|2 servings||calories per servings 690||protein serving 16 g||carbs per serving 58 g||total fat per serving 46 g|
This whole-wheat tartlet is satisfying and summery; a grand finale for the season’s harvest of okra and fresh tomatoes. Roasting the veggies concentrates their flavors and makes them sweeter, and a layer of soft goat cheese lends just enough tang to balance it all out. Served alongside spicy greens dressed in a quick sherry vinaigrette, this savory pastry is a pleasant addition to a September evening.
|Nutrition Facts||/ Per Serving|
|Total Fat||46 g|
|Saturated Fat||10 g|
|Trans Fat||0 g|
|Total Carbohydrates||58 g|
|Dietary Fiber||11 g|
Heat oven to 450° F. In a mixing bowl combine flour and 1/4 teaspoon PeachDish Salt. Add 3 tablespoons olive oil. Mix with a fork to create pea-size bits. Add 1/4 cup ice-cold water all at once, and mix gently with with your hands, just enough to form a crumbly dough. DON’T overmix. If there is still dry flour in the bowl, add a small splash (a teaspoon or less) of water, and mix gently to incorporate.
Lightly coat a baking pan with 1 teaspoon cooking oil; set aside. Divide dough in half, and form each half into a flat, circular disc. Place on a clean, dry surface. Use a rolling pin or a straight sided bottle (like a wine bottle) to roll each piece into a 8-inch circle by rolling once, turning 45 degrees and repeating. It's OK if they aren't perfectly round. You can take any bits that fall off the edges and press them into the center. Place on greased pan, and transfer to refrigerator to chill.
MISE EN PLACE
Trim green onions, and cut the white parts into 1-inch pieces. Thinly slice the green parts; keep whites and greens separate. Halve tomatoes. Cut okra at an angle into bite-size pieces. Peel and finely chop garlic.
On another heavy baking pan, toss okra and onion whites with 1 teaspoon cooking oil and 1/4 teaspoon PeachDish Salt, and spread in a single layer. Roast in oven 6 minutes.
Remove from oven, and mix in half of garlic. Return to oven and roast until all the vegetables are tender, 6-8 minutes more. Stir in tomatoes, and set aside.
While vegetables are roasting, form galettes. Remove the dough from refrigerator. Spread half of goat cheese on the center of each dough circle, leaving about 1 inch of exposed dough around the edge. Use your fingers to raise and crimp a 3/4-inch-high rim around each circle.
Spoon roasted vegetable mixture evenly into each round, leaving behind any liquid. Press rim in toward the filling, and pinch closed any holes that may have formed. Bake until crust is set and lightly browned, 14-16 minutes.
While galettes are baking, in a bowl, combine vinegar, sugar, mustard and remaining garlic. Slowly whisk in 2 tablespoons olive oil.
Toss spicy greens and onion greens with sherry vinaigrette. Serve galettes with salad, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...