Tag Archives: Light lunches

Asparagus Ricotta Galette

BakedOnce local asparagus shows up, you know that flip flops and a chilled glass of rosé can’t be too far behind. This tart is a splendid way to showcase asparagus, Post-Asparagus Stinky-Urine Disorder, be damned.one sliceMild, milky ricotta is the ideal partner for asparagus. They complement each other perfectly. Ricotta can be a bit bland, so I added  lemon zest, lemon juice and red pepper flakes to ramp up the flavour. Some grated Gruyere cheese and a beaten egg add some heft to the filling.

For the dough, I decided to use Kim Boyce’s Rustic Rye Dough, from her book Good to the Grain. The hearty rye dough stands up quite well against asparagus’ strong flavour.

This dough takes a bit of time and needs several hours to chill. If you don’t have the time or the inclination, I think that this tart would still be very delicious using my go-to simple Galette Dough.making rye dough 1Rye flour, all purpose flour sugar and salt are sifted. Cold butter is worked in with your hands. Ice water and cider vinegar bring it all together.making rye dough 2Once the dough comes together, let it rest in the fridge for about an hour, then roll it into a rectangle, and fold the rectangle into thirds, like a letter. This is similar to the process of making puff pastry. The dough gets rolled and folded two more times and is then chilled for an additional hour. You can make the dough and the filling components a day ahead and then just assemble and bake before you are ready to eat. making rye dough 3making rye dough 4I decided to roll the dough into a rectangular shaped tart, but feel free to to roll it into a circle. I have a strong aesthetic sense and I prefer the linear way the asparagus line up in a rectangular tart.

To punch up the flavour profile even more, I spread the tart with a pistachio pesto (recipe from Anna Jones’ A Modern Way to Cook.)  Whole grain dijon mustard or a jarred basil pesto would  be good substitutes.Spreading pistachio pestoSpreading ricotta fillingThe border of the tart just gets folded over the filling. No need to be too precise or precious about it. It’s supposed to be rustic. galette ready for ovengalette cut upThis would be great as a light lunch or dinner, or cut up into smaller squares and served for aperitivo with a freezing cold glass of Prosecco, on the dock. (I have big plans for this tart!)3 plates

Click here to print recipe for Aspsaragus and Ricotta Galette.

Click here to print recipe for Rustic Rye Dough or here to print recipe for Galette Dough.

galette with a glass of wine

White Bean Hummus with Herb Olive Salad

on white plateThe curious folks over at America’s Test Kitchen have launched a new digital brand, Cook’s Science. I have a great fondness for understanding why things work in the kitchen. If you’re a food science geek like me, you’ll love it. I subscribed to their newsletter right away, and one of the first recipes to pop up in my inbox was this one for a white bean hummus.

The recipe was actually created to highlight the tepary bean. The tepary bean is higher in protein and fiber than other beans and is one of the most heat and drought tolerant crops in the world. At this time they are only available by mail order. Since I was in a hurry to make this, I just substituted dried white kidney beans (also called cannellini beans).

Of course you can buy ready made hummus at the supermarket. And, in a pinch, most of them are ok. Moving up a level from store bought is hummus made with canned beans. Ultimate hummus can really only be made with dried beans. Yes, it takes a bit of planning ahead, but the ultra smooth silky texture you get is worth it. Soak BeansBaking soda and salt are added to the soaking water. Both of these contribute to breaking down the tough cell walls of beans and contribute to the creamy consistency of the finished hummus. LemonThe usual suspects of lemon juice, garlic, tahini and cumin are added to this version. Where the similarity ends however, is how the garlic is added. The garlic is first pureed with the lemon juice and allowed to steep for 10 minutes. The infused lemon juice is strained out and the garlic is discarded. Turns out that the acidity in lemon juice, tames raw garlic’s harsh pungent bite. I love this kitchen hack. I’m excited to try it with vinegar and garlic in my next batch of vinaigrette. Taming the garlic beastBe patient when pureeing the beans. It will take a good four minutes to get a silky smooth hummus. smoothThe hummus is finished an herb and olive salad. Parsley and dill add a bright verdant freshness and olives pack a briny salty punch. herb olive toppingA  topping of toasted pumpkin, sunflower and sesame seeds add a delicate crunch.with seeded crackers

Click here to print recipe for White Bean Hummus with Herb and Olive Salad.

spread on pita