After several years in the big city, I moved to a cabin in the woods of Northern California. Inspired by local ingredients I create simple, beautiful, healthy recipes anyone can make.

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I grew up on an apple orchard, so I know my apples! And this time of year is the absolute BEST for fresh, crisp, juicy, flavorful apples. (None of that mushy mealy stuff!) The farmers markets are brimming with them right now, and lots of orchards offer picking. This dish is a more savory version of my recent apple and honey galette, so you can see the full recipe there. But basically you just spread slices of brie on pie dough (1 small wedge?), layer with apple slices (1-2 apples?), then sprinkle with herbs de provence, olive oil and salt before baking for about 20 min at 350. You can substitute brie with any soft cheese and other herbs like rosemary or thyme as well. Enjoy! By Erin Gleeson for The Forest Feast
I grew up on an apple orchard, so I know my apples! And this time of year is the absolute BEST for fresh, crisp, juicy, flavorful apples. (None of that mushy mealy stuff!) The farmers markets are brimming with them right now, and lots of orchards offer picking. This dish is a more savory version of my recent apple and honey galette, so you can see the full recipe there. But basically you just spread slices of brie on pie dough (1 small wedge?), layer with apple slices (1-2 apples?), then sprinkle with herbs de provence, olive oil and salt before baking for about 20 min at 350. You can substitute brie with any soft cheese and other herbs like rosemary or thyme as well. Enjoy! By Erin Gleeson for The Forest Feast
I grew up on an apple orchard, so I know my apples! And this time of year is the absolute BEST for fresh, crisp, juicy, flavorful apples. (None of that mushy mealy stuff!) The farmers markets are brimming with them right now, and lots of orchards offer picking. This dish is a more savory version of my recent apple and honey galette, so you can see the full recipe there. But basically you just spread slices of brie on pie dough (1 small wedge?), layer with apple slices (1-2 apples?), then sprinkle with herbs de provence, olive oil and salt before baking for about 20 min at 350. You can substitute brie with any soft cheese and other herbs like rosemary or thyme as well. Enjoy! By Erin Gleeson for The Forest Feast
I grew up on an apple orchard, so I know my apples! And this time of year is the absolute BEST for fresh, crisp, juicy, flavorful apples. (None of that mushy mealy stuff!) The farmers markets are brimming with them right now, and lots of orchards offer picking. This dish is a more savory version of my recent apple and honey galette, so you can see the full recipe there. But basically you just spread slices of brie on pie dough (1 small wedge?), layer with apple slices (1-2 apples?), then sprinkle with herbs de provence, olive oil and salt before baking for about 20 min at 350. You can substitute brie with any soft cheese and other herbs like rosemary or thyme as well. Enjoy! By Erin Gleeson for The Forest Feast

I grew up on an apple orchard, so I know my apples! And this time of year is the absolute BEST for fresh, crisp, juicy, flavorful apples. (None of that mushy mealy stuff!) The farmers markets are brimming with them right now, and lots of orchards offer picking. This dish is a more savory version of my recent apple and honey galette, so you can see the full recipe there. But basically you just spread slices of brie on pie dough (1 small wedge?), layer with apple slices (1-2 apples?), then sprinkle with herbs de provence, olive oil and salt before baking for about 20 min at 350. You can substitute brie with any soft cheese and other herbs like rosemary or thyme as well.

Enjoy!

By Erin Gleeson for The Forest Feast

This Chard Tart could also be considered a free form quiche or galette. No matter what you call it, it’s pretty great for breakfast, lunch or dinner! Slice the chard thinly and throw those stalks right in the mix as well (they are so pretty!). If you like your shallots (or you could use onion) more caramelized, you can cook those first (on medium) and throw the chard in for the last few minutes. Make your own dough or buy some from the store. I used whole wheat pizza dough, but for something a little richer, you could use pie crust. Enjoy! By Erin Gleeson for The Forest Feast
This Chard Tart could also be considered a free form quiche or galette. No matter what you call it, it’s pretty great for breakfast, lunch or dinner! Slice the chard thinly and throw those stalks right in the mix as well (they are so pretty!). If you like your shallots (or you could use onion) more caramelized, you can cook those first (on medium) and throw the chard in for the last few minutes. Make your own dough or buy some from the store. I used whole wheat pizza dough, but for something a little richer, you could use pie crust. Enjoy! By Erin Gleeson for The Forest Feast
This Chard Tart could also be considered a free form quiche or galette. No matter what you call it, it’s pretty great for breakfast, lunch or dinner! Slice the chard thinly and throw those stalks right in the mix as well (they are so pretty!). If you like your shallots (or you could use onion) more caramelized, you can cook those first (on medium) and throw the chard in for the last few minutes. Make your own dough or buy some from the store. I used whole wheat pizza dough, but for something a little richer, you could use pie crust. Enjoy! By Erin Gleeson for The Forest Feast

This Chard Tart could also be considered a free form quiche or galette. No matter what you call it, it’s pretty great for breakfast, lunch or dinner! Slice the chard thinly and throw those stalks right in the mix as well (they are so pretty!). If you like your shallots (or you could use onion) more caramelized, you can cook those first (on medium) and throw the chard in for the last few minutes. Make your own dough or buy some from the store. I used whole wheat pizza dough, but for something a little richer, you could use pie crust. Enjoy!

By Erin Gleeson for The Forest Feast