Apple Galette

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 with how-to pics there. A galette is a free-form pie and the recipe does not need to be exact— here are the basic instructions:

On a baking sheet, spread slices of Brie on a round of pastry/pie dough (1 small cheese wedge, approx 6 oz). Top the cheese layer with a fan of thin apple slices (1-2 apples), then sprinkle with the dried herb mixture Herbs de Provence, a drizzle of olive oil and a pinch of salt. Pinch up the edges of the pastry before baking for about 25 min at 350°F, until the crust is golden. You can substitute Brie with any soft cheese and feel free to try it with other herbs like rosemary or thyme as well.

Enjoy!

By Erin Gleeson for The Forest Feast

Butternut Apple Tart

Be sure to brush the top with olive oil before baking and sprinkle with a bit of sea salt.

I know fall is here when my CSA starts to brim with apples and squash. This savory tart is very comforting when the weather starts to cool. I used a pre-made pie crust, but you can certainly make your own. It works for breakfast, lunch or dinner and is great with an herb side salad. This recipe concludes my guest recipe series at Anthology Magazine, please click here for more pictures and details. Bon Appetit!

By Erin Gleeson for The Forest Feast

Heirloom Tomato and Parmesan Quiche

The heirlooms that are coming in our CSA box right now are so flavorful! I sliced them up and laid them in a quiche for a light dinner with salad. I bought a roll of pre-made pie crust, but you could certainly make your own. For a richer egg mixture, use cream instead of milk. Depending on the size of your pie dish, this make take more or less than 40 minutes to cook- just give it a jiggle in the oven to see if the egg had hardened. You can lay foil over the top of the quiche half way through cooking to keep your crust from getting too brown. Serve warm or at room temperature with salt and pepper.

Photos, Illustration and Recipe by Erin Gleeson for The Forest Feast

Peach Ricotta Tart

I was so happy to have this recipe featured yesterday on a website I love, A Cup of Jo, as “The Best Peach Tart You’ll Ever Have”!. This peach tart (technically a galette) is simple, pretty and delicious! Just roll out one store bought pie crust (or make your own, if you fancy). I used the kind that comes rolled in the long red Pillsbury box in the refrigerated section. Spread a thin layer of ricotta cheese over the dough, leaving about a 1 inch border. Sprinkle the ricotta with a bit of cinnamon and sugar, then layer thinly sliced peaches over the cheese. Fold and pinch the corners over to make a little crust, then bake for 20 minutes or so on a cookie sheet at 350 degrees until browned. Before serving, I like to drizzle a little good olive oil and add a pinch of coarse sea salt to each slice.

You’ll need: 1 (pre-made) crust, 2 to 3 peaches (no need to peel), 1 small tub ricotta, cinnamon, sugar, olive oil, sea salt. Bon appetit!

by Erin Gleeson for The Forest Feast