October 23rd, 2019
April 24th, 2015
The end of summer is bittersweet. Warm days of sitting on the dock overlooking sparkling waters have been replaced by glowing russet leaves reflected in quieter waters. The Farmers’ Markets are reflecting the change of seasons with hard squashes, apples and pumpkins. But at many farm stands you can still find the last of the summer tomatoes, both red and yellow. I snatched up a few to give summer its due. I celebrated them in a small pastry galette sprinkled with the last of my basil.
This is such an easy preparation especially if you use a store bought pie crust. The recipe came from Country Living Magazine. We are preparing for cooler weather. Our weekend plans include a trip along the Blue Ridge Parkway to enjoy the fall colors.
FALL TOMATO GALETTE
1 1/4 lb. heirloom tomatoes, cut into 1/4-inch-thick slices
Kosher salt and freshly ground black pepper
1 refrigerated rolled piecrust from a (14.1-ounce) package
2 oz. sharp Cheddar, coarsely grated (about 1/2 cup)
1 tbsp. fresh basil or thyme, plus more for serving
1 large egg
- Preheat oven to 400°F. Line a rimmed baking sheet with paper towels. Arrange tomatoes on paper towels and lightly sprinkle with salt; let sit 10 minutes. Blot with paper towels.
- Roll piecrust to a 12-inch circle on a piece of parchment paper. Slide paper and crust onto a baking sheet. Top with cheese and basil, leaving a 1 1/2-inch border all around. Season with pepper.
- Arrange tomatoes on top of cheese. Fold border of crust over tomatoes. Beat egg with 1 tablespoon water in a bowl; brush on top of crust. Bake until golden brown, 25 to 30 minutes. Let cool for 5 minutes before serving. Serve with additional basil or thyme.
While scooting around the grocery store the other day in my motorized cart (Still have difficulty walking with this sprain), I decided to load up with some convenience foods. To me, convenience food means frozen vegetables, ready made pie crusts, salad greens, ground beef, hamburger buns and Rao’s marinara sauce. I am on my own for the next two weeks so I can indulge in my preferences. I love savory pastry dishes and a galette is nothing more than a free form rustic tart.
In my effort to be somewhat healthy, I combined frozen baby kale, sauteed red onions, and frozen cubed carrots in a filling for my Pillsbury pastry round. I actually added a small amount of left over spicy sausage, but it could be left out. What is so great about this type of meal is that you can use anything that you like in the filling.
Cooking for one does not have to be an unpleasant experience. I see pasta marinara and grilled hamburgers in my future. But that’s after I finish this lovely galette with my salad greens. It might take me a while.
KALE AND RED ONION GALETTE
1 12oz. package frozen baby kale, thawed and squeezed dry
1 large red onion, halved and sliced into half rounds
1 to 2 tablespoons olive oil
1 cup Alexia’s frozen organic cubed carrots, thawed
Salt and pepper to taste
1/4 teaspoon red pepper flakes
1 round of Pillsbury refrigerated pie dough
1 beaten egg for egg wash, mix with a little water
Preheat oven to 400 degrees F.
Saute’ red onion in the oil in a medium size frying pan. Turn to low and cook slowly until the onions are soft and slightly caramelized. Add the dried kale and the carrots. Season with salt, pepper and red pepper flakes. Let cool slightly.
Place the pastry round on a parchment lined baking sheet. Mound the filling in the middle of the pastry leaving at least a 1-inch border. Fold the pastry over the filling, pleating as you go. Brush the pastry with the egg wash.
Place in preheated oven and bake for approximately 30 minutes or until the pastry is golden brown.