overflowing with some type of squash) and am wearing all of my favorite sweaters.%u00a0
I am a happy lady here!
And this happy lady just wants to sit on her butt and knit.
But first, dinner. And my thought are. “What to do that doesn’t include doing much of anything (especially dishes) and maybe even has the oven on for a little extra warmth?” See here, I am a thinker. I knew I %u00a0had a single pie dough in the freezer (you should always have a pie dough in the freezer), a table full of the loveliest produce. So this happened. And the mr ate it, and he was all like “Whoa”.%u00a0 And I was like,”yeah dude, I know.”
A Ssuper fall galette.. and I still had time for my knitting and my butt.%u00a0
Like Whoa!
The stuff. A single crust pie dough, a butternut squash, an onion, and a honey crisp apple.(there are 2 shown, but I only needed on1)%u00a0%u00a0Also going to need a tiny bit if olive oil and a pinch of salt
Preheat oven to 375.
Roll your chilled dough out %u00a0on a lightly floured surface and place onto a large baking sheet. Stick it in the fridge to rest for a few minutes.
And slice them up into 1/4 inch-ish thick srounds.
Time to compile%u2026 A layer of overlapping squash. (Make sure to leave inch-ish boarder)%u00a0%u00a0Then a layer of the apples, and lastly the onion, which I think looks so pretty as ringlets, but you could keep in rounds if you wanted.%u00a0
Fold the sides and pinching dough to keep it secure. Drizzle the top, and the crust, with a tiny bit of olive oil and sprinkle with a picnh of salt.
Now into the oven it goes!
And %u00a0after about 45 minutes when the dust is perfectly golden and the stuff inside is nice and tender. Remove (turn off the oven) and let cool
And there you have it.. A ode to fall in flavors and colors..
Have a great day%u2026 Eat lots of fall food!
-C
Preheat oven to 375.
Roll out chilled pie dough %u00a0on a lightly floured surface to about a 12-14 inch round (ish) and place on a large baking sheet and stick in the fridge.
Grab the squash and cut the neck off the bottom.%u00a0Save the bottom for later (maybe soup?)%u00a0and slice up the neck into 1/4 inch thick rounds. %u00a0Now take the onion and apple and slice those into 1/4 inch thick rounds too. (the seeds and the stem will just fall our.. but if they don’t, just poke them out with a knife)
Grab the dough from fridge and start to layer. First a layer of squash, leaving around an 1.5 inch boarder. You want the pieces to overlap,but don’t double layer. Next the apples go on top of the squash, again overlapping. Finally the onion. I liked the look of the individual ringlets%u2026 but you can do thick rounds if you want.%u00a0Fold over the sides of the dough, pinching it in wherever it needs to be pinch until all the stuff is snug. Drizzle with a tiny bit of olive oil %u00a0and rub a little oil on the outside crust as well. Sprinkle with a pinch of salt and stick into oven.
Bake for about 45 minutes or until crust is a nice light golden brown and the stuff inside is tender.
Remove, let cool for a few minutes and eat your heart out.
I made a pie dough a little while ago with the intention of making a cherry pie%u2026but I ate all the cherries . (I do that a lot%u2026 eat all of something that I was intending to use for%u00a0something else)
And then I think about%u00a0that saying.. The road to hell is paved in good intentions.
.Well I guess I am going to hell.
So no cherries,%u00a0but I have a crap load of summer squash (and it’s only the beginning) and a few peaches that are in need of some eating. And what’s that, a container of ricotta in the fridge from lasagna a couple weeks back%u2026. Meant to be and%u00a0not in hell yet!
Sure, I could have made one single crust galette,%u00a0sweet%u00a0or savory,%u00a0and thrown it to the masses for consumption, but I figured that I might as well just hit two birds with one stone. A dinner and a dessert, all at once,%u00a0and call it a victory in time management%u00a0and putting a dent in the%u00a0pile of squash on the table. (don’t be fooled, I love excess amounts of squash.. It’s like the printer paper of the veggie world.. can be used for everything!) And bonus, only one set of dishes! I mean come on, this is so good, easy%u00a0and just really pretty. I know, I know%u2026..%u00a0so smart.
Anyway, here, take a look, get inspired and make some pretty dinsert (dinner and dessert) galettes.%u00a0
The stuff. For the base,%u00a0we need one%u00a0single crust pie dough%u00a0(that’s going to be for two smaller galettes)%u00a0and some ricotta%u00a0cheese.%u00a0%u00a0The savory galette has%u00a0summer squash, salt, pepper, lemon (%u00a0the zest) and a couple tomatoes. %u00a0The sweet needs honey, a peach, and a few strawberries.%u00a0
And if you want, change up your toppings. Pretty much any fruit or veggie combo would work. And spice up the ricotta if you wan. Garlic, fresh thyme, cinnamon%u2026 whatever will make you happy.
First things first.%u00a0Roll ourt dough. You could cut the dough in half and roll two separate disks, but I just rolled out one big rectangle shape.
And onto the baking sheet and into the fridge to rest.
While the dough is chillin, take half of the ricotta and whip it up %u00a0with some honey and thinly slice up your fruit.
Take the other half of the ricotta and add a bit os lemon zest, a sprinkle%u00a0of salt and%u00a0pepper,%u00a0and mix that up. And%u00a0thinly%u00a0slice up the%u00a0squashes and dice up the tomatoes.
Two crusts(or one cut in half. Smear the honey%u00a0ricotta on one side, savory%u00a0on the other, leaving%u00a0a boarder so you%u00a0can fold the dough over.
Now%u00a0pile the fruits on the honey%u00a0ricotta, veggies on the savory, %u00a0and fold the uncheesed part of the crust over. just enough to keep everything from falling out. Sprinkle salt and pepper on the veggies.
Stick into %u00a0a preheated oven and%u00a0bake until the crust is cooked all nice and golden brown and crispy.%u00a0
While the galettes%u00a0are baking, toss the chunks of tomatoes into a skillet with a splash of oil, salt and pepper and stick it into the oven too. Just bake until the tomatoes are nice and soft. You can stick in the oven right away and let the tomatoes cool, or towards the end of the bake time so that you can eat them warm%u2026 these tomatoes are good hot or cold.
all baked up, removed from the oven, looking oh so pretty.
Pile the roasted tomatoes onto the savory tart. And if you got it, a bit of chopped freshy fresh basil
And drizzle a little bit more honey on the sweet.
And serve%u2026 Is it savory first or do you go sweet?
How about a pice of both. Dnner and dessert.. all on one plate!
Happy Tuesday!
Ba Bye!
-C
-Makes 2 small%u00a0or one large galettes%u00a0
For the savory
For the Sweet
*Note. Feeling like blueberry apricot or maybe potatoes and peas? Swap out any fruit and veggie (and spice)%u00a0combination you want. The possibilities are endless! And if you want to do just one big galette, go for it.%u00a0
Roll out%u00a0pie dough in either 2 separate disks or one large rectange cut in half and.place on baking sheet and stick in fridge. While dough is%u00a0resting, divide the ricotta into separate%u00a0bowls. Add the salt, pepper and lemon zest to one, and the honey to the other. Using a fork,%u00a0whip them%u00a0up.
Preheat oven to 400 degrees
When the oven is preheated, grab the crust from fridge and smear the ricotta fillings evenly on the middle of each crust,%u00a0leaving about an%u00a0inch and a half%u00a0boarder. Layer on the toppings, (sweet on honey, savory on lemon pepper.. or whatever floats your boat) and fold %u00a0border over the edges of the filling. Place in oven and bake for about 35-40 minutes or%u00a0until the crusts are nice and crispy and golden brown.
While those are%u00a0baking, dice up the tomatoes and toss into a oven safe skillet%u00a0with a little drizzle of oil and sprinkle of salt. Stick that into the oven for about 10 minutes or until the tomatoes are nice and soft. You can do this right away, or towards the end of the bake time of the galettes%u2026 roasted tomatoes are great warm or cold.
When the galettes%u00a0are done baking, remove from oven and let sit for at least 5 minutes before serving. Top the savory galette with the roasted tomatoes and chopped fresh basil. Drizzle a little more honey on the one with the fruit .
Serve one, then the other, or both at the same time!
Eats good hot, warm, or cold. Utensils not required