Burst Tomato and Herbed Ricotta Galette

Ingredients:

Serves 4.

Pastry Dough:

2 cups all purpose flour

6 oz. butter, cut into 1/2 inch cubes

2 tsp. kosher salt

ice water

1 egg, well beaten, for egg wash

Filling:

2 pints mixed cherry tomatoes

3 tablespoons mixed herbs, finely chopped (I used basil, thyme, and rosemary)

16 oz whole milk ricotta

olive oil

kosher salt and pepper to taste

Method:

Pre-heat oven to 400 degrees.

For the pastry dough:

Place the flour, salt, and butter in a medium bowl. Using your fingers, rub the butter into the flour, making small butter flakes. Once the butter is evenly distributed throughout the flour, slowly add ice water, mixing with your hands until a shaggy dough forms. Gather the dough into a ball. Cover tightly with plastic wrap and place in the refrigerator to rest for at least 30 minutes or up to 24 hours. After at least 30 minutes, remove from the refrigerator and place on a well floured surface and roll the dough into a 12 inch round approximately 1/8-inch thick. Place the dough on a parchment lined baking sheet and set aside.

For the filling:

Coat the bottom of a large skillet with olive oil. Add the tomatoes and cover with a lid. Heat over medium high heat, moving the pan gently every few minutes to toss the tomatoes around. After about 5 minutes the tomatoes will begin to make a "popping" sound. Carefully remove the lid after about 7 minutes. The majority of the tomato skins should be split. If they are not yet split, return the lid and allow them to continue to cook for a few more minutes. Remove from the heat and allow to cool slightly.

Meanwhile, stir together the ricotta, herbs, salt and pepper.

Spread the ricotta mixture over the pastry crust, leaving a 2 inch border around the edge. Spoon the tomatoes on top. Fold the border over the filling, pleating it to make it fit. The center will be open. Brush the crust with the egg wash.

Bake for 45-55 minutes or until golden brown. Allow to cool for 10 minutes before serving.

Zephyr Squash, Red Potato, and Blue Cheese Tart

This delicious tart is great any time of day! It makes a wonderful breakfast or, when served with a salad, a great light dinner. 

Ingredients:

Tart Crust:

2 cups all purpose flour

6 oz. butter, cut into 1/2 inch cubes

2 tsp. kosher salt

ice water

Filling:

1 medium zephyr squash, sliced into 1/8-inch rounds

1 medium red potato, sliced into 1/8-inch rounds

1 egg yolk

1 cup heavy cream

2 oz. blue cheese

1 tbls. minced herbs of your choice, I used rosemary and thyme

kosher salt

fresh ground black pepper

Method

Serves 4

Preheat oven to 350 degrees.

For the tart crust:

Place the flour, salt, and butter in a medium bowl. Using your fingers, rub the butter into the flour, making small butter flakes. Once the butter is evenly distributed throughout the flour, slowly add ice water, mixing with your hands until a shaggy dough forms. Gather the dough into a ball. Place on a well floured surface and roll the dough into a 12 inch round approximately 1/8-inch thick. Place the dough in a 10 inch fluted tart pan and press into the sides. Trim the excess dough, cover with plastic wrap, and place in the refrigerator to rest for at least 30 minutes or up to 24 hours.

For the filling:

In a medium saucepan, cover the potatoes with water by 2 inches. Simmer, uncovered, until tender, about 10 minutes. Drain and allow to cool.

In a small bowl, whisk together the cream and egg yolk and season with salt and pepper to taste.

Arrange the potato and squash rounds, overlapping slightly, in concentric circles around the tart pan. Crumble the blue cheese and sprinkle on top. Pour the egg and cream mixture over the top. Sprinkle with the herbs. 

Bake tart on a baking sheet until bubbling and golden brown, about 45-50 minutes. Allow to cool before removing from tart pan. Can be served warm or room temp.

Kale and Cumberland Tartine

Ingredients:

4 cups red Russian kale, torn in medium-sized pieces

1 tablespoon olive oil

4 ounces Sequatchie Cove Cumberland cheese, shredded

2 teaspoons whole milk

4 teaspoons whole grain mustard

4 slices high quality sour dough bread

4 eggs

1 tablespoon unsalted butter

kosher salt

freshly ground black pepper

Method:

Serves 4

Preheat oven to 425 degrees.

In a medium sauté pan, heat the olive oil over medium high heat. Add the kale and sauté just until wilted, 2-3 minutes. Remove from heat. Place the kale in a mesh strainer or colander and allow to drain while you prep the rest of the ingredients.

Place the bread on a sheet pan and toast 5-7 minutes or until it is starting to get crispy but not brown. Remove from oven and set aside.

While the bread is toasting, place the cheese, milk, and kale in a medium bowl. Season to taste with salt and pepper and mix to combine.

Coat each slice of toast with 1 tsp. mustard and top with 1/4 of the kale mixture. Return to the oven for 10 minutes or until the cheese is melted and slightly brown.

Heat the butter in a medium skillet over medium-low heat. Crack the eggs into the pan, add a few drops of water and cover. Cook for 1-2 minutes depending on how set you want the yolk. Remove from pan immediately and place one egg on top of each tartine.

Potato and Kale Hashbrown Fritters

Ingredients:

1 1/2 - 2 lbs new potatoes

one medium or large yellow onion

1 bunch of kale, chopped

1/2 cup all-purpose flour

1 large egg

Kosher salt

Black Pepper

1/4  cup canola oil, plus extra for frying

Method:

Shred or grate potatoes in a food processor or with a cheese grater. Place in a large bowl with salted cold water. Let them soak for at least 15 minutes, and up to an hour. Slice the onion into thin strips, and finely chop the kale. Drain the potatoes well, or spread out on a clean cloth and pat dry. Combine all ingredients in a large bowl.

Coat the bottom of a heavy skillet in about 1/4 inch of oil and heat on medium-high heat, but do not let it smoke. Add spoonfuls of the potato mixture to the hot oil and fry on both sides until golden brown. Place on absorbent paper towel to cool.

Garnish with pickled banana peppers and Salmorejo, Tomato and Sweet Pepper Ketchup, or Sweet Pepper Sauce:

Sweet Pepper Sauce:

1 Cup of oven roasted sweet peppers and onions*

Juice from 1/2 lemon or lime

1/4 cup canola or light olive oil

1/2 tsp paprika or smoked paprika

Salt to taste

Method:

Puree all ingredients in a blender or food processor until smooth and thick.  Add a little water if necessary.

*To make the roasted peppers and onions, remove stems and seeds from sweet peppers, then slice.  Toss together with sliced yellow onion, a little oil and season with salt. Bake at 375 degrees until the peppers and onions have browned on the tips.

Almond Zucchini Breakfast Muffins

Ingredients:

2 Cups Sonrisa Farm stone ground whole wheat flour

1 Cup all-purpose flour

1 Tbs baking powder

1/4 tsp baking soda

1 tsp kosher salt

1  cup organic raw sugar

2 Cups ground almonds or almond flour

1 Cup sliced almonds (optional)

3-4 cups grated summer squash like zucchini, zephyr, or pattypan squash

4 eggs

1/2 cup pure maple syrup or local raw honey

1/2 cup unsweetened apple sauce

1/2 cup unsweetened, unflavored almond milk

1 Tbs pure almond extract

 

Method:

Preheat oven to 350 degrees.

In a large mixing bowl, combine the dry ingredients. Set aside.

In a medium mixing bowl, combine the eggs, maple syrup, apple sauce, and almond milk.

Pour the wet ingredients into the bowl with the dry ingredients.  Add the grated zucchini and stir until fairly even-textured.  Add the almond extract and stir to combine.

Line muffin tin with parchment muffin liners, or coat with oil or cooking spray.  Fill muffin tin with batter.  Bake for 25 minutes for mini muffins, or 30-40 minutes for large muffins. They are fully cooked when a toothpick or bamboo skewer comes out clean.  Let cool on a cooling rack before serving.  Cool completely before freezing.

Makes about 5 dozen mini muffins, or 30 large muffins.