I'm getting ready for 'cooking' season. From now until the first of 2020 I'll prepare more food than I normally do during the entire rest of the year. It's too bad we can't celebrate Thanksgiving in June and spread things out a bit.
To be prepared I have a number of recipes I use over and over again. I keep my supplies on hand and can whip them up easily. Other than the big meals, I use a lot of soups, salads and heavy appetizers.
This recipe is one of my absolute favorites. I learned to prepare it on our first trip to Italy, and my family and I have continued to enjoy it. It's a great appetizer recipe, with value added since you can use the same basic plan, and change the main ingredients to create lots of different looks and flavors, both savory and sweet.
Add this to your 'cooking' season line up. I think you'll be happy you do. Short cuts, including using pre-made pie crust, make this a winner all the way around.
The Onion Tart came from cooking classes in Italy. We also made a similar one with sautéed mushrooms.
I adapted the Antipasta and Apple recipes from two different blogs (noted in the recipe). I changed these recipes to suit myself.
Here's one more idea. The day after we enjoyed the Antipasto Tart as a salad course with arugula, we eliminated the crust and ate the tart with crackers. It was delicious! So, try making the antipasto tart without the pie crust. Add ingredients as directed to a small casserole dish and bake as directed. Serve with good, heavy crackers.
Caramelized Onion Appetizer Tart (Torta Salata di Cipolle)
2 lbs. thinly sliced sweet onions
1 tablespoon olive oil
2 eggs
1/2 cup shredded parmesan cheese
Salt and pepper to taste
Pie Crust:
1 cup all purpose flour
Pinch of salt
1 1/2 tablespoons olive oil
Water
(Or use prepared crust.)
To prepare crust: mix flour, salt and olive oil; then add just enough water to form dough. Knead dough just to pull together. Then on a floured surface, roll into a large, thin circle.
Place dough on a greased pizza pan, letting edges drape over edge of pan.
Cook sliced onions in olive oil over medium heat until very tender and caramelized. Add salt and pepper to taste. Cool.
When cool, add cheese and beaten eggs and mix well.
Add the filling to the crust which has been placed on the pan, and spread evenly.
Fold edges of crust up over the outside half of the filling.
Bake in preheated 400º oven for approximately 40 minutes, until crust is browned.
Slice and serve as appetizer.
Antipasta Galette
(adapted from Meem's Kitchen)
Makes 6 salads, served with arugula, or 8-10 servings as appetizer
Pillsbury pie crust
4 oz. herbed goat cheese, room temperature
2 heaping T Mascarpone cheese
4 Roma tomatoes, seeded and chopped
Salt and Pepper
1 tsp. Dried parsley
1 tsp. Dried oregano
~ 4 T sun dried tomatoes, julienned
1 x 14oz jar marinated artichoke hearts, halved,drained and patted dry
4 thin pieces of Prosciutto torn, and evenly scattered
1 cup mixed olives, drained and pitted
olive oil
1 egg. beaten
2-3 cups of baby arugula
Preheat oven to 425°
Line a pizza pan with parchment paper (or foil) cut to fit.
Unroll single pie crust onto pan.
Toss chopped tomatoes with salt, pepper, oregano and parsley.
Spread over pastry, leaving a 2 inch border for folding.
Next add sun dried tomatoes, then artichokes, prosciutto and finally olives. Save a few sun dried tomatoes , artichoke pieces and olives for garnish.
Mix goat cheese and mascarpone and dollop over top of galette.
Fold edges of pastry up making an overlapping pattern.
Brush pastry lightly with egg wash.
Bake for 20 minutes.
Arrange arugula on serving platter.
Slip galette onto arugula, and garnish with olives, sun
dried tomatoes and artichokes.
Drizzle with a little olive oil.
Apple Galette
(Adapted from Epicurious)
2 lbs. Apples, thinly sliced
1/3 cup sugar, plus extra for sprinkling on top
1 tsp. Salt
1 tsp. cinnamon
2 T orange marmalade
1 Pillsbury Pie crust
1 T heavy cream
Preheat oven to 400°
Cut a sheet of parchment paper (or foil) and place on pizza pan. Unroll single pie crust and fit onto parchment paper. Put pan in refrigerator to keep dough and pan cool.
Place all ingredients except cream and pie crust in a bowl and toss with hands until apples are fully coated.
Arrange apples in pie crust leaving about a 3 inch border.
Fold edges up over fruit, overlapping as you go. This leaves center apples uncovered.
Brush dough with cream, and then sprinkle with extra sugar.
Place in oven, REDUCE TEMPERATURE TO 375°and bake for 45-50 minutes, until crust is golden and apples are bubbling.
Let cool for 1-2 hours before using parchment paper to gently remove to serving platter.
Serve with ice cream.
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