I saw an Onion Galette on the internet and that inspired me to come up with this recipe. The one I saw on the internet I didn’t agree with how they did the crust or the filling so I did it my way. This makes 6 up to 12 serving if you want cocktail sized portions.

Ingredients for around 6 portions

2 cups flour – dough

1/2 cup canola oil – dough

1 teaspoon apple cider vinegar – dough

1 teaspoon course sea salt – dough

1/3 cup – water – dough

1/2 teaspoon baking powder – dough

2 egg whites – dough (*note you will use a yolk or two to glaze the dough)

5 Tablespoons unsalted butter

1 large onion – sliced thin

12 scallions – diagonal cut thin

Fresh ground black pepper to taste

2 Tablespoons dijon

1 cup parmesan cheese grated

1-2 egg yolks

Directions

Preheat oven to 375 degrees F.

Line a baking sheet with parchment paper.

The onion slices need to be cooked till brown. You can do this on the stove top on medium/high heat or just toss the onions and butter in a pan in your oven.

In a large bowl mix together the flour, oil, vinegar, salt, water, baking powder, and egg whites with a fork until it’s a ball of dough.

The dough gets rolled out to fill sheet as best as you can. (I use plastic wrap and it doesn’t stick to pin that way). You also make cuts around the edge for folding latter.

Put a thin coating of dijon on the dough.

Add about 1/2 cup of grated parmesan.

By now your caramelized onions should be done. Mix them with the scallions and they go on next.

The rest of the parmesan goes on now and you top that with fresh ground black pepper.

Fold up dough ends.

Brush dough ends with egg yolks.

This goes in a 375 F preheated oven on middle rack till done. In my oven this took 45 minutes but ovens do differ so timing may differ.

Let cool at least 30 minutes before serving.

ENJOY!!!!!

These Parmesan Pistachio Crostini are basically savory biscotti. We will call them crostini because it is easier to know how they taste when you call them crostini. This recipe makes 20-22 crostini so if one is a serving then you will get around 20 servings. But if you eat two then you will get 10 servings. I made mine pretty small so I will say 10 servings.

Ingredients for around 10 servings

4 oz parmesan cheese – shredded

6 oz bread flour

1 oz polenta

1 teaspoon baking powder

1/2 teaspoon sea salt

2 eggs

1+1/2 oz greek yogurt

2 Tablespoons olive oil

2 oz pistachios

Directions

Preheat oven to 350 degrees F and line sheet pan(s) with silicon mat(s)

Mix together the ingredients (cheese, flour, polenta, baking powder, salt, eggs, yogurt, oil, pistachios.

Make the dough into two logs and refrigerate at least one hour.

Each log goes on a silicon mat lined baking sheet.

They go into the pre-heated 350F oven till lightly browned – 25-45 minutes (ovens do differ) Leave them out until they are cool and then you slice.

Turn down your oven to 300F and the crostini go back in the oven till just slightly brown on each side and also until the crostini is very crisp. 15-35 minutes on BOTH sides.

Enjoy!!!!!!!

I was thinking coffee cake…..Then I was thinking about a few really great tasting wedges of apple pie I made with a crumbly walnut topping (that is on my site) and sort of combined them into a cake. The addition of the two pie wedges is THE SURPRISE! That’s how I came up with the SURPRISE cake…….I bet I can come up with many more variations….I got BUNCHES of ideas in my head. …………Serving size is always hard to tell because I don’t know if you want a smaller taste (12 servings) or a full size piece (more like 9 servings). I like my servings on the smaller side so for me this is 12 servings but I will say 9 servings so nobody feels short changed.

Ingredients for at least 9 servings

4 oz unsalted butter – soft

1/2 cup sugar

2 eggs

1 cup flour

1 teaspoon baking powder

1/4 teaspoon sea salt (if you have pink Himalayan use that)

1/2 cup heaping – Greek yogurt

1 teaspoon natural vanilla extract

4 oz unsalted butter – melted

1 Tablespoon cinnamon

1/2 cup dark brown sugar

2 smaller wedges of frozen apple walnut crumb pie – cut up in small blocks

non stick spray

Directions

Preheat oven to 350 degrees F

Spray a 9 in pan (I used a square pan) with non stick spray

In a large bowl combine the soft butter, white sugar, eggs, flour, baking powder, salt, yogurt, and vanilla and mix well with a fork and set to the side.

In a medium bowl combine the melted butter, cinnamon, and brown sugar.

Use HALF the batter and place it evenly into the bottom of your non stick sprayed pan. Then add the apple pie crumbles as evenly as you can. Pour and spread HALF of the medium bowls syrup on to the top.

On top of that add the remaining half of batter and spread as evenly as possible.

Next do a layer of pie pieces.

Add the walnuts to the remaining syrup and mix well. Spread this mixture over the top as evenly as you can.

In my oven this took 45 minutes. Yours might slightly more or less.

It’s done when it looks like this.

It’s moist and delicious! You don’t need ice cream or whipped cream. It’s also not too sweet.

Walnut Apple Coffee Cake Surprise

ENJOY!!!

Focaccia Di Recco is a cheese stuffed cracker type bread from North Italy. I became familiar with this tasty treat from Pomo Pizzeria in Scottsdale Arizona.

It was so darn tasty and different I had to try to make one myself.

The first attempt was Ciao Italia Mary Ann Esposito’s Recipe.

It came out much thicker and softer than from Pomo……….But since then I learned a new trick to get my dough thinner so maybe I can do better?

I tried Food & Wine Magazine’s recipe.

The methods and the recipe did differ some. I got a thin crust this time that was crisper but the center wasn’t quite crisp enough……..I’m thinking if I made two smaller focaccias then maybe I can get a better crisp…….Or maybe just by re-heating it I can get that perfect crisp all the way through?

Ingredients for around 6 servings

1 3/4 cup bread flour

1/2 cup + 1 1/2 Tablespoons water

8 Tablespoons extra virgin olive oil divided into 1/4 cup and the rest for brushing top

1 + 1/4 teaspoon sea salt divided into 1 teaspoon for the dough and the rest for the top

6 oz cheese torn or cut into almost one inch flat chunks (stracchino, crescenza, or caciocavallo cheese)

non stick spray

Directions

Use a stand mixer and add the flour, water, 1/4 cup oil, 1 teaspoon salt. Use a dough hook and mix on medium high speed for 8 minutes.

Make two even dough balls and wrap them in plastic wrap. Let them rest on the counter for three hours.

Roll one dough ball out (use flour as needed) sandwiched between parchment and plastic wrap.

This goes on a pan that is safe at 550 degrees F that was sprayed with non stick spray. Peel the plastic wrap off and flop dough on pan. Add cheese in small pieces.

Repeat second dough ball. It goes on top of the cheese topped dough.

Spray or brush with olive oil.

Sprinkle with sea salt.

Prick with a thin chip stick or skewer.

This goes in a preheated 550 F oven for 12-15 minutes.

I was told that this is too good to share with others.

A Special THANKS!!!!! To Food & Wine Magazine so I could do what I got here!

ENJOY!!!