Tomato Galette

Tomato Galette is a great way to use some of my bumper crop of tomatoes. My kitchen garden got a miss for a few years, and I thought I'd go easy on myself this first year reviving it and so planted just two tomato plants. Well, my organic soil must have been dynamite because those two plants took off immediately and grew so fast you could practically see it happening!

Thought a homegrown tomato deserved to have it's portrait painted!

For this recipe I used the regular tomato, a medium-sized round variety. For my Tomato Tart (you really must try it!) I'll be using the cherry, actually grape, tomato this year. Both of these recipes make even bland store-bought tomatoes taste the way they should, so don't feel you needn't bother if you're not a gardener.

Don't even think about taking a shortcut and skipping step four of the directions. Salting and draining the tomatoes is essential. If you don't, all the excess water in them will dilute the tomato flavor and make the crust soggy instead of crisp and flaky. And stick with the tablespoon of minced shallot; it's all you need to add plenty of flavor without it overtaking the tomatoes.

Also resist the urge to add herbs and spices. Anything more than a sprinkling of chopped parsley or chiffonade of fresh basil when the galette comes out of the oven only detracts from the tomatoes, which are the stars of the show.

What do you do with a bumper crop of tomatoes? 

Tomato Galette

(Makes one 11-inch tart)

The Pastry (food processor* method)

1 1/2 dip-and-sweep cups (7.5 ounces/213 grams) unbleached all-purpose flour 

3/4 teaspoon salt 

1/8 teaspoon baking powder 

1 stick (4 ounces/113 grams) unsalted butter, cut into 1/2-inch cubes and frozen for 10 minutes

1/4 cup (2 fluid ounces/59 ml) ice water plus 1 tablespoon, only if needed

1 tablespoon apple cider vinegar

The Tomatoes

1 1/2 pounds (24 ounces/680 grams) tomatoes, sliced 1/4 inch thick

1/2 teaspoon salt
1 tablespoon extra virgin olive oil
1 tablespoon finely minced shallot
1 cup (4 ounces/113 grams) finely shredded medium cheddar or mozzarella or provolone or a combination
1/2 cup (1.75 ounces/50 grams) finely grated parmesan
About a tablespoon of beaten egg, cream or milk
1/4 teaspoon coarsely ground black pepper
Pinch of salt

Garnish: chopped flat-leaf parsley or chiffonade of fresh basil

1 With metal blade in place, add flour, salt and baking powder to work bowl of food processor. Turn on for three seconds to combine. Add half the frozen butter and process for 10 seconds or until mixture has the consistency of coarse meal. Add remaining butter and pulse for six 1-second pulses, or until the frozen butter is the size of small peas. 

2 Pour ice water and apple cider vinegar over all of flour mixture; pulse for six to twelve 1-second pulses or just until dough forms large clumps; do not over-process. (The amount of water you will need depends on your climate and the moisture content of your flour. You may need to use a bit more or less water than I do.) 

3 Wrap dough in a piece of plastic wrap and flatten slightly into a 5-inch round disk; double wrap; refrigerate for at least 30 minutes or up to three days. (Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.) 

4 Preheat oven to 400F/20C/Gas6. Toss together the tomato slices and salt; let stand 10 minutes. Drain off liquid and place tomato slices on paper towels or an impeccably clean kitchen towel; pat dry. In small pan, heat olive oil and saute shallot; cool.

5 On lightly floured 14-inch square of baking parchment paper (love my dispenser with slide cutter), roll out pastry to 14-inch circle (it will be about 1/8 inch thick). Irregular edges are fine; a galette is supposed to be rustic. Transfer pastry on parchment to an ungreased 18x13x1-inch half sheet pan or a 14x16-inch rimless baking sheet.

6 Scatter cheese over pastry, leaving a 1.5-inch (4 cm) border. Arrange tomatoes and cooked shallots over the cheese. Bring edges of dough up over the filling, sort of pleating as you go, about every 3 inches. Brush dough with about a tablespoon of beaten egg (or cream, even milk, if you don't have another use coming up for the leftover egg!). Sprinkle tomatoes with pepper and a pinch of salt if you think the previously salted tomatoes could use a bit more. Place in freezer for 10 minutes.

7 Bake for about 55 to 60 minutes, or until crust is golden. Cool slightly on baking sheet for about 10 minutes before cutting and serving. Cut into 4 pieces for a lunch serving, 8 for a first course serving, or into 12 to 16 skinny wedges for an hors d'oeuvre or afternoon tea savory. Serve warm or at room temperature.

* I've used the OXO Good Grips Pizza Wheel for Non-Stick Pans for years on galettes as well as pizza, and it cuts like a dream!

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Peach Pie with Lattice Crust

Peach pie with a lattice crust is my all-time favorite pie. I know, I know, I just blogged about peaches last week. Can't help myself--this is peach headquarters during peach season! I may be blogging about them next week as well.

A couple we know lives next door to the non-peach-loving owners of a fabulous peach tree and have been dropping off lovely organic peaches for us nearly every day. One day I was getting behind on my peach baking and froze a batch.

Couldn't resist doing a quick watercolor sketch

before cutting up the peaches!

My trick for getting good peaches every time at the store or farmers market is to go by smell. If you can't smell the peaches, you might as well buy a bag of fuzzy styrofoam balls! Also, beware of "green shoulders" around the stem end, an indicator that the peaches were picked too soon.

Yellow-fleshed freestone peaches, with the perfect balance of sugar and acid, are the very best for pie-making. White-fleshed peaches are too delicate and subtle for pies. Peach season will be over before we know it, so bake this pie as soon as you can.

Are you a "pie person" or a "cake person?" 

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Peach Pie

(Makes one 9-inch/23 cm pie, 8 servings)

The Pastry

2 1/2 dip-and-sweep cups (12.5 ounces/354 grams) unbleached all-purpose flour

1 teaspoon salt

1/4 teaspoon baking powder
2 sticks (8 ounces/227 grams) unsalted butter, cut into 1/2-inch cubes and frozen for 10 minutes
2 tablespoons (1 fluid ounce/30 ml) apple cider vinegar or fresh lemon juice

Ice water to make 3/4 cup (6 fluid ounces/177 ml) liquid

The Peach Pie Filling

2 1/2 pounds (1.13 kg/about 5 large) perfectly ripe yellow peaches

1/2 to 2/3 cup (3.5 to 4.67 ounces/99 to 132 grams) sugar
1/4 cup (1 ounce/28 grams) tapioca flour or cornstarch (but tapioca flour is better)
1/8 teaspoon salt
1/4 teaspoon cinnamon

1/8 teaspoon mace or nutmeg

Note: No food processor? See How to Make an All-Butter Pie Crust by Hand - Pie Crust Unplugged. Food processor method below. 

1 With metal blade in place, add flour, salt and baking powder to work bowl of food processor. Turn on for three seconds to combine. Add half the frozen butter and process for 10 seconds or until mixture has the consistency of coarse meal. Add remaining butter and pulse for six 1-second pulses, or until the frozen butter is the size of small peas. 

2 In 3/4-cup measure, combine vinegar or lemon juice and ice water. Pour over all of flour mixture; pulse for six 1-second pulses or just until dough forms large clumps; do not over-process. (The amount of water you will need depends on your climate and the moisture content of your flour. You may not need to use quite as much water as I do.) 

3 Turn dough out onto work surface. Divide dough into two balls. Place each ball on a piece of plastic wrap and flatten slightly into a 5-inch round disk; double wrap; refrigerate for at least 30 minutes or up to three days. (Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.) 

4 Preheat oven to 425F/220C/Gas7. On lightly floured surface, roll out dough to a 13-inch (33 cm) circle about 1/8 inch (3 mm) thick. Line 9-inch glass pie plate with pastry, trimming overhang to about 3/4 inch. Place in refrigerator.

5 On a piece of parchment, roll out second disk of dough just like the first. With a straight edge and a knife or pizza cutter, cut the dough into 10 even strips about 3/4 inch wide. Transfer, on the parchment, to a rimless baking sheet, cover with plastic or parchment, and refrigerate while preparing filling. All-butter pastry is fussy about being kept cold!

6 Peel peaches (or not, if they're thin-skinned and smooth like these) and slice into a large bowl (I use a 2-quart glass measure). You'll have about 6 cups of sliced peaches. (I slice large peaches like this: Quarter peach, cut each quarter into 4 wedges, cut wedges in half or thirds.) In a small bowl, whisk together sugar, cornstarch tapioca flour (vastly superior to cornstarch or any other thickener for fruit pies), salt and spices; add to peaches and mix gently but well. Pour into pie shell.

Note: I almost never peel organic peaches. I just wash them very well and rub off the fuzz. The colorful skin adds nutrition and a beautiful color to whatever you're making.

7 Working from the center, lay 5 strips of dough across the pie in one direction. Fold back every other strip halfway. Place a long strip of dough in the center going the other way. Unfold the folded strips over the crossing strip. Repeat with remaining 4 strips. Trim the overhanging strips even with the bottom crust and crimp the edge.

8 Place a foil-lined rimmed baking sheet in the middle of the oven to catch any drips, and place the pie on the baking sheet. Bake at 425F/220C/Gas7 for 30 minutes. Lower temperature to 350F/180C/Gas4, and bake for an additional 35 minutes (juices should be bubbling). Cool on wire rack for at least 2 to 4 hours before serving.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Peach Cobbler Muffins - Pecan Streusel Topping

Peach Cobbler Muffins can, of course, also be made with nectarines. Whether using smooth-skinned nectarines or fuzzy peaches, I rarely peel them. Just scrub them well and rub the fuzz off the peaches. Besides added nutrition, the colorful skin adds pretty to whatever you're making. AND it saves a lot of time in the kitchen. You won't even notice it's there!

I rarely have a muffin when I'm out because I'm pretty picky about muffins. They're usually way too sweet and have ingredients I'd rather avoid. And can someone tell me when and why jumbo muffins became a "thing." I use my mini muffin tins for cute little cakes for afternoon tea, but I have never felt the need to buy a jumbo muffin tin. These are standard size.

With just 2.5 teaspoons of sugar per muffin, I could even have two and stay within my 6-teaspoons-in-a-day sugar limit. My recipe makes precisely enough batter to fill 12 standard-size muffin cups. As you know, I hate waste; so there is none. (True Confession: I had to throw away a half bunch of celery this week. I wish they were half the size you see in the stores now.)

I use half the sugar and butter in my Pecan Streusel Topping these days, and it's soooo much better. With equal measures of everything, it would sort of just melt into a glaze on the muffins and they'd be swimming in butter. This is better. If you're not a peach fan, you might like my Lemon Poppy Seed Muffins or Small-Batch Banana Muffins (makes 6, but you can double it). 

Of course, I have my muffins with tea. What do you like to have with yours?

Peach Cobbler Muffins

(Makes 12)

The Muffins

5 tablespoons (2.5 ounces/71 grams) unsalted butter

2 teaspoons apple cider vinegar
3/4 cup (6 fluid ounces/177 ml) milk
1 1/2 dip-and-sweep cups (7.5 ounces/213 grams) unbleached all-purpose flour
1/2 cup (3.5 ounces/99 grams) sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon mace or nutmeg
2 large eggs, room temperature
1 teaspoon vanilla extract

1 3/4 cups diced perfectly ripe yellow peaches or nectarines, divided

The Streusel Topping

1/4 cup (1.25 ounces/35 grams) unbleached all-purpose flour

1/4 cup (1 ounce/28 grams) finely chopped pecans
2 tablespoons (0.875 ounce/25 grams) sugar
1/2 teaspoon cinnamon
Pinch (1/16 teaspoon) salt

2 tablespoons (1 ounce/28 grams) cold unsalted butter, diced or coarsely shredded

1 Preheat oven to 400F/205C/Gas6. Grease a standard 12-muffin tin or line it with paper bake cups.

Note: What I love most about this muffin tin is that it is seamless, with no hard-to-clean places for food to stick. A friend had the same complaint, so I bought one for her as well. She loves it. 

2 In 2- or 4-cup glass measure, melt the butter in the microwave; cool slightly. In 1-cup glass measure, stir together vinegar and milk; set aside to thicken a bit. 

3 For the topping: In small bowl, whisk together the flour, sugar, pecans and cinnamon. Add the cold butter, breaking up the chunks with your fingers until the mixture resembles coarse crumbs. Chill until ready to use.

4 In large bowl, vigorously whisk together flour, sugar, baking powder, baking soda, salt and mace or nutmeg. Set aside 3/4 cup of the diced peaches, and gently stir the remaining 1 cup into the flour mixture to coat.

5 Add soured milk to melted butter, and whisk in eggs and vanilla extract. Add thoroughly whisked wet mixture to flour-peach mixture. Stir as little as possible, just until dry ingredients are moistened. 

6 Scoop the batter from the edge of the bowl so as not to further mix the batter and, using a 1/4-cup measure, evenly fill 12 muffin cups about 3/4 full; divide the remaining batter evenly among the muffin cups. 

7 Top the muffins with the remaining diced peaches and a spoonful of the streusel topping (use it all). 

8 Bake for about 20 to 25 minutes or until lightly browned and a toothpick inserted in a center muffin comes out clean. Let cool in tin for 5 minutes before removing muffins to a wire rack. Serve warm or at room temperature.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Split Pea Soup with Ham - Instant Pot or Not

Split Pea Soup served with either homemade bread or biscuits, or a well-made grilled cheese sandwich, makes a satisfying meal any time of year, though it's often thought of as a cold-weather food.

I used to make a big production of sauteeing the celery, carrots and onion first; but I discovered several years ago that the soup is just fine when you skip that step, and I haven't looked back. Part of my Streamlined Cooking. 

Perhaps because of the very long cooking of the stovetop and slow cooker versions, and the pressure cooking of the Instant Pot, all the flavor is drawn from the vegetables without precooking them.

It's one of my all-time favorite soups, but Mr Delightful is not a soup fan, so I get to eat the whole pot. Planning to have it for breakfast today as soon as I get this posted! Are you a soup fan?

If you like it, please Pin it and share it!

Split Pea Soup

(Makes 6 servings)

2 1/4 cups (16 ounces/454 grams) green split peas, washed and drained

6 cups (48 ounces/1.42 litres) water
1 cup chopped celery (2 large stalks)
1 cup chopped or coarsely grated carrots (2 large carrots)
1 cup chopped onion (1 medium)
1/3-to 1/2-pound (5.33 to 8 ounces/151 to 227 grams) piece of a fully cooked ham
1 tablespoon extra virgin olive oil
1 teaspoon salt
1 teaspoon coarsely ground black pepper
3/4 teaspoon thyme leaves
3/4 teaspoon marjoram leaves
1 bay leaf

Garnish: sherry, sour cream, creme fraiche or plain yogurt and something green

For slow cooker: Cook on Low for 8 hours.

For stovetop: Increase water to 2.5 quarts. In at least a 4-quart pan (I use a 5 1/2-quart Dutch oven), combine all ingredients (except garnishes, of course). If you are going to puree the soup (I do not), vegetables can be just roughly chopped and ham added after the pureeing. Bring to boil. Reduce heat and simmer, loosely covered, for about 3½ hours (or up to 5 hours, depending on the peas), stirring occasionally. Remove ham, chop it or shred it using two forks and add it back to soup. Remove bay leaf and adjust seasoning. Ladle into warm bowls and garnish.

For Instant Pot or other electric pressure cooker:

1 Put in all the ingredients at once. Give it a stir. Put the lid in place and turn the steam valve to Sealing. Press the Pressure Cook key. Leave the indicator lights on High Pressure and Normal temperature, and change the cooking time to 17 minutes. Press lit Keep Warm key to cancel that feature.

Note: It can take 20 to 25 minutes to reach working pressure. This varies with the amount and temperature of the ingredients in the pot. 

2 When the beep sounds, unplug Instant Pot. Set a kitchen timer for 25 minutes and allow the pressure to release naturally, then do a quick release by turning the steam valve to Venting.

3 When the float valve drops down, carefully remove the lid. If the peas are not done, put the lid back on, turn the steam valve to Sealing, and cook on High Pressure for 1 to 3 additional minutes. Taste and adjust seasoning.

Note: The soup can be kept in the refrigerator for several days or in the freezer for up to 3 months. Once cooled or chilled, I like to put 2 1/2 cups of soup in my favorite 3-cup glass storage container and pop it in the freezer for two servings of soup on another day.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Baked Beans from Scratch - Instant Pot or Classic

Aunt Sissy's Baked Beans came to mind last month for two reasons: 1) Summer would be starting, and that's Baked Bean Season around here; and 2) It was the ninth anniversary of her death and I was enjoying fond memories of her. She was a very capable woman and quintessential homemaker, skilled in all the domestic arts.

Ever since I got an Instant Pot in December, I've wanted to adapt her recipe to the electric pressure cooker. If you don't have one, do make these beans Aunt Sissy's way at the post Baked Beans - From Scratch. But I think my Instant Pot version is identical, and there's no need to presoak the beans.

Usually at the end of the natural pressure release time, I take the inner cooking pot out of the Instant Pot to either cool or serve. This time, for some reason, I left it in place and learned a valuable piece of information. 

When I took the inner pot out over an hour later to put the "cooled" beans in the refrigerator, they were not cool. Leaving them in the turned-off and unplugged Instant Pot had kept them piping hot for over an hour! 

These beans are a must for every summer barbecue, and I hope you'll try them soon, either way.

Baked Beans from Scratch - Instant Pot

(Makes 8 servings) 

6 slices (about 6 ounces/170 grams) bacon, chopped

1/2 cup finely minced onion (1 small onion)
1 pound (16 ounces/454 grams) navy or small white beans
3 1/2 cups (28 fluid ounces/828 ml) water
3 tablespoons (1.31 ounces/37 grams) dark brown sugar
3 tablespoons (2.1 ounces/60 grams) unsulfured molasses
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon apple cider vinegar
1/2 teaspoon coarsely ground black pepper

1 to 1 1/4 cups ( 8 to 10 fluid ounces/237 to 296 ml) ketchup

1 With Instant Pot on Saute function, cook chopped bacon until crisp. Remove all but 1 tablespoon of fat from the pot. Add chopped onion, and cook until softened, about 5 minutes. Be sure to scrape up all the brown bits on the bottom, adding a bit of the water if needed, to free up all that flavor and to make sure your Instant Pot won't give you the Burn signal. Turn it Off.

2 Rinse and pick over beans to remove any debris. Add beans to Instant Pot along with all remaining ingredients. Stir everything up. 

3 Put the lid in place and turn the steam valve to Sealing. Press the Pressure Cook key. Leave the indicator lights on High Pressure and Normal temperature, and change the cooking time to 45 minutes.

Note: It can take 20 to 25 minutes to reach working pressure. This varies with the amount and temperature of the ingredients in the pot. 

4 When the beep sounds, turn it off by pressing Cancel. Set a kitchen timer for 25 minutes and allow the pressure to release naturally, then do a quick release by turning the steam valve to Venting.

5 When the float valve drops down, carefully remove the lid. If the beans are not done to your liking, put the lid back on, turn the steam valve to Sealing, and cook on High Pressure for additional minutes. Taste and adjust seasoning.

Note: The cooked beans can be kept in the refrigerator for several days or in the freezer for up to 3 months.

Note: Check out Instant Pot Pinto Beans post for more info about the vagaries of dried bean cookery!

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean