#caprese pesto tarts

[thelordismylightandmysalvation]

Caprese Pesto Tarts. - Half Baked Harvest

[1lifeinspired]

Caprese Pesto Tarts. - Half Baked Harvest

[doncharlys4]

Why Catering Boise Loves Our Signature Sandwiches

When it comes to hosting an event, choosing the right catering can make all the difference. For events in Boise, nothing compares to the magic of delicious sandwiches made from high-quality ingredients and crafted with love. Whether planning a corporate event, family gathering, or casual get-together, there’s one thing that stands out—everyone appreciates a tasty sandwich. Catering in Boise has a special place for our signature sandwiches, and here's why.

What Sets Our Signature Sandwiches Apart?

The perfect sandwich requires more than just bread, meat, and cheese. It’s a harmony of flavors and textures that come together to create a satisfying bite. Here are the key elements that make our sandwiches an excellent choice for catering in Boise:

Quality Ingredients: Freshly sourced produce, premium meats, and flavorful spreads.

Artisan Bread: Made daily to ensure the ideal combination of softness and crunch.

Unique Flavor Combinations: From classic favorites to bold, new creations, there's something for everyone.

Customization: Options to accommodate dietary needs like gluten-free or vegetarian.

With a strong focus on quality, each sandwich provides a culinary experience that delights every palate.

Signature Sandwiches Boise Can't Get Enough Of

Catering in Boise demands a wide range of flavors to satisfy various preferences. Some crave traditional comfort, while others seek a gourmet twist. Our menu reflects this diversity with a selection of signature sandwiches that continually receive rave reviews.

1. The Classic Roast Beef Delight

This fan favorite includes:

Tender slices of premium roast beef served with a house-made horseradish aioli.

Sharp cheddar cheese for a touch of tang.

Fresh arugula and sliced tomato to add balance.

Toasted artisan sourdough bread for the perfect crunch.

The Classic Roast Beef Delight is ideal for those who appreciate robust flavors paired with classic ingredients. It consistently earns a spot on the top of Boise catering lists.

2. Turkey Cranberry Bliss

Perfect for any time of the year, the Turkey Cranberry Bliss delivers:

Oven-roasted turkey breast paired with a sweet and tart cranberry chutney.

Brie cheese, adding a creamy and slightly nutty flavor.

Mixed greens and red onion, providing a fresh, crisp bite.

Hearty multigrain bread for a wholesome base.

The unique combination of turkey and cranberry brings a taste reminiscent of holiday meals, making it a memorable option for events.

3. Vegetarian Pesto Caprese

For those who prefer a meatless choice, this sandwich features:

Fresh mozzarella, sliced tomatoes, and basil pesto, offering a burst of Italian-inspired flavors.

Balsamic glaze for a touch of sweetness.

Whole-grain ciabatta bread, perfect for holding all these delicious ingredients together.

The Vegetarian Pesto Caprese is a versatile option that never fails to impress.

Why Caterers in Boise Trust Our Sandwiches

Finding a reliable catering option for Boise events often comes down to trust and consistent quality. Here’s why our sandwiches are a staple for Catering Boise:

1. Versatility for Various Events

No two events are the same. Whether catering a corporate meeting or a casual picnic, the sandwiches offered are versatile enough to fit any occasion. Each sandwich is designed to appeal to a wide range of tastes, ensuring that every guest finds something they enjoy.

2. Made Fresh Daily

Freshness plays a significant role in the quality of a sandwich. By using ingredients prepared daily, the flavors are always at their peak. Each sandwich is crafted just before delivery, allowing for maximum freshness and flavor. This commitment to quality has made Catering Boise synonymous with mouthwatering sandwiches.

3. Accommodating Dietary Restrictions

No guest should feel left out at an event. Understanding the need for options, the menu includes:

Gluten-free bread alternatives

Vegetarian choices

Vegan-friendly ingredients upon request

Accommodating dietary preferences ensures that everyone can enjoy the food without compromise.

Elevating Events with Catering Boise

The right catering can elevate an event from ordinary to extraordinary. Sandwiches may seem like a simple choice, but when crafted with attention to detail, they become the highlight of the menu. Here’s how our catering services help make Boise events unforgettable:

1. Customizable Menu Options

Personalizing a catering menu is key to meeting event needs. The ability to customize sandwiches ensures that specific preferences and themes are adhered to, making it possible to create a tailored experience.

2. Perfect Pairings with Sides and Drinks

To complement the signature sandwiches, various side dishes and beverages can be added. Some popular choices include:

Potato chips and dips

Fresh fruit salads

Assorted baked goods

Craft sodas or iced teas

These pairings allow for a complete and satisfying meal that suits the event’s mood.

3. Convenient Catering Packages

Offering a range of catering packages makes planning easier. Each package is designed to serve different group sizes, from intimate gatherings to large corporate events. Packages can be adjusted to add extra sandwiches or sides, ensuring flexibility to accommodate any number of guests.

Customer Favorites: What People Love About Our Sandwiches Boise

Feedback from the Boise community has played a crucial role in shaping the catering menu. The following elements have earned consistent praise:

Bread Variety: The choice of different bread types allows for a personalized touch that enhances each sandwich.

Flavor Profiles: Guests love the blend of traditional and innovative flavors, such as combining spicy mustard with honey-glazed ham or adding pickled vegetables for an extra kick.

Presentation: Catered sandwiches are beautifully presented, making them not only delicious but visually appealing.

The Sandwiches Boise Prefers for Corporate Catering

Corporate events require catering that is not only delicious but also easy to serve. Signature sandwiches meet these requirements perfectly. They are neatly packaged for convenient distribution, reducing the need for additional setup. The variety of sandwiches ensures that even in professional settings, the catering reflects a level of care and attention that impresses guests.

Making Special Occasions Memorable with Catering Boise

Special occasions such as weddings, anniversaries, or family reunions deserve catering that adds to the celebration. Signature sandwiches bring the following advantages to such events:

Effortless Elegance: Sandwiches can be served as part of a casual spread or elevated with upscale sides.

Family-Friendly Appeal: The variety of sandwich options makes it easy to find choices suitable for all ages.

Perfect for Outdoor Events: Sandwiches hold up well for outdoor catering, making them a popular choice for picnics and backyard gatherings.

Tips for Planning the Perfect Catered Event in Boise

To ensure that your catered event runs smoothly, consider these tips:

Choose a Balanced Menu: Include a mix of meat-based and vegetarian sandwiches to accommodate different preferences.

Plan for Extras: It’s always a good idea to order a few additional sandwiches for unexpected guests or hearty eaters.

Consider Delivery Timing: Scheduling the catering delivery close to the start of the event ensures maximum freshness.

Add Beverages and Desserts: Offering a complete meal with drinks and dessert enhances the overall experience.

Conclusion

Catering in Boise is more than just providing food; it's about creating an experience that brings people together. With high-quality ingredients, a variety of flavorful options, and the flexibility to cater to any event, these signature sandwiches have become a favorite for all occasions. They elevate every gathering with their delicious taste, fresh ingredients, and attention to detail.

[eoghankidney]

Appetizers and Snacks - Caprese Puff Pastry Tart

This savory tart recipe, which was influenced by caprese salad, layers puff pastry with basil pesto, roasted cherry tomatoes, and fresh mozzarella.

[sarahrosenblatt]

Caprese Puff Pastry Tart Recipe This savory tart recipe, which was influenced by caprese salad, layers puff pastry with basil pesto, roasted cherry tomatoes, and fresh mozzarella. salt and freshly ground black pepper to taste, 1 pint cherry tomatoes halved, 3 tablespoons basil pesto, 2 tablespoons extra-virgin olive oil, 1 package fresh mozzarella cheese sliced, 1 sheet frozen puff pastry thawed, 1 tablespoon balsamic vinegar

[hameigreengold]

Check it out

[peekaroo]

Caprese Pesto Tarts

[savorytoothgirl]

Caprese Pesto Tarts

[alfineiros]

Top 60 Healthy Food Brunch Recipes

Searching for new early lunch thoughts? Attempt one of our 60 best informal breakfast plans! With a lot of sweet and appetizing choices, we have something for everybody.

Early lunch Recipes

I figure informal breakfast may very well be the most mainstream dinner out there, and all things considered. An ideal blend of breakfast and lunch, it's a supper you relish on loosened up mornings, and it's an opportunity to stack up on new, sound nourishments just as sweet extravagances. In case you're searching for thoughts for anything from a major Christmas informal breakfast to an apathetic end of the week dinner for two, you're certain to discover something you love beneath. Loaded up with simple, possible, and delightful plans, this rundown is separated between sweet informal breakfast thoughts and exquisite early lunch thoughts. Also, there's a little area of early lunch commendable drinks toward the end.

1. Cinnamon Rolls

I make these custom made cinnamon rolls each year for these special seasons. Delicate, gooey, and simple to make, they're constantly a hit with loved ones!

Early lunch Recipes

2. My Favorite Banana Pancakes

These banana hotcakes are delicate, all around spiced, and brimming with delectable banana season. I utilize a mix of entire wheat baked good flour and oat flour to make them, so they're more advantageous than your normal flapjack, and they likewise happen to be veggie lover!

3. Exemplary French Toast

Custardy, delicately sweet, and brilliant earthy colored, this French toast formula is the ideal end of the week informal breakfast.

4. French Toast Bake

At the point when I'm making french toast for a gathering, I go to this prepared french toast. Made with challah, almond milk, and an earthy colored sugar beating, it's decadant and heavenly.

5. Sound Banana Bread

I can't envision a superior early lunch than thick cuts of banana bread close by something exquisite (read on for thoughts!). Made with almond flour, it's overly damp and nutty. Include the way that it's anything but difficult to make and pleasantly spiced, and you have a portion that checks all the banana bread boxes.

6. Lemon Cornmeal Pancakes from Love and Lemons Every Day

It does not shock anyone that I'm insane for these lemon flapjacks, yet attempt them, and I'm certain you will be as well. The lemon juice goes splendidly with the cornmeal base. Blueberries for serving are strongly suggested. 🙂

7. Best Carrot Cake

I make a carrot cake for Jack's April birthday consistently, so to me, it's one of the principal indications of spring. Cuts of this damp, nutty cake would be the ideal completion to a major spring informal breakfast. What's more, in case you're vegetarian, look at this formula.

8. Almond Flour Buckwheat Waffles from Love and Lemons Every Day

On the off chance that you or one of your visitors is without gluten, these waffles need to go on the menu. The almond and buckwheat flours give them an extraordinary nutty flavor, and they're consummately fresh. Top with new products of the soil syrup for supreme waffle paradise.

9. Prepared Oatmeal with Blueberries

Nothing beats a fresh, oat-y, nutty fixing over delicate heated oats and natural product. This make-ahead formula is one of my top picks for serving a group, and it's superb with any occasional natural product. Peaches, fruits, or another berry would all be acceptable here.

10. Veggie lover French Toast

11 Best Blueberry Muffins

12. Chocolate Zucchini Bread

13. Blueberry Scones

14. Pumpkin Bread

15. Matcha Baked Doughnuts

16. Veggie lover Lemon Muffins

17. Overnight Oats, 4 Ways (set up a short-term oat bar for a gathering!)

18. Banana Muffins

19. Cardamom Yogurt Tea Cake

20. Best Zucchini Bread

21. Coconut Mango Muffins

22. Carrot Waffles

23. Veggie lover Raspberry Coconut Scones

24. Carrot Quinoa Breakfast Cookies

25. Oats Breakfast Cookies

26. Daylight Citrus Chia Bowls

27. Pistachio Goji Berry Granola

28. The most effective method to Make Oatmeal

Appetizing Brunch Recipes

29. Caprese Eggs Benedict with Healthier Hollandaise

from Love and Lemons Every Day

Until I built up this smooth vegetarian hollandaise sauce formula, I never made eggs Benedict at home. The sauce consistently appeared to be too fastidious to even consider attempting in my own kitchen. Yet, this more advantageous variant meets up in a snap, and it's ideal over delicate poached eggs, cut tomato, and new basil.

30. A Frittata!

I've said it previously, and I'll state it once more: frittatas are the best informal breakfast plans. They're overly adaptable and easy to put together – incredible for serving a group. Utilize the most attractive veggies you can discover or take motivation from my preferred veggie, herb, and cheddar blends, which I list in the formula!

31. Breakfast Burritos

This stacked breakfast burrito formula is the most ideal approach to launch your morning. Loaded up with eggs and new veggies, it's solid, fun and simple to make!

32. Shakshuka with Spinach and Harissa

Since runny eggs poached in fiery tomato sauce + great hard bread = early lunch heaven.

33. Solid Breakfast Casserole

My mother's morning meal goulash formula enlivened this veggie-filled egg prepare, along these lines, obviously, it's a staple on our early lunch table. It's new and brimming with veggies, however the best part is the mystery layer of broiled sweet potatoes stowing away at the base!

34. Spinach Artichoke Pizza

Move over, spinach artichoke plunge! This pizza is my new most loved tidbit. The smooth, briny white bean artichoke sauce and strong spinach pesto make a tasty appetizing fixing for fresh outside layer.

35. Sound Egg Salad

What could be cuter than little egg serving of mixed greens sandwiches (or egg plate of mixed greens crostini) in an informal breakfast spread? Regardless of whether you've never loved egg plate of mixed greens, I urge you to attempt this too brilliant, new formula that likewise has a yummy veggie lover alternative.

36. Flavorful Porridge

Entire oat porridge gets an appetizing twist with innovative flavor mixes like butternut squash and ginger, or miso and avocado.

37. Rainbow Kale Salad with Carrot Ginger Dressing

A major green serving of mixed greens is constantly an invite expansion to an informal breakfast table, and this one has everything: fresh spring radishes, crunchy broiled chickpeas, smooth avocado, toasty seeds, and dried cranberries for a little sweetness. A new carrot ginger dressing is the wonderful finish.

38. Strawberry Salad with Basil and Avocado

The best early lunch plans push the limits among sweet and flavorful, and this strawberry serving of mixed greens does only that. Sweet berries pair splendidly with smooth avocado and mozzarella, tart tomatoes, nutty walnuts, and new basil, while a balsamic sprinkle includes the tang that integrates everything.

39. Appetizing Porridge

40. Breakfast Burritos

41. Avocado and Egg Brown Rice Bowls

42. Sound Green Breakfast Tacos (a morning meal taco bar with fried eggs, tortillas, and everything on the side would be so fun!)

43. Shiitake Bacon and Egg Breakfast Tacos

44. Ranchers Market Breakfast Bowls

45. Blueberry Feta Flatbread

46. Chickpea Salad Wraps with Avocado Dill Sauce

47. Tart Cherry Tabbouleh

48. Veggie Frittata Muffins

49. Breakfast Panzanella

50. Chilaquiles with Avocado

51. Chickpea Feta Shakshuka

52. Citrus Napa Cabbage Salad

53. Stove Roasted Potatoes

Drinks

Mimosa Recipe

54. Exemplary Mimosas

55. Strawberry Banana Smoothie

56. Rich Avocado Smoothie

57. Coconut Matcha Latte (or utilize hand crafted oat milk)

58. Lemon Mint Juleps

59. Exemplary Margaritas (present with breakfast tacos!)

60. Ginger Tea Hot Toddy (present with Christmas or New Year's Brunch!)

On the off chance that you cherished these informal breakfast plans, look at our preferred Healthy Breakfast Ideas and Easy Dinner Ideas!

60 Best Brunch Recipes

Planning Time: 10 mins

Cook Time: 15 minsTotal Time: 25 mins

Serves 4

My Favorite Banana Pancakes

Ingredients:

1 tablespoon ground flaxseed

3 tablespoons water

½ cup squashed banana, around 1 enormous

2 tablespoons extra-virgin olive oil, in addition to additional for brushing

1 teaspoon vanilla

¾ cup + 2 tablespoons almond milk, more if necessary

1½ cup entire wheat baked good flour*

½ cup oat flour**

2 teaspoons heating powder

½ teaspoon heating pop

1 teaspoon cinnamon

½ teaspoon nutmeg

loading ¼ teaspoon ocean salt

Maple syrup, for serving

Guidelines

In a huge bowl, consolidate the flaxseed, water, and banana. Pound and mix until all around consolidated. Let the blend sit for 5 minutes to thicken. Include the olive oil, vanilla, and almond milk and whisk. Include the flour and sprinkle the preparing powder, heating pop, cinnamon, nutmeg, and salt uniformly preposterous. Mix until all the fixings are consolidated, yet the hitter is still somewhat uneven. The player will be somewhat thick yet in the event that it's too thick to even consider scooping, mix in an extra 1 tablespoon almond milk.

Warmth a nonstick skillet or frying pan to medium warmth. Brush the skillet with a little olive oil and utilize a ⅓-cup estimating cup to pour the player onto the container. Utilize the rear of the cup to tenderly spread the hitter somewhat more. Cook the flapjacks until bubbles show up, about 1½ minutes per side, turning the warmth to low varying so the middles cook without consuming the exterior. I as a rule start with medium warmth and move to low warmth as my skillet begins to hold leftover warmth after each cluster.

Present with maple syrup, cut bananas, and walnuts, whenever wanted.

Notes

*I like Bob's Red Mill Whole Wheat Pastry Flour*To make the oat flour, utilize a nourishment processor or a blender to process a stacking ½ cup folded oats into a fine flour and measure out one level ½ cup.

[alinaboorse]

6/30/19 Blog 5: Food Abroad

Above are just some of the meals I have had while in Ireland such as pesto pasta, grilled chicken kabobs, and apple tarts.

Like my family, my host family loves Italian food especially pasta. Pesto pasta with chicken is one of my favorite meals Elaine makes. Sean makes, barbecue, lemon, and mild curry kabobs which are delightful! Almost every night we sit down and eat dinner together. I truly enjoy being part of Price dinner table where there is endless laughter and smiles.

I have made two dishes for lily that I really enjoy, a caprese sandwich and a grilled cheese. Here they call a grilled cheese a toasted sandwich. She absolutely loved the grilled cheese so I have made it a good few times for her.

The food in Ireland is almost the same as in Arizona but their pastries are better. After many little adventures across Ireland I have wandered into many pastry shops. I am certainly going to miss the freshly baked pastries.

Ithe go maith (eat well)

[bloggerdaisy]

Seasonal Wedding Menu Ideas

A wedding is an important occasion in every person’s life. It should be perfect in all aspects so that you can make your wedding a memorable day. Especially the food must be delicious and tasty to the guest. Having a seasonal wedding menu can make your foods fresh and flavorful. 

According to the wedding season, you can get fruits and vegetables. Choosing the best Wedding catering service in Chennai can help you to make your guest enjoy the food. The seasonal menu can give an opportunity to play with unique flavors and unexpected foods.

When you have your wedding around Christmas or in the middle of summer there are plenty of options for catering for marriage with the flavors of the season during your wedding. When you a serving your guest having a buffet or offering small bites during cocktail hour, you can choose the seasonal foods to impress your guests.

Here are the wedding menu list based on the specific season

Summer Wedding

The Summer wedding is more fun and you can have many surprise dishes. You can choose the venue on the beach, hosting a backyard barbecue, and escaping the heat with an indoor ceremony.

The summer’s favorite foods are peaches, mango, watermelon, basil, and cucumber to embrace some of the season’s most famous flavors. Having cool deserts and cool drinks can help your guest cool from the scorching hot temps with refreshing drinks and dishes.

Menu Ideas for a Summer wedding:

Appetizers

Miniature cakes

Antipasto Display

Caprese Salad

Frozen watermelon slice

Carrot tart with Almond filling

Signature Drinks

Cocktail Paletas

Basil Gimlets

Mai Tais

Sweet Tea

Cold Sodas

Main Course

Brisket with mashed Potatoes

Grilled sweet summer vegetables

Mint, Basil and Peach Salad

Tomato, burrata & broad bean salad

Green bean parsley pesto gnocchi

Cake and Desserts

Strawberry shortcake

Ice Cream Sandwiches

Snowcone cart

Peach blueberry cobbler

Wedding Cake

Winter Wedding

Winter wedding menu can be a comfort food as cold-weather events provide an opportunity to serve heavier fare than the other seasons. You can give a delicious hot meal to your guest in the cold temperature. 

The winter season flavors are cranberry, mushroom, and dark chocolate. You can choose homely entrees, indulgent desserts, and festive drinks on the menu.

Menu Ideas for Winter Season Wedding:

Appetizers

Pancetta Wrapped asparagus

Mini grilled cheese sandwiches with tomato soup

Baked brie with blackberry compote

Pear Bruschetta

Butternut squash soup with bleu cheese

Drinks

Sparkling apple-cranberry juice

Hot Toddies

Coffee

Tea

Green tea

Lemon Tea

Salted caramel white Russians

Main Courses

Filet mignon wit green beans

Vegetable Biriyani

Stuffed portobello mushrooms

Pot pie with winter vegetables

Desserts

Hot chocolate bar

Red velvet cake

Dark chocolate cake 

Cupcake with berry flavor

Donut bar

Homemade toffee

Spring Wedding

Spring season plays with bright flowers, pastel colors, and light flavors are know for the season. You can get many fresh vegetables and fruits in that season. If you want the vegetarian menu then you can consult the Arusuvai Arasu catering services they provide the best vegetarian food. They have quality food items and it is delicious.

In that season you can have asparagus, melons, apricots, lavender, and mint. Choosing the best food that can complement blooming seasonal florals.

Menu Ideas for Spring season Wedding

Appetizers

Colorful fruit bar

Mixed green salad with a raspberry-infused vinaigrette

Deconstructed bruschetta

Griedd cheese and tomato soup

Drinks

Raspberry coolers

Mint Juleps

Make your own mimosas

Lemonade

Main Courses

Spring vegetable risotto

Paneer Methi Malai

Pea and mint croquettes with fresh mint sauce

Mushroom with sweet sices

Vegetable stew with dried lime

Dessert

Lavender wedding cake

Macaroons

Colorful candy bar

Grab-and-go cotton candy stand

Petit Fours

Add the above seasonal foods to your wedding menu. So that you can enjoy the fresh flavor of the season. You can also make your guest have mouth-watering dishes. To make your wedding extra special have seasonal food and make your wedding a memorable day for the guest.

[veggiecomfort]

Could you make a post of receipts with super easy and fast things to cook? As a student i would really love that

Sure! Some ideas for simple meals for students-

Cacio e Pepe

Vegetable Pesto Puff Pastry Tart

Spicy Buffalo Chickpea Wraps

Spinach, Black Bean, and Chipotle Quesadillas

African Peanut Soup

Make Ahead Enchilada Lunch Bowls

Broccoli, Cheddar, and Spinach Frittata

One-Pot Creamy Vegan Caprese Pasta

Hummus Quesadillas

Simple Baked Eggs

Also be sure to check out my quick and easy tag!

[donna-eats]

Marriott Concierge Lounge

• Charcuterie  • Spring Rolls  • Gyoza

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Tomato Basil Soup 

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• Caramel Popcorn • Cheddar Popcorn

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Terra Chips

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• Individual Caprese • Pesto Salad • Wasabi Peas • Key Lime Pudding • Blackberries and Mozzarella

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Chocolate Coffee Tart

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[choclette8]

An easy summer rustic tart that makes the most of ripe and juicy seasonal tomatoes. This tomato galette has a beautifully crisp and flaky pastry. It’s topped with a layer of basil pesto which is then covered in colourful cherry tomatoes. Delicious served either warm from the oven or cold next day.

Galettes are now my favourite form of tart to bake, be they savoury or sweet. They’re just so much easier to make than a classic tart or pie. There’s no need for any pre-cooking before the tart is assembled and goes into the oven. No tin is required either, which means less faffing about and less washing up – hooray!

What’s a Galette Anyway?

The word galette is a French noun derived from galet, which means pebble. It’s usually used to describe a form of flat round dough. This could be a cake, biscuit, crèpe, bread or pastry. These days, the term mostly refers to a rustic tart, as in this tomato galette, which you free-form into a round rather than shape in a tin. You may or may not fold the pastry up over the edges. In fact, I’ve sometimes made this particular galette as a completely open tart, as in the photo below.

As you can see, this tomato galette is easily adaptable. For this one, I didn’t use a rolling pin at all, just my hands. I also used a few less less tomatoes but added some spring onions. The Italians refer to this type of free-form tart as crostata.

Tomato Galette with Basil Pesto

In the summer months, I often make this rustic French inspired tomato tart. As tarts go, it’s a pretty easy one to make. It can be on the table from start to finish in less than an hour. It’s a good one to make for friends as, despite its rustic appearance, it has a wonderful aroma, looks really appealing and is absolutely delicious. We tend to enjoy it with a large serving of zingy green salad.

Tomatoes and basil are a classic pairing and there’s a good reason for it. They seem to both compliment and bring out the flavours of the other at the same time. They are paired all over the Mediterranean, but particularly so in France and Italy it seems. One of Italy’s most famous salads features tomatoes, basil and mozzarella cheese. Here’s my version of it, Caprese salad bowl for one.

I’ve used wholemeal spelt pastry in this recipe. It’s delicious and always produces a gorgeous flaky result. But if you’re in a real rush or just can’t be bothered, use shop-bought pastry. Likewise homemade pesto is generally much nicer than the commercial stuff and it’s really easy to make. But again, sometimes life just gets in the way, so you can easily substitute bought pesto for homemade if you need to.

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Roll out pastry.

Spread with a layer of pesto, leaving a centimetre or so clear around the border.

Top with halved cherry tomatoes.

Fold the edges up and over the tomatoes.

You’ll probably find it hard to resist finishing this tomato galette immediately; it’s especially good warm from the oven. However, any leftovers will perk up the morrow’s lunch box no end, so if you can muster up some restraint, it’ll be worth it.

Wholemeal Spelt Pastry

This pastry recipe is my absolute favourite homemade pastry. It’s easy to make, rolls well and produces a beautiful flaky crust. The secret to its success, is wholemeal spelt flour and yoghurt. The yoghurt binds the dough together, but keeps it light and the spelt gives a nutty and slightly sweet flavour. I’ve added some ground cayenne pepper to the pastry to give it a little additional oomph, but this is entirely optional.

Homemade Basil Pesto

The amount of pesto given in this recipe is more than you’ll need for the tomato galette. But it will keep in the fridge for a few days and you can use it in any number of ways. It’s perfect for pasta, of course, but it’s also delicious in sandwiches, forked through rice or quinoa, mixed into cooked vegetables or simply spread on crackers.

All you need to do, is add the pesto ingredients into a blender and whizz it into a paste. I used my power blender, the Optimum Vac2* for this pesto, but you can easily use a food processor instead.

Homegrown Tomatoes

We’ve managed to grow quite a few tomatoes this year and all of them outdoors. They’re the most delicious tomatoes I’ve had in a long time and we’ve saved them specifically for eating just as they are or in a salad. CT grew the cherry tomatoes, pictured below, at work. They’re also very good and are perfect for making this tomato galette.

Cherry tomatoes work particularly well in this type of tart. They’re small enough so that you can just cut them in half. And if you place them skin-side down, they’ll mostly contain their juice. On the other hand, you’d have to slice large tomatoes which would allow the juice to leek out all over the dough and the edges of the tin. This not only creates an awful mess, but it produces a wet and soggy dough.

For me, chilli and tomatoes are a match made in heaven, so I sprinkle a few chilli flakes over the top of this tomato galette. The same goes for this though as it does for the pastry, any chilli is entirely optional. Reduce or increase the amounts depending on how ‘hot’ you like your food.

More Galette Recipes You Might Like

Double blackberry chocolate galette

Gooseberry galette

Green vegetable galette

Rhubarb galette with orange flaky pastry

Roasted beetroot galette (with puff pastry)

More Pesto Recipes You Might Like

Carrot top pistou with lemon (vegan)

Fat hen & chickweed pesto

Hedgerow pesto with hazelnuts

Parsley & almond pesto

Walnut basil pesto (vegan)

Wild garlic pesto

Show Me

Thanks for visiting Tin and Thyme. If you make this tomato galette, I’d love to hear about it in the comments below or via social media. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.

Tomato Galette. PIN IT.

Tomato Galette with Homemade Pesto – The Recipe

Tomato Galette with Homemade Pesto

This easy summer rustic tart has a beautifully crisp and flaky pastry topped with a layer of basil pesto which is then covered in cherry tomatoes.

Pastry

250 g wholemeal spelt flour

150 g unsalted butter

pinch of sea salt

3 tbsp yoghurt

½ tsp ground cayenne pepper or chilli powder of choice ((optional))

Basil, Almond & Cheddar Pesto

50 g basil

50 g almonds

50 g mature cheddar cheese

1 clove garlic

1 pinch sea salt

50 ml extra virgin olive oil + a little for drizzling

35 cherry tomatoes – halved ((multi-coloured ones are fun))

½ tsp chilli flakes ((optional))

Pastry

Cut the cold butter into the flour, chilli and salt with a knife, then either rub between finger tips or pulse in a food processor until the mixture resembles coarse breadcrumbs.

Stir in the yoghurt with a knife until the mixture comes together into a ball.

If the dough is too soft to roll immediately, cover and leave to rest in the fridge or a cool place for ½ hr. I generally have a cool kitchen, so I tend to roll mine out straight away.

Roll out on a floured surface into a rough circle, about 4mm in thickness.

Place on a baking tray lined with baking parchment.

Basil, Almond & Cheddar Pesto

Blitz the basil, almonds, cheese, garlic and salt in a blender or food processor until roughly ground. I've been using my Optimum Vac2 blender* for this recently.

Add the olive oil and blitz again until you have a rough paste.

Spread a thin layer of pesto over the pastry leaving a border of about 1 cm.

Cover the pesto with the tomato halves cut side up, but leaving a border of about 1 cm from the pesto edge. Drizzle a little olive oil over the tomatoes and scatter the chilli flakes on top if using.

Fold the 2 cm edges inward over the filling, tucking the pastry in as you go. You should have a large (ish) open centre with the tomatoes shining out..

Bake in a pre-heated oven at 200℃ (400℉, Gas 6) for about 25 minutes when the tomatoes should be cooked and the pastry crisp and golden.

Serves 6 – 8 people depending on how hungry they are and what you serve with the tart.

You will make more pesto than you need for this recipe. Place the unused pesto in a jar, pour over a thin layer of olive oil and seal. Will keep in the fridge for a week or so. But once opened, eat within three days.

Excellent served with a zingy green salad.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.

Sharing

I’m sharing my tomato galette with Jo’s Kitchen Larder and Apply to Face Blog for #BakingCrumbs. I’m also sending them to #CookBlogShare, which is hosted this week by Chipa by the Dozen.

This post contains affiliate links to Froothie Optimum products*. Links are marked with an *. If you buy through a link it won’t cost you any more, but I’ll get a small commission. Thanks to my readers for supporting the brands and organisations that help to keep Tin and Thyme blithe and blogging.

Tomato Galette with Homemade Basil Pesto An easy summer rustic tart that makes the most of ripe and juicy seasonal tomatoes. This tomato galette has a beautifully crisp and flaky pastry.

[voyagehole9-blog]

September Seasonal Produce Guide

Late Summer and Early fall leads to heavy loads at the farmers market and thus very long lists in this Seasonal Produce Guide for September.  Bear with me because there are so many good recipes to enjoy right now!  Fruit is still making a good appearance as are all of the vegetables and you can’t forget the big, busty, ripe tomatoes right now!  This time of year I love making a big batch of marinara to store up for the winter. I also serve this One-Pan Farro with Tomatoes, Sausage, and Kale  frequently for a quick dinner and a big bowl of apples once again graces our kitchen island.

Though I’ve given you plenty of ideas below for recipes, I also wanted to add a few end of harvest ideas for you.  Just pick one of the ingredients listed above and find a way to store it up for a mid-winter celebration.  This year try shucking a lot of corn to freeze for winter meals, or make your own jam (this maple vanilla apricot jam is a little taste of heaven), can some peaches in this honey simple syrup (one of my favorite things to enjoy mid winter), or try your hand at pickling – this strawberry pickled radish recipe is fun and I always make at least one batch of these pickled vegetables every year.

I look forward to seeing what all of you are making this harvest season.  Don’t forget to tag your seasonal food photos with #eatseasonal!

Apples

Salmon with Apple, Cucumber, Avocado Salsa (pictured above)

Apple Fennel Salad

Sweet Potato, Apple, Cranberry Saute with Hazelnuts

Peach Apple Sauce

Maple Cashew Baked Apples by Cookin’ Canuck

Blackberries

Berry Frangipane Brioche Toast

Triple Berry Coffee Cake with Walnut Streusel

Almond Torte with Blackberries

Berry Scones

Arugula Salad with Blackberries and Chèvre by Cafe Johnsonia

Blackberry and Almond Coffee Cake by Floating Kitchen

Broccoli

Broccoli and Cheese Soup

Roasted and Charred Broccoli with Pasta (vegan)

Roasted Broccoli Stuffed Shells (pictured above)

Slow Cooker Cheesy Broccoli and Chicken with 3 grains

Healthy Broccoli Salad

Cheesy Baked Quinoa with Chicken and Broccoli

Slow Cooker Vegetable Curry

Cabbage

Thai Chicken Cabbage Wraps with Peanut Sauce by Floating Kitchen

Lean Grilled Hamburgers with Hot Sauce Cabbage Slaw by Cookin’ Canuck

Asian Cabbage Slaw with Mint and Scallions by The Lemon Bowl

Carrots

Honey Roasted Carrots with Goat Cheese and Pomegranates

Butternut Squash, Carrot and Orange Soup

Classic Carrot Cake

Spanish Carrots with Fennel and Toasted Hazelnuts

Carrot and Date Bran Muffins

Creamy Carrot Soup with Crispy Chickpeas (dairy-free)

Carrot Cake Cookies (vegan and gluten free)

Cauliflower

Kung Pao Cauliflower

Cauliflower Chickpea and Kale Tacos

Cauliflower Fried Rice

Quinoa Crusted Cauliflower Steaks

Cauliflower Pizza Crust

Cauliflower Couscous Greek Salad

Chilies

Slow Cooked Chicken with Roasted New Mexico Green Chilies

Green Chili Cream Cheese for Bagels by Project Domestication

Corn

Chicken Corn Chowder

Coconut Creamed Corn

Fresh Corn Cakes with Pulled Pork and Cherries

Sweet Potato Black Bean and Corn Salad (pictured above)

Farro Risotto with Squash and Corn

Bluberry Corn and Feta Salad

Cucumbers

Greek Yogurt Cucumber Salad Dressing

Chinese Cucumber Salad

Tzatziki Chicken Salad

Cucumber and Chickpea Salad with Creamy Za’ahtar Dressing by Project Domestication

Quick Refrigerator Pickles by Mountain Mama Cooks

Eggplant

Eggplant Rollatini with Pancetta and Spinach by Kitchen Confidante

Quinoa Crusted Eggplant Parmesan by Kitchen Confidante

Grilled Eggplant with Corn Chimichurri by Kitchen Confidante

Grilled Eggplant Parmesan Stacks by Flavor the Moments

Ratatouille Polenta Stacks by Project Domestication

Fennel

Apple Fennel Salad

Spanish Carrots with Fennel and Toasted Hazelnuts

Fava Bean and Fennel Risotto with Sautéed Radicchio (pictured above)

Orange Fennel Tea Cakes

Chickpea and Butternut Squash Soup with Fennel

Grapes

Roasted Chicken and Grapes over Polenta

Roasted Grape and Walnut Rice Pilaf

Chicken Salad with Grapes and Almonds

Green Beans

Roasted Pork Chops with Peaches and Green Beans

Curry Chicken with Green Beans

Green Bean Side Dish with Feta and Pecans

Easy Green Bean Salad by Simple Bites

Melons

Melon Coolers

Melon Rainbow Sherbet

Baked Salmon with Watermelon and Tomato Salad

Watermelon Mojitos

Watermelon Wedge Salad with Basil Goat Cheese and Almonds (pictured above)

Melon Caprese Skewers with Herb Oil by Floating Kitchen

Parsnips

Parsnip Hash Browns

Chicken and Root Vegetable Pot Pie

Parsnip Apple Soup by Kitchen Confidante

Sweet Potato, Turnip, Parsnip Latkes by Kitchen Confidante

Roasted Carrots Parsnips and Turnips with Thyme by Project Domestication

Peaches

Peach and Prosciutto Pizza

Peach and Ginger Cream Tart

Coconut Macaroon Filled Peaches

Canned Peaches with Honey Simple Syrup

Peach and Proscuitto Salad

Chicken and Peach Curry

Classic Peach Pie

Peach Buckle (similar to coffee cake)

Roasted Pork Chops with Peaches and Green Beans

Peach Ice Cream

Butterscotch Peach Ice Cream Sandwiches

Pears

Chocolate Pear Tartlets

Mashed Rutabaga with Ginger Roasted Pears

Pear Butter

Chopped Salad with Tomato, Avocado and Pear

Peppers

Roasted Red Pepper Sauce with Cashews

Egg Muffins with Peppers, Kale and Cheddar

Spanish Romesco Sauce

Roasted Vegetable Enchiladas

Roasted Cauliflower and Farro with Red Pepper Sauce

Pumpkins

Homemade Pumpkin Puree

Pumpkin Sweet Potato Pie

Pumpkin Oatmeal Chocolate Chip Cookies

Pumpkin Maple Granola

Pumpkin Bread with Maple Icing (pictured above)

Pumpkin Yogurt Waffles

Pumpkin Oatmeal with Pecans

Pumpkin Caramel Sauce

Potatoes

Yukon Gold Potato and Leek Soup with Sorrel

Potato Gnocchi (step-by-step guide)

Boiled Potatoes with Olive Oil, Basil and Mint by Cookin’ Canuck

Polenta Crusted Roasted Potatoes and Rosemary Hashbrowns by Simple Bites

Maple Bacon Red Potato Salad by Flavor the Moments

Radicchio

Fava Bean and Fennel Risotto with Sautéed Radicchio

Spaghetti with Radicchio and Chèvre by Cafe Johnsonia

Radishes

Chicken Gyro Bowls with Radishes

Strawberry Pickled Radishes

Farro Pesto Salad with Edamame and Radishes

Radishes with Vegan Coconut Butter by Cafe Johnsonia

Raspberries

Raspberry Popovers

Raspberry Apricot Galette (pictured above)

Beet Banana Raspberry Smoothie

Raspberry Coffee Streusel Muffins by Floating Kitchen

Summer Squash

Roasted Vegetable Pasta Sauce

Savory and Sweet Summer Squash Custard

Farro Risotto with Squash and Corn

Summer Squash Gratin by Project Domestication

Tomatoes

One-Pan Farro with Tomatoes, Sausage, and Kale

Marinara Sauce for Canning (pictured above)

Freezer Tomato Sauce

Strawberry Tomato Dessert Sauce

Homemade Bolognese Sauce

Tomato Gravy

Zucchini

Greek and Italian Zucchini Noodle Salads

Zucchini Chocolate Chip Cookies

Hazelnut Zucchini Bread

Zucchini Noodle Salad with Spicy Peanut Sauce

Quinoa Primavera with Zucchini

Source: https://www.thevintagemixer.com/september-seasonal-produce-guide-2/

[runfront3-blog]

linguine and clams

It’s only the first day of summer and I’m already weeks deep into our unofficial dish of it, linguine alle vongole, preferably hastily prepared about 10 to 15 minutes before we dive in, eaten outside with a current favorite rosé, caprese salad and a massive bowl of kale caesar (from SKED). It’s infinitely summery. It’s pasta, but I don’t feel like I need a nap after I eat it. And hey, there’s even a t-shirt to go with it (hat tip).

You do not need one fancy thing to make it, save the freshest clams you can find. You can pick them up on the way home from the beach or sprinkler park or wherever you’re going to spend your summer day now that cooking will be the easiest part of it. I prefer manila clams, as they’re smaller and, I’m convinced, sweeter, but littleneck or cherrystone are fine as well. From there, a glug of oil, red pepper flakes, a lot of garlic, a cup of wine, a bag of dried pasta, a lump of butter, a squeeze of lemon, and a pile of chopped parsley, and boom, so easy let’s do it again every week.

The only thing I’m extremely bad at when I make it is measuring, which I’m sure fills you with confidence right now. If you were interviewing me as I was cooking it and said “how much garlic did you just chop?” I’d be like an impenetrable grandmother and say “some” but I mean “a lot” and possibly even “all of it” (it = a head of garlic) when I double this. We’ll call it 7 cloves. Whaaat, you say, did you invite vampires over? But it settles in so well with the other ingredients, it will still not be the first thing you taste. If you ask me how much olive oil I put in the pan to heat the garlic, I’d say, “a glug” or “just coat the pan.” Parsley? A big handful. Butter? A lump. (Note: Every cook who has ever told you they added only a “pat” of butter lies.) Pepper flakes? As much as your crew can handle. Salt? Go for it. Pasta? Eh, about a pound, but what I really mean is, if you guys are a 7 to 8 servings to a pound bag people, do that here; if you’re 3 or 4 to a pound, do that instead. Clams? Well, are clams-as-centerpiece or clams-as-accent people? Depending on where you fall, you might want a scant 1/2 to a generous 3/4 pound per person. Shown here is the latter, and it’s doubled, and this isn’t even all of them, and we still only had pasta left at the end of the meal, and this was just a normal Sunday for my husband’s family, which is why I love them. Know your audience. Written below are more middle-of-the-road amounts that will make most people happy.

A few other things I hope to head off before anyone asks: – Deb, I don’t eat clams: Try this with mussels! Or shrimp, although I’d sauté or grill them instead of steaming them. – Deb, I don’t eat fish at all: Ah! I really want to make this with either chickpeas or artichokes, but be ready to tweak flavors as needed, as clams provide their own flavorful broth in a way that these ingredients will not. In both cases, you are now allowed to finish it with parmesan. If you wish to finish the seafood version with parmesan, just warn me before you tell me so I can cover my ears. – Deb, I don’t want to eat pasta: My favorite pasta swap is actually white beans, either giant (like we do here) or smaller ones more readily available in cans. Maybe you cook dried beans like these chickpeas and pour the warm clams and their juices over them? – Deb, I really only care about the clams: On it! Try these garlic, wine, and butter steamed clams with grilled bread, Portuguese-style. – Deb, I only want to make the caprese salad: (How did you know what my lunch was!) I take two approaches to caprese salad when I’m using grocery store (and not recently-picked, peak-season tomatoes, still a couple weeks off here): 1. Find the best ones you can get and season them well. 2. Find the best ones you can get and slow-roast half of them. This combination of some tart/chewy tomatoes and fresh ones is addictive, and hides a multitude of tomato imperfections. In both cases, add mozzarella or burrata, a few leaves of fresh basil, olive oil, and coarse salt to taste. Balsamic vinegar is not traditional on authentic caprese, but you should make food the way you like it. I add a few drops when the tomatoes are mediocre.

Previously

One year ago: Stovetop Americanos, Easy Drop Berry Shortcakes and Zucchini Grilled Cheese Two years ago: Strawberry Milk, Corn and Black Bean Weeknight Nachos, and Funnel Cake Three years ago: Saltine Crack Ice Cream Sandwiches, Strawberry Cornmeal Griddle Cakes, Strawberry Cheesecake Ice Cream Pie Four years ago: Valerie’s French Chocolate Cake and Limonada de Coco Five years ago: Espresso Granita with Whipped Cream Six years ago: Broccoli Parmesan Fritters and Cold Rice Noodles with Peanut-Lime Chicken Seven years ago: Rich Homemade Ricotta and Linguine with Pea Pesto Eight years ago: Shaved Asparagus Pizza, Root Beer Float Cupcakes and Lamb Chops with Pistachio Tapenade Nine years ago: Lemon Mint Granita, Pickled Sugar Snap Peas, and Springy Fluffy Marshmallows Ten years ago: Dead Simple Slaw + 6 Heat Wave Reprieves, 10 Paths to Painless Pizza-Making, and Pistachio Petit Four Cake Eleven years ago: Gateau de Crepes

And for the other side of the world: Six Months Ago: Dutch Apple Pie 1.5 Years Ago: Union Square Cafe’s Bar Nuts and Homemade Irish Cream 2.5 Years Ago: Potato Kugel, Pull-Apart Rugelach, Tres Leches Cake and a Taco Party 3.5 Years Ago: Decadent Hot Chocolate Mix and Gingerbread Biscotti 4.5 Years Ago: Sweet Potato Cake with Marshmallow Frosting, Cigarettes Russes Cookies, and Sugared Pretzel Cookies

Linguine with Clams

Servings: 5 to 6

Time: 20 to 25 minutes

Print

The photos in this post show the staggering portions I used for 8 people (5 pounds clams and 2 pounds pasta; we had a lot of pasta leftover and no clams so I’ve adjusted accordingly). Please take note of what I said above, re: typical portions in your crew when estimating, and adjust as needed for most or less pasta or clams.

Kosher salt

1 pound dried linguine

2 tablespoons olive oil

About 7 cloves garlic, minced

Red pepper flakes, to taste

1 cup crisp, dry white wine, doesn’t have to be fancy

3 1/2 to 4 pounds manila (my first choice), cherrystone, or little neck clams

3 tablespoons salted or unsalted butter

1 cup chopped flat-leaf parsley

1 lemon

If you think your clams may not be clean, wash them first: Fill a large bowl with cool tap water and place the clams in it. Let them soak for 20 minutes during which they’ll expel any sand and grit.

Cook linguine: Bring a large pot of very well-salted water to a boil and cook linguine until it is tender but still with a good bite left to it, about 1 minute less than the final doneness you’d prefer. Carefully ladle out (about) 1 cup of pasta water into a glass or bowl, set aside. Drain pasta, discarding remaining cooking water.

Cook the clams: In your empty pasta pot or a large sauté pan with a lid, drizzle oil in empty pot and add garlic, a couple pinches of pepper flakes (up to a teaspoon is great here for people who like more heat), and kosher salt, I use about a teaspoon here but use less if you’re nervous. Turn heat to medium, stirring the garlic and pepper flakes until the garlic begins to sizzle and just barely begins turning golden brown. Add wine and half of reserved pasta water and turn heat up so that it boils. Add clams (discarding the water they were soaking in) and cover pot to steam them open. Manila clams take 3 or so minutes to steam open; cherrystone and/or little neck can take up to 5 to 7 minutes. Peeking under the lid is fine.

[If you’re really obsessive like me, after a minute or two, you might open the lid and start removing, with tongs, the ones that have opened. It’s basically like playing one of those fishing games at a beach carnival, where the fish mouths open wide with a prize inside, except these you can actually catch and eat.]

Finish the dish: Scoop cooked clams into a large bowl with a slotted spoon, discarding any that don’t haven’t opened, and leaving the cooking liquid behind. Simmer the cooking liquid in the pot until it has reduced slightly; you want a little less than cup. Taste for seasoning; adjust as needed. Add butter and, once it has melted, add drained linguine and half of parsley; cook them together for 1 minute, tossing frequently, until linguine is well-coated and only a little liquid remains at the bottom. If needed, use some or all of remaining pasta water to keep pasta loose. Add clams (and any liquid that has collected in the bowl) to the pot and toss to combine, once or twice, then tip whole mixture into serving bowl.

Finish with lemon juice, to taste, and remaining parsley. Eat right this very second.

Source: https://smittenkitchen.com/2018/06/linguine-and-clams/