Spicy Tomato Galette – A Quick Meal for Busy Weeknights

Searching for a quick meal for a busy weeknight? Look no further than this spicy tomato galette. Every August and September these galettes make the covers of all the glossy food magazine for tomato season – they’re like the super models of the garden. I’m one of those people that loves looking at recipes and collecting cookbooks just to stare at gorgeous food images. I have dozens of ripped recipe pages from magazines that will probably never get made. This time, it was the quick drop in temperatures that inspired me to turn on the oven, which got no use in the Summer, and make this spicy tomato galette.

spicy tomato galette close up
Turned out great if I say so myself! 🙂

I planted my tomatoes late this year, in late June, but got lucky with a unseasonably warm September weather. My plants produced so many tomatoes that I had to figure out what else to make besides the usual salsas and salads. I’d say the most difficult part of making a galette would be making a nice, flaky crust but substituting the dough for a frozen pie shell will give decent results. The frozen package are about $3 comes with two round pie shells. You’ll only need one for this recipe but you can double up the ingredients if you want to make two galettes.

tomatoes and jalapenos in a colander
My harvest!

The Ingredients

I found Ina Garten’s tomato galette recipe and knew it would be great. Ina is one of my favorite chefs and all the recipes I’ve tried from her cookbooks never disappoint. I hate it when you see a great recipe with gorgeous photos and they turn out awful. Clearly some recipes aren’t tested and have learned over the years to constantly taste and adjust as I go along.

So here’s the kicker – I didn’t have all the ingredients listed and used what I had in frig but did follow her process. Her recipe called for goat cheese, yellow onions, basil, and well, I had Mexican cotija cheese, red onions, cilantro and lots of jalapenos! Love Ina an will definitely try hers soon but I really love how this spicy tomato galette turned out and hope you do too!

tomatoes, cheese, jalapenos slices  layered on pie shell

The Process

I placed the dough directly on the cast iron skillet I was using and layered sliced the tomatoes and jalapenos. If you’d like a spicier dish you can adjust the heat level my adding more jalapenos or use habanero peppers. I could have gone more spicy but love the warm, subtle heat of jalapenos. Make sure you season the tomatoes before adding the other items. I’ve outlined the steps in the recipe below. You can easily print the recipe too if you’d like.

sauteed red onions and garlic over tomato spread

The Prep

Make sure you saute the red onions and garlic in olive oil before you start slicing the veggies, this way you can save a bit a time since you have to wait for the onions to soften. Want to save more time? Slice up the tomatoes and jalapenos the night before. Before topping the onion mixture on tomatoes, make sure the onions caramelized to ensure everything cooks evenly. You could also risk burning the pastry trying to get the right textures on the onions – for me personally, I prefer a softer bite than crunchy for this dish.

tomato galette in folded over pie shell

Bring It All Together

If you don’t have a cast iron skillet, you can use a non-stick cookie sheet or stone cookware. I love baking in the skillet because it gives everything a nice crispy texture and heats evenly. This galette will work as a main dish if you give yourself a bigger serving. This recipe serves 4 -6 but you can also pair it with a side salad if you’re feeling hungry. It’s also great with a glass of pinot noir as long as it’s a little on the fruity side. I like lighter reds with spicy foods or an acidic, crisp white wine like a gruner veltliner or pinot grigio.

baked spicy tomato galette

Will you try this recipe? It took me about 40 minutes to make but most of the time is spent waiting for galette to bake! Enjoy a glass of wine while it’s baking, help your kid with homework or let the dog out. I hope you enjoyed this recipe and if you did, come back and drop me a comment and rate it for me. Pretty please 🙂

Spicy Tomato Galette

Prep Time10 mins
Baking Time30 mins
Total Time40 mins
Course: Dinner, Main Course, Side Dish
Keyword: comfort food, easy, galette, jalapenos, quick, tomato, tomatoes
Servings: 4 people
Author: Maria

Ingredients

  • 4-5 Medium tomatoes
  • 1 Large jalapeno
  • 4 oz Cotija Cheese
  • 1 Medium red onion
  • 2 Garlic cloves, crushed
  • 3 tbsp Olive oil
  • ½ tsp Coarse salt
  • ½ tsp Black ground pepper
  • 1 tbsp Chopped fresh cilantro
  • 1 tsp Oregano
  • 1 Frozen pie crust

Instructions

  • Preheat oven to 350°. Wash/rinse tomatoes and jalapeno. Also if pie crust is frozen be sure to defrost so you can easily unfold and ready to use once prepping veggies.
  • Slice tomatoes, jalapeno, red onion and set aside. Then chop cilantro, peel the garlic cloves or leave as is if you have a garlic press.
  • In a saute plan over medium heat 2 tablespoons of olive oil. When oil is hot add the red onions and season with a pinch of salt and pepper. Cook until the onions are soft and a little caramelized, about 5-7 min. Towards the end of cooking, add the crushed garlic and stir. Set aside when done.
  • Lay the pie crust down on a non-stick cookie sheet or a lightly oiled cast iron skillet. Begin layering first the tomatoes in a circular pattern making sure to leave about 2-3 inches away from dough edges until bottom is covered. Season tomatoes with a pinch of salt & pepper and drizzle with 1-2 tablespoons of olive oil. Top with the jalapeno slices and sprinkle crumbled cheese evenly on top. Top with chopped cilantro, oregano and finally, the sauteed onions.
  • Fold over the edges while turning galette and pinch dough as you go along. You should have about a 4-5 inch opening in center.
  • Bake galette for 30-35 minutes but check towards end of cooking to account for different oven types. Remove from oven when dough is a light brown color and let cool for a few minutes before serving.

Notes

If you want a spicier galette, use habanero peppers or add more jalapenos. One large jalapeno made gave it a mild level heat. 
Don’t have Mexican Cotija cheese? Substitute a mild white cheese like goat cheese or mild white cheddar. 

Spicy Baked Sweet Potato Fries Recipe

Got a craving for spicy foods and also trying to eat healthy? Make these spicy baked sweet potato fries recipe to keep that waistline nice and trim. Sweet potatoes are high in fiber and a great source for antioxidant vitamins like beta carotene (vitamin A) and vitamin C. They’re considered a superfood because one single potato is packed with so many nutrients. The best thing about them is they’re filling and taste great either roasted, baked and have a natural mild sweetness that goes well with many spices. When we think of spicy foods what usually comes to mind are high caloric, fried, cheesy foods but there are many ways to eat healthfully and still enjoy great tasting spicy foods.

sweet-potato-fries

sweet-potato-fries2

These fries are pretty spicy. The volcanic dust I used from Volcanic Peppers is aptly named so proceed with caution! 🙂 This pepper powder is made with ground up habanero and bhut jolokia (Ghost) peppers so what you’re getting is pure, natural heat. Another great tasting spice I used was the new Perfect Pinch Fiesta Citrus seasoning from McCormick made with chile pepper, cumin, lime, garlic, and other seasonings for a mildly hot and smoky flavor. A couple dashes with cinnamon brings all of this great flavor together for a nice snack or side dish.

spicy-sp-fries

One of the main complaints you’ll hear about baking sweet potato fries is that they’re not crunchy or crispy enough. The trick to getting that crispy fried texture is to toss the sweet potatoes in cornstarch when seasoning. They won’t get as crispy as the fried version but it’ll be close enough. Besides, they tasted so good it really didn’t matter to me if some were a little wimpy, the spicy, flavorful heat helps too.

sweet-potato-fries3

Another way to get around that soggy fry is to bake them thoroughly, then finish them in broiler for a couple of minutes. Just watch them closely because they’ll easily burn.

Spicy Baked Sweet Potato Fries

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 2
Author: Maria

Ingredients

  • 2 sweet potatoes cut into fry sticks
  • 1 tbsp cornstarch
  • 1-2 tbsp olive oil
  • 1-2 tsp McCormick Fiesta citrus seasoning
  • 1/2 tsp Volcanic Peppers Volcanic Dust 2
  • 1-2 dashes cinnamon
  • salt & pepper

Instructions

  • Preheat oven to 400 degrees. After cutting potatoes, run them through cold water.
  • In a bowl, toss the sweet potatoes with the cornstarch until completely covered.
  • Drizzle in the olive oil then add the rest of ingredients.
  • Rub in seasoning and oil with your hands so fries are well covered then spread out on a cookie sheet.
  • Bake for 25-30 minutes, turning fries once midway through cooking.
  • Finish under broil for 1-2 minutes and watch closely so they do not burn.
  • Remove from oven and serve as a snack or side dish.

 

Gobi Manchurian Spicy Cauliflower Fritters Recipe

I don’t know about you but I have dozens of bookmarked recipes in cookbooks and online that I’ve been meaning to try. There are so many great looking & great sounding recipes out there but the true test is when you make it yourself and all doubt is erased. What can I say, I’m a skeptic, I’ve tried so many recipes and sometimes they just don’t measure up to the photos or descriptions so I like to decide for myself if its a keeper or not.  This gobi manchurian, spicy cauliflower fritters recipe is one you will fall in love with over and over again!

gobi-manchurian

Cauliflower just never appealed to me. I always thought it was bland and one of those vegetables that just takes on the flavor of whatever its mixed with so I just never bothered with it. I usually passed up cauliflower until I had a pureed version of it in a dish as well as in other Indian spicy dishes. There are subtle flavors there but more importantly there are many healthy benefits one should not pass up. According to WebMD, “cauliflower is high in vitamin C, potassium, fiber, folic acid and contains a sulfur compound called isothiocyanate that protects health and prevents disease”. It’s also low in calories but I’m about to change that in a minute!

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I’ve mentioned this recipe to you before in one of my spicy roundup post and since I didn’t change anything about this it I won’t post recipe here but you can find it at Sinfully Spicy. I didn’t deep fry these but did use less than 1 inch of oil in pan and turned vegetables once they were brown on one side. I may try steaming the cauliflower next time, just a little though so they don’t have to fry as long. Soaking up the oil with lots of paper towels also helps too.

gobi-manchurian2

This is a delicious, spicy dish that can be served as a side dish or do what I did and enjoy a bowl of it with refreshing coconut water or a chilled acidic white wine. The cauliflowers fritters are soft in the inside but have a nice crunch to them for a chewy bite. The flavors are bold and incredibly satisfying. I will definitely be making this again!

{Products I Love} Nonna’s Spicy Red Pesto Review

I picked up Nonna’s Spicy Red Pesto at the Chile Pepper Festival last Fall and finally getting around to write about it. I’ve only had the traditional basil pesto before so when I saw this version I wasn’t sure what to make of it. I thought, “Is this really pesto?” and “Isn’t pesto’s main ingredient basil?”. Apparently, after looking it up, I learned that pesto is traditionally made with basil throughout Italy but other areas like Sicily use tomato as their main ingredient. Pesto actually means to pound or crush in Italian and was traditionally made using a motar and pestle, which is where the English word “pestle” got its name.  I’m all for this red pesto and happy they spiced this up properly too!

Nonnas-pesto

This spicy red pesto is no lightweight when it comes to heat. There’s a generous amount of habanero peppers to make the spiciness linger for a while. The paste is thick, chunky and great for adding to pastas, spreading on sandwiches and delicious all on its own with plain crackers or pretzels. The flavors are robust, bold, spicy and its strong concentrated tomato based flavor makes it perfect for mixing it into dishes without it losing its punch.

Nonnas-red-pesto

At first I thought a 4 oz jar was too small to get much use out of it but a little does go a long way. I was pleasantly surprised how it still maintained its flavor even after adding a little heavy cream for my lobster ravioli dish.

Nonnas-creamy-pesto

I mixed a tablespoon of the red pesto with about 2-3 tablespoons of heavy cream and poured over the raviolis for a spicy, light and satisfying meal.

lobster-ravioli

Nonna’s spicy red pesto is just one of City Saucery’s products, they also make other tomato sauces using locally sourced ingredients from NY and NJ farms. I love that they started small and have had tremendous growth over the past few years which is a testament to their product. They’re sold online and in various retailers across the US, just check their website for more details. All in all, for $9 a jar, a wonderful product with all natural ingredients and worth every penny.

Ingredient List:  Sun-dried tomatoes, extra virgin olive oil, fresh basil, lemon juice, vinegar, habanero peppers, garlic, sea salt and anchovies.

Spicy Chipotle Chili Recipe

I made this spicy chipotle chili recipe this past weekend and the timing couldn’t have been more perfect. The NFL wildcard games kicked off, my long holiday break was coming to an end and the temperatures dipped into the single digits, YAY! No seriously, this Artic blast we just got yesterday meant serious layering, snuggling with your significant or furry other and settling into the couch with a hot bowl of spicy chili. It is so heart warming and filling that I’ve been eating it for the past few days! I had it over brown rice, in flour tortilla, and all on its own, it’s just that tasty and comforting.

pot_of_chili

If you like your chili hot and spicy and with chunks of beef and beans then you have to try this one. I know, there are so many chili recipes out there and picking one can be overwhelming but what makes this one good is the Adobo seasoning, the smoky chipotle and the texture the different types of meat provide. It’s just simply one of my favorites because it’s simple, easy to make and has good flavor so I hope you like it too!

chipotle_chili

 

Enjoy it on its own or make a complete meal by adding brown rice to the bottom of the bowl. It’s certainly a meal that will warm you up during the brutal winter months and keep all football fans happy, even the ones on the losing team!

Spicy Chipotle Chili

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Soup/Stews
Servings: 6 -8
Author: Maria

Ingredients

  • 1 lb lean ground beef
  • 1 lb chuck steak cut into small cubes
  • 2 tsp Goya Adobo seasoning
  • 1 large onion chopped & divided
  • 2 cloves garlic minced & divided
  • 1 14.5 oz can crushed tomatoes
  • 2 cups water
  • 1 15 oz can of red kidney beans
  • 1 4 oz can chipotle sauce
  • 2 tbsp chili powder
  • 2 tsp hot paprika
  • 2 tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 serrano chile pepper optional
  • shredded cheese for topping

Instructions

  • Season both the ground beef and cubed beef with one tsp each of Adobo and brown them separately. As the ground beef and steak is cooking add the onions and garlic to each pan equally. The ground beef will release a lot of grease so be sure to strain it if you don't want greasy chili.
  • In a large enamel pot on medium heat add both the cooked ground beef, cubed chuck steak and mix well.
  • Add the tomato sauce, water, chipotle sauce, beans and the remaining ingredients (except cheese), stirring well as you add each one. If you like it extra spicy add a serrano chile pepper to the pot, otherwise omit it.
  • Cover and cook chili on medium heat for another 30 minutes until the chuck steak is tender.
  • Serve over rice, in a bread bowl or with cornbread and top with shredded cheese.

 

Camarones Enchilados or Spicy Shrimp Recipe

Whip up this spicy shrimp and rice bowl tonight for a satisfying meal you can prepare in less than 20 minutes! You have probably seen this dish on almost every Spanish or Portuguese restaurant menu. Camarones enchilados or spicy shrimp, are hearty, flavorful and the perfect comfort food. Once you see how easy it is to make it may just become part of your go-to menu item during the week.

camarones enchilados spicy shrimp

You can make this dish as spicy as you like. I used jalapenos in this dish but Thai chilies will go well, as well as serranos, or cayenne peppers. It’s really a matter of how much heat you can tolerate and pepper flavor. Jalapenos are mild enough so the flavor of the shrimp, pepper and onions aren’t overpowered.

camarones enchilados spicy shrimp

One way to save a lot more time is by purchasing your shrimp de-veined. If you can get them to remove the shells then even better!

camarones enchilados spicy shrimp

Camarones Enchilados or Spicy Shrimp

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 2
Author: Maria

Ingredients

  • 1 lb shrimp deveined
  • 1 8 oz can tomato sauce
  • 1 medium onion sliced
  • 1 green pepper julienne
  • 1 jalapeno pepper sliced
  • 1 garlic clove minced
  • 1 tbsp vegetable oil
  • 1 cup of rice
  • salt & pepper

Instructions

  • Prepare the rice per directions on the package. While rice is cooking prep the rest of the ingredients.
  • Remove shell from shrimp and clean well. If shrimp is not deveined make sure to remove vein.
  • On medium heat, heat up oil in a large saute pan then add the onions. Onions can be left as rings or you can cut them into half rings. Stir occasionally and cook until soft. Add the green peppers, the jalapenos and the garlic and stir until peppers are soft.
  • Add the tomato sauce then add the salt and pepper to taste. Let the sauce come to a boil.
  • Add the shrimp and cook for about 4-5 minutes. While shrimp is cooking, if the sauce is too thick add 1/2 cup of water and continue cooking.
  • Remove shrimp from heat so as to not overcook. Serve the shrimp over rice.