Diane, A Broad

tag: galette

  • August 12, 2013

    Cherry Tomato Tart by Diane, A Broad (dianeabroad.com)

    Tomato season! Tomato season! Hurrahhhhhhh!

    Cherry Tomato Tart by Diane, A Broad (dianeabroad.com)

    One of my colleagues grew these adorable and flavorful cherry tomatoes in his backyard. One day when he brought a tupperware full of them to work, I couldn’t resist eating a few every time I stopped by the kitchen, and he mentioned that soon he would have more tomatoes than he and his family could possibly eat.

    Cherry Tomato Tart by Diane, A Broad (dianeabroad.com)

    So, I made him a deal: bring me tomatoes, and I will make something with them for the office.

    Cherry Tomato Tart by Diane, A Broad (dianeabroad.com)

    Flaky pie dough is rolled out into a big circle and filled simply with sweet, fresh tomatoes and just enough goat cheese and basil to make it interesting. The edges are folded up rustically, brushed with cream, and the whole thing bubbles in the oven, just until the tomatoes soften and pop and the crust gets all golden at the edges.

    Cherry Tomato Tart by Diane, A Broad (dianeabroad.com)

    Is it weird that I accidentally woke up at 6am and decided to make a tomato tart? Maybe. Was I still pretty jetlagged? Certainly. Did bringing this in to work make me way more popular that day? You betcha.

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    Posted in: appetizers | Tags: , , , , , , , , , , , | 11 COMMENTS
  • November 5, 2012

    You know what I don’t understand? Crustless quiche. First of all, isn’t that just a frittata? Secondly, the crust is clearly the best part of quiche, so why would you want to get rid of it? (I know, I know, it’s because it’s fattening… but seriously people, we need to get over our fear of butter for some things, and quiche is one of those things.)

    Back to Basics: Pie Dough (Pâte Brisée)

    Perhaps I’m biased because, well, I make some excellent pie crust. It’s the easiest thing, and I like to have a couple of discs of it in my fridge at all times just in case some fruit takes a turn and must immediately be turned into pie, or I have savory leftovers begging to become pot pies.

    Back to Basics: Pie Dough (Pâte Brisée)

    The only equipment you need is your fingers, a counter, a bowl (though this is optional), and about ten minutes of your time for an outstandingly flaky, buttery, versatile crust. Here’s how I do it.

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    Posted in: back to basics | Tags: , , , , , , , , , , , , , , , , , | 11 COMMENTS