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Posts Tagged ‘Thyme’

Braised Beef Roast with Red Wine and Rosemary | Relishing It

Today I’m sharing one of my favorite beef roast recipes that somehow has not found it’s way onto the blog already.  And that is a pity, because it’s one of my go-to roast recipes.  There are so many wonderful things to love about this dish.  Let me start by saying that this recipe (like most recipes) can be braised in a Dutch oven or a slow cooker.  I generally make it on the oven, but have on occasion made it in a slow cooker.  Both versions are incredibly delicious.  So, depending upon your needs, you have the option to cook it however you like.  This dish is also a perfect make-a-day-ahead dish, as it reheats beautifully and the flavors get even better the next day.

Braised Beef Roast with Red Wine and Rosemary | Relishing It

There are a wonderful array of flavors that are combined with this roast.  I’m guessing you are figuring out that I love the combination of red wine and rosemary together since one of my recent posts also featured these flavors.  I can’t help it, they are perfect with beef.  I chop up carrots, celery, onion, and garlic into very small pieces that break down into a wonderful, delicious sauce. Fresh rosemary and thyme and a bay leaf are added to the vegetables, along with the red wine and a dab of tomato paste.  Left to braise for just a few hours in the oven, or all day in the slow-cooker, the beef becomes tender and you are left with a very rich and flavorful sauce.  The next step is up to you– there are a few options.  When the roast is done cooking, remove it from the pan.  At this point you can purée the sauce if you don’t want tiny bits of vegetables, or reduce it if you want it thicker.  However, here’s what I do.  I combine a bit of butter and a bit of flour (equal parts) with a fork until they form a paste.  I whisk that into the sauce, to thicken it just slightly.  And that’s it.  I don’t strain or purée it, because I really enjoy the chunky texture of the cooked down vegetables.  I re-season with salt and pepper and add some fresh parsley to brighten it up.  We love this meal.  Truly, it’s one of our favorites.  The red wine need not be expensive, something dry works well.  And as always, something you’ll want to drink, because there will be a bit leftover.

Braised Beef Roast with Red Wine and Rosemary | Relishing It

Along with braising some beautiful dishes this winter, I’ve taken up sourdough bread-baking using wild yeast.  This has been so fun and exhilarating.  I absolutely love to learn new techniques in the kitchen.  Back in the day before commercial yeast existed, this is how people had to make their bread –capturing and manipulating wild yeast spores that were in the air, on the flour, and even on their skin.  It is all very fascinating to me.  A lot of observing has gone into this process.  Being able to know when my starter is ready to be used or when it is hungry and needs to be fed.  Dealing with a cold, Minnesota house and predicting how long it will take my dough to get to the point where it is ready to be baked.  I’ve enjoyed the process and we all have enjoyed the bread.  And now it’s become part of our routine.

Braised Beef Roast with Red Wine and Rosemary | Relishing It

I hope you make this beef roast and either bake up some warm crusty bread or buy yourself a loaf, because that sauce will be begging for some.  Enjoy!

Braised Beef Roast with Red Wine and Rosemary | Relishing It

The Recipe: Braised Beef Roast with Red Wine and Rosemary

2 tablespoons olive oil

3-6 pound beef roast, preferably grass-fed (no need for an expensive cut)

1 medium white onion, finely chopped

5-6 garlic cloves, finely chopped

3 large carrots, peeled and finely chopped

2 celery stalks, finely chopped

4-5 fresh rosemary sprigs (either left whole or leaves removes and minced)

small bunch of fresh thyme (either left whole or leaves removed and minced)

1 dried bay leaf

2 tablespoons double-concentrated tomato paste

2 cups red wine

2 cups water

1 1/2 – 2 tablespoons softened butter

1 1/2 – 2 tablespoons flour

fresh parsley, for serving

Slow-Cooker Method: I’m not going to list cooking times in this recipe.  Most everyone’s slow-cooker cooks at a different rate and the size of your beef will effect the amount of time needed, as well. If cooking entirely on low– I’d give yourself 12 hours or so.  You may want to do a combination of slow/high temperatures, if wanting to shorten the length of time.  Dry off the beef and season liberally with salt and pepper.  In a deep pan, such as a dutch oven, add some olive oil and when the pan is hot, brown all the sides of the beef.  You want a deep caramel color.  Remove the beef from the pan and place it into the slow-cooker. Add the vegetables and a bit more olive oil to the hot pan. Cook just a few minutes until softened a bit. Then add the tomato paste, red wine, and water and bring to a boil, scraping up anything on the bottom of the pan.  Pour it over the beef in the slow-cooker and cook either on high or low, or whatever works best when cooking meat in your slow-cooker.  Add the rosemary, thyme, (they can be left whole, just remove the stems before serving, or remove leaves and mince, if you don’t enjoy large rosemary leaves) bay leaf, and a bit of salt and pepper. The beef is done when it is very tender and can be easily maneuvered with a fork. If it doesn’t feel tender, leave it a bit longer.

Dutch Oven Method:  Preheat oven to 325°F.  Add the olive oil to the pan and heat.  Dry off the beef and season liberally with salt and pepper.  Brown all the sides until it reaches a deep caramel color.  Remove beef from pan.  Add more olive oil, if necessary and sauté the vegetables for a few minutes until softened.  Add the tomato paste, red wine, and water and bring to a boil, scraping up any bits on the bottom of the pan.  Place the beef back into the Dutch oven, along with the rosemary, thyme (they can be left whole, just remove stems before serving, or remove leaves and mince, if you don’t like large rosemary leaves) bay leaf and a bit of salt and pepper. Cooking time will vary depending upon how big of a piece of beef you braise.  Begin checking at 2 hours for a smaller one, larger ones will take around 2 1/2 – 3 hours, or more.  The beef will be done when it is very tender and can be maneuvered easily with a fork.  If it doesn’t feel tender, braise it longer.

Before serving for both methods:  remove the beef and scrape off any visible fat.  You may reduce the sauce if you want, or purée it.  I don’t.  Remove and discard the bay leaf and any rosemary or thyme stems (if there are any) from the pan.  In a small bowl, combine the butter and flour with a fork until a paste forms and whisk it into the liquid over medium-high heat on the stovetop.  If using the slow-cooker method, it is a good idea to transfer the sauce to a pan and place on the stovetop when adding the butter/flour mixture over medium-high heat.  Re-season with salt and pepper (sometimes a lot of salt is needed to bring out the flavor, but don’t worry– it’s a big piece of beef) and add fresh parsley before serving.  This roast goes beautifully with regular mashed potatoes or a potato mash combined with parsnips or celery root.  One more note, this is a perfect make-a-day-ahead meal, as the flavors get even better after sitting overnight. Enjoy!

Thanks for stopping by Relishing It!

Laurie

 

 

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Peach Sangria with Chamomile and Thyme | Relishing It

“Millions of peaches, peaches for me.  Millions of peaches, peaches for free”.  My apologies for putting that song in your head, but I end up humming it every time I make this wonderful sangria.  And while the comical stylings of the band The Presidents of the United States of America (I’m really showing my early 90’s musical roots here) may not be your thing, this drink will be.  If only peaches were free…if only.

Peach Sangria with Chamomile and Thyme | Relishing It

Peach Sangria with Chamomile and Thyme | Relishing It

It’s hard to not like sangria, to be honest.  What’s not to love?  Delicious wine spiked with fruit or fruit juices, sometimes sugar, sometimes bubbles. Yes, please.  Making sangria can be a bit like painting on a canvas.  There are so many colors and choices for your creation.  I enjoy both white and red sangria, but in either style fresh herbs are the key for me.  They give it a little more complexity that so many other versions seem to lack.

Peach Sangria with Chamomile and Thyme | Relishing It

I’ve also recently been experimenting with fresh juices in my sangria.  We have a Breville Juice Fountain Plus and I like to put it to good use.  You may think you’ll waste a lot of the fruit by juicing it, but the truth is, you don’t.  I had almost no pulp when I juiced two peaches for this recipe– the only thing that was discarded was the peel. If you’ve been thinking of purchasing a juicer, summer is the perfect time to do it!  There are so many wonderful fruits and vegetables to experiment with. Of course, if you don’t have a juicer, you can simply peel the peach and purée in a blender– that method will work just fine.  I wanted to create an herby, mostly naturally-sweetened sangria.  Some recipes require a lot of sugar, but I’d rather avoid that if possible.  The addition of chamomile is subtle, but lovely.  And the fresh thyme works magically with the peaches– they’re a wonderful pairing.

Peach Sangria with Chamomile and Thyme | Relishing It

Using fresh juices in addition to chunks of whole fruits helps the flavors meld a bit quicker than just using whole fruit exclusively. It is something you should definitely try before the summer is over!  Enjoy the sangria and for goodness sakes, share some with your *neighbors!

*Speaking of neighbors– shout out to my neighbor Allison and her lovely mother, Shirley for gifting me the gorgeous antique platter in the photos– thank you!

Peach Sangria with Chamomile and Thyme | Relishing It

The Recipe: Happy Hour: Peach Sangria with Chamomile and Thyme

(serves 4)

1 bottle of sparkling white wine, cava, prosecco, or regular white wine

3/4 cup fresh peach juice/purée (from 2 peaches)

1-2 bags of chamomile tea (steeped in 1/2 cup hot water, then cooled)

handful of fresh thyme sprigs

1/2 tablespoon superfine sugar (more or less to taste)

fresh raspberries and peach slices

ice

Begin by steeping the chamomile tea in hot water.  Refrigerate to cool completely.  Juice the peaches by either using a juicer or peel the peaches and purée in a blender.

In a large glass pitcher, add the sparkling white wine, peach juice, chamomile tea, fresh thyme sprigs, and  1/2 tablespoon superfine sugar.  Stir together well and even bruise the thyme with a wooden spoon to release the flavors more.  If time allows, let the flavors meld for 20 minutes or so in the refrigerator.  Then add the ice, fresh raspberries, and peach slices.  Serve in a glass over ice.  Enjoy!

Thanks for stopping by Relishing It!

Laurie

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Meyer Lemon and Thyme Roasted Chicken | Relishing It

Today’s recipe is one that looks impressive and tastes incredible, yet comes together with little effort.  Roasted chicken is another fine example of how good food does not have to be complicated.  It’s easy to prepare, and makes a perfect family meal that can be complimented by so many wonderful flavors.  I’ve used Meyer lemons for this version.  Whenever they are  in season, I prepare a lemon sauce and drizzle it over roasted chicken.  These lemons taste a bit different than traditional ones.  I detect a hint of a pine, as well as a little more sweetness.  They are perfect in this dish, since their skin is thinner and can be eaten– they almost become ‘candied’ when roasted.

Meyer Lemon and Thyme Roasted Chicken | Relishing It

I like to roast chicken on a high heat.  It creates such a nice, dark exterior that I just love.  Fear not, the inside remains wonderfully juicy.  One thing to be aware of– your chicken pieces should all be relatively the same size.  This will ensure even roasting.  The breasts should be cut in half if they are too large.

Meyer Lemon and Thyme Roasted Chicken | Relishing it

The sauce is a simple one.  It showcases the lemons perfectly.  I suppose it’s worth exploring the idea of marinating the chicken in a portion of the sauce for a few hours before roasting.  The lemon would really permeate the chicken.  But, to be honest with you, I’ve never bothered.  Let me know if you decide to give it a go.  If thyme isn’t your favorite herb, this dish is also delightful with rosemary.  Enjoy!

Meyer Lemon and Thyme Roasted Chicken | Relishing It

The Recipe:  Meyer Lemon and Thyme Roasted Chicken

(serves 4)

1 whole pasture-raised chicken cut into pieces (breasts cut in half, if too large)

1/2 cup fresh Meyer lemon juice (from about 5 Meyer lemons)

1/3 cup extra-virgin olive oil

2 tablespoons Dijon mustard

fresh thyme

1/2 tablespoon honey (more or less to taste)

1-2 Meyer lemons, thinly sliced for roasting

kosher salt and freshly cracked black pepper

Preheat the oven to 475°F.  Line a baking sheet with parchment paper.

In a small bowl, mix the lemon juice, Dijon, honey, and salt and pepper together.  Slowly whisk in the olive oil. Set aside.

Place the chicken on the parchment paper and pour 2/3 of the sauce over it, coating all sides of the chicken.   Reserve 1/3 of the sauce for serving.  Remove and discard the stems from some of the thyme and sprinkle the leaves over the chicken, along with salt and pepper.  Place the thinly sliced Meyer lemons on the pan, as well.  Bake for about 35 minutes on the middle rack.  Remove from the oven and serve with additional sauce and fresh thyme.  Salt and pepper, as needed.  Enjoy!

Thanks for stopping by Relishing It today!

Laurie

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Sun-Dried Tomatoes with Rosemary and Thyme | Relishing It

Alright, I’m using “sun-dried” very loosely here, as these little beauties are not…well…sun-dried at all.  I just couldn’t bring myself to call these “sitting on a counter in a dehydrator” tomatoes.  No, I like to imagine that they were patiently crafted in Italy, with tables upon tables of tomatoes laying out in the sun, as I sipped a Chianti and and read a good book.  Alas, my reality is Minnesota, and I used a food dehydrator.  Not quite as romantic, is it?  Even so, these tomatoes are fantastic, and seriously recommend you give making them a try.

Sun-Dried Tomatoes with Rosemary and Thyme | Relishing It

I love having a nice supply of sun-dried tomatoes to get me through the winter.  Buying jarred versions at the market can be expensive, and to be honest, they’re just so simple to make.  You can use any type of tomato, though smaller ones will require less cooking time.  Roma’s are a fantastic choice– simply cut them in half or quarters.  The tomatoes take time to dehydrate– perhaps a day or more for the thicker end pieces.  I sprinkle mine with rosemary, thyme, with a little sea salt and cracked black pepper.   The flavors are wonderful!

Su-Dried Tomatoes with Rosemary and Thyme | Relishing It

You can snack on them as soon as they’re dried, or preserve them to use later.  As for the texture, some like them a bit chewier– I made sure mine were completely dry since I intended to preserve them.  It’s really up to you how dry you want them to be.  These tomatoes can be kept in airtight containers (plastic bags work well), vacuum sealed, or even stored in the freezer.  I also made a jar of sun-dried tomatoes in olive oil, and they are ridiculously delicious.  These would make fabulous gifts around the holidays if you’re looking for something homemade to share.  I hope you give these a try!

Sun-Dried Tomatoes with Rosemary and Thyme | Relishing It

Sun-Dried Tomatoes with Rosemary and Thyme | Relishing It

The Recipe:  Sun-Dried Tomatoes with Rosemary and Thyme

any variety of tomatoes, sliced or halved

fresh rosemary, chopped

fresh thyme, chopped

sea salt and fresh cracked pepper

To Dehydrate the Tomatoes:  Slice the tomatoes or half them, depending upon their size.   Sprinkle with the chopped herbs, salt and pepper.  It will take about 24 hours to dehydrate a full load, sometimes longer depending upon how thick the tomatoes are sliced.  Store in a resealable bag and use within a few weeks.  Freeze any amount you want to keep longer.

To Oven-Dry them:  Preheat oven to 200°F.  Slice tomatoes and sprinkle with chopped herbs, salt and pepper.  Place on a large baking sheet lined with parchment paper.  It will generally take between 2-6 hours (possibly more) to dry the tomatoes– much will depend upon how thickly they are sliced.  Store in a resealable bag and use within a few weeks.  Freeze any amount you want to keep longer.

To make Sun-Dried Tomatoes in Olive Oil:  Prepare dehydrated tomatoes by dipping them in white wine vinegar (this help keep bacterial growth from occuring) and shaking off any excess.  Place in a small jar along with 1/2 cup of red wine vinegar.  Then fill the jar up with olive oil.  Make sure that all of the tomatoes are submerged.  Store in the refrigerator and try to use within 2 weeks.  If placing fresh herbs or garlic into your mix, you must use up the jar within 1 week.  The olive oil will become hard in the refrigerator, simple let sit at room temperature for a few minutes before using.  Be mindful to use clean utensils when removing the tomatoes from the jar.

Thanks for stopping by Relishing It today!

Laurie

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Tomato Galette with Herbs and Fresh Mozzarella | Relishing It

I have just a few more tomato recipes that I want to share with all of you before tomato season disappears with the nice weather.  The first is this wonderful Tomato Galette with Herbs and Fresh Mozzarella.  As my husband stated after taking a bite, “That’s one of the best things I’ve eaten all summer.  Maybe ever”.  True story.

Tomato Galette with Herbs and Fresh Mozzarella | Relishing It

Tomato Galette with Herbs and Fresh Mozzarella | Relishing It

Tomato Galette with Herbs and Fresh Mozzarella | Relishing It

Yes, yes, tomatoes and fresh mozzarella are a heavenly match– we all know that, right?  But generally, fresh mozzarella isn’t baked into a galette with tomatoes due to its water content.  Much harder cheeses are the norm.  Obviously I was a bit hesitant in trying the fresh mozzarella– I had visions of a huge sloppy mess ruining that wonderful crust.  There was even a moment during the baking time when I peered into the oven and almost cried.  There was a lot of liquid pooling.  I was certain the galette was ruined.  I mention this, because if you see the same pooling– just wait it out.  By the end of the baking time, the water was gone and a beautiful crisp crust was left behind with cheese that had bubbled up into a golden brown.  The smell of the the baked tomatoes and cheese with the herbs was unbelievable.

Tomato Galette with Herbs and Fresh Mozzarella | Relishing It

Tomato Galette with Herbs and Fresh Mozzarella | Relishing It

This galette comes together so quickly, especially if you have pie crusts hanging out in your freezer (have I mentioned that you definitely should get on that?).  And it’s a perfect meal when you want to fancy things up a bit.  Add a salad to the side, and perhaps a glass of wine and you’re set.  Now go and enjoy the heck out of those tomatoes before they’re gone for the season!

Tomato Galette with Herbs and Fresh Mozzarella | Relishing It

The Recipe:  Tomato Galette with Herbs and Fresh Mozzarella

(serves 4 or 1, depending upon how hungry you are)

1 single All-Butter Pie Crust

2-3 ripe tomatoes, sliced

about 1/4 pound of fresh mozzarella, sliced

a hefty sprinkling of chopped fresh rosemary and thyme, plus more for garnish

1 egg mixed with 1 teaspoon water, for egg wash

salt, pepper, plus olive oil for drizzling

Preheat oven to 375°F.

Follow the instructions for the All-Butter Pie Crust.  After it has chilled it will be ready to use.  Roll the dough out into an 11-inch circle (not the typical 12-inch, because I want the crust to be a bit sturdier) on a piece of floured parchment paper.  Place the mozzarella into the center of the dough, leaving about 1 1/2 inch border.  Sprinkle the chopped herbs on the cheese.  Then place the tomatoes on top of that.  Fold up the sides of the galette and pinch the seams together.  Using a pastry brush, apply the egg wash to the dough.  Then sprinkle salt and pepper onto the egg wash.  Slide the galette and parchment paper onto a large rimmed baking sheet.  Bake for 45-50 minutes or until the crust is a deep golden brown and the cheese has bubbled up and browned a bit, too.  Remove from oven and let cool for a few minutes.  Drizzle with olive oil and sprinkle with fresh herbs, salt and pepper before serving.  Enjoy!

Thanks for stopping by today!

Laurie

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For the record, healthy eating is NOT the theme on Relishing It this week.  Don’t worry, I’ll return with several wonderful recipes next week loaded with seasonal produce.  But not this week.  For now, let’s just enjoy these fantastic sticky buns  from earlier, and today’s ridiculously good mini-burgers.  I am a bit of a burger connoisseur.  I know, I know.  I say that about a lot of things.  But the fact is, if there’s a dish I like, I try as many versions of it as I can.  It’s almost as if I need to approach it from every angle.  For burgers, I have my favorite combinations.  I enjoy the fancy ones with melted brie cheese just as much as I enjoy the not-so-classic with swiss and sauerkraut (which is incredible, by the way).  And the classic thick piece of raw onion on a plain burger with ketchup and mustard is heavenly.  I could go on and on.

These mini-burgers (I have a hard time calling them ‘sliders’, because it just reminds me of White Castle) with red wine shallot butter are one of my favorite glammed-up ways to eat a burger.  They are, quite simply, amazing.  More like, over-the-top amazing.  I could eat them everyday, but my clothes would not fit within a few weeks.  They’re perfect if you’re looking for a show-stopper for a Summer party.  You can make everything ahead of time, and once the guests arrive, just pop them on the grill.

One of the biggest flavors– and certainly the biggest time consumer– is making the incredible red wine shallot butter.  You reduce an entire bottle of red wine with one cup of shallots, for about an hour.  Once it’s reduced, you mix this into the whipped butter and chill it.  This butter is the key to the whole dish, and it’s so intense that you only need a little pat on your burger.  You’ll see in the photos that I tend to add a thicker slice, because I just can’t get enough of the flavor.  When you make the red wine shallot butter, you’ll end up having some left-over.  This is good, because it keeps well in the freezer and can be used later…perhaps on a steak for the weekend?

I flavored the grass-fed beef with onions and a fair amount of fresh thyme.  The thyme adds a wonderful earthiness and pairs perfectly with the red wine and shallots.  And yes, if you’ve looked ahead to the recipe, you’ll see there’s also butter mixed in with the ground beef.  It works here, because the grass-fed beef is so lean.  Trust me on this, it’s phenomenal.  Personally, I like these burgers in mini-form.  I made the sourdough buns in the photos, as well.  They ended up being a perfect fit.  Find whatever small bun you can, or make your own.  Just gather some friends and make these burgers, everyone will be happy.

The Recipe:  Grass-Fed Mini Burgers with Red Wine Shallot Butter

For the Burgers:

2 pounds grass-fed ground beef

1 stick unsalted butter

1 medium white onion, minced

1 3/4 tablespoons chopped fresh thyme

1 1/2 teaspoons freshly cracked pepper

1 egg, lightly beaten

1 1/2 tablespoons kosher salt

Freshly chopped parsley

Red Wine Shallot Butter

1/2 cup minced shallots

2 tablespoons granulated sugar

1 bottle of red wine (Merlot or Cabernet work great)

1/2 pound unsalted butter, whipped

To make the red wine shallot butter:  In a large saucepan, combine the shallots, red wine, and sugar.  Bring to a boil, then reduce heat to a medium simmer.  Continue to reduce for about an hour  until the mixture it is somewhat “syrupy”, but almost dry.  See photos.  Remove from heat and let cool to room temperature.  Mix into the whipped butter until homogenous.  Use parchment paper or plastic wrap to roll into logs and chill until firm.

To make the burgers:  Remove ground beef from the refrigerator for about 1/2 hour before mixing.  It’ll need to warm a bit to properly mix with the butter.  In a medium skillet over medium-high heat, add about 2 tablespoons of the butter and the onion.   Sweat them until they are translucent.  Remove from heat and cool to room temperature.  In a large bowl, add the thyme, pepper, egg,  salt, and onions.  Whip the remaining butter until smooth.  Add the butter and ground beef to the bowl and mix until just combined, being careful not to over mix (which can lead to a tough burger).  Form into patties and place on waxed paper and chill in the refrigerator for at least an hour.  Grill or fry the burgers and top with a slice of the red wine shallot butter and a sprinkle of parsley!

Source:  Adapted from Bar Lurcat, in Minneapolis, MN

Thanks for stopping by Relishing It!  Hope you all have a safe and fun holiday weekend!

Laurie

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Hello everyone!   Summer finally arrived in the Upper Midwest, and boy, did it show up with a vengeance!  Those living nearby probably don’t want to hear more about just how miserable the weather is, but for those of you in distant lands, the heat index has been flirting with 120 degrees here all week.  I’m seriously starting to look forward to a nice winter snow storm…which will probably be only a few months away.  Ahhh… Minnesota.

So where have I been, you ask?  Well, we’ve had a busy July.  As you know, I took the kids to North Dakota to visit family.  We had such a great time seeing everyone.   Shortly after we got back, we took our first trip to the world-famous Wisconsin Dells.  It was so much fun, and so cheesy (Wisconsin pun intended).  Waterslides, go-cart racing, food, a tour down the river on some sort of World War II vehicle.  Our kids are still talking about the trip.  They want to go back right away.

Now that you’ve had the family update, let’s talk food again.  Wow!  Do I have some exciting things to share with you!  Let’s start today with this gorgeous heirloom tomato galette.  You know I love fresh tomatoes, but are you aware that I’m that slightly-crazy person who refuses to buy one all winter long?  More than any other vegetable (cucumbers are a close second), tomatoes purchased out of season and shipped in simply do not taste the same.  Not even close.  Thankfully, they’re  in-season now, so you can expect to see several more tomato-based dishes in the coming weeks.

This show-stopper of a tart is the perfect way to feature the pure flavor of ripe tomatoes.  I’ve been waiting to make this recipe for awhile– not only because it looks incredible– but because it’s the creation of chef/owner Naomi Pomeroy from the fabulous restaurant Beast in Portland, OR.  Last October, Radd and I vacationed in the Pacific Northwest and stumbled into Beast– a communal-style locavore paradise.  We shared a table and company with six strangers.  The food was divine, and it was easily one of the best dining experiences I’ve ever had.  When I saw that this tart came from Beast, I knew I had to make it.

So how is it?  Better than you can imagine.  When I showed Radd, he thought it looked great, but he wasn’t exactly fired-up to try it.  After his third piece, he said it was one of the best things he’s eaten in a long, long time.  The crust is so delicate and flakey.  The manchego cheese adds a creaminess that perfectly compliments the acidity of the tomatoes.  Finally, the olive oil and herbs provide subtle complexity– the flavor really goes on and on.  It’s delicious warm, but even better at room temperature.  If you make only one savory dish from my blog over the next couple of weeks, it should be this one.  It’s that good.

The Recipe:  Heirloom Tomato Tart

Makes one 12-inch tart

Serves 4 to 6

For the Galette

1 cup all-purpose flour; plus more for work surface

1/2 teaspoon course salt; plus more for tomatoes

1 teaspoon baking powder

1 teaspoon chopped fresh thyme or rosemary for the dough, plus more for on top of the galette

1 stick (8 tablespoons), unsalted butter, chilled and cut into 1/2 – inch pieces

1/2 cup sour cream (full fat), chilled

1 pint tomatoes  (a combination of heirloom cherry tomatoes and other tomatoes, cut in half or sliced if large)

1/3 pound manchego cheese, or other semi-hard sheep’s milk cheese

1 egg white,  for an egg wash

For the Garnish (Optional)

1 bunch microgreens (arugala microgreens worked well)

Extra-virgin olive oil

Red-wine vinegar

Coarse salt

To make the dough: Combine the flour, salt, baking powder,  and 1 teaspoon of minced herbs in a food processor and pulse a few times to mix.  Then add the butter and pulse until the butter is just incorporated into the dry ingredients, making sure not to over-mix.  Some of the butter may be the size of a pea, which is fine.  This can also be done by hand if you don’t have a food processor.  Mix in the sour cream, being careful, once again, not to over-mix.  Turn the entire mixture out onto a cutting board and gently push it together into a ball.  Wrap it tightly with plastic wrap and refrigerate for 2 hours.

To make the filling: Put the tomatoes in a colander and sprinkle generously with coarse salt.  Lay the tomatoes on several sheets of paper towel to drain (dried tomatoes will make a crisp tart).

In the meantime: Heat the oven to 425°F.  Lay out a sheet of parchment paper that will fit onto your baking sheet.  Dust it with flour, as well as your rolling pin, and roll the dough out to a 12-inch circle about 1/8 – inch thick.   Leaving a  3 -inch border, scatter the cheese on the top of the dough, then arrange the tomatoes evenly over the cheese.  Sprinkle with a bit more thyme and rosemary.  Fold the edges of the dough over the tomatoes, making pleats as you fold and leaving the center of the tart open.  Make sure there are no holes in the dough; pinch the dough together if one appears.  Whisk the egg white and apply to the tart dough with a pastry brush or paper towel.  Transfer the tart with parchment paper still underneath to a baking sheet.

Bake the galette until golden brown, 30 -40 minutes.  Let cool on rack.

While the galette cools, lightly dress the microgreens with the olive oil, vinegar and salt.  Drizzle the top of the galette with olive oil and sprinkle it with course salt.  Slice the galette and serve with microgreens, of desired.    Enjoy!

Source:  Adapted from Harvest to Heat Cookbook via Naomi Pomeroy from Beast in Portland, OR

Thanks for visiting Relishing It today!  Hope you are all enjoying your summer.  See you soon.

Laurie

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