this food thing

this tomato zucchini galette: recipe

Are you ready? Are you ready for this? Are you hanging on the edge of your seat?

It’s nearly mid-October now, and I’m finally back to writing this thing. After a summer filled with traveling and eating and playing and eating and eating and eating, and then a month of settling back into work and continued eating, I’m back to tell you more about the things I’ve been doing with my hands.

So, first off, I want to tell you about my recent obsession. Well, rather a lifelong obsession, but it’s pies. Pies, pies, pies. I know you are nodding in agreement.

Today’s pie is super simple, and so quick to throw together. You can get anyone to eat more vegetables with this pie, because all they’ll see is the puff pastry in a pie shape and they be like “SOLD.”

 

PS: I’m sorry the pictures are not the best; I was in a rush to eat it.

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PPS: What’s that weird green caterpillar stuff on top?! I was exploring the garden centre recently and there was this weird thing called “Cuban Oregano”. It was very fuzzy so I took it home.

cuban-oregano

The leaves are super fuzzy and soft, like one of those things you wish you could make into a pillow. It’s a very cute little plant, super easy to grow and propagate, and very fragrant also. It kind of tastes like a lemon-limey-vanilla-y oregano.

 



Tomato Zucchini Galette

 

Ingredients:

1/2 box      Tenderflake frozen puff pastry (~200g)

1                  Egg

1tbsp          Dijon mustard

1                  Yellow zucchini

8~10          Cherry tomatoes

1/3c            Feta cheese

Salt & Pepper

 

How to:

  1. Preheat oven to 350F.
  2. Prepare the ingredients:
    1. Thaw the puff pastry
    2. Whisk egg
    3. Slice zucchini using a mandolin, or cut into very thin slices
    4. Cut cherry tomatoes in half
    5. Crumble feta cheese
  3. Roll the puff pastry to a circle about 2-3cm thickness.
  4. Brush on half of the egg onto the puff pastry. Spread the dijon mustard on top.
  5. Spread out the zucchini slices, then the tomatoes, then the feta cheese. Leave about 1 inch of space around the outside of the puff pastry circle (so you can fold it up later).
  6. Season with salt and pepper.
  7. Now fold up the edge. Pinch the folds together so they don’t come apart in baking (see note).
  8. Brush on remaining egg on the folded edge.
  9. Bake for 15-20 minutes, until the puff pastry is golden and puffed.

 

Note: If the puff pastry isn’t sticking together when you pinch it, brush on the egg first and then it should become sticky.

 

 



 

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