Zimmy's Nook

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Breads & Pastries

Sweet Potato, Beet, Zucchini Puff Pastry Tart

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A puff pastry with three rows of root vegetables, The tart is cut in six pieces. The table setting is a fall theme.

Sweet Potato, Beet, Zucchini Puff Pastry Tart.

Puff pastry and a mandoline, make this simple tart look like a fancy dish! Perfect appetizer or delicious side dish for all your holiday celebrations (or Saturday night)!

The inspiration of this tart comes from a dish my mother-in-law makes. She wraps a homemade phyllo pastry with a cottage cheese and feta filling, and it is baked to a crispy perfection. It is a family favourite, and we look forward to special occasions to enjoy it.

I have simplified this recipe by using store-bought puff pastry, and added thinly sliced sweet potatoes, beets, zucchini, and crispy fried sage on top of the cottage cheese and feta filling.

Slice it in twelve pieces and serve as holiday appetizers or serve two slices (one beet/zucchini, one sweet potato/zucchini) as a side dish or with a fresh salad for light lunch.

Puff pastry zucchini tart with rows of beets and sweet potatoes on a shiny sheet pan.

Watch how this Sweet Potato, Beet, Zucchini Puff Pastry Tart was made here

Substitutions and Tips

  • When working with beets, wear gloves and wrap your cutting board with plastic wrap to make clean up easier.
  • No mandoline, no problem! Simply slice the vegetables a thinly as possible with a sharp knife. If using a knife, the slices will be slightly thicker, so microwave the sweet potatoes for 4-5 minutes and the beets for 3 minutes.
  • Puff pastry tips: Work quickly. If the puff pastry starts getting warm it becomes harder to use and will not puff up as nicely. Simply place pastry back into the fridge for 5-10 minutes, then continue rolling it out. I used a different brand of puff pastry that did not puff up as much as it should, but do not worry, it still made a beautiful, tasty, crispy, and delicious appetizer, enjoyed by all!
A row of zucchini laid over the cheese layer on the puff pastry.
A row of zucchini and beets laid over the cheese layer on the puff pastry.
A row of zucchini, beets and sweet potatoes layered over the cheese layer on the puff pastry.

Cooked in my Hestan Culinary OvenBond Tri-ply Quarter Sheet Pan. Hestan Culinary Ambassador. Opinions in this post are my own.

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

A puff pastry with three rows of root vegetables, The tart is cut in six pieces. The table setting is a fall theme.

Sweet Potato, Beet, Zucchini Puff Pastry Tart

The inspiration of this tart comes from a dish my mother-in-law makes. She wraps a homemade phyllo pastry with a cottage cheese and feta filling, and it is baked to a crispy perfection. It is a family favourite, and we look forward to special occasions to enjoy it.
I have simplified this recipe by using store-bought puff pastry, and added thinly sliced sweet potatoes, beets, zucchini, and crispy fried sage on top of the cottage cheese and feta filling.
Slice it in twelve pieces and serve as holiday appetizers or serve two slices (one beet/zucchini, one sweet potato/zucchini) as a side dish or with a fresh salad for light lunch.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 30 mins
Inactive time 5 mins
Total Time 55 mins
Course Appetizer, Lunch, Side Dish
Cuisine Greek-Canadian
Servings 6 People

Ingredients
  

(When purchasing the vegetables, try to choose similar circumferences)

  • 2 small beets peeled
  • 1 small zucchini
  • 1 small sweet potato peeled
  • 1 10”x10” sheet of puff pastry thawed and refrigerated
  • ¼ cup olive oil
  • 12 sage leaves
  • 2 eggs one is for the egg wash
  • ½ tablespoon oregano
  • 8 oz cottage cheese about ½ cup
  • 3 oz of feta
  • Finishing salt

Instructions
 

  • Set a mandoline to slice at 1/16”. Slice the beets, zucchini, and sweet potato, using the safety guard. * Require 30 – 36 slices of zucchini & beets, and 45 -54 slices of sweet potato.
  • Place the sweet potato slices on a microwave safe plate, then microwave on high for 3 minutes. Set aside.
  • Prepare the crispy sage: Heat olive oil in an 8.5” skillet over medium heat. Add 5-6 sage leaves and cook until crisp, 30 – 60 seconds. Using tongs, remove and place the sage on a paper towel. Sprinkle with salt. Repeat until all the sage is fried. Save the oil for brushing the vegetables.
  • Preheat the oven to 425°F
  • Prepare the filling: In a medium bowl, whisk one egg, then stir in the oregano. Add in the cottage cheese and the feta, stir to thoroughly combine. Set aside.
  • Roll out the puff pastry on a floured surface, to fit a 9″ x 12″ sheet pan. Line the sheet pan with a piece of parchment paper, then place the pastry on the parchment.
  • Using a knife, lightly score a line ¾” from the edge of the pastry on each of the four sides. Spoon the cheese mixture evenly on the puff pastry, inside of the scored box.
  • Layer the zucchini slices into a row down the middle about 1/3 the width of the area covered by the cheese mixture. Over lapping 2 slices wide by 15-18 rows long, should accomplish this. Repeat the process with the beats on one side of the zucchini. Then with the sweet potato slices on the other side. As the sweet potato slices shrink a little when microwaved, I suggest layering them 3 slices wide by 15-18 slices long.
  • Lightly brush the vegetables with the reserved sage oil.
  • Brush the border with a beaten egg
  • Once your tart is assembled, refrigerate it for 15 minutes before baking.
  • Bake in the preheated oven until vegetables are tender and the crust is golden. 25-30 minutes. Cool on the baking sheet for 5 minutes, then slide the tart, still on the parchment paper, onto a cutting board. Slice into 12 portions.
  • Garnish with fried sage leaves and a finishing salt.

Video

Notes

Substitutions and Tips
  • No mandoline, no problem! Simply slice the vegetables a thinly as possible with a sharp knife. If using a knife, the slices will be slightly thicker, so microwave the sweet potatoes for 4-5 minutes and the beets for 3 minutes.
  • Puff pastry tip: Work quickly. If the puff pastry starts getting warm it becomes harder to use and will not puff up as nicely. Simply place pastry back into the fridge for 5-10 minutes, then continue rolling it out.
    I used a different brand of puff pastry that did not puff up as much as it should, but do not worry, it still made a beautiful, tasty, crispy, and delicious appetizer, enjoyed by all!
Keyword fall tart, non traditional thanksgiving sides, puff pastry zucchini tart, sweet potato and beet, sweet potato and zucchini, sweet potato zucchini recipe, Thanksgiving brunch
Tried this recipe?Let us know how it was!

Some of our favorite Thanksgiving recipes – appetizers, sides & dessert.

Savoury Bread Pudding with Apples & Kale

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A Thanksgiving themed table setting with an oval dish of bread pudding in the center, with someone spooning out a portion onto a plate with turkey and Brussels sprouts.

This Savoury Bread Pudding with Apples & Kale recipe was created in partnership with Furlani®. Opinions in this post are always my own.

Looking for a crowd-pleasing addition to your Thanksgiving dinner menu? Why not try this take on savoury bread pudding. Filled with all your fall favourite flavours including pancetta, onions, celery, apple, herbs, and kale, then given a burst of flavour from Furlani® garlic Parm knots.

A bag of Furlani Knots is in the center with all of the other ingredients to make this savoury bread pudding surrounding it.

Toast the knots to mimic the traditional ‘stale bread’ which is typically used for a bread pudding. If you have tried these garlic Parm knots, you will know that there are never any left to go stale!

Tossed with eggs, milk and Gruyère cheese, the garlic Parm knots flavour the custard as the bread soaks, creating an elevated flavour profile without any additional effort.

The vegetable kale mixture in a skillet with the toasted cubed bread in the background.
A mixture of eggs and cubed toasted bread in a bowl.
A bowl with the egg and bread mixture and a bowl of the vegetable mixture for the bread pudding.
The bread pudding before it is baked.

Bake until the pudding is set, and the top is lightly browned. This delicious “side dish” will be the main attraction on your Thanksgiving table this year!

I would suggest buying an extra bag (or two) of the Furlani® garlic Parm knots to heat and serve with dinner. They will easily transform a mediocre turkey into the best turkey sandwich that you family has ever had!

Wishing everyone a Thanksgiving filled with great connections, lots of laughs, and of course good mood food!

A Thanksgiving themed table setting with an oval dish of bread pudding in the center, with someone spooning out a portion onto a plate.
A man in suede apron holding the baking dish in his kitchen with fall flowers in the background.

Thanksgiving Menu: Savoury Bread Pudding with Apples & Kale, warmed Furlani® garlic Parm knots, Herb Roasted Turkey, gravy, roasted Brussels sprouts and Ginger-Jalapeño-Cranberry Sauce.

Watch how this Thanksgiving side dish recipe was created here.

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

A Thanksgiving themed table setting with an oval dish of bread pudding in the center, with someone spooning out a portion onto a plate with turkey and Brussels sprouts.

Savoury Bread Pudding with Apples & Kale

Looking for a crowd-pleasing addition to your Thanksgiving dinner menu? Why not try this take on savoury bread pudding. Filled with all your fall favourite flavours including pancetta, onions, celery, apple, herbs, and kale, then given a burst of flavour from Furlani® garlic Parm knots.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Course Brunch, Side Dish
Cuisine British, European
Servings 8 -10 People

Ingredients
  

  • 8 cups ¾-inch-diced Furlani® garlic Parm knots (approx. 14 knots)
  • 4 tablespoons ½ stick unsalted butter
  • 3 ounces pancetta ½-inch-diced
  • 2 cups chopped red onions 2 onions
  • 1½ cups medium-diced celery 2-3 stalks
  • 1 large Honey Crisp or Ambrosia apple peeled and chopped approx. 1 ¼ cups)
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1 tablespoon finely chopped fresh sage leaves
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 bunch of kale stemmed, washed thoroughly and finely chopped
  • 7 extra-large eggs
  • 2 cups low fat milk
  • 1 cup chicken stock homemade or no added salt store bought
  • 2 cups grated Gruyère cheese lightly packed (approx. 6 ounces) Set aside ¼ cup for topping.

Instructions
 

  • Preheat the oven to 350°F degrees.
  • Cut the knots into cubes.
  • Place the knot cubes in a single layer on a sheet pan and bake for 25 minutes, tossing once, until lightly browned and crispy. Set aside.
  • Meanwhile, heat the butter in a 12” skillet over medium-low heat. Add the pancetta, raise the heat to medium, and cook for 5 minutes, until browned. Stir in the onions, celery, and cook over medium to medium-high heat for 5 to 7 minutes, stirring occasionally, until the vegetables are tender. Stir in the apples, rosemary, sage, salt, pepper and cook over medium heat for 5 minutes, until most of the liquid is gone. Stir in the kale, cover with a lid (or the sheet pan used to toast the knots) for 4-5 minutes until the kale wilts. Set aside to cool a little.
  • Meanwhile, whisk the eggs, milk, chicken stock, and 1½ cups of the Gruyère into a large bowl. Stir the crispy knots into egg mixture. Soak for 15-30 minutes.
  • Combine the egg mixture and knots, with the vegetable mixture and stir to combine.
  • Pour into a 9 × 13 × 2½” oven-to-table baking dish.
  • Sprinkle with the remaining ½ cup of Gruyère and bake for 50 to 60 minutes, until the pudding is set, and the top is lightly browned. Serve hot and enjoy!

Video

Notes

Chef’s Tip: Pull up a few pieces of kale to the top of the dish just before baking. The kale will get crispy and add a textural crunch!
Keyword apple and bread pudding, bread for bread pudding, Brunch recipe, Savoury bread pudding, Savoury bread pudding recipe, stuffing alternative, thanksgiving savory bread pudding, Thanksgiving side dish
Tried this recipe?Let us know how it was!

Savoury Apple-Brie Hand Pies

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Five donut-like apple pies on a tray with one on a black plate. This tray is surrounded with a couple of glasses apples, honey and dishes.

Savoury Apple-Brie Hand Pies.

These 6-ingredient pies were cooked in a wood oven using applewood for a kiss of smoked flavour. Finished with Maldon salt and hot honey. These tasty little packages are ideal for a wine & cheese event, a Thanksgiving dessert with a twist or an afternoon treat for the family with a mug of warm apple cider.

Six apple slices with three pieces of Brie on each apple.
Six apple slices with wrapped in puff pastry
A close up of donut-like apple pies on a tray surrounded with a couple of glasses apples, honey and dishes.

Fall is in the air and the aroma of these pies captures it beautifully. Someone should make a candle with these scents!

Puff pastry tip:

Work quickly. If the puff pastry starts getting warm it becomes harder to use and will not puff up as nicely. Simply place pastry back into the fridge for 5-10 minutes, then continue to work with it.

A pan of 6 Savoury Apple-Brie Hand Pies in an Ooni oven with a sunset and trees in the background.
Savoury Apple-Brie Hand Pies in an Ooni with flames in the background.

Watch the Process Video Here

These Savoury Apple-Brie Hand Pies were cooked in the Ooni Karu 16 oven using charcoal & wood. Proud Ooni Ambassador. Opinions in this post are my own.

Inspired by the sweet version created by @al_dante_channel 

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

A close up of six donut-like apple pies on a tray surrounded with a couple of glasses apples, honey and dishes.

Savoury Apple-Brie Hand Pies

These 6-ingredient pies were cooked in a wood oven using applewood for a kiss of smoked flavour. Finished with Maldon salt and hot honey. These tasty little packages are ideal for a wine & cheese event, a Thanksgiving dessert with a twist or an afternoon treat for the family with a mug of warm apple cider.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 30 mins
Course Appetizer, Brunch, Dessert
Cuisine North American
Servings 6 -8 People

Equipment

Ingredients
  

  • 2 large Honey Crisp Apples peeled and sliced into ½” thick rings (6 to 8 rings)
  • 1 package of puff pastry dough 454 g
  • ¼ cup apple cider vinegar
  • 4½ – 6 oz Brie thinly sliced
  • Sprinkle of dried thyme leaves
  • 1 egg beaten

Suggested toppings

Instructions
 

  • Preheat your Ooni pizza oven* to 350°F
  • Peel and slice the apples into ½” thick rings, makes 6-8. Core the center of each ring using a 1 tsp measuring spoon (or an apple corer). Brush with apple cider vinegar to prevent browning.
  • Sprinkle thyme over the apple slices, then top with Brie slices.
  • On a surface dusted with flour, roll out a sheet of the puff pastry until it is 13 to 14-inches long. Cut the puff pastry into ¾” strips. Wrap each ring with the pastry.
  • Brush with the egg wash.
  • Preheat a baking tray or cast iron for 3-4 minutes before adding apples on the tray.
  • Cook for 25-30 minutes or until pastry is browned, crispy and cooked through. Turn the tray every 5-6 minutes throughout the cook (rotate each pie halfway through cooking for even browning).
  • Finish with a sprinkling of salt and drizzle with hot honey.

Video

Notes

Substitutions
  • *These can be baked in an indoor oven at 350°F for 20-25 minutes. Turn once during the cook.
  • Not a savoury fan? Replace the thyme, brie, and salt with cinnamon, honey and a scoop of ice cream!
Keyword apple hand pie recipe, fall baking, honey crispy apple recipes, Ooni oven recipe, Ooni recipe, savoury hand pie recipe, wood-fired recipe, wood-oven recipe
Tried this recipe?Let us know how it was!

More of my favourite Ooni recipes (not pizza) to enjoy!

Sourdough Toasts

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Six pieces of toast all with three different toppings.

Sourdough Toasts – Three ways

Smoked Wild Sockeye Salmon: smoked wild sockeye salmon, cucumber, red onion, capers, lemon zest on a yogurt-hummus spread

A close up image of smoked salmon on toast
Sourdough Toasts – Smoked Salmon

Spicy Guacamole and Eggs: soft boiled eggs, radishes, mint on spicy guacamole, finished with red pepper flakes.

A close up image of guacamole toast with eggs.
Sourdough Toasts – Guacamole and Eggs

BLT: double smoked bacon, heirloom tomatoes, frisée, parsley, on yogurt-hummus spread, finished with Maldon salt & freshly ground pepper.

A close up image of BLT sourdough toast
Sourdough Toasts – BLT

We are curious to know, which of these toasts has YOUR name on it? Leave us your reply in the comment box below.

Six pieces of toast all with three different toppings.

Sourdough Toasts

Smoked Wild Sockeye Salmon: smoked wild sockeye salmon, cucumber, red onion, capers, lemon zest on a yogurt-hummus spread
Spicy Guacamole and Eggs: soft boiled eggs, radishes, mint on spicy guacamole, finished with red pepper flakes
BLT: double smoked bacon, heirloom tomatoes, frisée, parsley, on yogurt-hummus spread, finished with Maldon salt & freshly ground pepper
We are curious to know, which one has YOUR name on it? Leave us your reply in the comment box below.
Print Recipe Pin Recipe
Prep Time 15 mins
Total Time 15 mins
Course Breakfast, Lunch, Snack
Cuisine North American
Servings 3 people

Ingredients
  

Garnish

  • Capers
  • Lemon zest
  • Mint
  • Red pepper flakes
  • Malden salt
  • Fresh ground pepper
  • Parsley

Instructions
 

Assemble the toasts

  • Smoked Wild Sockeye Salmon: Spread 1½ tablespoons of the yogurt-hummus spread on each piece of toast, then add the salmon, cucumber, red onions, capers, and finish with some lemon zest. (Some fresh dill would be nice on this as well)
  • Spicy Guacamole and Eggs: Spread 1½ tablespoons of the guacamole on each piece of toast, then carefully add the soft-boiled eggs, radishes, mint and finish with red pepper flakes.
  • BLT: Spread the yogurt-hummus spread on each piece of toast, then add the frisée, double smoked bacon, heirloom tomatoes, parsley and finish with Maldon salt & freshly ground pepper.
Keyword blt, guacamole toast, smoked salmon
Tried this recipe?Let us know how it was!

Hope you enjoy these Sourdough Toasts! We are curious to know, which one has YOUR name on it? Leave us your reply in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Beer Braised Onion & Steak Galette

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Steak & Onion Galette sliced in quarters with beer, side salad, cheese and steak slices.

Beer Braised Onion & Steak Galette

The beer braised onion and smoked gorgonzola filling in this galette is so darn delicious, that I think the recipe title should be “Beer Braised Onion Galette – Steak Optional!”

Using a combination of four different fresh local onions, cooking them slowly with garlic & thyme, then bathing them in a local craft beer with a lovely citrus note brought out all things good about onions.

An image of local Ontario onion varieties that will be used in a steak & onion galette.

Amazing taste, incredible aroma, richness, sweetness, tenderness… then baked with this soft, flakey, buttery pastry, with the smoked gorgonzola and bam! The magic happens!

A close up image of a steak & onion galette

Steak and onions are a classic combination, and do not get me wrong, they work in perfect harmony here, but if you wanted the onions to perform solo, they are up to the task!

In Ontario, large, sweet Spanish and red onions are harvested from early September until the latter part of December. Popular varieties of cooking onions (yellow skins) are available all year round, thanks to modern storage methods and small bunching onions (green onions or scallions) run through to mid-November.

So, it is a perfect time to support local and add Ontario onions to your next meal!

Steak & Onion Galette - braised onions ingredients
A sauté pan with braised onions.
Steak & Onion Galette - pastry ingredients
Steak & Onion Galette - pastry dough rolled into a 12-13" circle
Steak & Onion Galette filled with onions and cheese, with brushed egg yolk edges.
A finished bubbling galette coming out of the oven.
Two striploin steaks with fat removed.
Two steaks in a pan, with one flipped.

Disclosure: I have participated in a paid partnership with The Ontario Produce Marketing Association. Opinions in this post are my own.

A close up image of a steak & onion galette

Beer Braised Onion & Steak Galette

The beer braised onion and smoked gorgonzola filling in this galette is so darn delicious, that I think the recipe title should be “Beer Braised Onion Galette – Steak Optional!
Using a combination of four different fresh local onions, cooking them slowly with garlic & thyme, then bathing them in a local craft beer with a lovely citrus note brought out all things good about onions. Amazing taste, incredible aroma, richness, sweetness, tenderness… then baked with this soft, flakey, buttery pastry, with the smoked gorgonzola and bam! The magic happens!
Steak and onions are a classic combination, and do not get me wrong, they work in perfect harmony here, but if you wanted the onions to perform solo, they are up to the task!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 48 mins
Total Time 1 hr 8 mins
Course Dinner, Main Course
Cuisine French
Servings 4 people

Ingredients
  

Beer Braised Onion Filling

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon butter
  • 2 pounds 907 g – 4 medium onions (2-4 different varieties), thinly sliced * I used Spanish, Red, Dutch cooking & Yellow cooking – once peeled & sliced, yields about 5.5 cups
  • ½ teaspoon sea salt
  • ½ teaspoon ground pepper
  • 5 sprigs thyme leaves removed
  • 2 garlic cloves minced
  • 1 tablespoon brown sugar
  • 1 cup beer
  • 80 g smoked gorgonzola cheese crumbled

Galette Pastry Ingredients

  • 1 ¼ cups all-purpose flour
  • 1 teaspoon granulated sugar
  • ¼ teaspoon salt
  • ½ tablespoon fresh thyme leaves finely chopped
  • ½ cup cold unsalted butter cubed (cube and place in freezer for 5-10 minutes before using)
  • 4 teaspoon ice water
  • 1 egg beaten

Steak

  • 2 8 oz striploin steaks fat removed (about ¾” to 1 inch thick)
  • Salt
  • 1 tablespoon olive oil

Instructions
 

Braised Onions

  • Heat oil and butter in a large sauté pan (with a lid) over medium-high heat until the butter melts. Add the onions, salt & pepper and cook covered, stirring occasionally, until onions are soft and slightly browned in spots, 6-8 minutes. Add thyme and garlic and cook for 2 minutes. Sprinkle with brown sugar and stir to combine. Add in beer; bring to a boil over high heat. Reduce the heat to maintain a simmer, cover and cook for 15 minutes.
  • Uncover and gently stir the onions. Increase the heat to medium-high and cook at a gentle boil, stirring frequently, until the sauce has thickened to a light syrup, 8 to10 minutes.
  • Remove from heat and let cool slightly while you prepare the pastry.

Galette Pastry

  • Position rack in bottom of oven. Preheat to 375F.
  • Add flour, sugar, 1/4 tsp salt and thyme into a food processor and blend to combine. Add butter. Pulse until crumbs form. With motor running, add ice water through spout. Continue blending just until dough comes together. It should not be too sticky.
  • Lay a large piece of parchment on counter. Sprinkle lightly with flour. Pour pastry dough from food processor onto the parchment and form into a ball. Dust rolling pin with flour. Roll pastry on parchment into a circle, about 12 to 13 inches wide. Pastry will be quite thin, and edges will be uneven, but this is a rustic pie, so do not fret. Transfer parchment and pastry onto a baking sheet.
  • Spread cooled onion mixture onto centre of pastry, forming a 10-to-11-inch circle. Fold pastry over, just to cover edge of the onions (about 1.5 to 2 inches). Centre of pie will not be covered with pastry, and edge will be uneven. Lightly brush pastry with egg mixture. Then dot the onions with the crumbled gorgonzola.
  • Bake until pastry is golden brown, and mixture is bubbly, 35 to 40 min.

Seared Steak

  • While the galette bakes, let the steaks rest at room temperature for 20 minutes.
  • Heat oil in a 12-inch skillet over medium-high heat (let the pan heat for about 2 minutes).
  • Pat both sides of steak dry with paper towels then season both sides with salt.
  • Place steaks in skillet and press down to ensure the entire bottom surface is making direct contact with skillet. Let cook until browned on bottom, about 1.5 minutes.
  • Flip and press down on the steak to ensure good contact, then cook 1.5 minutes more.
  • (Note – 3 minutes total was a nice medium rare for my steaks that were ¾ inch thick – adjust cooking time based on thickness and preferred doneness)
  • Let steak rest for 5 minutes then thinly slice across the grain.

Serving

  • Once the galette is done, let it rest for 3 to 4 minutes, then top with the all the slices of just one steak. Sprinkle with thyme, cut the galette into quarters and serve with the second steak on the side, more cheese (optional), finishing salt and thinly sliced green onions (also optional).
Keyword beer braised, onion galette, onion recipes, steak
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

Herbs & Garlic Cheese Jalapeño Biscuits

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An image of a basket of jalapenos biscuits nestled in a black and white striped tea towel. There is a dish of gravy and a plate of shredded cheese next to this basket.
Herbs & Garlic Cheese Jalapeño Biscuits

These easy Herbs & Garlic Cheese Jalapeño Biscuits are tender, flaky, cheesy, and really tasty! Best part, the cheese already has so much flavour, with oregano, basil, & garlic, that you do not need to add a lot of other ingredients to create these delicious, savoury biscuits.

An image of the ingredients to make Herbs & Garlic Cheese Jalapeño Biscuits
A mixing bowl with dry ingredients with shredded cheese and jalapenos added in.
An image of dough flatten out in a rectangle.
This is an image of the biscuits placed on the baking tray with a jalapeno slice on top
An image of jalapeno biscuits on a sheet pan being brushed with melted butter
A side view of jalapeno biscuits with shredded cheese added

I have partnered with Bothwell Cheese to develop a recipe highlighting Non-GMO Sunny Dog Barkin’ Herbs & Garlic Cheddar as an awesome cheese for baking. Opinions in this post are my own.

An image of a basket of jalapenos biscuits nestled in a black and white striped tea towel. There is a dish of gravy and a plate of shredded cheese next to this basket.

Herbs & Garlic Cheese Jalapeño Biscuits

These easy biscuits are tender, flaky, cheesy, and really tasty! Best part, the cheese already has so much flavour, with oregano, basil, & garlic, that you do not need to add a lot of other ingredients to create these delicious, savoury biscuits.
Please note, I doubled the recipe when these photos were taken.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 23 mins
Total Time 43 mins
Course Breakfast, Side Dish, Snack
Cuisine American
Servings 6

Equipment

  • 2 ¾” round biscuit cutter

Ingredients
  

  • 2 cups all-purpose flour 250g
  • 1 tablespoon baking powder baking powder is good for 6 months once opened
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter very cold 85g, cut into small cubes
  • 2 tablespoons fresh jalapeño peppers seeds removed finely chopped (or to taste)
  • 1 cup Herbs & Garlic Cheddar Cheese shredded (plus ¼ cup more for finishing biscuits)
  • ¾ cup buttermilk very cold (plus 2-3 tbsp more for brushing biscuits)
  • 6-7 thin jalapeño slices
  • 3 tablespoons melted butter

Instructions
 

  • Chill your cubed butter in the freezer for 10-20 minutes before beginning this recipe. (It is ideal that the butter is very cold for light, flaky, buttery biscuits.)
  • Preheat oven to 400F and line a cookie sheet with parchment paper. Set aside.
  • Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
  • Remove your butter from the freezer, add to the flour mixture and stir with a wooden spoon or spatula. Mix the butter until the mixture resembles coarse crumbs.
  • Add buttermilk and stir until combined.
  • Add 1 cup of cheese and 2 tablespoons jalapeños, mix in to combine evenly. (Do not over work the dough. It will appear very crumbly at this point.)
  • Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. (If the dough is too sticky, add flour until it is manageable.)
  • Once the dough has come together, begin folding it in half, over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again. Repeat this step 5-6 times. (Take care to not overwork the dough.)
  • Use your hands (do not use a rolling pin) to flatten the dough to 1″ thick.
  • Lightly dust a 2 ¾” round biscuit cutter with flour.
  • Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet. (Repeat until you have gotten as many biscuits as possible.)
  • Gently re-work the cut scraps of the dough to get another biscuit or two until you have at least 6 biscuits.
  • Ensure the biscuits are placed less than ½" apart on the baking sheet, then brush lightly with 2-3 tablespoons buttermilk and add a jalapeño slice to each biscuit.
  • Bake on the middle rack of the oven for 20 minutes (until tops are beginning to just turn lightly golden brown.)
  • Remove baking sheet from the oven and brush with melted butter, sprinkle lightly with ¼ cup of cheese, then return to the oven for 3 minutes until cheese is melted.
  • Remove from oven, serve warm and enjoy.

Notes

The butter and buttermilk need to be as cold as possible. Freeze the butter before using it and keep the buttermilk in the refrigerator until it is time to add it.
Do not twist your cutter while cutting the biscuits. This can seal the edges of biscuits, limiting them from rising!
Keyword biscuits, easy recipe, fall baking, Jalapeño, savoury biscuits
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & James

Ontario Pear & Prosciutto Naan-Pizza

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This is a top down image of three Ontario Pear & Prosciutto Naan-Pizzas with a pot of honey, rosemary sprigs, Bartlett pairs and glassed of wine on a wooden cutting board.

Ontario Pear & Prosciutto Naan-Pizza

Fresh local pears sautéed in butter with rosemary, layered on naan with marinated onions and creamy Brie, then baked. Finished with a tender ribbon of prosciutto, fresh baby arugula and a drizzle of local smoked honey. Quality local ingredients, simply, yet thoughtfully prepared.

Ingredients to make naan pizzas.
Ontario Pear & Prosciutto Naan-Pizza – ingredients

The peak season for pears is from the early fall, through the winter, so it’s a perfect time to whip up some Ontario Pear & Prosciutto Naan-Pizzas. Delicious as an appetizer or light meal. Try pairing with a salad or your favourite bowl of soup.

Disclosure: I have participated in a paid partnership with The Ontario Produce Marketing Association. Opinions in this post are my own.

This is a top down image of three Ontario Pear & Prosciutto Naan-Pizzas with a pot of honey, rosemary sprigs, Bartlett pairs and glassed of wine on a wooden cutting board.

Ontario Pear & Prosciutto Naan-Pizza

Fresh local pears sautéed in butter with rosemary, layered on naan with marinated onions and creamy Brie, then baked. Finished with a tender ribbon of prosciutto, fresh baby arugula and a drizzle of local smoked honey.
Quality local ingredients, simply, but thoughtfully prepared. The peak season for pears is from the early fall, through the winter, so it’s a perfect time to whip up some Ontario Pear& Prosciutto Naan-Pizzas. Delicious as an appetizer or light meal. Try pairing with a salad or your favourite bowl of soup.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 8 mins
Eating time 7 mins
Total Time 35 mins
Course Appetizer, Main Course
Cuisine American
Servings 4 people

Ingredients
  

  • 2 Ontario Bartlett Pears halved, seed removed, sliced into 1/4" thick slices
  • 2 tbsp butter
  • 1 sprig of fresh rosemary cut in half
  • 1/2 red onion thinly sliced
  • 1 tbsp rosemary finely chopped
  • salt & pepper
  • 1/2 – 3/4 cup olive oil enough to cover the onions 1/2 – 3/4 cup
  • 4 naan approximately 8" rounds
  • 16 slices of Brie 2" long x 1/4" thick (200-250 g)
  • 4 slices of prosciutto
  • 1 cup arugula
  • smoked honey (or your favourite honey)

Instructions
 

  • Combine the onions and the chopped rosemary in a small bowl, sprinkle with salt & pepper, then pour the olive oil over the onions stir to combine the seasoning and set aside on the counter for at least 30 minutes up to 4 hours.
  • Preheat your pizza oven, grill or oven. (Pizza oven 800°F/425°C, Grill to 450°F/230°C, Oven to 425°F/220°C)
  • In a skillet over medium-low heat, add the rosemary sprigs and butter. Melt the butter and bruise the rosemary with a wooden spoon to bring out the flavour. Cook for 1 minute, then add the pears in a single layer. If your skillet is small you may have to do this in 2 batches. Cook until the pears are just barely beginning to soften, 5-7 minutes flipping once. Remove pears from the skillet to a plate until you are ready to assemble the naan.
  • Brush the top of each naan with a little of the oil mixture from the onions. Add 6-8 onion circles, 4 slices of Brie and 7-8 pear slices to each naan. Cook until the Brie has melted (60-90 seconds in the pizza oven, turning frequently; 6-8 minutes on the grill or in the oven. After closing the grill lid, turn the heat directly under the naan off, so that it doesn’t burn).
  • When the Brie has melted remove naan and finish each with a piece of prosciutto, 1/4 cup of arugula and a drizzle of honey.
  • Serve hot and enjoy!

Video

Notes

 
 
Keyword easy pizza recipe, naan, Ontario Bartlett Pears, pear, pizza, prosciutto
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

Grilled Prosciutto Flatbread

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An image of two grilled flatbread with Proscuitto, arugala, red chilis and onions on a grill

Grilled Prosciutto Flatbread

It is official, if you haven’t been grilling all year long, it is now time to fire up the grill, clean off a table and enjoy dinner al fresco this long weekend!

I’ve partnered with Mastro/San Daniele to put together a prosciutto flatbread recipe, so simple, yet so flavourful, anyone can do it! All you need is a grill, store bought pizza dough, San Daniele Prosciutto, a few spices, passata, onions & chilies. (ad)

Ingredients

  • 2 packages San Daniele Prosciutto (6-8 slices per flatbread)
  • 700g refrigerated pizza dough (store bought), divided into 2 equal balls
  • Cooking oil
  • 1 cup Passata
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon granulated onion
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon dried oregano
  • Marinated red onions (make ahead – see preparation)
  • Quick pickled long red chilies (make ahead – see preparation)
  • 2-3 cups arugula
Preparation

Marinated red onions: thinly slice a red onion, place in a bowl that fits the onion rings with at least an inch of room to spare. Pour in olive oil to completely cover onion. Add 1 tbsp balsamic vinegar, 1 tsp oregano and season with salt and freshly ground pepper. Leave onions uncovered on the counter for at least 2 hours, up to 2 days.

Quick pickled long red chilies: thinly slice 4 long red chilies and place in a small jar with a lid. Pour pickle juice from a jar of pickles, olives, or hot peppers to just cover the chilies. Cover and refrigerate for at least 60 minutes.

Remove the dough from the fridge and let it come to room temperature (30-60 minutes) before rolling out.

In a small bowl mix the passata, granulated garlic, granulated onion, pepper, and oregano and set aside.

Preheat the grill on medium heat.

Roll out each dough ball on top of a lightly floured cookie sheet to form a thin rectangle (does not have to be perfect).

Lightly brush the grill grates with oil, then slide the dough onto the preheated grill and cook for 3-4 minutes, or until it starts to brown on the bottom (lower the heat of it starts to blacken).

Remove both flatbreads from the grill. Leave the cooked side down for a couple of minutes before flipping it over (this will keep the uncooked side from sticking to the cookie sheet). Top the grilled-side of each flatbread with 1/2 cup of the passata sauce and spread evenly (stopping about 1.5” from edge).

Layer 10-12 marinated onion slices and chillies to taste, then place the flatbreads back onto the grill for another 3-4 minutes, or until it starts to brown on the bottom.

Turn off the grill and add the ribbons of prosciutto and arugula.

Cut into equal pieces and serve with the leftover onions, red chilies, chili flakes and more arugula.

Tips:
  • When grilling flatbreads, have all your ingredients prepped and ready to go before you start.
  • Also delicious with the addition of slices of brie or crumbled goat cheese (add with onions before cooking the bottom to slightly melt the cheese).

Use leftover onions in other recipes and use the flavoured oil to add interest to dressings or marinates.

In addition to this Grilled Prosciutto Flatbread recipe, you can find more of my favourite Mastro/San Daniele recipes here.

Hope you enjoy my Grilled Prosciutto Flatbread recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine


Flatbread with Prosciutto, Poached Pears & Blackberries

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Flatbread with Prosciutto, Poached Pears & Blackberries. Surrounded by honey, brie, grapes and cherries.

Elaine and I like putting together boards of food. Sometimes it’s a big board of appetizers to feed a large group, and others it’s a smaller selection of snacks, to nibble on, over wine & conversation with friends.

Whether a planned event or a last-minute drop in, we always have San Daniele Prosciutto on hand because it’s so versatile and delicious!

The grilled asparagus wrapped in prosciutto, then finished with Bleu Benedictine cheese is so darn good! (honestly, this may be my dad’s favourite food combination ever!) Recipe here.

The melon salad with fresh mint & basil from the garden, mini bocconcini and prosciutto, tossed in a lemon vinaigrette is the taste of summer on a plate.  Recipe here.

But, seriously… my freshly made flatbread, layered with poached pears, blackberries & thyme, arugula, goat cheese, ribbons of prosciutto, then drizzled with local wildflower honey, was an absolutely perfect bite! (I should have made more!!!) Recipe below

Flatbread with Prosciutto, Poached Pears & Blackberries

Ingredients
  • 8” x 10” Homemade Flatbread (1/3 of attached recipe) – or use store bought
  • 1 medium pear, thinly sliced
  • 8 -10 blackberries, sliced in half
  • 2 teaspoons fresh lemon-thyme (or thyme), divided
  • 1 tablespoon butter
  • 1/4 cup crumbled goat cheese (blue cheese works well too)
  • 4 slices of prosciutto
  • Arugula
  • Local Wildflower Honey
Preparation

** Prepare dough ahead if making homemade.

Preheat a large skillet or griddle over medium high heat.

Meanwhile, heat a medium skillet over low heat and add butter to the pan. Once butter has melted, add thinly sliced pears & 1 tsp of lemon-thyme, mix to coat with butter, cover and let cook until pears are just slightly softened (not mushy) – 2 to 4 minutes. Remove lid, remove pan from heat, add blackberry halves to pan, set aside.

If making homemade flatbread, follow the recipe to cook the flatbread (remember to use 1/3 of the dough recipe to roll out the 8” x 10” size). If using store bought flatbread, heat the flatbread for 1 – 2 minutes on each side to warm through.

Skillet Flatbread

Place the flatbread on a cutting board and layer pears, blackberries, arugula & goat cheese, evenly over the flatbread. Add prosciutto ribbons, spaced out across the width of the flatbread. Sprinkle with 1 tsp of lemon-thyme and drizzle with wildflower honey.

Slice down the middle of the flatbread lengthwise and then slice widthwise into 8 equal pieces (each with ½ slice of prosciutto).

Enjoy!

Disclosure: I have participated in a paid partnership with Mastro/San Daniele. Opinions in this post are my own.

Skillet Flatbread

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Top down image of a flatbread in a pan, a pot of Thai green curry, a pot of rice and peas and a stack of flatbread (naan).

Skillet Flatbread.

Drop by my kitchen and you are likely to find a bag of store-bought naan, pita, or some other flatbread. But, did you know that you can make delicious flatbread at home, in a nonstick skillet?

It just takes a few common kitchen ingredients, a bit of time (for the dough to rise) and before you know it, you’ll have a piping hot pile of flatbreads ready for anything from breakfast pizza topped with an egg, to wraps for grilled meat and veggies, curry, an addition to a charcuterie board, or simply to scoop up some homemade hummus. Pictured above with Thai Green Curry Chicken

Thank you James! I would never attempt to make naan bread but after seeing your post I was inspired. Warm, fluffy, chewy and delicious like my favourite Indian restaurant. I highly recommend this recipe, even to novice cooks. Easy and fun to make. Can’t wait to share with friends and family. Stay safe.”

—Debbie

Ingredients you’ll need

  • all purpose flour 
  • sugar
  • active dry yeast
  • salt
  • Greek yogurt
  • extra virgin olive oil
  • warm water

How to Make Flatbread Dough

  • In a medium bowl, dissolve the active dry yeast and 1 teaspoon of the sugar with 3/4 cup warm water (about 100°F). Let it sit until frothy, about 10 minutes.
  • In a large bowl, whisk together the remaining 2 teaspoons of sugar, flour, salt. Set aside. Once the yeast is frothy, add the yogurt and olive oil to it and whisk to combine. Pour the yogurt mixture into the dry ingredients and mix the dough together with a fork. When the dough is about to come together, dust with flour and knead gently into a soft, slightly sticky dough. As soon as it comes together, stop kneading.
  • Lightly oil a large clean bowl (the bowl should be large enough to allow the dough to double in size). Transfer the dough to the prepared bowl and cover with plastic wrap. Let sit in a warm place for 1 to 2 hours, or until doubled in size.
A small ball of flatbread dough in a glass bowl.
A medium ball of flatbread dough in a glass bowl.
The doughs sits in a warm place for 1 to 2 hours (or until doubled in size)
  • Dust a work surface with flour and place the dough on top. Sprinkle some flour on top of the dough. Shape the dough into a long rectangle and cut into 6 equal portions, form each portion into a ball and sprinkle with flour.
Shape the dough into a long rectangle and cut into 6 equal portions,
Dough portioned into a balls and sprinkled with flour.
The dough is shaped into a long rectangle and is cut into 6 equal portions. Then formed into balls.

Cook the flatbread until lightly browned and blistered

  • Warm a heavy nonstick pan over medium-high heat until hot. Using a rolling pin, roll one of the dough balls into a circular shape about 1/8-inch thick (it should be about 6.5-7” circle). Gently shake the dough to release any excess flour; then lay the dough in the dry skillet and cook until the top is bursting with air bubbles and the bottom is golden and blackened in spots, 2-3 minutes. Flip the flatbread and cook about 1-2 minutes more until the bottom is lightly browned and blistered in spots. Remove the flatbread from the skillet and brush with olive oil.
A flatbread (naan) being made in a skillet on the stove top.
Top down image of a flatbread in a pan, a pot of Thai green curry, a pot of rice and peas and a stack of flatbread (naan).
  • Place the flatbread on foil, then fold foil over to cover flatbread. Repeat with the remaining flatbread, adjusting the heat lower if necessary as you go. (I usually remove the pan from the heat as I roll out the next flatbread, so it does not get too hot and burn the flatbread).
  • Keep the cooked flatbread warm, by placing the foil packet in a 200°F oven.
  • Store leftovers in an airtight bag.

These flatbreads were made in my Hestan ProBond Forged Stainless Steel 8.5″ Nonstick Skillet. Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

Top down image of a flatbread in a pan, a pot of Thai green curry, a pot of rice and peas and a stack of flatbread (naan).

Skillet Flatbread

Drop by my kitchen and you are likely to find a bag of store-bought naan, pita, or some other flatbread. But did you know that you can make delicious flatbread at home, in a nonstick skillet?
It just takes a few common kitchen ingredients, a bit of time (for the dough to rise) and before you know it, you’ll have a piping hot pile of flatbreads ready for anything from breakfast pizza topped with an egg, to wraps for grilled meat and veggies, curry, an addition to a charcuterie board, or simply to scoop up some homemade hummus. Pictured here with Thai Green Curry Chicken
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 20 mins
Inactive time 2 hrs
Total Time 2 hrs 50 mins
Course Bread
Cuisine International
Servings 6 Flatbreads

Ingredients
  

  • 2 cups all purpose flour plus more for rolling
  • 3 teaspoon sugar
  • 1 x 8 g pouch active dry yeast
  • 1 teaspoon salt
  • 3 tablespoon plain Greek yogurt
  • 2 tablespoon extra virgin olive oil (Plus 3 tablespoons for brushing on the finished flatbread)
  • ¾ cup warm water about 100°F

Instructions
 

  • In a medium bowl, dissolve the active dry yeast and 1 teaspoon of the sugar with 3/4 cup warm water (about 100°F). Let it sit until frothy, about 10 minutes.
  • In a large bowl, whisk together the remaining 2 teaspoons of sugar, flour, salt. Set aside. Once the yeast is frothy, add the yogurt and olive oil to it and whisk to combine. Pour the yogurt mixture into the dry ingredients and mix the dough together with a fork. When the dough is about to come together, dust with flour and knead gently into a soft, slightly sticky dough. As soon as it comes together, stop kneading.
  • Lightly oil a large clean bowl (the bowl should be large enough to allow the dough to double in size). Transfer the dough to the prepared bowl and cover with plastic wrap. Let sit in a warm place for 1 to 2 hours, or until doubled in size.
  • Dust a work surface with flour and place the dough on top. Sprinkle some flour on top of the dough. Shape the dough into a long rectangle and cut into 6 equal portions, form each portion into a ball and sprinkle with flour.
  • Warm a heavy nonstick pan over medium-high heat until hot. Using a rolling pin, roll one of the dough balls into a circular shape about 1/8-inch thick (it should be about 6.5-7” circle). Gently shake the dough to release any excess flour; then lay the dough in the dry skillet and cook until the top is bursting with air bubbles and the bottom is golden and blackened in spots, 2-3 minutes. Flip the flatbread and cook about 1-2 minutes more until the bottom is lightly browned and blistered in spots. Remove the flatbread from the skillet and brush with olive oil.
  • Place the flatbread on foil, then fold foil over to cover flatbread. Repeat with the remaining flatbread, adjusting the heat lower if necessary as you go. (I usually remove the pan from the heat as I roll out the next flatbread, so it does not get too hot and burn the flatbread).
  • Keep the cooked flatbread warm, by placing the foil packet in a 200°F oven.
  • Store leftovers in an airtight bag.
Keyword easy flatbread recipe, flatbread, how to make flatbread, naan, naan recipe, pita recipe, quck naan bread, skillet bread, skillet flatbread, skillet flatbread yeast
Tried this recipe?Let us know how it was!