Early Girl Tarte Tatin
Serves: 4(dinner) to 6(appetizer)
Ingredients:
Dough…
•1/2 cup all-purpose flour, sifted
•1/2 cup pastry flour, sifted
•Pinch salt
•6 tablespoons butter, cut into 1/2-inch slices
•1/4 cup cold water + more as needed
•1 egg, beaten for the wash
Filling...
1.5 lbs. or so Early Girl tomatoes(See notes.)
2 tbsp unsalted butter
2 tbsp light brown sugar
2 tbsp balsamic
1.5 tbsp thyme leaves + .5 tbsp for garnish
Crème Fraîche (Optional)
Instructions:
Dough…
•Take a large bowl, whisk together the flour and salt. Add the butter, toss in the flour until all are well coated.
•Press pieces with thumb and index finger, flattening the cubes into big coins, making sure to continue tossing in the flour to keep them coated.
•Once all pieces have been pressed, continue mixing and tossing, even gently squeeze in palm until pieces are well flattened and coated.
•With your index finger make a space in the center of the mixture. Gradually drizzle ice water a little at a time, gently stirring and squeezing with hands. Mix until it just comes together, but is still a little shaggy and dusty. If not quite coming together, add a bit more water.
•Pressing firmly between palms and around sides, shape into disc. Wrap tightly in plastic wrap, making sure to get out all excess air. Chill in fridge for at least 1 hour, or even better overnight.
•Remove dough from fridge, unwrap and and set on flour dusted surface. Roll out dough, turning every few rolls, until it loosely resembles a circle, is about an 1/8” thick. (Hate writing that, thickness is relative. You just don’t it too thin or thick. Trust yourself.)
•You may want to take a plate or the cast iron itself, give a rough outline cut to the dough to make sure it will fit. If doing this, leave a 1/2” extra around the edge. As with the thickness, don’t overt think it, as any excess will be tucked into the pan.
•Cover with plastic, set back in fridge.
Filling…
•Pre-heat oven at 400º.
•Place a 10” cast iron pan on med. heat, melt butter, adding sugar and balsamic.
•Stir to dissolve sugar, cook to reduce liquid to a syrup. (About 5 mins.)
•Remove from heat, carefully set tomatoes about the pan until completely full, wedging them in as needed. Also, make sure that all tomatoes are sitting on their bottoms, tops facing up.
•Litter thyme about the pan, then remove the dough, set it on top of the tomatoes. Using a soup spoon, gently tuck dough down into pan beside tomatoes.
•Give the dough a swipe with the egg wash, then set in the over for 25 mins., rotating pan at the halfway mark. (The egg wash is optional, but an easy barometer for dough being done. Once golden, you’ll know it’s time!)
•Remove from oven, place on cooling rack for 10 mins. Then set dinner plate on top, and carefully(!) flip over pan.
•Remove pan, wipe any wayward juices from plate lip, let sit for another 10 mins. before serving with an added sprinkle of thyme, maybe a dollop of crème fraîche.
Notes: Most any smaller tomato can be used, but I've found that you don't want them too small or too large. These Early Girls were just a bit larger than golf balls.
Also, you can of course use a puff pastry for this, either made or bought, but found that this one holds up well to the juices extracted in the baking.
Like quiche, casseroles and savory galettes, this is another great use of leftovers in need of purpose. You can literally take most anything, shredded or sliced down to a smaller, even size, add to it a roux and the base is set. Merely pop on the biscuits and the meal is complete, ready for a cold weeknight with everyone tucked in table side.
Chicken “Stew” and Biscuits
Serves: 8
Ingredients:
Filling…*
•1/2 braised/roasted chicken, shredded
•2 cups kale
•1 cup sliced carrots
•1 cup sliced celery
•1 cup sliced fennel
•1-2 cups onions
•1-2 tbsp chopped herbs(thyme, rosemary, etc.)
•3-4 cups braising liquid/stock, warm
•5 tbsp unsalted butter
•5 tbsp all-purpose flour
•1/2 cup dry white wine
•1/4 cup heavy cream
•One 7”-8” round of parchment paper
•Fleur de sel/ sea salt
*Note: Like the chicken, all veg is from leftovers, has been previously cooked.
Biscuits...
•2 cups (10 ounces) all-purpose flour
•3-4 ounces Gruyère(or another semi-hard cheese)(about 3/4-1 cup)
•2 teaspoons sugar
•2 teaspoons baking powder
•½ teaspoon salt
•1½ cups heavy cream
•1 egg + splash of heavy cream(for the wash)
Instructions:
•Adjust oven rack to lowest position and heat oven to 425 degrees.
•Sift flour, sugar, baking powder, and salt together in med. bowl. Add Cheese, stir in with a fork.
•Stir in cream and mix until dough forms.
•Turn dough out onto lightly floured counter, knead dough briefly until dough just comes together.
•Roll dough into 7”-8” circle, shape outside edge lightly with palms if needed. Cut into 8 wedges.
•Cover with plastic wrap and set aside.
•Meanwhile, in a Dutch oven on med-low heat, melt butter, then slowly add flour, whisking until smooth.
•Increase heat to med, cook for 1-2 mins., stirring constantly.
•Take 1 cup of the warm braising/stock, whisk it into the roux. Then, slowly drizzle in remaining liquid, whisking until smooth.
•Add in wine, cream and herbs, stirring to combine.
•Then, add chicken and veg, stirring all to coat and combine.
•Place lid upside down on pot, cover with trimmed piece of parchment paper.
•Lay biscuits on lid, separating slightly so as not to stick to each other when baking. Give a bit of a brush with the egg wash.
•Place pot in oven, bake until biscuits are golden brown(25 to 30 minutes), rotating pot halfway through baking.
•Remove pot from oven, transfer biscuits to wire rack and let cool.
•Allow “stew" 10 mins. to settle, then arrange biscuits on top and serve.
Love my bread, eat it with most meals! But, if only to change things up or it's just a Tuesday night and something's needed to swipe the plate clean, try a veg bread like this broccoli bread adapted from Green Kitchen Stories.
Broccoli Flatbread
Makes: 12 slices
Ingredients:
•1-2 large heads of raw broccoli
•1 cup almond flour(or finely ground almonds)
•4 large eggs, lightly beaten
•1 tsp fresh herbs(rosemary, thyme, oregano), finely chopped
•Couple large pinches of ground cumin
•Kosher or sea salt + fresh ground black pepper(to taste.)
Instructions:
•Preheat the oven to 400°F.
•Line a 9" x 13" sheet tray with parchment paper.
•Coarsely chop the broccoli(stem too), place in food processor and blend until you have got a fine rice-like texture.
•Measure 4 cups / 1 liter of the vegetable ‘rice’ and place in a mixing bowl.
•Add ground almonds, herbs, cumin, salt and pepper, combine with a fork.
• Make a well in the centre, add the eggs.
•Using hands, pull dry ingredients towards center until all are combined and you can shape it into a ball. (It should be more loose and wet than a traditional bread dough.)
•Transfer to the baking paper and form into a rectangular base by flattening the dough evenly with your hands/fingers.
•Bake on the middle rack for 25 minutes or until slightly golden and firm.
•Remove from the oven and let cool completely.
•Turn it upside-down on cutting board, carefully remove the baking paper.
•Cut into bread-sized slices, store in the fridge for up to 1 week.
Notes:
•Can do so many things with this from sammies to hummus to pan fried in unsalted butter and topped with a runny poached egg, hit with a dusting of Parm.(seen above).
•Also, try with other veg such as red beet-cauliflower, carrot-ginger or zucchini-garlic!
No surprises here, just a flaky tart dough, big and beautiful heirloom tomatoes and their natural summer partner basil. Maybe the only wrinkle are the garlic breadcrumbs, which act as a nice bed to catch any tomato "drippings", keeps your dough crisp.
Heirloom Tomato and Basil Tart
Prep Time: 1 hour
Baking Time: 50+ mins.
Servings: 4-5
Makes: 1 tart dough
Ingredients:
The Dough…
•1 1/4 cup all purpose flour
•pinch salt
•1/2 cup (1 stick) cold unsalted butter, sliced at 1/2 inch pieces
•1/4 cup cold water + more as needed
•1 egg, beaten for wash
The Filling…
•4-5 large Heirloom tomatoes
•Kosher salt or fleur de sel
•2-3 tbsp unsalted butter
•1-2 garlic cloves, finely chopped
•1/2 cup toasted breadcrumbs(See below)
•2 tbsp chopped flat leaf parsley
•1/2 cup parmesan, finely grated
•fresh cracked pepper
•chiffonade of 2 tbsp basil
Instructions:
The Dough…
•Take a large bowl, sift flour, then whisk together the flour and salt. Add the butter cubes, toss in the flour until all are well coated.
•Now to get your hands “dirty”… Press pieces with thumb and index finger, flattening the cubes into big coins, making sure to continue tossing in the flour to keep them coated.
•Once all pieces have been pressed, continue mixing and tossing, even gently squeeze in palm until pieces are well flattened and coated.
•Now, it’s well time… With your index finger make a space in the center of the mixture. Gradually drizzle ice water a little at a time, gently stirring and squeezing with hands. Mix until it just comes together, but is still a little shaggy and dusty. (You may not use all the water.)
•Pressing gently between palms and around sides, shape into a brick. Wrap tightly in plastic wrap, making sure to get out all excess air. Chill in fridge for at least 1 hour, or even better overnight.
•When ready to bake, set oven at 350º.
•Remove dough from fridge, unwrap and slice 2/3 of block into segments slightly more thick than a coin. Lightly press with thumb into base of greased 9” tart pan, overlapping to form the tart.
•Slice remaining dough a bit more thickly, press with fingers along the sides, and tucking it in to base to finish your crust. 9. Cover loosely with original plastic, place in fridge for 10-15 mins. 9. Remove dough, line with strip of parchment paper, fill paper with dried beans, rice or pie weights.
• Bake 30 mins, turning at the halfway point.
•Then, remove paper and beans, brush side well with beaten egg, and bake 5 mins more. Remove.
The Filling…
•Slice tomatoes thickly, salt well, place in colander or draining sheet pan. Leave for 1 hour.
•In a sauté pan on med. heat, melt butter, add garlic, pinch of salt, stir and cook for 3-4 mins. Add breadcrumbs, tossing to coat, stir in parsley, then remove to cool.
•Spread crumbs evenly over base of tart, cover that evenly with parmesan. Now add tomatoes slices, overlapping as you go, finishing with the center.
•Drizzle slightly with olive oil, some fresh cracked pepper, then bake for 25 mins. until golden brown.
•Remove, let cool before sprinkling basil on top. Can be eaten warm or at room temp.
Note: Breadcrumbs, make them! Just take whatever leftover bread lying around, cut into 1” cubes and give to a quick pulse in the food processor to form crumbs. Then, spread them evenly on a baking sheet and bake at 375º, stirring occasionally until browned(about 5-6 mins.). Be sure not to let them burn! Remove, and once cooled, pop them into a zip-lock bag, date them, and into the freezer they go until needed.
Much like a quiche, a savory galette can be your best friend when it comes to both filling stomachs and emptying your fridge. All those dense flavors of left-overs, tucked into a flaky pastry, add in some cheese and/or herbs… Yes!
Empty-the-Fridge Galette
Prep Time: 1 hour
Baking Time: 50-60 mins.
Serves: 6
Peach Galette
Seves: 6-8
Ingredients:
Dough…
•1/2 pound unsalted butter, very cold
•1/2 cup of water
•1 teaspoon Kosher salt
•1 1/4 cups of all-purpose flour + extra for dusting
•1 1/4 cups pastry flour
Filling…
•3+ cups of leftovers(roasted veg, shredded meat, kale, spinach…)
•1/4-1/2 cup cheese(goat, parmesan, blue…)
•1 tbsp fresh herbs, rough chopped(whatever’s on hand or in the garden)
•Kosher salt
•Olive oil
Egg wash…
•1 egg, beaten
•flaky sea salt, for sprinkling
Instructions:
•Slice butter into 1/2” squares, place in freezer. Dissolve salt in water, also place in freezer to increase the chill.
•Sift flours directly on to large work surface. Litter butter all over flours, tossing to completely coat.
•Using a rolling pin dusted in flour, roll and flatten butter, combining completely with flour.
•Use a bench scraper as needed to lift any butter sticking to pin or surface, dust with flour to further cover as needed.
•Return dough to a loose mound with scrapers, roll again, continuing to flatten butter, mix with flour. Repeat a few times.
•Make a well in center if dough, add half the water, cover and cut flower mixture with scrapers, combining with water. Repeat with reserved water. (Work with purpose but don’t over work dough, will make it tough.)
•Roll out with pin, lightly dusting with flour as needed. Repeat a few times to completely combine, always returning to a loose mound with bench scrapers.
•With your hands, shape dough into a ball, place on sheet of plastic wrap. Fold tightly, freeing any loose air. Chill over night or at least 2 hours.
•When dough is chilled, rough chop, shred, pick all leftovers that you’ll use to a similar size. Place in medium sized mixing bowl, add cheese and herbs, a drizzle of olive oil, a pinch or two of Kosher salt and a little freshly cracked black pepper. Set aside.
•Unwrap cold dough, set on lightly dusted work surface. Dough should be firm, might resist a bit, but begin to roll out your dough into a loose circle shape, turning slightly on each pass until it’s about an 1/8” thick. (Here you may want to use a large mixing bowl, traced with a pairing knife to make a perfect circle. Resist! Once you start folding edges, all will be forgiven.)
•Set dough atop parchment lined baking sheet, then take a handful of filling, mound on top of the dough. Continue adding more than you think is necessary, as it will cook down while baking. Just remember to leave an 1/2”-1” border free.
•With clean hands, fold over a corner of the dough, pinching between thumb and finger to create an outer edge over the filling. Continue doing this around the whole of the galette, creating a scalloped look. (Here you can begin to see imperfections disappear. This is not a pie, not a tart, precision is NOT necessary.)
•Once done, return to fridge to cool for 15-20mins., and preheat oven to 375º.
•Remove chilled galette, brush edges completely with egg wash, dot the edges with a sprinkle of flaky sea salt.
•Bake for 25-30 mins., rotate sheet, bake for 25-30 more, or until golden brown.
•Remove galette, let cool for 15-20 mins.
•Maybe serve with a dollop of stirred crème fraîche.(Optional)
Note: Be sure that when assembling all ingredients are at the relatively same temperature.
Tomatoes, goat cheese and herbs! Throw in garlic breadcrumbs to catch any juices dripping from the roasting tomatoes... perfect. As starter or as a lunch with a mound of dressed arugula beside it, it's something to repeat through out the summer.
Early Girl and Herbed Goat Cheese Tart
Ingredients:
Tart Shell…
•1 1/4 cups all-purpose flour
•Couple pinches Kosher salt
•8 tablespoons butter, cut into 1/2-inch cubes
•1/4 cup ice water +
Garlic Breadcrumbs…
•2 tbsp unsalted butter
•1 clove garlic
•1 cup breadcrumbs
•1 tbsp chopped flat leaf parsley
•pinch Kosher salt
Goat Cheese Filling + Early Girls…
•4 ounces goat cheese
•2 tablespoons whole milk ricotta
•Zest of 1 lemon
•1 egg, beaten
•2 tbsp thyme, rough chopped
•18-20 Early Girl tomatoes, stem tops removed, sliced in half lengthwise
•Kosher salt
•Olive oil
•1 tsp thyme leaves, rough chopped
•1 egg beaten, for the wash
Instructions:
Tart Shell…
•In a med mixing bowl, sift flour then add salt. Whisk to combine.
•Add cubed butter, using your hands, toss with flour to completely coat.
•Using fingertips, press butter firmly until pea-size pieces remain, making sure to toss more in flour when needed
•Make a well in the center, slowly add water, tossing to combine. Dough should be slightly damp, but not too wet or sticky. (Some extra water may be needed.)
•Turn dough out on to lightly floured surface, gently shape in to a ball. (It may be slightly shaggy, this perfectly normal. It will firm up once chilled.)
•Wrap ball tightly in plastic wrap, chill overnight or at least 2 hrs.
•Once chilled, roll out on lightly floured surface to a 6”x-15” rectangle, about an 1/8” thick.
•Tuck the dough into 13-by-4-inch fluted tart pan with a removable bottom. Press to set against the frame sides. Trim the overhang.
•Cover with plastic wrap, chill for 30 minutes.
•Preheat oven to 400º.
•Carefully brush tart edges with egg wash.
•Line tart shell with parchment paper and fill with beans, rice or pastry weights. Bake for 25 mins., take out of oven, remove pastry weights, set on rack to cool slightly.
•Reduce heat to 375º.
Garlic Breadcrumbs…
•Over med heat, melt butter.
•Add grated(or finely chopped) garlic, stir, cook for 3-4 mins.
•Add parsley., stir.
•Add salt, stir and taste.
•Remove from heat, set aside, let cool.
Goat Cheese Filling + Early Girls…
•In the bowl of a stand mixer, combine goat cheese, ricotta, egg, zest, chopped thyme, pinch of Kosher salt, drizzle of olive oil. Whip with paddle attachment until light and airy, about 4-6 mins.
•In med. mixing bowl, combine tomatoes, good drizzle of olive oil, pinch or two Kosher salt. Gently fold with hands to completely coat.
Assembly…
•In cooled tart shell, scoop goat cheese mixture, spreading evenly with back of tablespoon. It’s just a layer, won’t be thick.
•Scoop breadcrumbs into center of goat cheese, spread evenly with back of soup spoon or with finger tips.
•Beginning at one end, set tomatoes on cheese-breadcrumb mixture, overlapping as you go, a slight tilt back to allow open/cut side to be exposed, until covered completely. Sprinkle remaining thyme over tomatoes.
•Bake for 25-30 mins., until tart is set, edges are golden.
•Once done, remove from oven, let cool completely on rack.
•Right before serving, drizzle with olive oil, a crack of black pepper(Optional).
Notes: •Dough can be made in advance, popped in the fridge for 1-2 days or frozen for 3-4 weeks.
•Breadcrumbs, make them! Just take whatever leftover bread lying around, cut into 1” cubes and give to a quick pulse in the food processor to form crumbs. Then, spread them evenly on a baking sheet and bake at 375º, stirring occasionally until browned(about 5-6 mins.). Be sure not to let them burn! Remove, and once cooled, pop them into a zip-lock bag, date them, and into the freezer they go until needed.
Autumn wrapped in pastry! When the skies go gray, the winds pick up and daylight shortens, this will warm you through.
Butternut Squash, Crispy Lardon, Toasted Hazelnut and Sage Galette
Prep Time: 1 hour
Baking Time: 50-60 mins.
Serves: 6
Ingredients:
Dough…
•1/2 pound unsalted butter, very cold
•1/2 cup of water
•1 teaspoon Kosher salt
•1 1/4 cups of all-purpose flour + extra for dusting
•1 1/4 cups pastry flour
Filling…
•1 lbs. lardon or thick cut bacon
•1/2 cup raw hazelnuts
•One 2 1/2-3 lb. butternut squash, peeled, cored, cut into 1” cubes
•1 tbsp fresh sage, sliced in chiffonade + 3-4 whole leaves
•Kosher salt
•Olive oil
Egg wash…
•1 egg, beaten
•flaky sea salt, for sprinkling
Instructions:
•Slice butter into 1/2” squares, place in freezer. Dissolve salt in water, also place in freezer to increase the chill.
•Sift flours directly on to large work surface. Litter butter all over flours, tossing to completely coat.
•Using a rolling pin dusted in flour, roll and flatten butter, combining completely with flour.
•Use a bench scraper as needed to lift any butter sticking to pin or surface, dust with flour to further cover as needed.
•Return dough to a loose mound with scrapers, roll again, continuing to flatten butter, mix with flour. Repeat a few times.
•Make a well in center if dough, add half the water, cover and cut flower mixture with scrapers, combining with water. Repeat with reserved water. (Work with purpose but don’t over work dough, that will make it "tough".)
•Roll out with pin, lightly dusting with flour as needed. Repeat a few times to completely combine, always returning to a loose mound with bench scrapers.
•With your hands, shape dough into a ball, place on sheet of plastic wrap. Fold tightly, freeing any loose air. Chill over night or at least 2 hours.
•Preheat oven to 400º. In a medium mixing bowl, toss squash cubes with a good drizzle of olive oil and a couple pinches of Kosher salt. Spread evenly on a foil lined rimmed baking sheet. Bake stirring occasionally for 25-30 or until just able to pierce with a pairing knife. Remove, allow to cool.
•Place nuts on rimmed baking sheet, bake for 8-10 mins., remove and toss in small mixing bowl with a drizzle of olive oil and a pinch of Kosher salt. Set on paper towel line plate to cool.
•After about 15-20 mins., spread nuts on cutting board or counter and using your thumb(or the back of a soup spoon) lightly beak the into smaller pieces. Set aside.
•Slice bacon across into 1/2” segments, place in a cool pan, bring up to med-high heat. Cook until lightly browned, then remove from heat, and place on paper towel lined plate with slotted spoon.
•Once dough is chilled, combine squash, bacon, chiffinade of sage and all but a teaspoon of nuts.(Reserve those for garnish.) Toss contents to combine, adding a drizzle of olive, salt and cracked black pepper to taste.
•Unwrap cold dough, set on lightly flour dusted work surface. Dough should be firm, might resist a bit, but begin to roll out your dough into a loose circle shape, turning slightly on each pass until it’s about an 1/8” thick. (Here you may want to use a large mixing bowl, traced with a pairing knife to make a perfect circle. Resist! Once you start folding edges, all will be forgiven.)
•Set dough atop parchment lined baking sheet, then take a handful of filling, mound on top of the dough. Continue adding more than you think is necessary, as it will cook down while baking. Just remember to leave an 1/2”-1” border free.
•With clean hands, fold over a corner of the dough, pinching between thumb and finger to create an outer edge over the filling. Continue doing this around the whole of the galette, creating a scalloped look. (Here you can begin to see imperfections disappear. This is not a pie, not a tart, precision is NOT necessary.)
•Once done, return to fridge to cool for 15-20mins., set oven to 375º.
•Remove chilled galette, brush edges completely with egg wash, dot the edges with a sprinkle of flaky sea salt.
•Bake for 25-30 mins., rotate sheet, bake for 25-30 more, or until golden brown.
•Remove galette, let cool for 15-20 mins.
•Maybe serve with a dollop of crème fraîche with broken bits of Roquefort or some other blue cheese broken into it.(Optional)
Note: Be sure that when assembling all ingredients are at the relatively same temperature. Also, this dough doubles very well, so MAKE TWO, put the second one in the freezer(dated) for the next time!
Cornbread… The Basic
•Prep Time: 20-25 mins.
•Cook Time: 25 mins.
•Serves: 4-6
Ingredients:
•1 cup polenta(or coarse cornmeal)
•1 cup all-purpose flour
•2 1/4 teaspoons baking powder
•1 teaspoon kosher salt
•1 1/3 cup well-shaken room temp buttermilk(see below)
•1/3 cup dark brown sugar
•1/4 cup granulated sugar
•1 large room temp egg
•8 tablespoons (1 stick) unsalted butter, divided
Instructions:
•Preheat oven to 400°F.
•Stick a well-seasoned 10-inch cast-iron pan on center rack.
•Sift the flour and baking powder into a med. sized mixing bowl, add the polenta(cornmeal) and salt. Whisk to combine.
•Melt 6 tablespoons butter in a small pot.
•Meanwhile, beat egg in a small bowl, add the buttermilk, both sugars, mix until well combined.
•Continue whisking ingredients will slowly pouring the melted butter into mixture. Stir until smooth.
•Pour the liquid ingredients on top of the dry and stir until smooth.
•Carefully pull the cast-iron pan from the oven, with dry kitchen towels or oven mitts, set on stove.
•Add the remaining 2 tablespoons butter to the pan, gently tilt pan to swirl butter about the surface and sides.
•In one motion, pour the batter into skillet, tapping firmly a couple-few times onto the counter to level it off.(When doing this I try to have a spatula handy to sweep extra batter off of the bowl sides before tapping the pan.)
•Bake the cornbread for about 25 minutes, until tooth pick comes out clean, surface is golden, and the edges pull slightly away from pan.
•Cool for 15-20 mins., then slice, slather with butter, serve.(The butter’s optional, but… come on!)