Tuesday, October 6, 2015

tomato and plum cornmeal galettes with basil cashew cream

because summer ain't over till there's no more tomaters.
Tomato and Plum Cornmeal Galettes 
with Basil Cashew Cream.
don't go, tomato.

I made a lot of delicious foodstuffs this summer. 
I made and ate a lot of delicious foodstuffs this summer. 
I made and ate and forgot to post about a lot of delicious foodstuffs this summer. 
Things happened. 
Fun was had. 
Days were long, the sun was bright. 
Feet were bare and delicious growing things were abundant.
There were road trips and boat trips and cold beers and grilled pizzas. 
There was music.
There was ocean rock skipping and boozy fireside storytelling.
Times were good. 
Times ARE good- if only a tiny bit chillier.
Yeah, the calendar says October, but I believe summer to be a fluid concept. 
A state of being the ebb and flow of which is entirely dependent on 
local tomato availability.
Soon mountains of dirt-caked root vegetables will replace the last lingering 
super-saturated nightshades. 
But not quite yet.
So put on a sweater, give those overeager fallen leaves the swift ass (stem?) kicking they so richly deserve, head to the market, and get baking.

itsy bitsy.

Plum and Cherry Tomato Cornmeal Tart 
with Basil Cashew Cream
(makes 5 medium tarts)

1/2c unbleached all purpose flour
1 1/2c stoneground cornmeal
1/3c unrefined coconut oil
1/2c chilled water
1/2tsp ground sea salt

2c plums, any variety, sliced into quarters or eighths depending on their size
1c halved cherry tomatoes, I used a mix of heirloom, sungold, and sweet 100 varieties
1c unrefined sugar + 1-2Tbsp extra for topping
1tsp fresh lemon juice
1tsp vanilla extract
2-3 large basil leaves, thinly sliced, for garnish

cashew cream:
1c raw cashews
1/2c fresh basil leaves
2tsp fresh lemon juice
1Tbsp maple syrup
1/4tsp ground sea salt

for the cashew cream:
Place raw cashews in a medium bowl and cover with chilled, filtered water.
Soak for 1-2 hours. 
Drain soaked cashews.
Using either a blender or food processor blend cashews, lemon juice, maple syrup, sea salt, and basil leaves until smooth.
Add a drop or two of water if mixture is too thick.
Refrigerate until needed.

for the filling:
Combine sliced plums, tomatoes, sugar, vanilla, and lemon juice in a mixing bowl.
Give a gentle stir to combine and set aside.

for the crust:
combine flour, cornmeal, salt and coconut oil in the bowl of a food processor.
Pulse until coarse crumbs form.
Add water and process until a cohesive dough forms, about a minute.
Turn dough out onto a piece of parchment or plastic wrap.
Form into a cylinder about 2-3" in diameter and roll tightly.

Pre heat oven to 350 degrees.
Slice rolled crust crosswise into five equally sized discs.
Lay out slices on lightly floured surface and roll into rounds roughly 1/4" thick.
Transfer each round to a parchment lined baking sheet.
Scoop filling into center of each round, leaving roughly a 3/4" border of dough.
Fold up and crimp edges of each tart.
Sprinkle finished tarts with 1-2tsp more of unrefined sugar.
Bake for 20-25 minutes. 
Crust should be ever so slightly browned and the filling should be bubbly.

Allow tarts to cool on baking sheet for 10 minutes before transferring to cooling rack.
Garnish each tart with a dollop of cashew cream and a pinch of basil before serving.


mamma grown.
brighter days.

till we meet again.

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