Tomato Galette

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Ingredients

For the Dough
• 1/2 C. salted butter
• 1 1/2 C. all-purpose flour (sifted)
• Pinch of salt
• pinch of sugar
• 1/3 C. cold water
For the Filling
• 4 shallots (diced--about one cup)
• 2 t. extra virgin olive oil
• 8 oz. goat cheese
• 2-3 T. honey (or more!)
• 3-4 heirloom tomatoes (sliced)
• 1/2 t. sea salt and coarse black pepper
• 2 T. fresh thyme
• 1 large egg (beaten)

Instructions

1. To prepare the dough, put your butter into the freezer for about ten minutes. Meanwhile, sift flour and mix it with salt and sugar in the bowl of your food processor. Add the very cold butter and process briefly until the butter breaks down into a mealy texture. Add cold water one tablespoon at a time while running the processor. Process (and keep adding tablespoons of cold water) until the dough begins to take shape. Spread a little flour on your counter and pour the dough out onto the counter. Press it together into a ball and then flatten into a disk. Wrap the disk in plastic wrap and refrigerate for at least 45 minutes. You want the cough to be firm and cold.
2. To prepare the filling, saute diced shallots over medium heat in about 2 t. of olive oil. Allow the shallots to caramelize. This will take about 10 minutes. Remove from heat and cool.
3. Preheat oven to 375 degrees F. Prepare a baking tray by lining the tray with parchment and then sprinkling some flour over the parchment.
4. Remove the chilled dough from the refrigerator and roll it into a 1/8 inch thick sheet. Roll the dough around your rolling-pin and then move the dough to the parchment.
5. Crumble the goat cheese and spread it on the surface of the dough. You will want to leave a 2 inch border along all the edges of the dough. Drizzle honey over the goat cheese and then top that with the caramelized shallots. Slice tomatoes and salt and pepper them liberally. (If your tomatoes are particularly juicy, you may want to lay the sliced tomatoes on paper towels for a few minutes to dry them out a bit.) Arrange the tomatoes over the goat cheese mixture, drizzle the tomatoes with some extra-virgin olive oil and sprinkle with the fresh thyme.
6. Fold the edges of the dough up around the tomato/goat cheese mixture. Be careful not to have cracks in the dough. If you do have cracks, some of the filling and its juices will run out of the galette during baking. For your galette to be really beautiful, you want the dough to be intact. Brush the crust with beaten egg and bake for 1 hour at 375 degrees F. You want the crust to be a pretty golden brown when the galette is fully baked.
7. Remove the galette from the oven and let it cool for a few minutes before serving.

Nutrition

Calories

2757 cal

Fat

153 g

Carbs

294 g

Protein

77 g

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Zucchini Soup

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Ingredients

• 2 T. Olive oil
• 1 Medium yellow onion
• 2 Garlic cloves (minced)
• 2 Medium zucchini (chopped)
• 2 Medium fresh tomatoes (chopped)
• 1 Quart water or vegetable broth (or more depending upon the amount of vegetables you have in your pot)
• 1/4 to 1/2 C. Spaghetti broken into small pieces
• Salt and pepper to taste
• Garnish with parsley leaves, shaved Parmesan, chopped tomato

Instructions

1. Heat olive oil in a soup pot or Dutch oven. Saute yellow onion until it is soft (about 5 minutes). Add minced garlic and saute for a minute. Add chopped zucchini and saute for a few minutes. Add chopped tomato and cook for a couple of minutes until the tomato begins to break down. Add water (or broth) and broken spaghetti pieces. Simmer soup for 30 minutes.
2. Add salt and pepper to taste.
3. Serve garnished with chopped tomato, shaved Parmesan and parsley leaves.

Nutrition

Calories

314 cal

Fat

28 g

Carbs

14 g

Protein

5 g

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Five Spice Cake

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Ingredients

• 250 ml. cider (choose a dry not a sweet one)
• 175 ml. grapeseed oil (a neutral oil without a lot of flavor)
• 100 grams dark brown sugar
• 300 grams unsulfured molasses
• 3 large eggs
• 3 inch piece of peeled and grated fresh ginger root (about 2 t.)
• 300 grams plain flour
• 2 t. baking powder
• 1/4 t. baking soda
• 1/2 t. freshly-grated nutmeg
• 2 1/2 t. Chinese five-spice powder
• 1 1/2 t. ground cinnamon
• Nonstick spray or oil to grease your bundt pan.
• Garnish with powdered sugar, Ranier cherries, caramel sauce or French vanilla ice cream

Instructions

1. Before starting your cake, uncap the cider and let it sit for a while to go flat.
2. Prepare your pan by greasing it carefully. This bundt pan needs very careful oiling to ensure that your cake won't stick. You can also use non-stick cooking spray.
3. Preheat oven to 325 degrees F.
4. Use a large bowl (I used the bowl of my KitchenAid mixer) to mix oil, brown sugar, and molasses. Add the cider, eggs, and ginger and beat until smooth.
5. In a separate bowl, mix the flour, baking powder, baking soda, nutmeg, 5-spice powder, and cinnamon. Add this dry flour mixture to the wet ingredients in the mixer bowl and mix until you have a smooth batter. Scrape down the sides and the bottom of the bowl a couple of times while you are mixing. The batter will be runny.
6. Pour your batter into your prepared bundt pan. Bake on the center rack of your oven for 50-55 minutes or until a wooden tester inserted in the center of the cake comes out clean with just a few crumbs adhering to the tester.
7. Cool cake on a wire rack for 30 minutes. After 30 minutes, carefully remove the cake from the pan. (I carefully ran a knife around the funnel of the bundt pan.) Cool completely. This cake is better on day two when it has had time for the spices to marry. Wrap it and let it sit on your counter until the next day.
8. I served this with powdered sugar. It is also very good with caramel sauce. It is pretty served with Ranier cherries in the center.

Nutrition

Calories

4362 cal

Fat

168 g

Carbs

748 g

Protein

25 g

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