I love eating chili with cornbread, especially spicy and cheesy jalapeno cornbread. Sometimes I like eating cornbread just on it’s own! It is also great with barbeque. Jalapenos are plentiful in the garden during the summer so this is a great way to use those …
Growing up I never liked lasagna because I didn’t like ricotta cheese. Later I learned that was because I was only ever being fed “low-fat” ricotta cheese – which is far less superior! Now I always buy full fat ricotta and it makes this dish …
I was gluten free for several years while I was trying to balance out my IBS issues. I really loved baking and I especially love galettes, so I figured out a way to make one gluten free.
This galette takes a little more patience and delicacy than a glutenous one because of the nature of gluten free items.
Tomatoes are my favorite summertime garden treat. Walk out to the garden any afternoon looking for a ripe one – and sometimes you’ll get several at once! If that happens, make this galette and you will not be disappointed.
Servings: 6-8
Crust Ingredients:
-3/4 cup AP gluten free flour
-1/2 cup almond flour
-1 tsp fresh thyme
-1 tsp sea salt
-2 tbsp whole milk plain yogurt (more milkfat the better! I used the fage Greek plain 5%)
-1 stick grass-fed butter, cubed & cold
-1(ish) tbsp ice water
Filling Ingredients:
-1/2 cup goat cheese
-2-3 large tomatoes (heirlooms are best!), thinly sliced
-1 tsp fresh thyme
-Salt and pepper
-Garlic infused olive oil
Instructions:
1. Pulse the dry ingredients together in a food processor or mix with hands. Add in the yogurt, followed by the butter (use a pastry cutter if no food processor), then the water. Form into a flattened disc and pop in the fridge for 30min to an hour.
2. Once it’s chilled, preheat your oven to 375 degrees F.
3. Gently roll it out on a piece of parchment into a large circle about 1/4 in thick. It will not be sturdy since it’s gluten free, so be careful with it’s delicate nature. Transfer to a baking sheet.
4. Spread some goat cheese down in a circle (not all the way to the edge), followed by thinly sliced tomatoes (I’m going to make this again with sun-dried tomato jam soon!). Top with hefty amount of sea salt, freshly ground pepper, and more thyme. Drizzle on some garlic infused olive oil.
5. Fold over the edges and give them an egg wash.
6. Bake in the oven for about 40 minutes. Serve warm or cold!
