Take-out Tuesday, Rainbow Roasted Vegetable Galette
My flavor of the month for September is Rainbow Vegetable so when I discovered I had a rainbow of vegetables in the refrigerator and 1 pie crust dough round I decided to usher September out with a glorious rainbow of vegetables in a tart I had 1 ear of corn, a small package of broccolini, … Continue reading
Recipe Box, Zucchini & Corn Galette
This crazy good galette, a galette is a free form pie, is full of summer zucchini and corn This is a short version of my Zucchini, Garlic & Gruyere Galette Not only did I get a late start on supper, I didn’t have a head of garlic to roast, so I devised a shortcut for … Continue reading
Take-out Tuesday, Anything Goes Galette
If you find your refrigerator has a little of this, and a little of that, but not enough of anything to stand alone, a galette is a great way to stretch things into a whole additional meal I had a little corn, some fresh spinach and frozen artichoke hearts Anything goes here, and throw in … Continue reading
Take-out Tuesday, Spring Vegetable Galette
One of my favorite parts of Spring is the overflowing abundance of fresh vegetables Fresh everything! This galette can be filled with any combination that you can think of, I kept this one green with asparagus, onions and and spinach Simple to make, a side or a meal, and loaded with veggie goodness Caramelize an … Continue reading
Holidays, Flag Day Red White and Blueberry Crostata
Happy Flag Day! Get out your red white and blueberries! You can whip this up in no time to enjoy today! This is the SECRET, brush the pastry liberally with almond extract You will swoon with delight when you taste this! Wave a flag! You might also want to try this with peaches as in … Continue reading
Recipe Box, Zucchini Garlic Gruyere Galette
I do love zucchini, but we have eaten a truckload this summer so I was looking for something a little different to make with some stragglers in my refrigerator Paired with some pie crust, roasted garlic, caramelized onion and shallot, well now, that sounds pretty interesting…and throw in some Gruyere cheese and I am doing … Continue reading
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