Monday, July 25, 2011

You're Crowding Me

Overload.  Yesterday's cooking/baking was way too much.

Lesson learned:  keep it simple and focus.

Remember those donuts I made?  The perfect little pillows of joy that were practically bursting forth from the screen?  You do?

Yeah, well I made those again last night while we were making dinner... and uh...  I didn't have enough room on the counter for them and I made them all wonky-like.  That's a real word.  It's also a real tragedy.

So even though my donuts may look a bit on the crazy side (i.e. like the salvaged rejects from Dunkin' Donuts), I bring you a tomato-y, cheese-y tart-like-thing.  Not sure exactly what it's called, actually.  Just trust me when I say it is good and filling.

Oh, and uh... this has strawberries in it.


Don't say "ugh" at me.  Wait til you try it!  Even Cori liked it, and that was the true test!

For all of us...  have a little faith in this recipe.  And the strawberries.

Tomato and Mozzarella Galettes with Cilantro Strawberry Pesto
Borrowed from Food 52

2 large ripe tomatoes, quartered
3 tbsps EVOO
salt and pepper
1 cup fresh basil, tightly packed
1/2 cup arugula, tightly packed
1/2 cup cilantro, tightly packed
3 tbsps walnuts
5 small strawberries, hulled and cut in half
1 oz fresh mozzarella, torn into chunks
1/2 cup EVOO
salt to taste
2 10x10 puff pastry sheets (1 box), thawed
6 oz fresh mozzarella, cut into thick slices
a handful of freshly grated parmegiano reggiano cheese

1. Turn on the broiler and put the rack in the center of the oven.  Line a rimmed baking sheet with foil and place the tomatoes cut side up.  Drizzle the EVOO over the tomatoes, salt and pepper them, and broil for ten minutes.   Check on them to make sure they are not burning.  Remove the pan from the oven and set aside to cool.  Turn down the oven to 350 degrees.

2. In a food processor with the blade attachment, pulse together the basil, arugula and cilantro until roughly chopped.  Add in the walnuts, strawberries and mozzarella, and pulse again until finely minced.  With the processor running, slowly drizzle in the EVOO until smooth.  Salt to taste, pulse briefly, and set aside.

3. Roll out each of the puff pastry sheets into a 12" circle (mine was more... a rounded square).  Transfer each to parchment paper lined baking sheets.  Spoon on 1/3 cup pesto onto each pastry dough, spreading with the back of a spoon all over, leaving a 1 1/2 inch boarder all the way around.  Thinly slice your cooled tomatoes, then layer them onto the pesto.  Add the mozzarella over the tomatoes, then sprinkle with the parmegiano.  Gather up the edges of the dough, fold them over and pleat them all the way around until it completely surrounds the pie.  Repeat with the other pie dough.  Bake on the two middle racks for 30-40 minutes, when the crust is golden.  Let sit on the pans for a few minutes to rest before slicing and transferring to plates to serve.  Feeds 4.

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