Last week while Matt was traveling I made myself a beautiful Tomato Galette for dinner one night. I'm really getting addicted to these rustic little tarts. They are so easy to make & the filling ideas are endless.
For this one I used the crust recipe from the Zucchini Galettes. Then I added a layer of caramelized onion followed by a little grated mozzarella & some basil leaves. That was topped by slices of sweet heirloom tomato, a drizzle of olive oil, salt & pepper & a little parmesan. The whole thing was baked for about 30 -35 minutes at 375 F & I had a perfect little dinner. The one hint I would give about this dish is to use the best seasonal tomatoes you can find, anything else will leave this tasteless.
Now on to Menu Planning Monday...
Beef & Chicken Phyllo Rolls - Allen at Eating Out Loud made the beef version of these last week that sounded so much like one of my favorite dishes at La Mediterranee in San Francisco so I had to try it. I'm going to do a few beef ones & a few chicken ones (since I have some roasted chicken in the fridge).
Lentil & Bacon Soup - Matt has been hinting about this soup since we got the book Soup's On!: 75 Soul-Satisfying Recipes from Your Favorite Chefs.
Indian Butter Chicken with Roasted Cauliflower - When I made curry last week Matt said he really wanted to learn how to make Butter Chicken so we're gonna give it a try.
Pasta with Roasted Red Pepper Sauce - We used to buy a red pepper sauce that we really liked but I never see it in stores anymore so I thought I'd making it.
Beef Chili - One of Matt's famous on-the-fly chilis. I don't know how he does it but he always makes a fabulous chili throwing in a bit or this & a bit of that.
This week's cupcake will be Banana, Chocolate, Caramel. I'm playing with these Kraft Caramel Bits that I found last week at Target. They are made to be used in baking so we'll see how that goes.