galette | The Foodies' Kitchen

Loroco & Tomato Rustic Tart

As our Independence Day festivities get closer, I wanted to try out a recipe that used a local staple ingredient to make a fusion dish. I knew I wanted that ingredient to be loroco. I thought up this recipe for a loroco and tomato rustic tart which I am glad to share with you, I do hope you give it a try! We ate the whole thing in one sitting for dinner.

You just need to make a pie dough, or buy frozen puff pastry dough. If you make your own dough, add 1/2 teaspoon of black pepper to the flour mixture before processing it. This is optional, to give the dough a little flavor. When your dough is ready fill it out with a mixture or locoro, onions, cream, tomato, parmesan and a good quality melting cheese. In my case, I bought Quesillo from San Julian, which is creamy and melts deliciously.

Loroco, is a vine with edible flowers that grows in El Salvador, the eastern part of Guatemala, and other Central American countries. It is an important and popular source of food in El Salvador and Guatemala. The plant’s buds and flowers are used for cooking in a variety of ways, including in pupusas.

Loroco & Tomato Rustic Tart

A The Foodies’ Kitchen Original Recipe
Serves 4-6

Ingredients:

1 recipe for pie dough (follow the link above),
or 1 lb store bought frozen puff pastry

1/2 lbs loroco, stems removed
1/2 medium sized white onion, sliced
1 tablespoon olive oil
3/4 cup heavy cream
1/4 cup white wine
3 plum tomatoes, sliced
1/2 cup parmesan cheese
Quesillo (scamorza type cheese)
Salt and black pepper, to taste.

1 egg
1 tablespoon water

Procedure:

Preheat oven to 375 F.
Heat a medium skillet, and add the olive oil followed by the sliced onions and loroco. Cook until the onion is translucent.
Lower the heat, and add cream, salt, pepper and wine. Cover and let it simmer for about 5 minutes.
Roll out your pie dough, or puff pastry, into 1/4 inch thickness. Don’t worry too much about the shape… it should be a sort of square or circle.
Place the dough on top of a large cookie sheet
Arrange the loroco and cream mixture in the middle of the rolled dough
Sprinkle with parmesan
Arrange tomato slices on top
Finally, arrange quesillo slices to cover most of the mixture.
Fold in the dough to make the tart, as shown.
Prepare the egg wash, by whisking 1 egg with 1 tablespoon water. Brush the top part of the dough with it, to give golden finish. (this step is optional)
Transfer the cookie sheet with your loroco tart to the oven and bake for 45 minutes.
Serve warm.

Cheers!

11:59 AM
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- Cheese, galette, Guatemalan, loroco, Pie Dough, rustic, tart
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Honey Balsamic Strawberry Galette

Need a quick dessert, but also want to serve something that looks like you really put some effort into? This is the recipe. I always like to keep a pound of puff pastry in my freezer for whenever the mood for baking something like this strikes. I defrosted my dough, rolled it out onto a not so thin rectangle and put in my strawberry mixture. Fold, bake and that’s it!

I love how galettes have a rustic pie look, you don’t need a pie dish to make them, just transfer your rolled dough to a cookie sheet or a cast iron pan, if you have it. This recipe can be used as a base for you to change and use different fillings. Try it with raspberries maybe sprinkle some slivered almonds on top. Or peaches with cinnamon and sugar sprinkling on top. Apples, blueberries, blackberries, plums… whatever you feel like.

A friend on mine saw a photo of my strawberry galette, but she lives in Colombia and swears she can’t find puff pastry anywhere (Hi, Iveth!). Don’t worry about it, you can make pie dough for this galette as well. Follow the instructions for this easy food processor dough here. (I swear it is very easy, and doesn’t take a lot of time). Just make the dough, flatten it into a disk and cover it with plastic film. Refrigerate for one hour and get ready to make your galette.

Honey Balsamic Strawberry Galette

Recipe adapted from Honey and Jam
Yields: 1 galette

For the crust:

1lb of store bought puff pastry

For the filling:

1 pint fresh strawberries
2 tablespoons balsamic vinegar
4 tablespoons honey
1 teaspoon flour
1 teaspoon cornstarch
2 teaspoon sugar
1 egg, beaten

Ground black pepper
Whipped cream or vanilla ice cream, for serving.

Procedure:

Slice strawberries, toss in bowl with balsamic vinegar & honey. Let sit for 1 hour or more, up to 24 hours.
Preheat oven to 375. Roll out dough to 1/8 inch thick. Lay crust flat on cookie sheet or cast iron pan. Strain strawberries, reserving the liquid. (this is your sauce, don’t throw it out!)
Combine the flour, sugar and cornstarch, and mix with the strawberries.
Mound strawberries on top of the dough, then fold dough over, overlapping where necessary. Brush dough with egg. Bake until golden brown & bubbling, about 45 minutes.
Meanwhile, place remaining balsamic & honey in a small saucepan, adding 2 more tablespoons of balsamic and 3 more tablespoons of honey, boil until thickened.
Remove galette from oven & top with freshly ground pepper. Serve warm with balsamic honey sauce.