Lemon Thyme and Ginger

Sweet and Savory Beef Empanadas

Sweet and Savory Beef Empanadas, recipe.

I find it amazing that I can talk about my history and memories not just in a couple of decades, but in several decades. Over a half century to be exact. That sounds old to me, but I don’t feel that old. It is a momentous feeling to think about a friendship that is over 50 years old or remember an experience that happened 30 years ago. Even my food memories hold a place in my archives situated between remembrances of day-to-day life and momentous occasions. One such food memory that stands out is the first time I ate beef empanadas over 30 years ago.

It couldn’t be any clearer than if it happened yesterday. The sweet and savory flavors of the beef filling warmed my heart and surprised me. At the time I was pregnant with my first child, so this might anchor my taste memory. The sweet raisins made the savory meat filling come alive with each bite. I’ve had braised beef filled with raisins before, like in braciole, but raisins in beef empanadas are an addictive combination. I love it and often crave this Mediterranean flavor. Unfortunately, finding beef empanadas with the sweet and savory meat filling is more difficult than you’d think.

Finally, to satisfy my craving for sweet and savory beef empanadas, I decided to undertake the task of making them at home. What I learned during this process is, just like pot sticker dough, corn tortillas, or pie dough, the process of making the dough is easy in theory and practice. Yet, getting the dough’s texture just right takes some additional practice and helpful suggestions from experienced hands. Fortunately, there are two options: you can make empanada dough or buy it ready-made and shaped.

I tested both options and feel confident recommending buying the empanada dough if you don’t want to make it. I also believe buying pastry might be the difference between making empanadas this weekend or placing it on your bucket list. Believe me I get it, after-all it has taken me 30 years to finally make empanadas for myself. According to my recipe from Bon Appetit, Goya is the recommended brand. Find frozen empanada dough in the frozen food section with other frozen Goya products. They come in packages of 10 pre-cut pastry discs. Another bonus is they are vegetarian/vegan friendly.

Don’t let me stop you from making empanada dough if that is your desire. Click, this link for a recipe at laylita.com.  Included with the recipe is a helpful video showing how to assemble the empanadas. I made this recipe by hand, with butter and with a flour mixture of 2 1/2 cups all-purpose flour and 1/2 cup whole wheat pastry flour. Empanada pastry is different from pie dough in that it is not flaky, and is supposed to absorb the juices from the filling keeping a crumbly texture.

Sweet and Savory Beef Empanadas, recipe.

 

Sweet and Savory Beef Empanadas, recipe.

As for empanada filling, anything goes. There are many traditional fillings from South American and Central American countries, and within these countries each region has another variation. I am not sure of the origin of my favorite beef, raisin and Spanish olive filling so I feel at liberty to play around with the seasoning. The warm spices like cumin and cinnamon give the beef a lot of depth of flavor. Feel free to substitute it with ground pork, ground lamb, ground turkey, or shredded chicken. If you want a vegetarian empanada, substitute the beef with the filling from Swiss Chard and Feta Stuffed Pastry, or make this stuffed pastry as an option. I wonder how my Ratatouille made with Fennel and Chickpeas recipe would taste encased in empanada pastry?

My empanada recipe is slightly adapted from Argentinian Beef Empanadas from Bon Appetit, February 2017. I added additional spices and slightly adjusted their technique.

Where did the time go, and why did I wait so long to make beef empanadas? Beef empanadas are delicious either using homemade or purchased pastry dough. I know Joe is excited about having a freezer full of beef empanadas at his disposal. They make great snacks, appetizers, picnic food, or to eat for any meal of the day. Serve them plain or with chimichurri sauce.

Sweet and Savory Beef Empanadas, recipe.

3 Tips for Making the Perfect Beef Empanadas

  • To ensure your empanadas have a tight seal and don’t explode in the oven, assemble the empanadas when the filling is at a cool room temperature or chilled. When the filling is cool there is less liquid oozing over the pastry.
  • Second, when assembling the empanadas, make sure the filling stays compact in the center and does not roll out to the edge. Making a tight seal along the edge is important to ensure the empanadas do not leak.
  • Third, once the empanadas are all assembled, cover them with plastic wrap and refrigerate for at least 30 minutes, and up to an hour. This chilling time allows the dough to relax and secure the seal. Of all the tips to remember, chilling the empanadas before you bake them is the most important.

Sweet and Savory Beef Empanadas

Prep Time: 1 hour, 40 minutes

Cook Time: 35 minutes

Total Time: 2 hours, 15 minutes

Category: Appetizer or Light supper

Cuisine: Central and South American

About 30 Empanadas

Serving Size: 2 empanadas

Empanadas are a flaky pastry stuffed with a sweet or savory filling. They make great appetizers, lunch, light supper and perfect picnic food. Empanadas originated from Spain but many cultures all over the world have several regional varieties. I love empanadas with a sweet and savory meat filling. My favorite is with ground beef or lamb, raisins and olives seasoned with warm spices like cumin, paprika and cinnamon. You can substitute ground beef with ground pork, turkey, or lamb. Serve plain or with a chimichurri sauce .

You can make the meat and dough ahead of time then assemble them the day they are made. Uncooked empanadas also freeze well for up to three months.

Empanadas can be made one day in advance. Reheat on a sheet pan in a 300°F (149°C) oven for about 15 minutes or until warm through.

The empanada filling recipe is slightly adapted from Bon Appetit, Argentinian Beef Empanadas, February 2017

Ingredients

    Empanadas
  • 3 TB olive oil, divided
  • 1.5 lbs (750 g) ground beef
  • 2 onions, chopped
  • 2 red bell peppers, chopped
  • 3 cloves garlic, minced
  • 3 TB ground cumin
  • 2 TB sweet paprika
  • 1 TB dried oregano
  • 1 tsp ground cinnamon
  • 1/4 tsp ground clove
  • 1/4 tsp cayenne pepper
  • 1 bay leaf
  • 1 1/2 cups, (375 ml) chicken stock
  • 2 tsp sugar
  • 1/2 tsp Kosher salt, plus more for seasoning
  • 1/2 cup (125 ml) raisins
  • 1/2 cup Spanish green olives, pitted and rough chopped
  • 3 packages Puff pastry dough for Turnovers/Empanadas* (preferably Goya) or homemade empanada dough
  • You will need 2-3 large rimmed sheet pans. If you only have 2 sheet pans, bake the empanadas over two batches.

Instructions

  1. If you are making homemade empanada dough , make it first then refrigerate it while you make the meat filling.
    Empanada Filling
  1. Heat 2 tablespoons of olive oil in a12-inch (29 cm) skillet (or Dutch Oven), at medium-high heat. When the oil is hot and shimmering, add the meat and cook until browned with no visible pink spots. While the meat cooks, break it up using the side of a wooden spoon. Season with a pinch, about ¼ tsp, of Kosher salt and stir to mix.
  2. Remove the ground beef using a slotted spoon and place on a plate and loosely cover aluminum foil. Reserve for later.
  3. Lower the heat to medium then add the remaining tablespoon of olive oil and the chopped onions and bell peppers. Stir to evenly coat and cook until the onions and peppers have softened, but not browned, about 15 minutes. Stir frequently so the vegetables do not stick to the bottom of the pan.
  4. Add the minced garlic, stir and cook for about one minute.
  5. Add the browned meat and any juices, bay leaf, cumin, paprika, oregano, ground cinnamon, ground clove and cayenne pepper to the meat mixture and stir to evenly mix. Cook for about one minute.
  6. Add the chicken stock, sugar and a 1/2 tsp of Kosher salt, and several rounds of freshly ground black pepper. Stir the mix, scraping along the bottom of the pan with your spoon to loosen up any browned bits. Cook for about 15 minutes or until the liquid is evaporated.
  7. Stir in the raisins and olives then transfer the mixture to a medium mixing bowl. Taste and adjust the seasoning with salt, pepper or sugar if needed. Remove the bay leaf. Allow the filling to cool down to a cool room temperature or cover and refrigerate for about an hour or more. The beef filling can be made up to 3 days in advance and kept in an air tight container in the refrigerator.
    Assemble the Empanadas
  1. Remove the defrosted purchased dough, or homemade dough, from the refrigerator and let it rest at room temperature for 15 minutes.
  2. For the homemade dough, follow the instructions given with your recipe.
  3. Pre-heat the oven for 375°F / 190°C and place the racks in the upper and lower third position in the oven. Line two large sheet pans with parchment paper.
  4. Fill a glass or small bowl with water and keep at your work area.
  5. Place 6 pastry discs on a work surface. To prevent the pastry from sticking to your work surface keep the paper divider under the empanada pastry.
  6. Add 2 tablespoons of filling in the center of each disc. Dab your finger in the water and paint the edge of one pastry with water. Bring the two sides together by picking up the center points of the top and bottom of the pastry circle making a half moon shape. Starting at the center, pinch the edges together and move your fingers down both sides, pinching along the way to seal the edges.
  7. Lay the empanada flat on the work surface and run your fingers over the mounded part of the pastry to work out any air around the filling. Press down to secure the edges. Crimp the edges with the tines of a fork.
  8. Place the empanada on a parchment paper lined rimmed baking sheet and continue until all the filling is used up. Loosely drape the assembled empanadas with plastic wrap or a clean kitchen towel, so they do not dry out.
  9. Each sheet pan holds about 12 empanadas. When one sheet pan reaches capacity, loosely cover the empanadas with plastic wrap and refrigerate for at least 30 minutes or up to an hour. Continue assembling the remaining empanadas and refrigerate for 30 minutes – 1 hour.
  10. Remove the empanadas from the refrigerator and baste each empanada with an egg yolk and water wash. Bake for 25-35 minutes, rotating the sheet pans front to back and top to bottom, half way through. The empanadas are done when they have a nice golden brown color and slightly darker around the edges.
  11. Do ahead note: Unbaked empanadas will keep for 3 months in the freezer. Freeze them on a sheet pan until they are frozen solid, then transfer them into freezer bags and keep in the freezer.

Notes

Goya makes puff pastry dough for turnovers/empanadas. They are found in the freezer section of your grocery store with other Goya products. This product should not be confused with puff pastry dough found in the dessert freezer section of the store.

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Sweet and Savory Beef Empanadas.

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Tomato Tart with Ricotta and Mediterranean Seasoning

Sometimes when I begin a new cooking project, I need to forage ahead with blind faith and fingers crossed. Lingering in the back of my conscious is a belief that everything will work. The last thing I want to worry about is my latest “masterpiece” ending up in the trash can. This tomato tart recipe is a perfect example of my latest cooking adventure starting with confidence from blind faith.

I have always wanted to make a tomato tart. Every time I see a photograph of one, I drool over the pictures and imagine tomatoes roasting in the oven, cradled in a buttery pastry crust. Unfortunately, I don’t always believe photographs of tomato tarts show any real likeness to a real-life fully cooked one. Tomatoes consist mostly water and a tart baked with a lot of tomatoes could easily become a soggy mess. So, I often wondered what I was seeing in the tempting photographs was accurate. None the less, I never made a savory tomato pastry, so I can’t say for certain how they look in real-life.

A tomato tart recipe with ricotta and Mediterranean seasoning.

Tomato tart recipe with ricotta and Mediterranean seasoning.

Tomato tart recipe with ricotta and Mediterranean seasonings

Taking inspiration from a cookbook I am reading, Six Seasons, A New Way with Vegetables by Joshua McFadden, I finally managed to motivate myself and make a tomato tart. I also needed to use up some leftover ingredients as well. Often some of my best meals are the result of needing to use up the leftover ingredients from a former meal. If you haven’t noticed already, a regular statement of mine is, “I created … because, I had leftover …. Now … is a family favorite”.

Tomato Tart recipe with Ricotta and Mediterranean Seasoning

There are two recipes in “Six Seasons” cookbook that create the foundation for my tomato tart recipe: Israeli-Spiced Tomatoes, Yogurt Sauce and Chickpeas, and a recipe for Pecan Pie Dough.  The Israeli-spiced tomatoes have a bright flavor that compliments the natural sweetness in fresh summer tomatoes. It is a delicious salad with the yogurt sauce and chickpeas. This recipe gave me the idea of making a tomato tart using the same seasoning and preparation technique for marinating the tomatoes. I also had two ripe heirloom tomatoes on my window sill giving me the use or lose stare-down.

I also wanted to make the nut pie pastry crust, and Joshua McFadden has an alluring recipe using pecans. A tomato tart seemed like the perfect recipe to use a nut pie crust. Plus, and I am always open for any excuse to bake. For my recipe, I substituted the pecans with walnuts, and reduced the amount of sugar to one tablespoon.

More recipes inspired by Joshua McFadden, Summer Vegetable and Steak Salad. 

Tomato tart recipe with ricotta and Mediterranean seasoning.

Israeli-Spiced Tomatoes with Yogurt and Chickpeas from Six Seasons Cookbook

The biggest challenge when baking tomatoes and pastry dough, is keeping the crust from getting a soggy bottom. If you know the challenges ahead, taking the necessary steps to prevent them, will guarantee a beautiful flaky pie crust.  With the two foundation recipes set, I went about making the tart and using a few necessary steps to create a tomato tart with a nutty and flaky crust that was anything but soggy.

Tomato Tart recipe with ricotta and Mediterranean spices.

Tomato tart with ricotta and Mediterranean spices.

For my first step, I par-baked the pie crust. Par-baking a pie crust is a technique used for many types of pies and tarts, like lemon meringue pie. Partially baking a pie crust before adding the filling helps produce a dry and flaky pie crust. It might take longer to finish the pie, but this technique really works.

Even a par-baked crust needs a layer of protection between the crust and the filling. For this recipe, I decided to baste a thin layer of Dijon mustard across the bottom of the pre-baked crust. The mustard adds some tang and will mix well with the ricotta cheese. If you do not like Dijon mustard, baste a layer of egg wash over the bottom of the par-baked crust. It does the same job as the mustard without adding any additional flavor.

Tomato Tart recipe with ricotta cheese and Mediterranean spices.

Try this recipe for potato salad with tomatoes and summer vegetables.

Firing up the grill this weekend? Grilled Chicken with Poblano Chili Cream Sauce 

Spread over the mustard, I added a layer of ricotta cheese. Good quality fresh ricotta is so creamy it is worth the higher price. If you can find some at your grocery store, I recommend it. In this tart, the ricotta cheese layer absorbs any of the juices from the tomatoes which helps keep the ricotta from drying out and the crust dry. A lot of tomato tart recipes do not call for ricotta cheese. I added it because it was another leftover ingredient I needed to use up before it expired.  The ricotta’s creamy flavor is a nice contrast to the roasted tomatoes. Also, adding the ricotta makes the tart more substantial as a main course for lunch or a light super.

Tomato tart recipe with ricotta cheese and Mediterranean spices.

For the final step, I seasoned the tomatoes and let them marinate for an hour. The salt with the spices cause the tomatoes to release some of their liquid. Later, before I arranged the tomatoes around the tart, I used a paper towel to blot the tomato slices and dry them up a bit. The tomatoes marinate while the crust par-bakes, so no additional time is added to the whole process.

Tomato Tart recipe with ricotta and Mediterranean spices.

Tomato Tart with ricotta and Mediterranean spices.

It might seem like a lot of steps, but they all add up and work. The result is a tomato tart with a nutty and flaky crust, with a creamy ricotta and roasted tomato filling. I started making this tomato tart with blind faith and fingers crossed. Fortunately, after thinking ahead I came up with solutions to solve any challenges along the way. With inspiration from creative chefs as guidance, I made a tomato tart that I am proud of. There is no false advertising with these photos. What you see is what you get.

 

Tomato Tart with Ricotta and Mediterranean Seasoning

Prep Time: 1 hour, 20 minutes

Cook Time: 52 minutes

Category: Lunch or Light Supper

Cuisine: Mediterranean - American

4-6 servings

Tomato Tart with Ricotta and Mediterranean Seasoning

This is a great recipe to use up sweet farm fresh tomatoes and creamy ricotta cheese. For a Mediterranean influence, the tomatoes are seasoned with sumac, coriander, cumin and red pepper flakes. This marinate also draws out some tomatoes juices to keep the tart crust from getting soggy.

The walnut crust is more fragile than a traditional one, so lift it and place it carefully in the tart pan. You will need a 9-inch (23 cm) tart pan with a removable bottom for this tart. If you do not have a tart pan make this tart a galette. See instruction in my notes.

Please do not substitute Dijon mustard with a different type of mustard, like Gulden's or French's. They have a very different flavor profile. Use an egg wash instead of the mustard if you do not have it.

This recipe is influenced and adapted from two recipes in Six Seasons Cookbook by Joshua McFadden, Israeli-Spiced Tomatoes with Yogurt and Chickpeas, and Pecan Pie Dough.

Ingredients

    Tomato Tart
  • Walnut Pastry Dough (recipe follows)
  • 1 garlic clove, minced
  • 3/4 tsp Kosher salt
  • 1 tsp sumac*
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp Aleppo pepper or red pepper flakes
  • 2 tomatoes, medium to large size
  • 1 cup (8 oz / 241 g) fresh ricotta
  • Zest of one lemon, finely grated
  • 2 tsp lemon thyme, roughly minced
  • 4 medium size leaves of fresh basil, chiffonade
  • Kosher salt if needed
  • Fresh ground black pepper
  • 1 TB (3/4 oz / 11 g) Dijon mustard
  • Finely grated Pecorino Romano Cheese (optional)
  • Extra Virgin Olive Oil
  • Garnish with fresh lemon thyme and torn basil leaves
    Walnut Pie Dough
  • 1/2 cup (2 oz / 58 g) walnuts
  • 1 2/3 cups ( 7.25 oz / 208 g) All-purpose Flour, plus more for rolling
  • 1 TB granulated sugar
  • 1/2 tsp Kosher salt
  • 4 oz (113 g) cold unsalted butter, cut into small pieces (1 stick)
  • 2 TB ice cold water (more if needed)

Instructions

    Walnut Pie Dough - Makes enough for one 9-inch (cm ) single crust pie or galette
  1. Place the walnuts in a food processor and pulse until a fine and even crumble. Be careful to not over-process the nuts into walnut butter. Pour the walnuts into a mixing bowl and add the flour, sugar and Kosher salt. Mix the ingredients together with a wire whisk until evenly combined. Add the cold butter pieces to the flour mixture and toss to coat the butter with flour. Smush the butter with your fingers into the flour until you get a pebbly mixture of all different sizes. Add 2 TB of ice water and using your hands briefly toss to mix and form a ball. If the dough seems dry add more ice water, one tablespoon at a time.
  2. Lightly dust a clean work surface with flour and place the dough ball on the surface. Starting at the upper edge of your dough, use the heel of your hand to press down and smear a portion of the dough away from you. Use only one motion per part. Continue to smear a portion of the dough away from you until you have worked your way through the ball of dough, about 4-5 smears. Gather the dough and form a disk. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to 2 days. The dough will keep in the freezer for 3 months.
  3. When you are ready to bake, take the tart dough out of the refrigerator and allow it to rest for 10 minutes. This is also a good time to pre-heat your oven to 400°F (204°C). If you have a baking stone place it on a rack in the middle of the oven. Once rested, sprinkle your counter surface with flour and place the dough in the center. Whack the dough with a lightly floured rolling pin. Whack the dough moving from left to right to flatten it out. Turn the dough a quarter turn and whack 4 more times, moving across the disk from left to right. Turn the dough over and repeat 2 more times. Turn the dough over again and repeat. This process helps the dough to form a circle shape.
  4. Roll out the dough with your rolling pin. Always starting at the center of the dough, place your rolling pin in the center and roll away from you. Turn the dough a quarter turn and roll across the dough beginning in the center and roll out. Repeat. Turn the dough over and roll our the dough until you have a 12-inch (30 cm) circle and the dough is about 1/4-inch (6 mm) thick. Dust the countertop with flour as needed to prevent the dough from sticking.
  5. Once you have completed rolling out your dough, place your rolling pin across the middle and lift and drape the dough in half over the rolling pin and towards you. Lift your pastry draped rolling pin across the center of a 9-inch (23 cm) tart pan with removable bottom, and unfold the dough over the pan. Lift the dough edges and ease the dough into place, carefully pressing the dough into the corners without stretching it. Trim the edge of the dough and fold over, into the tart pan to form a thicker tart side. Press the sides of the dough up against the side of the tart pan and even out the edge. Fix any cracks. You want the sides of the tart pastry to be even all around and not too thick. Loosely cover with plastic wrap and refrigerate for 30 minutes.
  6. Par-bake the walnut pie dough. Once the dough in the tart pan has chilled for 30 minutes cover the dough with aluminium foil and make a well. The foil should be wider than the tart pan to lift the sides and remove it filled with the pie weights. Fill the interior of the foil well with pie weights or dried beans. Spread them out so they evenly cover the surface of the tart bottom. Place the tart pan on a sheet pan the place the whole thing on the middle rack or baking stone. Bake for 15 minutes then remove the aluminium foil with the pie weights off the tart shell and remove. Turn the heat down to 325°F (162°C) and continue baking for 20 minutes. You want to dry out the crust, but not let it get too brown. Reduce the heat to 300°F (149°C) if the crust edges starts to get too dark. Remove from the oven and cool on a cooling rack for 15-20 minutes. Turn the oven temperature up to 375°F (190°C)
    Tomato Tart
  1. Meanwhile, while the dough is chilling for the first time (before you roll it out), mix together the minced garlic, sumac, ground colander, ground cumin, Kosher salt, and red pepper flakes into a small bowl.
  2. Slice the tomatoes into thick slices across the middle about 1/4-inch (6 mm) thick. Set the tomato slices on a sheet pan in one layer. Sprinkle the seasoning evenly over the tomatoes and let it marinate for one hour.
  3. In a small mixing bowl, stir until smooth and creamy the ricotta cheese, lemon zest, minced lemon thyme and basil. Taste the ricotta. If your fresh ricotta is salty leave it alone. If you think it needs salt, add about 1/4 tsp Kosher salt and stir to combine. Set aside or refrigerate until needed.
  4. While the par-baked tart shell is cooling, line a couple of plates with paper towels. Place the seasoned tomato slices on the paper towel lined plates, seasoned side facing up. Pour any tomato juices and seasoning into the bowl with the ricotta cheese and stir.
  5. Once cooled baste a thin layer of Dijon mustard across the bottom of the tart pastry. If you are not a fan of mustard, baste a lightly beaten egg across the bottom of the tart.
  6. Spread the ricotta cheese evenly over the mustard in the tart.
  7. If using , sprinkle a light layer, about 1-2 TB, of Pecorino Romano cheese over the ricotta cheese.
  8. Layer the tomato slices, seasoned side up, evenly around the tart in a decorative fashion. You will need to overlap each slice because they will shrink while baking. If you have large heirloom tomatoes, you might need to cut them in half to fit as many tomatoes as you can in the tart pan. Any leftover tomato slices you can eat for lunch or a delicious snack.
  9. If using, lightly sprinkle Pecornio Romano cheese over the tomatoes, then drizzle extra virgin olive oil over the tomatoes.
  10. Place the assembled tart on a sheet pan, then place in the oven. Bake for 30 minutes, then check to see if the crust is browning to dark. If the crust edge is browning too quickly, cover the rim with a aluminum foil, but careful not to cover the tart filling. Continue baking, checking the tart every 10 minutes or less, when you get closer to the end. It could take around 50 minutes total time. The tart is done when the juices all around the tart are bubbly, the tomatoes are shriveled and the Romano cheese is browning on top. Also, the crust is a nice golden-brown color.
  11. Remove the tart from the oven and cool on a cooling rack for 20 minutes.
  12. Remove the tart pan rim. Carefully place the tart on top of a large can of tomatoes or other can or bowl with stable flat top. Carefully hold the pan rim and slide it down off the tart. Place the tart on a cooling rack and continue to cool. When cool use a wide spatula to help slide the tart off the bottom portion of the tart pan. (Or you can leave it alone if you don't want to take any chances). Garnish right before serving with fresh lemon thyme and born fresh basil leaves.
  13. Serve warm or at room temperature. Best eaten the day it is made.

Notes

Sumac is the ground berries from a Sumac bush. It has a slightly bitter taste and a popular seasoning in Mediterranean cuisine. There is no great substitute to resemble it. If you do not have it, or cannot get it. Sprinkle finely grated lemon zest over the tomatoes when it is done baking.

If you do not own a tart pan, you can make this tart a galette. However, there are some changes in the preparation and baking. There is no need to par-bake the dough. After rolling out the dough, Move the dough to a sheet pan covered with parchment paper. Arrange the tart ingredients over the pastry dough in the same order as in the instructions, leaving a 2-inch border. Fold the rim of the dough over the ingredients and pleat to seal. Refrigerate the galette for 30 minutes. Brush the dough with melted butter, olive oil, or egg wash and bake, following the instructions above.

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Some Mediterranean spices are easily available at your grocery store. Kalustayan’s in New York City is a very reliable store for all kinds of spices and food items. You and buy online or in person. Click here for Aleppo Pepper, and Sumac.

© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

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