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! ūüôā

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 ūüôā

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
  • ¬Ĺ tsp Coarse salt
  • ¬Ĺ tsp Black ground pepper
  • 1 tbsp Chopped fresh cilantro
  • 1 tsp Oregano
  • 1 Frozen pie crust

Instructions

  • Preheat oven to 350¬į. 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.¬†

Cheesy Jalapeno, Chicken and Rice Casserole

This wasn’t supposed to be a cheesy jalapeno, chicken and rice casserole recipe, this was supposed to be burrito-like stuff¬†jalapenos recipe but I really didn’t think through the execution. Getting all the ingredients into the halved jalapenos, no matter how large they were, was a challenge so I instead aligned all the jalapenos neatly in a dish, topped with all the ingredients and voila! Cheesy Jalapeno Chicken and Rice Casserole! Here are a few step by step photos.

jalapenos-halved

I stuffed the jalapenos with¬†the rice, beans an cotija cheese but I still had not added the chicken and as you can see I didn’t have much more room.

stuffed jalapenos

 

cotija-cheese

shredded-chicken

Once I shredded the chicken I just spread it over the stuffed jalapenos. I then spooned in the leftover sauce from the chicken so the dish wouldn’t dry out while baking.

chicken-jalapenos

When¬†it’s done baking, serve it immediately while the cheese is still melted!

jalapeno-casserole

The casserole¬†was a hit! My only regret was having to hollow out all the jalapenos because of the lightweights in the room! Yes, you heard that correctly and these were only jalapenos! I figured by now I would have built up their heat tolerance levels but guess I have to keep working on that. ūüôā I’ll have to plan a hot sauce tasting next time and see if I can convert a few.

You can have this cheesy jalapeno, chicken and rice casserole¬†for game day or a week night dinner. It will go¬†well on its own, in a tortilla wrap or as an appetizer. The peppers get tender soft with crispy chicken on top but the melted cortija and Mexican blended¬†cheese brings it all together. If you want it spicier, don’t remove all the seeds or inner lining¬†of pepper, just scoop out enough to get enough¬†ingredients into each jalapeno…then top with chop up serrano peppers! ¬†Let me know what you think if you decide to make it.¬†Enjoy!

Cheesy Jalapeno, Chicken and Rice Casserole

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 4 -6
Author: Maria

Ingredients

Stewed Chicken

  • 1 lb boneless chicken thighs
  • 2 tbsp tomato paste
  • 2 chipotles peppers in adobo
  • 1 medium onion chopped
  • 2 garlic cloves minced
  • 2 tbsp vegetable oil
  • 1-2 tsp Goya Adobo seasoning

Stewed Beans

  • 1 can small red beans
  • 1 small onion chopped
  • 1 tbsp tomato paste
  • 1 tsp oregano
  • 1 tsp Goya Adobo
  • 1/2 tsp black pepper
  • Few cilantro leaves

Remaining Ingredients

  • 1 cup of rice
  • salt
  • 8-10 large jalapenos halved
  • 1/2 cup cotija cheese crumbled
  • 3/4 cup shredded Mexican blend cheese

Instructions

  • For the chicken, in a heavy saucepan on medium heat, heat up oil. When oil is hot add the onions an cooked until translucent. Add the tomato paste, chiles, garlic and Adobo seasoning. Cook for about 1 minute while stirring.
  • Add the chicken and let the fat cook off the chicken. Cook on one side for about 5 minutes then turn and cook the other side for about 5 minutes. Add about 1 cup of water to the saucepan and cover. Cook for about another 10 minutes but keep an eye on it to be sure the chicken doesn't completely dry out. Taste the sauce to make sure it's well seasoned and adjust with more Adobo or water to taste.
  • While chicken is cooking, in another smaller saucepan, cook the onions in oil until translucent. Add the beans, tomato paste, oregano, Adobo, black pepper, cilantro and about 1/2 cup of water. Since beans are already cooked you just need to heat up enough so the flavors meld well together, about 5 minutes.
  • In a separate small pot, salt the water for the rice and cook as per the package instructions..
  • Once everything is done, preheat oven to 400 degrees. Mix the rice and beans in a bowl and add the cotija cheese. Stuff each of the jalapeno peppers with the mixture and add each individual, stuffed jalapeno to the bottom of the casserole dish.
  • Transfer the chicken to a cutting board and shred the chicken with a fork, then top the stuffed jalapenos. Drizzle any of the remaining juices from the chicken over the chicken and jalapenos.
  • As a final step, top the dish with the shredded cheese and bake for about 15 minutes and top of dish is crispy and cheese is melted.

 

Smoked Chipotle Pepper Porter

I normally drink lagers or the less hoppy IPAs so when I saw this smoked chipotle pepper porter all I thought about really was that it had¬†chipotle peppers. I’m always drawn to spicy foods and products so¬†this smokey dark beer with roasted peppers sounded too good to pass up. I had a plan for this bottle. At 22 ounces I knew I could enjoy it several ways and that, I did.

smoked-porter3

I grew up on malty drinks or the sweet maltas you can find at any Latin gorcery store so the flavors were very familiar. Mom used to mix non-alcoholic stouts or malts with condensed milk for a sweet, milky and malt heavy afternoon treat for us kids. Sounds weird? Well,¬†it’s a Dominican thing and probably a Caribbean thing in general. You have to make sure the beer is ice cold and stir in enough condensed milk to sweeten. You can also blend it with ice for a thicker smoothie. Not sure of this concoctions’¬†orgins but its a close cousin to the fizzy ice cream floats enjoyed here in the US or the milk and Pepsi Laverne made famous on Laverne & Shirley (I loved that show!). Try it with a¬†scoop of vanilla ice cream for dessert this Summer. It removes all the heat and tastes a little like coffee ice cream but stronger in flavor.

porter-ice-cream

This smoked chipotle pepper porter is great on its own too. The Stone Brewing company out of California has been around since the mid nineties but this smokey jalapeno beer is a special release from several years ago and available in limited quantities. Check their website for locations on where this porter can be found. I found mine here in Jersey City.

spicy-porter

It is dark, chocolate brown in color and has a malty, rich flavor with a slight bitterness upfront which my guess is the smokey peppers. I wouldn’t think of this as a spicy beer at all but¬†it does have a warming feeling on the backend. I like this brew. I like that I can enjoy a pint on its own, drop a scoop of vanilla ice cream into it or stir it up ice cold with some condensed milk and I am happy woman. Salud and Cheers!

smoked-porter2

Here’s a quick summary:

Color: dark chocolate

Heat: very mild

Alcohol by Volume: 5.9%

Taste: Deep malt and roasted coffee flavors with slight bitterness

Brewing Co: Stoner Brewers

 

Spicy Green Goddess Elixir Recipe

For an energy boost before heading off to work blend together this spicy green goddess elixir recipe made with simple fresh ingredients like spinach and watercress. The flavor is very bright, grassy and stings a little but the sweet honey balances the flavor well. The spiciness comes from the jalapeno as well as the watercress (berro) which has a peppery flavor. Watercress is an amazing leafy green plant to add to any juice. It’s known to be anti-inflammatory and provides relief¬†for coughs, bronchial congestion, stomach aches and even cancer (according to WebMD). I also read that in ancient times it was used as an aphrodisiac. Well I don’t know about that but I definitely feel more alert after drinking this elixir and during those slow or low energy days a clean, fresh and natural elixir is all you need.

goddess-elixir

 

Spicy Green Goddess Elixir

Prep Time10 mins
Total Time10 mins
Author: Maria

Ingredients

  • Bunch of spinach about 3-4 packed cups
  • Bunch of watercress about 2 packed cups
  • 2 inch piece of ginger
  • 1/2 jalapeno
  • Juice of 1 lemon
  • Juice of 1 lime
  • Honey or agave syrup

Instructions

  • Add spinach, watercress, ginger and jalapeno to a juicer and collect blended juice in a cup.
  • Squeeze juice from lemon and lime and add to the green juice.
  • Sweeten with honey or agave syrup.

 

Five Spicy Recipes: Appetizers for Thanksgiving

Ok folks, I’m on appetizer duty for Thanksgiving so I need to bring at least one spicy dish. My family doesn’t really make spicy dishes, especially not on major holidays so it’s up to me to supply the goods! So this week I’m sharing with you five spicy recipes that I think would make awesome appetizers for Thanksgiving.¬†Which of these should I make? I’m leaning towards the baked stuffed jalapenos or maybe the hush puppies but that bacon is calling me! Aggh decisions, decisions…. Any suggestions?

What are you making this Thanksgiving? Please do share!

Spicy-Appetizers-TG

1.What’s better than jalapeno poppers? Baked Stuff Jalapenos from Simply Recipes! I’m definitely making these for Thanksgiving.¬†¬†¬†¬† 2. How about these perfect little bites? Cheesy, spicy goodness in this tiny Sausage Jalapeno Hushpuppies from Shutterbean.¬†¬†¬†¬† 3. Turn up the heat in classic deviled eggs by making these Sriracha Wasabi Deviled Eggs from Food and Wine.¬†¬†¬†¬† 4. These Chili Spiced Almonds from My Recipes will be great to snack on if you don’t want to get too full before dinner.¬†¬†¬†¬† 5. Oh bacon, how can we resist you! These Spicy Beer Candied Bacon recipe from Bite By Michelle will be impossible to pass up.

 

 

 

 

 

Pickled Jalapeno Peppers

I just got back from a week long vacation but before heading out I made this quick pickled jalapeno peppers. There’s always so much to do right before you leave on a trip! The night before I noticed a pound bag of ripening jalapenos peppers and there was no way I was letting them go to waste.

bag-of-jalapenos

If you harvested them or purchased make sure you give them a good wash.

washed-jalapenos

So in between some last minute packing and running after Diego (he always manages to jump in my suitcase and grab something), I made these spicy pickled jalapeno peppers. Pickling only takes about 10-15 minutes and can last up to a month if refrigerated. I used only the jalapeno peppers this time but check out another veggie pickle I made a while ago using a mix of carrots & daikon. If you’re growing chiles or find yourself with too many on your hand try this recipe, it’s really amazing on sandwiches, nachos, scrambled eggs, fish, chicken, well pretty much anything!

pickled-jalapenos1

pickled-jalapenos2

pickled-jalapenos3

 

Pickled Jalapeno Peppers

Prep Time10 mins
Cook Time2 mins
Total Time12 mins
Author: Maria

Ingredients

  • 1 lb jalapeno peppers sliced
  • 1 cup vinegar
  • 1 cup water
  • 1 tbsp sugar
  • 1 tsp sea salt
  • 1 garlic clove mashed
  • 1 tsp peppercorns
  • 1 tsp oregano

Instructions

  • On medium heat bring to boil the vinegar and water. Turn off stove and remove mixture from heat. Add the sugar, salt until all is dissolved and let mixture cool completely.
  • In a thoroughly washed 1 pint jar, add the sliced jalapeno, garlic, peppercorns and oregano. Shoved them all in if you must.
  • Fill the jar to the top with cooled vinegar mixture making sure the jalapenos are covered. Secure lid tightly and let sit overnight. You can leave it on counter for a few days, the vinegar will preserve the jalapenos but after that you should refrigerate.