Grilled Flatbread Salad

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It has been extremely hot here in South Jersey this past week, so I have been taking advantage of our grill (more than usual!).

You can make or buy your flatbread, but these were made using @halfbakedharvest recipe.  So easy and delicious!!  Thanks Tieghan!!

This flatbread salad is so refreshing!!

Ingredients:

  • 2 pieces of naan bread
  • 1-1/2 cups baby arugula
  • 2 hard boiled eggs,  sliced
  • 1 avocado, peeled, pitted and thinly sliced
  • 2 pieces cooked bacon, cooked and crumbled
  • 1/2 cup grape tomatoes, halved
  • 1/3 cup crumbled goat cheese
  • kalamata olives
  • herb seasoning (I use BRAGG organic sprinkle)
  • Chipotle dressing (I use Simply Nature organic from Aldi)
  • Cool knife* -optional:)

Instructions:

Cook and peel eggs (these can be made ahead of time and refrigerated until ready to use).

Cook bacon until nice and crispy.  Transfer to lined rack to drain.  Once the bacon is cool enough to touch, crumble and put aside.

Pit, peel and thinly slice the avocado, and cut the grape tomatoes in half.

Grill flatbread for about 2 minutes on each side over indirect heat (giving the bread nice grill marks).

Once the flatbread is grilled,  start to assemble by spreading arugula on grilled naan,  then arrange other ingredients on top.  Sprinkle with herb seasoning (or you could use fresh herbs if you have them).  Drizzle with dressing.  Enjoy!!

I hope you make this, and if you do, tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your pictures:)!!

*The really cool knife in the picture belongs to my son-in-love Jason.  It was handmade by our Pastor and friend, Bill Laky.

 

 

Savory Galette

How can something so rustic taste so amazing?!!
A galette is a French pastry that’s similar to a pie or a tart.  Basically, it’s pastry dough that’s wrapped over a filling (either fruit or vegetables and cheese).  Like pastry, this free- form pie doesn’t require any fancy pie plates or special pans, just a flat surface for baking (like a cookie sheet).

Crust Ingredients:

  • 1 1/2 cups all-purpose flour (190 grams)
  • 1/4 cup (28g) cheese powder, optional
  • 1/4 teaspoon fine kosher salt
  • 1 teaspoon fresh basil, finely chopped
  • 1 teaspoon fresh rosemary, finely chopped, optional
  • 1 teaspoon fresh thyme, finely chopped (I use Greek thyme), optional
  • 8 tablespoons (113g) unsalted butter, frozen and grated
  • 5 to 6 tablespoons (70g to 85g) water,  ice cold

Filling Ingredients:

  • 1 large zucchini, sliced into 1/4″ discs
  • 2 teaspoons herb seasoning*
  • 1/2 pint cherry or grape tomatoes, halved
  • 3/4 cup (170g) ricotta cheese
  • 1/4 teaspoon fine kosher salt
  • freshly ground black pepper, to taste
  • 1 teaspoon fresh lemon zest, optional
  • 1 large egg
  • 1/2 cup goat cheese
  • 1/4 cup fresh parmesan cheese, grated
  • 1 egg yolk beaten (with 2 teaspoons of water)

Make the crust:

Grate the frozen butter and place in the freezer until ready for use.

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Whisk together the dry ingredients.  Add the freshly chopped herbs to the dry ingredients (if you are using them, this is optional).

Work the butter into the flour mixture until crumbly. 

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Drizzle in 5 tablespoons of water, stirring gently until everything is evenly moistened; add the final tablespoon of water if necessary to make a cohesive dough.  Don’t overwork your dough or it will lose it’s flakiness.

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Pat the dough into a disk, wrap, and refrigerate for 30 minutes.

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Make the filling:

Preheat the oven to 425°F. Lightly grease two baking sheets (or line with parchment paper).

Slice the zucchini into 1/4 inch discs, and cut tomatoes in half.

Place the zucchini slices on one pan and sprinkle with seasoning mix.

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Place the tomato halves on the second pan and sprinkle with seasoning mix.

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Roast the zucchini and tomatoes until tender, about 15 to 20 minutes for the zucchini and 10 to 15 minutes for the tomatoes.

Remove the zucchini and tomatoes from the oven and allow to cool for 10 minutes.

Combine the ricotta, salt, pepper, lemon zest, and egg in a bowl.  Refrigerate until ready.

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On a lightly floured work surface, roll the dough into a 12″ circle.

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Transfer the dough to a parchment-lined baking sheet.

Spread the ricotta mixture over the dough, leaving a 2″-wide bare strip along the perimeter.

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Sprinkle the goat cheese on top of the ricotta, grate on 1/2 the parmesan cheese, then shingle the zucchini slices over the cheese and place the tomato halves on top.

Fold the bare edges of the dough into the center.

Brush the edges of the crust with egg wash, and sprinkle the remaining Parmesan over the whole galette.

Bake the galette for 25 to 30 minutes, until the crust is golden brown.

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Remove the galette from the oven and allow it to cool for 5 to 10 minutes before serving.  Enjoy!!!

*Herb seasoning

1 teaspoon each:

  • dried oregano
  • dried basil
  • dried onion flakes
  • garlic powder
  • thyme
  • fennel seeds
  • paprika
  • black pepper
  • Himalayan sea salt

Stir together in a small bowl.  Save leftover seasoning in an airtight container for later use.

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Seasoning Mix

I hope you make this delicious galette.  If you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your pictures:)!