Roasted Tomato Galette

Roasted Tomato Galette is a rustic free form tart of roasted garlic and tomatoes and cheese pastry.
Roasted Tomato Galette
Print Recipe
A rustic free form tart of roasted tomatoes and cheese pastry.
    Servings
    8 slices
    Servings
    8 slices
    Roasted Tomato Galette is a rustic free form tart of roasted garlic and tomatoes and cheese pastry.
    Roasted Tomato Galette
    Print Recipe
    A rustic free form tart of roasted tomatoes and cheese pastry.
      Servings
      8 slices
      Servings
      8 slices
      Ingredients
      Roasted Tomatoes
      Cheese Pastry
      Galette
      Servings: slices
      Instructions
      Roasted Tomatoes
      1. Preheat oven to 300℉. Remove stem and quarter tomatoes. In a medium bowl toss together tomatoes, garlic, smoked paprika, olive oil and a generous sprinkle of salt and pepper. Arrange tomatoes skin side down and garlic in a single layer on a parchment lined sheet pan with edges. Roast for 1 1/2 hours. Remove from oven an allow to cool on pan.
      Pastry
      1. Using a food processor pulse flour, oregano, salt, pepper and butter until butter is broken down and mixture is crumbly. Add cheeses and pulse 2-3 times to combine. In a small bowl whisk together egg, vinegar and 1 tbsp cold water. With the processor running add gradually until mixture pulls away from the edge. Add remaining 1 tbsp of cold water if necessary. Remove dough from processor and form into an approximate 1" thick disk. Wrap with plastic wrap and chill for at least an hour but can be made and chilled one day ahead. Allow to be at room temperature for 20 minutes prior to rolling.
      Galette
      1. Preheat oven to 400℉. Roughly chop garlic and tomatoes into bite site chunks. Roll pastry into a free form circle approximately 14" in diameter and 1/8" thick. Move pastry to a parchment lined baking sheet. Leaving a 2" border arrange roasted tomatoes and garlic in the center of the pastry. Wrap edges over top of tomatoes, creasing slightly as you go. Top center with provolone and basil. Whisk egg with 1 tbsp of water and brush on pastry. Bake for 30 minutes until golden. Allow to rest 2-3 minutes. Cut into slices and serve immediately.

      Sautéed Brussels Sprouts

      Sautéed Brussels Sprouts is a delicious side of shredded brussels sprouts, bacon and pine nuts.
      Sautéed Brussels Sprouts
      Print Recipe
      Wispy shreds of brussels sprouts sautéed with shallots, bacon and pine nuts.
        Servings Prep Time
        6 people 15 minutes
        Cook Time
        15 minutes
        Servings Prep Time
        6 people 15 minutes
        Cook Time
        15 minutes
        Sautéed Brussels Sprouts is a delicious side of shredded brussels sprouts, bacon and pine nuts.
        Sautéed Brussels Sprouts
        Print Recipe
        Wispy shreds of brussels sprouts sautéed with shallots, bacon and pine nuts.
          Servings Prep Time
          6 people 15 minutes
          Cook Time
          15 minutes
          Servings Prep Time
          6 people 15 minutes
          Cook Time
          15 minutes
          Ingredients
          Servings: people
          Instructions
          1. Using a food processor fitted with a thin slicing blade, add brussels sprouts a few at a time, creating thin wispy slices. Set aside.
          2. Heat a large skillet over medium heat and cook bacon until most of the fat has rendered and the bacon is starting to crisp. Scoop out bacon onto a paper towel lined plate, leaving approximately 2 tbsp of fat in the skillet. Over medium heat add shallots and cook stirring frequently until starting to soften, about 3 minutes. Add minced garlic and continue to cook for 2 minutes. Stir in brussels sprouts and continue to cook until starting to soften, about 7-8 minutes. Add lemon juice, apple cider vinegar and pine nuts. Toss to combine. Season with salt and pepper. Serve immediately.

          Grilled Prosciutto Wrapped Asparagus

          Grilled Prosciutto Wrapped Asparagus
          Print Recipe
          Crispy, salty, fresh and earthy are all wrapped together in this addictive appetizer.
            Servings
            4-6 people
            Servings
            4-6 people
            Grilled Prosciutto Wrapped Asparagus
            Print Recipe
            Crispy, salty, fresh and earthy are all wrapped together in this addictive appetizer.
              Servings
              4-6 people
              Servings
              4-6 people
              Ingredients
              Lemon Pepper Vinaigrette
              Grilled Prosciutto Wrapped Asparagus
              Servings: people
              Instructions
              Lemon Pepper Vinaigrette
              1. In a small bowl whisk together all ingredients until emulsified. Set aside.
              Grilled Prosciutto Wrapped Asparagus
              1. Preheat grill to medium. Cut each prosciutto slice in half lengthwise, yielding 24 slices. Cut the woody bottom 1-2 inches off of each asparagus spear. Using a vegetable peeler shave off any remaining woody or thick bits from the bottom portion of the asparagus spear so the whole spear is uniform in thickness.
              2. Wrap one piece of prosciutto around each asparagus spear, overlapping just slightly. The prosciutto will stick to itself as it's wrapped. Grill on preheated grill for approximately 8 minutes, turning once or twice to brown on all sides. The exact time will vary depending on the thickness of the asparagus. The asparagus should hold it's shape and still be slightly firm to the bite.
              3. Arrange asparagus on platter. Re-whisk Lemon Pepper Vinaigrette if needed and drizzle over asparagus. Serve immediately with remaining vinaigrette on the side.
              Recipe Notes

              Recipe Source:  Compelled To Cook

              Mediterranean Pasta Salad

              Mediterranean Pasta Salad
              Mediterranean Pasta Salad
              Print Recipe
              A bright and zesty pasta salad.
                Servings Prep Time
                8 people 25 minutes
                Cook Time
                15 minutes
                Servings Prep Time
                8 people 25 minutes
                Cook Time
                15 minutes
                Mediterranean Pasta Salad
                Mediterranean Pasta Salad
                Print Recipe
                A bright and zesty pasta salad.
                  Servings Prep Time
                  8 people 25 minutes
                  Cook Time
                  15 minutes
                  Servings Prep Time
                  8 people 25 minutes
                  Cook Time
                  15 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Cook pasta according to package directions, approximately 10 minutes until al dente. Drain and rinse under cold water until pasta is cool. Set aside.
                  2. In a small skillet over medium high heat saute pancetta until rendered and crispy 5-7 minutes. Drain on paper towel and set aside.
                  3. Whisk together olive oil, vinegar, red pepper flakes, garlic, and mustard until smooth. Set aside.
                  4. Combine pasta, spinach, tomatoes, olives, red onion, parmesan cheese, sundried tomatoes, herbs and pancetta. Drizzle with dressing and toss to combine. Add cracked pepper and salt to taste. Makes about 5 cups and is best the day it is made.
                  Recipe Notes

                  Recipe Source:  Compelled to Cook

                  Beef Tenderloin with Green Peppercorn Sauce

                  Beef Tenderloin with Green Peppercorn Sauce
                  Beef Tenderloin with Green Peppercorn Sauce
                  Print Recipe
                  A rich and creamy peppercorn sauce atop tender beef steak.
                    Servings Prep Time
                    4 people 10 minutes
                    Cook Time
                    20 minutes
                    Servings Prep Time
                    4 people 10 minutes
                    Cook Time
                    20 minutes
                    Beef Tenderloin with Green Peppercorn Sauce
                    Beef Tenderloin with Green Peppercorn Sauce
                    Print Recipe
                    A rich and creamy peppercorn sauce atop tender beef steak.
                      Servings Prep Time
                      4 people 10 minutes
                      Cook Time
                      20 minutes
                      Servings Prep Time
                      4 people 10 minutes
                      Cook Time
                      20 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. Season steaks with salt and pepper. In a medium size stainless steel skillet over medium high heat melt 1 Tbsp butter until foamy. Add steaks and cook for approximately 4 minutes per side for medium rare. Remove steaks and cover with foil.
                      2. In same skillet melt remaining 1 Tbsp butter over medium heat. Add shallots and garlic and sauté for 2-3 minutes until soft. Add brandy, stirring to scrape up any browned bits from the pan, cook for 1 minute. Add beef broth and cook over medium high heat until reduced by half, approximately 5 minutes.
                      3. Add heavy cream and continue cooking to reduce by half, approximately 5 minutes. Add crushed peppercorns in brine and cracked black pepper.
                      4. Arrange steaks on plate and spoon sauce over top. Serve immediately. Enjoy!
                      Recipe Notes

                      Recipe Source:  Adapted from Tasting Table, Green Peppercorn Sauce