Home of the Heart Recipe Blog

Galette, Rustic Fruit Tart, or Torte

2/16/2018

Fruit Galette

"Galette" or "rustic fruit tart" or "torte"? This dish has been called all three. I don't much care which one is accurate, and I'm betting you won't care either when you discover how delicious and easy these one-crust "pies" are to make.
Speaking of crust, I've seen several recipe variations, but being pressed for time, I've chosen pre-made, refrigerated pie crust. I simply unroll it, fill it, and fold it over the filling. Easier than pie, if you get my humor. The filling can be just about any fruit you have on hand. I love how the blueberries lend color to this pear and apple rendition.

While baking, this dish will fill your kitchen with a heavenly fragrance.
Servings: 6 Prep: 25 minutes Bake: 40-45 minutes

Ingredients
Pre-made refrigerated rolled pie crust
About 1-1/2 pounds of fruit like:
2 large apples, *peeled and thinly sliced
1 medium firm pear, *peeled and thinly sliced
!/2 cup fresh or frozen blueberries
2 tablespoons cornstarch
1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup sugar
2 tablespoon fresh lemon juice
2 tablespoons butter (optional)

*Peeling is an option.

Instructions
Preheat oven to 375 degrees.
1. Unroll pie crust and place in the bottom of a 9" pie pan with the sides hanging over the edge.
2. In a large bowl, combine the prepared fruit.
3. In a small bowl, combine the cornstarch and spices.
4. Pour in the lemon juice while stirring. Stir until smooth.
5. Stir in the sugar.
6. Add to the fruit mixture and stir gently to coat. Spoon this mixture over the pie crust.
7. Fold the edges of the pie crust inward, leaving the center uncovered.
8. Bake for 40-45 minutes until the crust is golden and the filling is bubbling.
9. Remove from oven and let cool slightly before serving. If desired, top with the butter while cooling .
10. Serve warm with whipping cream or ice cream.

I hope you enjoy this dish. Let me know if you've tried it and how it turned out.

Good cooking to you,
Linda
Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

2 Comments

Black Bean Tortilla Casserole

2/6/2018

5 Comments

This hearty vegetarian dish was a big hit with our meat-loving pot-luck group last night. I wasn't surprised, as I've served this dish several times, and the resulting praise is always the same. You can choose from a variety of suggested toppings to please your crowd.

Servings: 10 Serving Size: 1 cup Preparation time: 30 minutes Baking time: 30-35 minutes

Ingredients
2 cups chopped onion
1 medium chopped green pepper
2 medium minced garlic cloves
2 tablespoons olive or grape seed oil
28 ounces canned crushed tomatoes
2 cups salsa
2 teaspoons crushed cumin seed
48 ounces (3 cans) black beans, drained
8 pieces corn tortillas
12 ounces grated Mexican cheese
Optional topping ingredients
2 medium sliced tomatoes
2 cups shredded lettuce
1 cup chopped green onion
sliced pitted black olives
plain Greek yogurt
sour cream

Directions
1. In a deep, heavy-bottomed pan, sauté onion, green pepper, and garlic in the oil until vegetables are soft.
2. Add the undrained tomatoes, salsa, and cumin. Bring to a boil and reduce heat.
Simmer uncovered for 10 minutes. Stir in beans.
3. In a 13 x 11 x 2-inch baking dish, spread one-third of the bean mixture over the bottom.
Top with half the tortillas.
Sprinkle half (6 ounces) of the cheese on top of the tortillas.
Top with one-third of the bean mixture.
Top with the remaining tortillas.
Top with remaining one-third of the bean mixture.
(Put aside the remaining cheese.)
4. Bake in a 350 degree oven for 30-35 minutes until heated through.
5. Sprinkle with remaining cheese and let stand for 10 minutes.
6. Before serving, you may top with any of the optional ingredients.

I hope you enjoy this recipe. Leave a comment here to let me know if you've tried this dish and how it turns out.

Good cooking to you,
Linda
Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

5 Comments

Galette, Rustic Fruit Tart, or Torte

Black Bean Tortilla Casserole

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