Vegetarian

Tomato Galette (Galette aux tomates)

 

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Tomato Galette (Galette aux tomates)
Prep Time
30 mins
Cook Time
45 mins
Resting time
20 mins
Total Time
1 hr 35 mins
 

The perfect way to showcase heirloom tomatoes when in season. This is a true summer tart!

Quantity: 1 25cm/10" galette (serves 4-6)
Author: sbaskitchen
Ingredients
  • 750 g heirloom tomatoes different colours and sizes, if you can get them
  • 350 g shortcrust pastry
  • 150 g soft cheese
  • 25 g Parmesan cheese freshly grated
  • 1 clove garlic crushed, or finely chopped
  • 1 tbsp finely chopped basil
  • 1 tbsp finely chopped parsley
  • 1 tbsp finely sliced shallot
  • Sea salt
  • Freshly ground black pepper
  • Extra virgin olive oil.
  • 1 egg for egg wash
  • Small basil leaves to garnish.
Instructions

  1. Line a tray with paper towel or a tea towel.

  2. Thickly slice the tomatoes( 6-7mm/1/4” thick) and lay in a single layer on the paper towel or a tea towel.

  3. Line a baking tray or pizza try with baking paper.
  4. Roll pastry out to a 30cm/12” circle and carefully lay on the prepared baking tray. Place into the refrigerator for 20 minutes to rest.
  5. Combine soft cheese, parmesan, garlic, basil together and season with salt and pepper.
  6. Preheat oven to 210˚C/420˚F.
  7. Remove the pastry from the refrigerator and spread the cream cheese mixture over the base, leaving a space of 3-4cm/ 1-11/2” around the edge.
  8. Lay the tomato slices in overlapping concentric circles, starting from the outer edge of the cheese layer, until you have used all of the tomatoes.
  9. Sprinkle with the finely sliced shallots, a little salt and freshly ground black pepper and then carefully turn the uncovered edges up over the outer edge of the tomatoes.
  10. Brush pastry with egg wash and bake in pre-heated oven for 35 - 45 minutes, until golden and the tomatoes have caramelised.
  11. Remove from the oven and allow too cool a little before serving.
  12. Garnish with fresh basil leaves and serve warm, or at room temperature, with lightly dressed salad greens.
Notes
  • Laying the sliced tomatoes on the paper towel and leaving them uncovered, removes excess moisture and reduces the risk of a soggy galette and helps the tomatoes caramelise.
  • For the soft cheese you could use, chévre, mascarpone, quark, whipped cottage cheese, marinated feta, ricotta, etc.
  • Feel free to use fresh herbs of your choice. You could even add a sprinkling of fresh chilli if it’s your thing.
  • You can purchase soft cheese with garlic and herbs at the supermarket, which also works perfectly in this recipe.
  • You could use a sheet of frozen pastry.

 

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Pickled Zucchini (Zoodles, Slices, Diced)

 

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Pickled Zucchini (Zoodles, Slices, Diced)

Zucchini noodles pickled using Asian inspired aromats, ready to use in stir fries, sautés, salads and more

Category: Preserves
Style: Asian, Australian
Keyword: Courgette, Pickled Courgette, Pickled Zucchini, pickles, zucchini
Quantity: 4 250ml jars
Author: sbaskitchen
Ingredients
  • 1 kg zucchinis - 15cm - 20cm long cut into noodles
TO BRINE
  • 2 tbsp pure salt
FOR THE PICKLING VINEGAR
  • 3/4 cup white sugar
  • 3/4 cup cider vinegar
  • 3/4 cup water
FOR THE AROMATS - Per Jar
  • 1/2 tsp fresh ginger finely julienned
  • 1/8 tsp celery seed
  • 1/2 small garlic clove thinly sliced
  • 1.5 cm pieces of lemon grass bruised
  • 1/8 tsp mustard seeds
Instructions

  1. Place zoodles into a large non-reactive bowl, sprinkle with the brining salt and toss through. Cover with a dry cloth and set aside to stand overnight.

  2. The following day, tip the zoodles into a colander and lightly rinse under cold running water. Set aside to drain while you prepare the vinegar.

  3. Place the sugar, vinegar and water in a pan, bring to the boil and simmer for 5 minutes. Add the zoodles, bring back to the boil and simmer for 5 minutes.

  4. Remove the pan from the heat.

  5. Pack zoodles, along with 2 shallots and the measured aromats, Into each warm, sterilised jar .

  6. Return pickling mixture to the heat and bring to the boil.

  7. Carefully pour the hot pickling liquid over the vegetables, wipe the rims of the jars with a clean cloth dipped in a little white vinegar, and then seal, making sure that you tighten the lid on the jar. Set aside to cool completely.

  8. When cool, label, date and store in a cool dark place.
Notes
  • I've given the instructions for making zoodles, but you can also just slice or dice the zucchini, it really is up to you. 
  • I have made these zoodles using older much larger zucchini, but was not as happy with the finished product, so now only make them with fresh, smallish zucchini.
  • I, cautiously, use a mandolin to cut the zoodles.  I do have one of those zoodler thingies, but I prefer to use the mandolin (Maybe it's time to get rid of the zoodler!)
  • Pickled zoodles are a great standby for a quick sweet and sour stir fry - delicious with chicken, fish and pork.  They have also made their way into rice paper rolls, and salads.  I am now thinking of adding them to sauteed onion, garlic, capsicum and tomatoes to serve with grilled meats, sausages, etc.
  • See my Glossary for how I sterilise jars for preserving.

 

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Yum

 

Mushroom Bourguignon

 

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Mushroom Bourguignon
Prep Time
45 mins
Cook Time
1 hr
 

Who needs meat! This dish is a fabulous way to showcase beautiful mushrooms, and is perfect made using pine mushrooms, slippery jacks, etc. when available.

Category: Main
Style: French, Vegetarian
Keyword: mushrooms, Vegan Option
Quantity: 6 serves
Author: sbaskitchen
Ingredients
  • 400 ml mushroom stock (including the liqueur from rehydrating the porcini)
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 15 g 1/2oz dried porcini or shitake mushrooms
  • 1 tbsp 20g butter
  • 150 g 5oz shallots, peeled, and if large, halved
  • 2 garlic cloves crushed
  • 4 carrots thickly sliced
  • 1 tbsp tomato paste
  • 3 tsp potato flour
  • 200 ml red wine
  • 850 g mixed mushrooms
Instructions
  1. Heat the oven to 170C (fan).
  2. Bring the stock to boil and add the porcini mushrooms.

  3. Remove from the heat and let the ingredients infuse for 30 mins while you prepare the remainder of the ingredients for the dish.

  4. Drain the porcini mushrooms, and reserve the liquid. Chop the mushrooms and set aside.

  5. Strain the liquid to remove any grit left behind by the mushrooms. Add mushroom stock to make up to 400ml.

  6. Place a large pan over low heat, add the oil, shallots and garlic, and cook until they start to colour and soften (approx. 10 minutes).

  7. Add the carrots, tomato paste, and flour, stir to combine and cook for 1 minute.

  8. Slowly add the wine and stock, mixing well.

  9. Increase heat and continue stirring, until the sauce boils and thickens.

  10. Add the fresh mushrooms along with the rehydrated porcini mushrooms and stir to combine, bring back to the boil, cover with a lid and transfer the pot to the preheated oven.

  11. Cook for 1 hr.

  12. Scatter with fresh parsley and serve with mashed potatoes and steamed green greens.

Notes
  • I like to freeze the liqueur left from rehydrating mushrooms to use as mushroom stock.
  • For vegan option, replace butter with olive oil.

 

Yum

Garden Fritters

When the garden gives you greens, make fritters!

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Garden Fritters
Prep Time
20 mins
Cook Time
6 mins
 

When you have greens in the garden this is a must! Quick, easy, nutritious and delicious!

Category: Breakfast, Brunch, Light Meal, Main
Style: Australian
Keyword: Fritters, Garden Greens
Quantity: 12 fritters
Author: sbaskitchen
Ingredients
  • 1 cup SR Flour (see below for gluten free option)
  • 2 eggs
  • 20 g butter, melted
  • 1/3 cup milk
  • 1/2 tsp sea salt
  • 3 cups fresh green vegetables, chopped
  • freshly ground black pepper to taste
  • 1/4 cup mint or other fresh herbs, finely chopped
  • 1/2 cup spring onions, finely chopped
  • olive oil, for shallow frying for shallow frying
  • homemade tomato relish or sauce, sweet chilli sauce or tzatziki, for serving
Instructions
  1. Place the flour, eggs, butter, milk and salt and pepper in a large bowl and whisk to make a smooth batter.

  2. Fold through the chopped veg, mint and spring onions.

  3. Heat a large frying pan over medium heat and add a little olive oil.
  4. Add 1/3 of a cup of the mixture and cook for 2-3 minutes each side, until golden, and cooked through.
  5. Remove from the pan and set aside on absorbent paper to drain. Keep warm.
  6. Repeat with the remaining mixture.

  7. Serve with homemade tomato relish or sauce, sweet chilli sauce or tzatziki.

Notes

For gluten free, substitute gluten free self raising flour for the self raising flour, or use gluten free plain flour with 1 level tsp baking powder.

 

I like to serve them with homemade baked beans, roasted cherry tomatoes and a poached egg!

 

You might also like my Lamb, Pea and Mint Fritters.

 

Sauce Recipes:

 

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Majestic Magenta

/ sbaskitchen / Leave a comment

Hmmm… I started with the title Pretty and Pink…, then thought maybe Radiant Red…!

But really I think Majestic Magenta describes the colour at the end…

A while ago we were in Melbourne for a few days to spend time with our son and his family.  This meant that I was able to visit my sister, Sonnie.  Sonnie is an amazing cook, and had just finished making a batch of her late husband’s grandmother’s pickled red cabbage, a jar of which, she had kindly set aside for us, I was so excited and very grateful.

Since then I’ve started receiving a regular delivery of fresh, mostly Gippsland grown, vegetables, and the fun thing with the vegie (Farm) box is that each week is different.  With produce that we don’t normally use, and being one who hates waste, I’ve just had to get a little creative.

What’s inside the Farm Box?
Fresh produce from the Farm Box Co.
Beautiful fresh red cabbage

After receiving red cabbage in my mystery veg box, I instantly knew what to do – I would make Grandma Martin’s Pickled Red Cabbage.  I often prepare braised red cabbage, but this time it was definitely going to be a batch of Grandma Martin’s Pickled Red Cabbage, and with my beautiful sister’s permission, I can now share the recipe with you. Continue reading →