Apricot Galette with Cornmeal Crust

I've spent five springs of the last seven living off the grid in the New England woods. It's still cold there in May and early June; the spring and its flowers and fruits are slow to arrive. But part of the joy of being up there is seeing the season come in slowly-- on early hikes there are green buds, fiddleheads, rare appearances of spring ephemerals. Then the trillium comes in, jack in the pulpit, then ladyslipper, and by mid-June, the peepers have become frogs, the ferns have unfurled, and the beech trees have all leafed out. I've missed that, and living in a season that's unplugged from "technology," yet so clued in to the natural world, other people, text and the senses.

But it's also been nice to experience spring a different way, elsewhere. In Kentucky a few weekends ago, I was amazed by how green everything was, and this past weekend in Durham, the smells of the honeysuckle and peonies were overwhelming. The seasonal foods of southern climes feel new again too-- I've gotten to enjoy ramp season and red buds and early glow strawberries-- and that's been a delight. 

On a rare weekend when I was home in D.C., Morgan came over for backyard cocktails and baked goods. Though not quite local yet, I'd received some Blenheim apricots in my farm box, and Morgan had a selection of spirits from Art in the Age. With both, we opted for simplicity-- to let the flavors of the fruits and herbal liquors shine. Galettes are perfect for this in the baked goods department, and this one has few ingredients and a basic crust with a touch of cornmeal, adding a little grit and whole grain that's complimented by the pistachio pieces sprinkled on top. I kept the sugar to a minimum here-- the apricot filling still had a tartness to it, but feel free to adjust to your own taste.

Apricot Galette with Cornmeal Crust
Inspired by Apt. 2B Baking

Ingredients
For the crust:
1 1/2 cups unbleached all-purpose flour
1/2 cup cornmeal (I used this Whole Grain Kentucky Heirloom Cornmeal)
1/2 Tablespoon granulated sugar
1 teaspoon sea salt
1 1/2 sticks COLD unsalted butter (12 tablespoons), cut into slices
1 large beaten egg, cold
1/4 cup ice-cold water
1/2 Tablespoon cold apple cider vinegar (I keep mine in the fridge)

For the filling:
About 8 (3 cups) fresh apricots, pitted and quartered
3-4 Tablespoons granulated sugar (depending on sweetness of the fruit)
1 teaspoon cardamom bitters (or your favorite bitters)
1 Tablespoon fresh lemon juice
2 Tablespoons turbinado sugar
1 large beaten egg + 1 Tablespoon Turbinado sugar, for egg wash
2 Tablespoons finely chopped pistachios, for topping (optional)

Directions
1. For the crust: In a large mixing bowl, whisk together the flour, cornmeal, sugar, and salt. Using a pastry cutter or fork and knife, cut in the butter. You want to make sure butter chunks remain, as that's what makes the crust flaky.

2. In a separate small bowl, whisk together the COLD liquid ingredients (Using cold liquids ensures that your butter will not melt--another crucial detail for a flaky crust).

3. Pour the liquid mixture into the flour-butter mixture and combine using a wooden spoon. Mix until dough comes together, but is not overly mixed (it should be a little shaggy). Form into a ball, cut in half, and flatten each half into a disc. Wrap discs tightly with plastic wrap, and let chill in the refrigerator for at least an hour. 

4. While crust is filling, prepare filling: In a large mixing bowl, combine apricot quarters, sugar, bitters, and lemon juice. Remove one dough disc and leave other in fridge or freezer for another use. Roll out one crust disc on a piece of parchment and transfer rolled crust and parchment to a large baking sheet. 

5. Preheat oven to 375 degrees F. Ladle apricot filling onto rolled crust, leaving a 1-inch border. Sprinkle 1 Tablespoon of Turbinado sugar over the apricots, then fold up the pastry over the edges of the filling, leaving most of the apricots uncovered. 

6. Place galette in freezer for 20-30 minutes while the oven preheats. Once chilled, remove galette from fridge and brush the pastry with the egg wash and sprinkle lightly with the remaining 1 Tablespoon of sugar. Bake tart in the middle rack of the oven for 30-40 minutes, until the fruit is bubbling and pastry is golden brown. Let the tart cool completely, then sprinkle with pistachio crumbles, if desired. Serve just warm or at room temperature.



For simple Art in the Age cocktail recipes, with Root and Snap + more photos, visit Panda Head Blog. Thank you to Whole Foods P Street for the flowers and ingredients.

Related recipes:
Apricot Kuchen
Gooseberry-Apricot Pie
Italian Plum & Port Crostata
White Nectarine Frangipane Tart with Homemade Puff Pastry

Photos by Morgan Hungerford West

Sweet Pea Cake with Lemon Buttercream + a Spring Lunch

As I've mentioned before, Rose's Luxury, with their Eggplant Tarte Tatin, Smoked Celery Mascarpone, and my favorite-- an English Pea Cake, has really opened my eyes into the exciting possibilities of vegetable-based desserts. While Aaron Silverman and crew certainly give these treats their own creative spin, these are not without their roots in traditional American and British baking. Of course, there's carrot cake and pumpkin pie, but I've also seen less common selections in old cookbooks-- Tomato Soup Cakes, Carrot Pie, Fannie Farmer's Caramel Potato Cake, and this Pretty Black Eyed Pea Cake-- a spice cake variety that's distinctly southern. There isn't much information about the cultural history of such desserts readily available, but it's a genre I'm planning to explore more.




This Sweet Pea Cake with Lemon Buttercream is British in tone (and not just because it's adapted from the UK blog Veggie Desserts)-- I imagine it as a perfect al fresco tea time accompaniment. It's a little more classic and oriented for the home baker than Rose's Luxury's pudding-like variety with mint curd and buttermilk cream. But in both, the pea purée makes the cake dreamily moist with a shocking green hue, while the pea shoots and other fresh greens position it squarely in the season of SPRING, no matter when you're actually eating it.




I baked this for a little luncheon with Morgan (of Panda Head Blog) and illustrator Elizabeth Graeber. Elizabeth and I both have birthdays in April, so we were doing double duty--picking up our collaboration series again as well as celebrating with a colorful spring meal.

Morgan made the zingiest Salmon with Lemon over Greens for our main course, and fresh radishes with butter and salt held us over while we snapped the obligatory photos and iced the cake. Big thanks to the P St. Whole Foods for offering up most of these ingredients.

Sweet Pea Cake with Lemon Buttercream

Adapted from Veggie Desserts

Makes a 9'' 2-layer cake

Ingredients
For the pea cake:
3 cups fresh or frozen peas
18 Tablespoons unsalted butter, softened
1 cup granulated sugar
4 large eggs
3 teaspoons vanilla extract
Zest and juice of 1 lemon
3 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon salt

For the lemon buttercream:
2/3 cup (11 Tablespoons) unsalted butter, softened
2 1/2 cups confectioner's sugar
Zest and juice of 1/2 lemon

To finish:
pea shoots and/or microgreens
edible flowers

Directions
For the cake:
1. Preheat the oven to 325 degrees F. Grease and line two 9” cake pans (or three 6” pans) with parchment paper. In a medium saucepan with just enough water to cover the peas, bring peas to a boil for 3 minutes, then drain and refresh under cold water. Place peas in the bowl of a food processor and puree until completely smooth. Set aside.

2. In a medium bowl, sift together flour, baking powder, and salt, whisking gently to combine. Set aside.

3. In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then beat in the cooled pea puree, vanilla, and lemon zest and juice. On low-medium speed, add the flour mixture just until incorporated.

4. Spoon the mixture into the prepared cake pans, spreading batter evenly and leveling. Bake for 25 minutes or until a skewer inserted in the middle comes out clean. Cool for 10 minutes in the pans, then turn onto a wire rack to cool completely before icing.

For the lemon buttercream:
1. In the bowl of a standing mixer fitted with the whisk attachment, cream the butter until fluffy. Add in the confectioner's sugar and beat at least 3 minutes. Beat in the zest and a little of the lemon juice. Add more lemon juice as needed to make it a spreadable frosting consistency and beat to combine. Store in the fridge until ready to use.

To assemble:
1. Spread the buttercream between the layers of the completely cooled cakes and sandwich together. Cover the cake in the remaining buttercream and decorate with pea shoots, microgreens and edible flowers.

Find Elizabeth's brilliant related illustrations (including the menu) at Food on Paper and visit Panda Head Blog for more of Morgan's photos and the recipe for Salmon with Lemon over Swiss Chard.

Related recipes:

Pea & Corn Cookies

Pecan Layer Cake with Salted Caramel Filling and Vanilla Buttercream

Lemon Lavender Meringue Pie Cookies

Lemon Meringue Pie Cake

Photos by Morgan Hungerford West (except for 1 & 8-- I took those!)

Illustrations by Elizabeth Graeber

Salted Butter Apple Galette for a Local Dinner Party

The summer after I graduated college, I moved to Burlington, Vermont. I'd wanted to live in New England for a long time, had a job lined up, but other than my future boss who'd I'd talked to on the phone a few times, I didn't know a soul. I was excited about a new adventure, but was sad and scared to be leaving the close creative community my college friends and I had formed.

On the first day of my job in Vermont, I met my soon-to-be-good-friend Angela, who that night brought me to an event that just about immediately overhauled my Vermont life-- The Seamonster Potluck.



I don't know the exact details of how it started, but I do know it had always been hosted by my other soon-to-be-good-friends Meghan and Gahlord, occurred on the third Thursday of every month, and would quickly become a foundation for my entire social life and serve as the gateway to best friends, the forming of multiple bands, a shared studio space, and many, many epic parties.

The Seamonster Potluck taught me the power of a small, simple gathering of people coming together to break bread. It's a lesson I can sometimes forget in the chaos of daily life, but one I've kept coming back to since I moved away from that fair city on Lake Champlain.



A few weeks ago, my friends Morgan, Dalila and I hosted a similar simple potluck, with the help of some local businesses and a very game group of guests. From the Farmer generously donated boxes of local produce to all attendees who were up for cooking a homemade dish to share, and other guests were charged with bringing a local product of their choice, whether it be DC Brau Public Ale, Gordy's pickles, or Dolcezzo Salted Caramel Gelatto. West Elm DC offered their place settings and mercury glass table décor while DeVinos lent a hand on the wine-front.

Morgan and Mitchell graciously offered to host the gathering in their cool Adams Morgan apartment, already well-stocked with 2 essential mood makers-- Christmas lights and good records. Guests' dishes complemented each other for a hearty winter meal-- we had French onion soup and mushroom-almond tapenade, parmesan celery spread and a local baguette, marinated broccoli with soft-boiled farm eggs, a butternut squash and apple tart with stilton and quinoa, sausage-pumpkin-spinach salad, and much more. I made a savory mushroom-gruyère tart, and a simple salted butter apple galette with maple whipped cream, adapted from Bon Appetit.

Salted Butter Apple Galette with Maple Whipped Cream
Adapted from Bon Appetit

Ingredients
Nothing in the House pie crust
1/4 cup (1/2 stick) salted butter
1/2 vanilla bean, split lengthwise
All-purpose flour, for dusting
1 pound (about 3 large) baking apples, washed and sliced 1/8-inch thick
3 Tablespoons dark brown sugar
1 large egg
1 Tablespoon Turbinado sugar
2 cups heavy cream
2 Tablespoons maple syrup, grade B

Directions
1. Prepare Nothing in the House pie crust as per the directions. Chill dough in the fridge at least one hour. Meanwhile, prepare the salted butter glaze.

2. Preheat oven to 375 degrees F. Place butter in a small saucepan and scrape in vanilla seeds; add pod. Cook over medium heat, stirring often, until butter foams, then browns (be careful not to burn), 5-8 minutes. Remove pan from heat and remove pod.

3. Roll out dough on a lightly floured surface into a rough 14x10-inch rectangle about 1/8-inch thick. Transfer to a parchment-lined baking sheet. Arrange apple slices on top, overlapping and leaving a 1 1/2-inch border. Brush apples with brown butter and sprinkle with brown sugar. Lift edges of dough over apples, tucking and overlapping as needed to keep rectangular shape.

4. Beat egg with 1 teaspoon water in a small bowl and brush crust with egg wash. Sprinkle with granulated sugar and bake, rotating once, until apples are soft and juicy and crust is golden brown 40-50 minutes. Let cool slightly on baking sheet before slicing.

5. Beat cream in a medium bowl to medium soft peaks. Fold in maple syrup and serve with galette.

The dinner party was reminiscent of those best Seamonster potlucks-- really the way all dinner gatherings should be-- relaxed, delicious, and oh so cozy, with an overall feeling of warmth-- from the conversation, candles, AND red wine.

Big thanks to Morgan Hungerford West and Mitchell West for hosting, Dalila Boclin for coordinating, Cortney Hungerford for photography, all our awesome guests, and local partners-- From the Farmer, West Elm DC, DeVinos, and DC Brau.

Head on over to Panda Head for MORE.

Related recipes:
Apple Galette
Apple Pie with Salted Caramel Glaze
Cranberry-Lime Galette
Satsuma Orange Galette with Cream Cheese Crust

Photos by Cortney Hungerford and Morgan Hungerford-West

Samoa Pie & Elizabeth Graeber at Wild Hand Workspace

Elizabeth, Morgan, and I had so much fun with last month's collaboration/excuse to hang out (which is really the best kind of collaboration) that we decided to turn it into a monthly affair. April's edition was kind of a no-brainer, as Elizabeth was already planning to have an art show at Morgan and her friend Victoria's studio, Wild Hand Workspace. I jumped on board by contributing baked goods for the opening last week.

Inspired by Miss Moss' fashion and food pairings, I wanted to make some food items that were inspired by Elizabeth's art, whether in shape, color, form, or topic. Her tiger painting and another tiger pillow (which served as the show's poster) reminded me of the Samoa Pie I'd seen in Allison Kave's inspirational new pie cookbook First Prize Pies. A wildly creative collection of show-stopping recipes with at least one pie for every week of the year, I recommend picking up a copy and baking your way through the book. That's what I plan to do at least.

The Samoa Pie is, as you might imagine, a take on the Samoa Girl Scout Cookie or as they're called where I'm from Caramel deLites (for more on the regional name variations, read this incredible piece of investigative journalism on the subject). Like the cookie, it has a shortbread base, coated with caramel, coconut and chocolate. I love that this recipe uses coconut cream in the caramel, which adds an extra coco-nuty kick. Do make sure to refrigerate the coconut milk before you plan to make the pie--I forgot to plan ahead and had to delay my caramel making a bit.

Samoa Pie
Adapted only slightly from First Prize Pies by Allison Kave

Ingredients
For the crust:
1 1/2 cups shortbread cookie crumbs (15-20 cookies)
2-4 Tablespoons unsalted butter, melted

For the filling:
2 cups sugar
1/4 cup corn syrup
1/2 cup (1 stick) unsalted butter, cut into pieces
1 can (14-oz) full fat coconut milk, refrigerated
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup toasted shredded coconut

For the topping:
1/4 cup toasted shredded coconut
4 oz. semi-sweet chocolate, chopped or chips
1/4 cup heavy cream

Directions
For the crust:
1. Pulse the cookies in a food processor until finely ground. Pour in the butter gradually and pulse between pours until the mixture it the texture of wet sand. Firmly press the crumbs into a 9-inch pie pan. Chill the crust in the fridge or freezer while preheating the oven to 350 degrees F. Bake for about 10 minutes until golden, then remove from the oven and let cool completely.

For the filling:
1. In a heavy-bottomed medium-sized saucepan, stir together 1/2 cup water, the sugar, and corn syrup until the sugar is mostly dissolved. Cook over medium-high heat, moving the pan around occasionally, until the caramel has turned a dark amber and reached 360 degrees F on a candy thermometer (for me this took about 15 minutes). Keep a close eye at this stage and the caramel can burn very quickly.

2. Remove the saucepan from the heat and immediately start to whisk the butter into the caramel. Be very careful here as the caramel will bubble violently and release a lot of hot steam. Open the chilled can of coconut milk and spoon off the thick, white coconut cream from the top (save the remaining water for smoothies!). Whisk the coconut cream into the caramel until it is fully dissolved, then add the vanilla and salt. Stir in the toasted coconut flakes and pour the filling into the pre-baked pie shell.

3. Refrigerate the pie, uncovered, for at least 1 hour, until the surface of the pie is set. Sprinkle the toasted coconut flakes over the surface of the pie. 

For the topping:
1. Place the chocolate in a heat-proof bowl and set aside. Heat the cream until scalded and then pour it over the chocolate. Let it sit for a minute and then whisk until glossy and no chocolate chunks remain. Using a fork or whisk (I found a whisk to work best), drizzle the ganache over the surface of the pie in a crosshatch pattern, then sprinkle the toasted coconut flakes on top. Return the pie, uncovered, to the fridge to fully set for at least 4 hours but preferably overnight. Serve the pie just chilled or at room temperature (it can begin to melt if it gets too warm). 



Along with the Samoa Pie, I also made Coconut Caramel & Chocolate Tarts (with leftover pie filling), Grapefruit Meringue Tarts, and Yossy Arefi's Mini Black and White Cookies, which you can find the recipe for on Food52. I didn't plan it this way, but Morgan noticed that they paired perfectly with Elizabeth's zebra painting, a companion piece to the tiger. Maybe someday we'll create a whole baked goods & painting safari experience!



I'm forever enamoured with Elizabeth's work but it was so stunning to see her paintings and zines and pins and totes displayed across an entire wall of the light-filled Wild Hand Workspace. Thanks to Elizabeth for all the fun and fanciful art and to Morgan and Victoria for hosting such a lovely spring evening of art and friends and snacks and (somewhat dangerously) strong homebrewed saison via Grizzly Beer. Make sure to check out Panda Head Blog & Elizabeth's tumblr for more on the show-- and also BYT who featured it on their site with beautiful photos by Rachel Cumberbatch.



Related recipes:
Dark Chocolate & Vanilla-Bourbon Salted Caramel Pie
Floriole's Milk Chocolate & Salted Caramel Hazelnut Tart
Gluten-Free Chocolate Coconut Pie

Photos by Morgan Hungerford West

Lemon-Lavender Meringue Pie Cookies

It's mid-March and I'm looking out to icicles dripping from my roof and the sounds of the neighbor kids having a snow ball fight on their snow day. Signs of spring have been showing themselves--I've spotted crocuses about town, rhubarb is claiming its place at grocery stores and farmers' markets, and spring cookbook review copies have started to appear on my doorstep-- but they've so far been slow and sparse. 

We had so much fun working on our Design*Sponge piece that Morgan and Elizabeth and I vowed to do more collaborations. All feeling the onslaught of the cold, we wanted to do something floral and springy, that might inspire daffodils and bike rides and short sleeves, if only in our minds.



I've been keen on lavender-lemon combinations, and a recipe for Tiny Lemon Meringue Pie Cookies from April Carter's beautiful book trEATs: Delicious Food Gifts To Make At Home (more on the book soon) had recently caught my eye. Morgan added a cocktail of Hendrick's gin, grapefruit juice, and rosewater, which we dubbed The Petal Pusher, and Elizabeth contributed a bright and sunny handpainted table runner. What could beckon spring better than that trio?

For The Petal Pusher recipe, visit Morgan's Panda Head Blog here and to learn how to make your own hand painted table runner, check out the tutorial on Elizabeth's tumblr. For the cookie recipe, read on!

I adapted April Carter's recipe by making the cookies a little bigger (mostly because I didn't have a smaller cookie cutter) and adding lavender buds to the dough. April calls for using Instant Royal Icing Sugar, which I had to go to a specialty cake shop to get, but you could also just make it from scratch. I didn't make my icing stiff enough to begin with, which is why the icing is a little more globby than "meringue peaked," but it still tasted good!

Lemon-Lavender Meringue Pie Cookies
Adapted from TrEATs by April Carter

Makes 2 dozen

Ingredients
For the cookies:
1 stick (4 oz.) unsalted butter, softened
1/2 cup superfine sugar
2 large egg yolks
grated zest of 2 small lemons
2 cups all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
1 1/2 Tablespoons lavender buds + additional to decorate, if desired

For the "meringue" icing:
200g (7 oz.) Instant Royal Icing Sugar (also called Royal Icing Mix)
2-3 Tablespoons water
Yellow nonpareils or sprinkles to decorate, if desired

Directions
1. Preheat the oven to 340 degrees F and line 2 baking trays with parchment paper.

2. In the bowl of a stand mixer fitted with the beater attachment, mix the butter and sugar until the mixture pale and fluffy. Add the yolks and mix well to combine, then add the lemon zest.

3. In another medium-size bowl, sift the flour, baking powder, and salt and stir to combine. Gradually add the flower mixture to the butter mixture, mixing until just combined. With the mixer on the lowest speed, add the lavender buds until incorporated.

4. Turn the dough out on floured surface parchment paper and knead until smooth (it can be a bit crumbly, so add a little sprinkle of water if it's too dry to work with). Roll out onto the parchment until it is about 1/4 inch thick (you may have to do this in 2 rounds, depending on the size of your surface). Place another sheet of parchment on top of dough, transfer to the baking sheets, and chill in the freezer about 10 minutes.

5. Remove the dough from the freezer and cut into 2'' circles using a fluted biscuit cutter (or cookie cutter of your choice). Transfer to the lined baking sheet and chill in the freezer another 10 minutes before baking.

6. Bake cookies in the oven for 3-5 minutes until firm yet still pale. Let cool to room temperature on a wire rack.

7. Meanwhile prepare the filling. Mix the Instant Royal Icing Sugar (or make your own royal icing from scratch) with the water to form a smooth paste for piping. Transfer the icing to a piping bag fitted with the 1M star icing tip. Ice a single peak on each cookie and sprinkle with non pareils and lavender buds to decorate. Allow to set hard before packaging.



Related recipes:
Dark Chocolate Lavender Tart with a Lemon Cardamom Crust
Lemon-Ginger Meringue Tartlets
Lemon Meringue Pie

Photos by Morgan Hungerford West

The Friday Pie Slice

1st slice. It was so much fun to be a part of the DREAM TEAM with Elizabeth Graeber and Morgan Hungerford West to put together this Design*Sponge guide to 24 Hours in D.C. Big thanks to the Design*Sponge gals, and to Refinery29 for sharing it.

2nd slice. My friend, talented writer and fellow "pie lady" Kate Lebo has her smart and provocative "The Pie Lady's Manifesto" up at The Rumpus. Bakers, feminists, everyone should read it.

3rd slice. I've been getting in on the Food52 #f52grams fun lately (here and here). Look out for their new theme each week and post a corresponding instagram with hasthtag #f52grams. They might just share your photo.

The tasty crumbs. And speaking of instagram, my pal Jess of Witchin' in the Kitchen was recently featured on the instagram blog. Check out the lovely post and her beautiful and serene photos here.

Past Friday Pie Slices.

Photo by Kate Lebo via The Rumpus

Gordy's Cherry Pepper Spread Galette

A few years ago while both teaching at the New England Literature Program (NELP) and fresh off of reading Sandor Katz' Wild Fermentation, my friend Ryan and I started a club. A pickle club, dubbed "Fermental Health." Late at night we'd enlist students to abandon their Walden and join us in the industrial kitchen to help finely chop and tamp huge buckets full of cabbage for sauerkraut and kimchi. We employed the meat slicer to make petal-thin pickled beets and cukes, and tried our hand at a carrot-ginger slaw. 

Ryan and I still fantasize about opening a fermented foods grocery store someday under the Fermental Health moniker (don't steal it or we'll send a plague of live and active cultures upon you), and I remain a brine devotee through occasional home pickling, happily eating leftover deli pickles my luncheon companions leave behind, and in my stance that a good night is always topped off with a pickleback (or two).



All of that's to say-- I love pickles! And I've long wondered how to incorporate them into a pie. Enter Gordy's Pickle Jar-- a D.C.-based, woman-owned, handcrafted pickle company that's been garnering acclaim and winning all sorts of awards for their briney delights. When my friend Morgan, who runs their social media, asked if I wanted to collaborate on some recipes, I knew this was my chance.

Armed with this Sesame Street animation as our theme song and a super secret Pinterest board (SSPB), we developed a pair of recipes for Thanksgiving side dishes featuring Gordy's products. This Cherry Pepper Spread, Goat Cheese & Caramelized Onion Galette highlights the bold spice of Gordy's Cherry Pepper Spread, tempered by creamy goat cheese and sweet caramelized onions. It would be fantastic as an appetizer with a relish or charcuterie plate, or as a side dish. It also makes for a fantastic brunch or lunch, paired with a leafy green salad.



Gordy's Cherry Pepper Spread, Goat Cheese & Caramelized Onion Galette
Serves 6-8

Ingredients
Nothing in the House pie crust, halved
1 medium onion, sliced
4 oz. goat cheese
1 tsp. fresh rosemary
1/2 c. Gordy's Cherry Pepper Spread
2 Tblsp. olive oil
Salt & pepper to taste

Directions
1. Prepare half of Nothing in the House pie crust as per the directions (save other half in the fridge or freezer for a future pie). Chill dough at least 1 hour before rolling out into a 10-11-inch circle on a sheet of parchment paper. Return rolled crust to the fridge while you prepare the filling.

2. Prepare the oven to 375 degrees F. Add 1 Tblsp. olive oil and sliced onions to a cast iron skillet and place over medium heat. Stir to coat onions with olive oil. Cook the onions, stirring occasionally, until translucent. Sprinkle onions with salt and pepper and reduce heat to medium-low. Cook 25-30 more minuted until onions are caramelized.

3. Remove crust from the fridge and brush with 1/2 Tblsp. olive oil. Scatter the caramelized onions over the crust, leaving a 1-inch edge. Crumble the goat cheese and spoon Gordy's Cherry Pepper Spread evenly over the onions. Sprinkle with rosemary. Fold the edge of the crust over the top of the filling and seal. Drizzle remaining 1/2 Tblsp. of olive oil over the entire tart and sprinkle a dash of salt and pepper over top.

4. Bake tart for 35-40 minutes until crust is golden brown. Enjoy as an appetizer or side dish to your Thanksgiving feast.

For our accompanying recipe for Brine Roasted Potatoes and Spears, and additional pics, words, and more recipes featuring Gordy's products (think pickle juice cocktails!) head over to the Gordy's blog. Big thanks to Morgan Hungerford West of Panda Head for these beautiful photos and infectious creativity, positivity, and jokes.

Related recipes:
Ham, Gruyere & Caramelized Onion Galette with Fried Egg
Swiss Chard & Goat Cheese Galette
Tri-color Potato, Caramelized Onion, Goat Cheese & Rosemary Galette

Photos by Morgan Hungerford West