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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Autumn Tribute: Pumpkin and Nut Granola

OK! After much hemming and hawing and chickening out and deleting and re-uploading and much further ado.. I’m finally posting my first blog post.  YIKES!

Today is really starting to feel like fall – the leaves have started turning, the air is crisp but the sun still lovely and warm, which is so perfect for my favourite outfit of tights, boots, loose sweaters and scarves.  Sundays are my favourite day of the week: sleep in, slurp coffee, watch a show on Netflix (Max and I have been obsessed with The Adventures of Merlin these last few weeks, watch it, I dare you), have my mum over for tea, bake granola for the coming week.

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As a tribute to fall, I made a Pumpkin and Nut Granola, and it’s soooo good.  It captures fall in a mason jar (which is what I used for storage).  It’s lovely and crunchy, savoury with a nice and subtle hit of sweet.  Have it with some greek yogurt, maybe with some fresh apple or banana chunks and drizzle some maple syrup or honey on top, or just have it plain Jane.  Whatever you do, eat it.

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Pumpkin and Nut Granola

Print Recipe!

*recipe is adapted from Everybody Likes Sandwiches*

Yield: about 6 or so cups

Ingredients:

  • 5 tablespoons coconut oil (slightly melted)
  • 1 teaspoon salt
  • 1 teaspoon cinnamon*
  • 1/2 teaspoon ginger*
  • 1/4 teaspoon nutmeg*
  • 1/4 teaspoon cardamon*
  • 1/3 cup maple syrup
  • 1/3 cup honey
  • 2/3 cup pumpkin puree (I made mine from scratch, but a can will do fine)
  • 1 teaspoon vanilla extract
  • 3 cups of old fashion rolled oats
  • 1 cup quick cooking oats (I actually just ran out of the old fashioned ones, but these gave a good crunch)
  • 1 cup nuts (I mixed in walnuts, pecans AND cashews). Choose your favourite, or use what’s on hand!
  • 1/4 cup pumpkin seeds
  • 1/2 cup raisins or mini chocolate chips

Method:

Preheat oven to 325F with oven rack positioned in upper third of the oven.

1. Whisk together wet ingredients and spices until smooth.

2. Stir the oats, nuts and seeds into the wet mixture until everything is well coated.

3. Spread out on a cookie sheet lined with parchment.  You’ll want everything to be evenly spread out for optimal crispness.

4. Bake for 45 minutes, stirring every 10 minutes or so.  When you do this you’ll want to see steam dancing out of the granola, this helps with the crispness, and lord knows a good granola’s got to have a high crunch factor.

5. Once crisped to your liking, remove from the oven, add raisins and toss (if you’re using chocolate chips, don’t add them until the mixture has cooled completely).  Let cool completely on the cookie sheet before storing (this is the other key to crunch factor success).  I stored mine in a jar, they’re so hip and handy.  Should last out on the counter for about 2 weeks (like it will actually last that long though, let’s be honest).

* You can also just use 2 teaspoons of pumpkin pie spice mix, or your own combo of the above, or add in cloves (on the clove note, I am totally going to the store and buying some once I finish this post because an autumn and winter without cloves is chaos).

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