tomatoes

Cherry Tomato and Pesto Galettes

Somewhere between a tart and a pizza, the galette is a classic french pastry that can be enjoyed with sweet or savory fillings. Perfect for a home chef approaching pastry for the first time, this galette is packed with great flavors, like rich and creamy chevre and fresh basil.

Cherry Tomato and Pesto Galettes

By: Co+op, stronger together

Total Time: 2 hours; 1 hour active

Servings: 6

Cherry tomato pesto galettes — Stronger Together.jpg

Ingredients

  • 1 1/2 cups whole-wheat pastry flour

  • 1/2 cup unbleached flour

  • 1 teaspoon salt

  • 1 stick unsalted butter, cold

  • 1/2 cup ice water, approximately

  • 1/2 cup prepared pesto sauce

  • 1/2 cup chevre cheese, softened

  • 3 cups cherry tomatoes, halved

  • 1 large egg, lightly whisked

  • 1 tablespoon water

  • 12 fresh basil leaves, slivered

Preparation

  1. In a large bowl, combine the whole-wheat pastry flour, unbleached flour and salt, and stir to mix. Cut chilled butter into cubes and work the butter into the mixture quickly with your fingers or a pastry blender until the mixture is crumbly but small chunks of butter remain. Fluff the flour mixture with a fork as you drizzle in the ice water. When most of the flour is dampened, start mixing with your hands, gently squeezing the dough to bring it together. If there is still loose flour, drizzle in a tablespoon or two of water, just until you can form a firm dough. Don’t over-mix. Form the dough into a log and divide into 6 equal pieces. Shape each into a disk, place in the bowl, cover with a damp towel, and chill in the refrigerator for about half an hour.

  2. Heat the oven to 400°F. Lightly flour a countertop and take the dough out of the refrigerator. Line two sheet pans with parchment paper. On the floured counter, roll out each dough disk to a 7-inch round. Use a pastry brush dipped in water to dampen the edge of the circle, then roll the edge over to form a small rim. Transfer each dough round to the prepared pan. Repeat with the remaining dough.

  3. On each dough round, gently spread a heaping tablespoon of pesto, then crumble a heaping tablespoon of chevre cheese over it. Cover with cherry tomatoes, cut side up. Sprinkle galettes with any remaining chevre. In a cup, whisk the egg with a tablespoon of water, and brush the edges of the pastry. Bake for 25 to 30 minutes, until pastry is golden brown and the tomatoes are softened. Let cool on the pan on a rack, and garnish each with slivered basil just before serving.

Serving Suggestion

To complement the mellow flavors of these individual galettes, pair them with a fresh, leafy salad featuring arugula or other peppery greens.

Roasted Tomato Salsa with Homemade Tortilla Chips

Roasting vegetables is an easy way to bring out more flavor. Most salsas call for fresh vegetables, so enjoy this break from the routine. You’ll love the deep, smoky flavors your broiler can bring out! Guests at your independence day gathering this year are sure to be dazzled by your homemade chips and salsa!

Roasted Tomato Salsa with Homemade Chips

By: Co+op, stronger together

Total Time: 25 minutes

Servings: 4

Roasted tomato salsa - Stronger Together.jpg

Ingredients

  • 4 large tomatoes, halved

  • 3 large jalapeños

  • 4 cloves garlic, peeled

  • 1 large onion, cut in 8 wedges

  • 3 tablespoons olive oil, divided

  • 1 1/2 teaspoons salt, divided

  • 1 teaspoon ground cumin

  • 1 1/2 teaspoons smoked paprika, divided

  • 1 tablespoon fresh lime juice

  • 1/4 cup fresh cilantro, coarsely chopped

  • 6 corn tortillas

Preparation

  1. Position the top oven rack 6 inches below the broiler, and turn broiler on to high.

  2. Place vegetables on a large sheet pan with a rim and drizzle with 2 tablespoons olive oil. Toss to coat, then sprinkle with 1 teaspoon salt. Broil for 5 minutes, remove pan from the broiler. Turn the vegetables over, and return to broil for about 5 minutes longer. When vegetables are blackened and soft, transfer the pan to a cooling rack. Once vegetables are cool enough to handle, remove stems and seeds from the jalapeños, and place the peppers in a food processor bowl. Add remaining vegetables and juices from the pan, and puree coarsely. Transfer to a bowl and stir in the cumin, a half-teaspoon smoked paprika, lime juice and cilantro.

  3. To make the chips, heat the oven to 350°F. Cut each tortilla into 8 wedges, drizzle with remaining olive oil, toss to coat, then sprinkle with remaining salt and paprika and toss again. Spread on two sheet pans and bake for 12 to 15 minutes, rotating the pans halfway through. When the chips are lightly browned and crisp, cool on pans on racks. Serve chips with the salsa.

Serving Suggestion

Besides dipping chips in this tasty salsa, try it on black bean or fish tacos, or atop huevos rancheros. Any leftover salsa can be refrigerated in a closed container for up to a week. The chips will last for up to four days in a sealed container at room temperature