Cherry Tomato Galette

Happy Monday! It’s a much needed rainy day here in central IL and I’m happy to have some rainy day projects…one being to post this Cherry Tomato Galette recipe.  Things have been quiet here on Thirty Seconds on High for a while and I’m not sure when I’ll post again, but rest assured, I haven’t completely abandoned this blog, just needed a break.

So I did plant a garden this year (remember previous Garden posts?) and I got to expand this year since we had an ailing tree removed last fall which meant more sun-filled yard space.

This:
Back Yard

Turned into this.  It’s roughly 10′ x 30′ and I love every inch.
New Garden Space

All this to say, I have a plethora of cherry tomatoes! I planted both red and yellow and they are as tasty as they are gorgeous!

Cherry Tomato Galette

A couple weeks ago I discovered Kitchen Vignettes on PBS Food.  It is a farm-to-table video blog and each one I have watched has been absolutely fascinating! I love it! I highly recommend taking some time to check it out.  One of the vignettes I watched was for this Cherry Tomato Galette.  Since I had cherry tomatoes I decided to try it out and I’m so glad I did because it was delicious!!! I’m definitely going to make another.  It wasn’t hard at all and it’s a great way to use up several cherry tomatoes.

Cherry Tomato Galette

Cherry Tomato Galette
slightly adapted from Kitchen Vignettes

Ingredients
Crust
Use your favorite single 9″ pie crust recipe (or buy one). I used KAF’s Guaranteed Pie Crust and used half (the other half is in the freezer for my next pie).

Filling
1/2 cup ricotta cheese
1/2 cup grated parmesan
About 1 pound of cherry tomatoes, halved
1 tbsp. olive oil
Freshly minced basil for garnish (4 or 5 basil leaves)
Salt and pepper, to taste

Glaze
1 egg yolk
1 tsp. water

What To Do
On a floured surface, using a floured rolling pin, roll the chilled dough into a large round about 12 to 14 inches wide and between 1/8 to 1/4 inch thick. Place the rolled-out dough on a piece of parchment paper on a large baking sheet. (You may find it easier to handle the dough if you roll it out directly onto the floured piece of parchment paper).

In a small bowl, mix the ricotta and grated parmesan together. Crumble and spread this mixture onto your dough, leaving a 2-inch border all around. Place your halved tomatoes, cut-side up, tightly together to fill the circle, leaving the 2-inch border intact. Fold the border edges of the dough inwards so that the tomatoes are encased by dough around the edges but exposed in the center. Brush the edges with the egg yolk glaze. Season with salt and pepper if you wish and drizzle the olive oil on top of the tomatoes.

Bake in a 375°F oven for about 45 minutes or until crust is golden.

Remove from the oven, let it cool for a few minutes before sprinkling shredded basil on top. Slice and serve.

My Comments
I prepped all ingredients before rolling out my pie crust.

I just happen to have a lifetime supply of 12″ round parchment papers so carefully rolled up my pie crust onto the rolling pin then unrolled it onto the parchment paper.  You can then use the parchment paper to help fold the edges inward to make the border crust.

This smells great while baking and it tastes so good! I highly recommend buying a wedge of Parmesan cheese and shredding it yourself, as opposed to buying pre-shredded.  The flavor is incredible!

Some Photos Along the Way
Grating parmesan cheese
Cherry Tomato Galette

Cherry tomatoes, cheese filling, pie dough
Cherry Tomato Galette

Pie dough rolled out
Cherry Tomato Galette

Crust with cheese filling
Cherry Tomato Galette

Add the cherry tomatoes
Cherry Tomato Galette

The edges folded up and glazed, sprinkled with salt & pepper, drizzled with olive oil
Cherry Tomato Galette

Fresh from the oven
Cherry Tomato Galette

Basil from the garden
Cherry Tomato Galette

Want a slice?
Cherry Tomato Galette

Or two?
Cherry Tomato Galette

 

I know this is a lengthy post but it’s been a while and I really wanted you to see this recipe.  “Galette” sounds fancy and maybe even hard but it’s really just a “rustic” pie and therefore doesn’t have to be perfect.  It’s really really really good and I hope you try it out especially while there are fresh cherry tomatoes.  Someone recently told me that “fresh is best” and I completely agree!

Enjoy!

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Kale & Bacon Quiche with Hash Brown Crust

So I only planted 3 kale plants this year thinking that would be a good amount for 2 people and maybe share some…but wow, those 3 have really gone all out this summer and I have found myself looking for ways to use it all up.

Enter this Kale & Bacon Quiche with Hash Brown Crust.  I happened to have all the ingredients and it looked really good so thought I’d give it a try.  And hooray! Success! We ate it as dinner and then had leftovers for breakfast.  It was great both times.
Kale and Bacon Quiche

Kale & Bacon Quiche with Hash Brown Crust
from Iowa Girl Eats

Ingredients
3 c frozen hash browns, thawed
3 T butter, melted and slightly cooled
salt and pepper
1/4 lb bacon, chopped
1 T extra virgin olive oil
1/2 small onion, chopped
2 c chopped kale
2 garlic cloves, minced
4 eggs
1 c milk
1 c shredded gruyere cheese (see “My Comments” for what I used)

What To Do
Preheat oven to 450ºF. Press hash browns between 3-4 paper towels to remove excess moisture. Add hash browns to a 9″ pie pan with melted butter, salt, and pepper, then mix and press evenly into the bottom and up the sides. Bake for 20-25 minutes or until hash browns are golden brown around the edges. Remove then set aside and turn oven down to 350ºF.

Meanwhile, cook bacon in a large skillet over medium heat until crisp. Remove to a paper towel-lined plate to drain then discard bacon grease.

Add extra virgin olive oil to skillet then add onions and saute until translucent, 3-4 minutes. Add kale, season with salt and pepper, then saute until tender, 4-5 minutes. Add garlic and saute for 30 more seconds. Set mixture aside to cool slightly.

Whisk together eggs, milk, salt, and pepper in a large bowl. Add shredded cheese, cooked bacon, and mixture then stir to combine. Pour mixture over hash brown crust then bake for 30-35 minutes, or until top is light brown. Let sit for 10 minutes before slicing and serving.

My Comments
For the hash browns, I used southern style – the kind that looks like little cubes.  Iowa Girl Eats used the stringy looking kind.

For the cheese, I used part cheddar and part mozzarella.

I did not press the thawed hash browns between paper towels but did dab them a little before mixing them with the melted butter.

I measured out 2 cups of PACKED chopped kale, meaning I stuffed as much into the measuring cup as I could.  It cooks down a lot.

I happened to have some bacon that Matt had previously cooked but if I had to cook the bacon, I would just leave some of the grease and cook the onions/kale/garlic in it rather than put in olive oil.  That’s just me, though.

Some Photos Along the Way
Kale and Bacon Quiche

Kale and Bacon Quiche

Kale and Bacon Quiche

Kale and Bacon Quiche

Kale and Bacon Quiche

Kale and Bacon Quiche

I bet it would be fun to make miniature versions of this too in a muffin tin.  It’d be great for brunch or any little gathering.  I love using hash browns as the crust and what a great idea if you have someone with gluten issues.

I hope your week is off to a great start! If life gives you kale this week, I hope you make quiche! 🙂

Strawberry Dark Chocolate Hand Pies

Hip Hip Hooray! It’s strawberry season!!! Matt and I got to go strawberry picking a few days ago and I’ve been in complete strawberry mode ever since.  I always want to try some new recipes using fresh berries and this year I tried these Strawberry Dark Chocolate Hand Pies.

YUM.
Strawberry Dark Chocolate Hand Pies
Strawberry Dark Chocolate Hand Pies
from Two Peas and Their Pod

Ingredients
Your favorite pie dough recipe, for two 9″ pies.  I used King Arthur Flour’s.
2 cups chopped strawberries
1 tablespoon granulated sugar (or more depending on sweetness of berries)
1 teaspoon cornstarch
1 cup chopped dark chocolate
2 tablespoons heavy cream
1 large egg, beaten
1 tablespoon water
Turbinado sugar, for sprinkling on pies

What To Do
Preheat oven to 400ºF. Line two baking sheets with parchment paper or a Silpat baking mat. In medium bowl, combine the strawberries, sugar, and cornstarch. Stir until strawberries are well coated.

After pie dough has chilled for at least 30 minutes, roll into a square about 1/8-inch thick. Cut the dough into 4 equal pieces, about 5×5 squares. Spoon about 2 tablespoons of strawberries into the center of each square, then top with about 1 tablespoon of chopped dark chocolate. Brush the edges of the square with the heavy cream. Bring opposite corners together to form a triangle and press the edges together. Use a fork to crimp the edges of the pie.

In a small bowl, combine the egg and water with a fork. Brush the top of the pie with the egg wash and sprinkle generously with turbinado sugar. Repeat with the remaining squares of dough. Roll out the second disk of pie dough and do the same.

Transfer the hand pies to the prepared baking sheets, you should have 8 hand pies. Using a sharp knife, cut a small vent or two in the top of each pie. Bake for 20 minutes, or until the pies are golden brown. The filling may bubble out a bit and that’s ok. Transfer to a wire rack and allow the pies to cool completely.

My Comments
I just made half a recipe.  I did not use all of the strawberry mixture or chocolate (I used dark chocolate chips) or cream.

I tried different shapes because I was curious.  The triangle ones were from 5″ x 5″ squares and the half-moon ones were from a 5.5″ circle.  The two little ones were 2″ circles.  These are pictured below.

After I cut out the shapes I rerolled the dough to make more.  The ones from the initial rolled out dough look the best, in my opinion.

I don’t have turbinado sugar so just used regular to sprinkle on top.

Some Photos Along the Way
Strawberry Dark Chocolate Hand Pies

Strawberry Dark Chocolate Hand Pies

Strawberry Dark Chocolate Hand Pies

Strawberry Dark Chocolate Hand Pies

Strawberry Dark Chocolate Hand PIes

Strawberry Dark Chocolate Hand Pies

 

I love these little hand pies! They’re cute and I love how you can eat a whole pie but it’s not like you ate a whole pie.  The combination of strawberries and dark chocolate is divine.  Add some flaky buttery crust and it’s a party in your mouth.

Have a great week and enjoy some fresh strawberries while you can!

Open-Faced Rustic Berry Pie

Happy Pi Day! Get it? 3.14? Today is March 14? 3.14? And seriously, this year is 3/14/15 and if you stretch pi out a little longer, it’s 3.1415…

But I digress…whether you’re into math or not, it’s a great day to celebrate with a pie.  There are lots of pies out there to choose from.  This Open-Faced Rustic Berry Pie is a great choice – it tastes great, it doesn’t take much time to prepare and as the “rustic” suggests, it doesn’t have to be perfect and look like a masterpiece that should be in the Pie Smithsonian.

Use whatever kind(s) of berries you want – this time I chose strawberries because I had a bunch in the freezer from last year that I wanted to use up (gotta make room for more this year!).

 

Open-Faced Rustic Berry Pie

 

Open-Faced Rustic Berry Pie
from The King Arthur Flour Baker’s Companion

Ingredients
1 9″ pie crust (I used KAF’s Guaranteed Pie Crust and used half)
2/3 c sugar
3 T pie filling thickener of your choice (tapioca or cornstarch)
3 c berries, fresh or frozen and thawed (see note in “my comments” section below)

What To Do
Preheat oven to 425ºF.

Roll the crust into a 12- to 13-inch round and transfer to a pizza pan or baking sheet.

In a medium-sized bowl, blend together the sugar and thickener.  Add the berries, tossing to coat.

Mound the sugared berries in the center of the crust, leaving about a 3.5″ margin of bare crust all the way around.  Using a pancake turner or giant spatula, fold the edges of the crust up over the fruit, leaving 4-5″ of fruit exposed in the center.

Bake the pie for about 35 minutes, or until the filling is beginning to bubble and the edges of the crust are brown.  Remove it from the oven and let it cool for about 15 – 30 minutes before cutting wedges.

My Comments
For pie filling thickener, I used cornstarch.

I used frozen fruit and thawed it.  Next time I will DRAIN the fruit before adding to the sugar and cornstarch.  I highly recommend draining it because there was a lot of “juice” and although I used a slotted spoon to put the berries onto the crust, there was too much liquid and some of it baked out and burned on my pizza pan.

I dusted my cooled pie with powdered sugar just because I thought it’d be prettier.

Some Photos Along the Way

I happen to have 12″ round parchment papers so I rolled my crust onto it then slid the whole thing onto the pizza pan.  I did measure 3.5″ from the edges so I’d know how much to spread the berries out.  See that extra liquid? I think that’s what leaked out and burned onto the pan.  And see that bowl? There was a whole lot of juice in there – I’m saving it for something, not sure what yet…

Open-Faced Rustic Berry Pie

 

Here are the edges of the pie folded up.  I started out using my bench knife but then just lifted the parchment paper up and the crust fell onto the berries.

Open-Faced Rustic Berry Pie

 

I think there’s room to be creative with these pies.  I already know next time I’m going to use one cup each of three different kinds of berries.  What about adding some chocolate chips with strawberries? Or drizzle with glaze or ganache? Add a dollop of whipped cream? Or make a rectangle instead of a circle? Or brush the crust with some egg wash and sprinkle with sugar? Hmmm…

Pie on Pi Day (or any day) is just a great idea.  I hope you enjoy, especially at 9:26:53 both this morning and this evening! 🙂

Peach Streusel Pie

Happy Saturday afternoon, everyone! It’s a bit hot and humid out today, just like summer should be.  Days like today remind me of when I was a kid and out picking peaches.  I can’t say I enjoyed it.  It was always so hot and humid and I don’t recall a nice breeze blowing through the orchard.  Now, I’d love to have an orchard around so I could pick peaches.  They’re so yummy and delicious straight from the tree.  Lucky for me, there’s an orchard from my hometown that comes to our farmer’s market (or should I say there are people from an orchard in my hometown that come here – LOL) so I can still get some of those precious peaches.

I did just that last Saturday and Monday morning I made this wonderfully-scrumptious-party-in-your-mouth-super-duper Peach Streusel Pie.  Holy cow it’s good.  It was really good at room temperature.  It was really great warmed up a bit.  And even though I didn’t have any with ice cream, I know someone who did and I’m pretty sure I heard him groan with pleasure.

Please.  Make.  This.  Pie.  It’s a serious pie.  Substantial.  Holds its shape.  Doesn’t run about when you slice into it.  Lovely crust.  A nice crunch (but not too much) on top for texture.

Sigh…

 

Peach Streusel Pie

 

Peach Streusel Pie
from King Arthur Flour
makes 1 9″ pie

Ingredients

Crust
Use your favorite single 9″ pie crust recipe (or buy one). I used KAF’s Guaranteed Pie Crust and used half (the other half is in the freezer for my next pie).

Filling
3/4 cup sugar (brown, white, or a combination)
3/4 cup unbleached all-purpose flour
1/8 teaspoon salt
6 cups fresh peach slices (about 10 peeled peaches, sliced; about 2 1/2 pounds whole peaches)
1 teaspoon vanilla extract, optional
1/4 teaspoon almond extract, optional
1 tablespoon lemon juice

Topping
3/4 cup brown sugar
3/4 cup unbleached all-purpose flour
1/2 cup old-fashioned oats
1/2 cup chopped pecans or walnuts
1/4 teaspoon salt
1/2 cup softened butter

What To Do
Line a 9″ pie pan with the pastry, and refrigerate while you make the filling. Preheat the oven to 425°F.

Mix the sugar, flour and salt. Toss with the peaches, extracts and lemon juice. Spoon into the crust.

Make the topping by combining the brown sugar, flour, oats, and nuts, then mixing in the soft butter until the mixture is crumbly. Sprinkle the topping over the filling.

Place the pie on a parchment-lined baking sheet. Bake for 20 minutes, reduce the oven heat to 350°F, and bake for 40 minutes more, until the filling bubbles. Cover the edges of the pie with foil or a pie shield if they brown too quickly. You can also shield the streusel with foil if it’s over-browning.

Remove the pie from the oven, and cool it completely before slicing.

My Comments
I used a 9.5″ glass pie pan.  I was afraid the crust would be too thin but it was just fine.

For the sugar in the filling, I used 1/2 c of white sugar and 1/4 c brown sugar.

The vanilla and almond extracts are optional and I did use them.

I used lemon juice from a real lemon.

The topping did start to get a little brown so I did lightly cover it with foil and it came out perfectly golden brown.

My pie did bubble over just a bit so I’m glad I put some parchment paper on the baking sheet.

 

Peach Streusel Pie Bite