Cherry Tomato and Caramelized Onion Galette

Hi all! Happy summer! I feel like this summer has flown by while not having done much about it. I’ve managed to tube the Cowichan River twice (and have what now seems to be a permanent bruise on one of my rear cheeks (tmi?)), and gone to the mainland to watch TayTay slay-slay (QUEEN/don’t judge me). Other than that, I have been enjoying riding my bike to work and home again (thank you Saanich for the new bike lanes on Cloverdale!) and catching up with friends.

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As the summer and all its glorious sun we’re getting wears on, Max and I’s garden has become almost unmanageable. Two weekends ago I picked 25 lbs of yellow plums (when I say picked I mean that after getting the sun and bark in my eyes I shook the damn too tall trees and picked up the ones off the ground that seemed firm enough that they just fallen and weren’t some of the ones that had been decomposing in the grass for the last few weeks) to make wine which so far has managed to stay fruit fly free. Last weekend I picked 50 lbs of apples.. FIFTY POUNDS OF APPLES off one of my two trees. Thankfully the other tree has a bit more shade so I won’t need to see another apple for a few more weeks (apple recipes coming soon to a blog near you). So my last week has been spent making apple: cake, crisp, pancakes, jelly and sauce. This weekend/next weekend are going to be spent with my Italian Prune Plums (I made cornmeal muffins.. yuuummm). If this wasn’t enough, our 24 tomato plants are finally getting ripe so I’m elbow deep in those too. I am starting to get over my grudge against the resident squirrels who eat all the nuts out of our two walnut trees and never leave me even one because right now: ain’t nobody got time for that.

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Anyway, TOMATOES! I had been waiting for a particularly productive bush to get red when I realized they were golden tomatoes that were in their prime (hellooo!). Having been slightly over cooking the last few weeks, these tomatoes gave me a fresh push to get creative again. I keep falling back on the same meals that are good, but (with the exception of burritos) get old. Not so much the taste, if I could snap my fingers and have those meals ready on a plate I’d gobble them down no problem, it’s the method. If I’ve made it more than a few times, I get bored of making it. I NEED ADVENTURE. (I say that, when I am the only one of my father’s four children he’d let ride his dirt bike as I am also my father’s only child that would not get onto said dirt bike, because danger). So, I picked the golden cherry tomatoes and a few other normal cherry tomatoes, looked at them with love in my eyes and they told me to burst them and stick them in a pie. So I made a galette. A galette? WTF? Basically, it’s a lazy tart/pie. Lazy, because it’s French. (I kid, QC, I looove you, please don’t ever separate from strong and free!).

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Cherry Tomato and Caramelized Onion Galette

Makes two galettes, serves 2-8, depending if it’s the main meal or not

Crust

3 cups spelt flour (all purpose or whole wheat or a mix would work too)

½ cup melted coconut oil (or whatever oil you have on hand)

½ cup almond milk (or whatever milk you have on hand)

Pinch of salt

Filling

1 tablespoon ghee or coconut oil

3 medium yellow onions

Salt and Pepper

2 tablespoons balsamic vinegar

1 tablespoon brown sugar

3 cups cherry tomatoes

3 tablespoons fresh dill, chopped

½ cup mozzarella, grated

Egg Yolk Wash

1 egg yolk mixed with 1 tsp water

Method:

Set a large cast iron pan onto the stove at medium heat, add ghee/oil. Slice onions, add to the now hot skillet. Sprinkle with salt and pepper. Fry onions until they are super soft. I find it helps if I cover the skillet with a lid which helps keep in the moisture, making sure to stir it every 5 minutes or so. During this time, I stemmed the tomatoes and washed them. After about 15 minutes, add vinegar and sugar to the onions and mix it around. Add tomatoes and stir. Cover the pan for another 5 minutes or so or until most of the tomatoes have burst. Remove from the stove and transfer the mixture to a large bowl or plate to cool. You can do all of this a few hours before making the tart and be patient and wait for it to cool to room temperature or be like me where it’s already 7pm and Max and I are starving and throw it into the fridge for a little bit to speed up the cooling process and get a bigger electricity bill, yuuus. Once the filling is cooled, mix in the dill and cheese.

Preheat oven to 400 degrees. Line two large baking sheets with parchment paper.

While the filling is cooling, make the crust. Place flour and salt in a food processor. With the motor running, slowly add the oil and milk. Keep it running until you have what looks like cornmeal. Now, turn it out onto a floured surface and separate into even disks. Roll them out into approximately 9-inch circles. Transfer to baking sheets. I find it helps by wiggling a spatula under the crust and folding it in half without creasing it and then wiggling the spatula under the other half, folding it in quarters, then transferring and unfolding it back to flat.

Once the dough is ready and the filling cooled, use a slotted spoon to place the filling evenly into the middle of the dough, leaving about 2 inches around the edges. Try to keep the liquid collected from the tomatoes out of the tart as it can make the crust soggy. Max and I saved the liquid and added it to omelets the next day. Alternatively you could drink it (no judgment). Fold the dough edges up around the filling, it’ll be a little messy and that’s ok. Brush the yolk wash onto the crust. Place galettes in the oven and bake for about 40 minutes, everything will be bubbly, smell tasty, and the crust will be golden. Remove galettes from the oven and let cool for 15 minutes, slice up and devour. This would go well with a simple green salad if you have the energy, but is also fine on its own which is what Max and I did.

Leftovers heat up surprisingly well in the microwave for breakfast the next morning for whoever’s asking (good luck having leftovers).

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Did you make this? Show me! Tag your instagram photos with #kivacooks !

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Bacon and Bleu Cheese Potato Salad

Hai guys! Long time no post.. sorry about that! I have seriously missed posting and just haven’t had the energy or time to do it lately. Ok, I lie, I have this problem where I keep buying more and more cookbooks and I keep going through them and wanting to make EVERYTHING! So I do, but then I don’t have time to make my own creations which I can then post BUT they have given me just about a billion and one ideas that I am bursting to put together and share with all you lovely people (one day).

A few weeks ago, Max’s friend Dylan came over and brought us a small container of this RIDICULOUS, OFF THE WALL potato salad that had (you guessed it) bacon and bleu cheese in it from a catering company he works at, and ERMAGERD, I have done nothing but dream of it since. Obviously, I had to recreate it to get it out of my brain.

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I don’t know about your family, but in mine, my dad can make three things: pancakes, grilled cheese sandwiches, and potato salad. Ooooh dat potato salad! Pops is always the designated potato salad-er at summer time family get togethers and barbecues. Many have tried to recreate it, most have failed. The secret is using almost an entire jar of mayonnaise; which, in theory sounds disgusting but in practice (and perhaps without this knowledge) is yum. But don’t worry, I’m not going to make you do that today!

So, in light of Father’s Day happening tomorrow, here is a potato salad you can make to show your pops just how much you love him! (Dad, I’ll bring some over tomorrow).

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Bacon and Bleu Cheese Potato Salad

Yield: 8 side servings

This salad takes some prep work, you want the potatoes to be cooked and cooled, the bacon cooked cooled and chopped, and the eggs hard-boiled and cooled as well. You can do this the day before if you’d like or make the whole salad the day before which gives the flavours time to get to know each other.

  • 4 cups potatoes, chopped into bite-sized pieces, boiled until just tender and cooled
  • 2 eggs, hard-boiled and sliced
  • 2 strips bacon, cooked crisp, chopped into bits and cooled
  • 2 sticks celery, thinly sliced
  • 2 bunches radishes, thinly sliced
  • 1 bunch scallions, chopped
  • 2 tablespoons bleu cheese, crumbled
  • 1 tablespoon fresh dill, minced
  • ½ cup mayonnaise
  • ½ cup Greek yogurt
  • 1 tablespoons Dijon mustard
  • 1 tablespoons apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon bacon bits (from above)
  • 2 tablespoons bleu cheese
  • ½ teaspoon paprika
  • Salt and pepper, to taste

In a large bowl, stir together potatoes, eggs, bacon (minus one teaspoon for the sauce as well as a pinch for sprinkling on before serving), celery, radishes, scallions, bleu cheese crumbles and dill. Set aside.

In a blender, food processor, or small bowl with a fork and elbow grease, blend the mayonnaise, yogurt, mustard, vinegar, honey or maple syrup, bacon bits, bleu cheese, paprika, salt and pepper. Once it’s smooth, pour onto potato mixture and stir it up till it’s all mixed in and creamy. Top with more cracked black pepper, scallions, dill, bacon bits and bleu cheese crumbles. Serve.

Salad will keep for 3 days wrapped up tight in the fridge.

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What are you guys doing to celebrate Father’s Day?!

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Cozy Comforting Energy Bowl

Hi all! Sooo I made the most delicious and comforting and cozy quinoa bowl everrrr this week. I whispered to it as I lovingly ate it that I would make it every week for the rest of my life. My favourite vegetables, hands down, are yams and avocados (okay, so an avocado is technically a fruit, but really, I’d never put it in a fruit salad, and that makes it a vegetable in my books, I don’t care what you think). Speaking of fruit, Max and I went and got a peach and cherry tree this weekend for our back yard (and will also be getting a FIG TREE in a few weeks)! Which makes me sooo excited because, fun fact: I point out every single fruit tree I see to Max and usually try to approach it for picking or smelling or both (so long as it isn’t on private property) and then I want to discuss said tree. It drives him nuts. Once in San Diego I picked an orange off a tree in front of a store we were in. I brought it into the car on our way home, and it smelled like I had gone to citrus heaven. Then I went to open it and my thumb went right through it because it was rotten on one side. I was forced to throw it out the window after that. Whomp-whomp. Anyway, THIS BOWL:

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It’s got all the things; quinoa, steamed kale, chickpeas infused with a spiced coconut sauce, roasted yam, avocado, cilantro-lime-tahini sauce (OMG), sesame seeds, and more lime. Yuuuuuuuuuum. It’s healthy comfort in a bowl. The recipe may sound like a lot of work, but it only took me about 50 minutes from start to finish. And it’s totally worth the dishes, I promise. It’s like a warm hug. Share some warm tummy hugs this week and make it!

Energy Bowl

Recipe:

Serves 2 for one normal portion and a hungry construction worker portion.

Ingredients:

1 large yam (orange sweet potato)

½ tablespoon melted coconut oil

½ teaspoon salt

¼ teaspoon cumin

Fresh ground pepper

½ cup quinoa

1 cup water

½ tablespoon coconut oil

½ teaspoon salt

One can (14 oz.) of Garbanzo beans (chick peas)

1/3 cup coconut milk (from a can) (full fat)

½ teaspoon garlic powder

1 teaspoon Sambal Olek (or your favourite hot sauce)

Juice of half a lime

Kale, rinsed, shredded with tough stem ripped out

1 garlic clove

Juice of one lime

1/3 cup of cilantro (stalks are ok!)

½ cup tahini (sesame butter)

1/3 cup water

½ an Avocado, sliced

Sesame Seeds

Cilantro leaves

Lime quarters

Method:

Preheat oven to 350 F.

Peel and chop your yam into bite-sized pieces, place in a bowl and toss with melted oil, salt, pepper, and cumin. Spread onto a baking sheet that is covered in parchment paper. Once the oven is preheated, put the yam into the oven and roast for 40 minutes, stirring halfway through.

Place rinsed garbanzo beans in a small pot, add coconut milk, lime, hot sauce, and garlic powder. Let it simmer while the yams are roasting. The point isn’t to cook the beans as they are already cooked, but to infuse them with extra yummy flavours.

Rinse your quinoa, and get it ready in a small pot with water, oil, and salt. Once the timer for your yams reaches 20 minutes, turn your quinoa pot onto full blast. Once the water is boiling, turn it to the lowest setting. Turn it off once your yam timer finishes, it should be perfect.

Wash and shred the kale. Once the yam timer gets down to 10 minutes left, turn on your pot that is steaming the kale. Turn this off and remove from heat when the yam timer goes off as well.

In a blender, throw garlic, lime juice, tahini, cilantro, water, and salt and blend well together to create a sauce.

To assemble, divide quinoa and place into bowls, add coconut milk sauce from the beans on top of the quinoa. Place kale over quinoa. Place avocado, beans, and roasted yams on top of the kale. Pour on the tahini sauce (lots and lots because it is gooood), top with sesame seeds, more cilantro, and serve with a wedge of lime.

Devour.

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Yum.