Mini goat cheese, honey, and heirloom tomato galettes & 12 fall-released movies I'm most excited for
It feels as though the seasons are already starting to shift, and I'm ready for it. Fall is my favorite season. I love it for the weather, the food, and of course, some of the best movies of the year come out during the autumn months - just in time for awards season.I love a good fruit galette (as evidenced here), but I am also a big fan of savory galettes for meals. They can be filled with anything you want, are super easy to make, and are way less intimidating than making homemade pizza.These ones are layered with goat cheese, cherry tomatoes, heirloom tomatoes, herbs, and honey, and once baked, is such a filling and delicious preparation that you'll want it every night. Few ingredients go a long way, so no need to overdo it on the cheese or tomatoes. Plus, once the crust is thoroughly baked and looking golden, you can add extra tomatoes and honey and cheese right on top. As I said, easy.With fall comes excellent movies, too. Below are the 12 that I'm most excited for this coming season. Those marked with * are ones I'll definitely be seeing in theaters. What movies are you most looking forward to?
Colette - September 21, 2018
A Simple Favor - September 14, 2018
A Star is Born - October 5, 2018
Bad Times at the El Royale - October 12, 2018
Beautiful Boy - October 12, 2018
*First Man - October 12, 2018
Serenity - October 19, 2018
Can You Ever Forgive Me? - October 19, 2018
Mowgli - October 19, 2018
*Bohemian Rhapsody - November 2, 2018
*Mary, Queen of Scots - December 7, 2018
Under the Silver Lake - December 7, 2018
Mini Goat Cheese, Honey, and Heirloom Tomato Galettes
Serves: 2 | Cooking time: 1 hour 15 minutes
Ingredients
Cornmeal-Oregano Crust
1 cup all-purpose flour
1/2 cup cornmeal
1/2 teaspoon salt
1 teaspoon black pepper
½ teaspoon dried oregano
10 tablespoons cold unsalted butter cut into 1/2 inch cubes, 1 stick + 2 Tbs
1 egg, beaten
Toppings
2 tablespoons olive oil
1 onion, thinly sliced
1 head broccolini, chopped
¼ cup white wine
Salt and pepper, to taste
6 fresh thyme (or lemon thyme) sprigs, chopped
8 ounces goat cheese, crumbled
2-3 medium heirloom tomatoes sliced
1 1/2 cups cherry tomatoes, halved
olive oil for drizzling
2-3 tablespoons honey for serving/drizzling
1 egg, beaten
Method
In a large bowl, combine the flour, cornmeal, dried oregano, salt, and pepper. Add the diced butter. Using your fingers, squeeze the butter and dough together until you have crumbled dough. Add 2-3 tablespoons of ice water to the dough mix until the dough comes together. If the dough is still too dry, add 1-2 tablespoons more ice water. Mix until the dough comes together. Knead the dough and divide into two discs. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes to one hour.
Add the butter to a skillet over medium-high heat. Add the onions, salt, and pepper. Cook the onions until soft, about 10 minutes.
Remove the onions from heat and add in the thyme.
Remove the dough from the fridge. Flour your work surface and roll the dough to about 1/8-inch thickness. Transfer the dough to a parchment-lined baking sheet.
Preheat the oven to 375 degrees F.
Crumble the goat cheese over the bottom of the dough. Leave a 2-3 inch border around the edges (the edges will be folded over).
Add the onions and broccolini over the cheese, then layer on half of the cherry tomatoes (the remaining half will be used for topping), and heirloom tomatoes. Drizzle the tomatoes with olive oil, and give a last sprinkle of salt and pepper. Finally, drizzle honey over the top layers.
Fold the edge of the dough over the tomatoes and filling. Brush the crust with the whisked egg.
Bake the galette for 45-55 minutes or until the crust is golden. Top with the remaining cherry tomatoes, thyme, and another drizzle of honey.