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Easy Roasted Fingerling Potatoes
Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a baking sheet with aluminum foil.
Place 3 tablespoons unsalted butter in a large microwave-safe bowl. Microwave on HIGH in 10-second bursts, stirring between each burst, until the butter is fully melted, 30 to 40 seconds total.
Prep the following, adding them to the bowl of melted butter: Cut 1 1/2 pounds fingerling potatoes in half lengthwise. Mince 3 cloves garlic. Add 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss to combine, making sure the potatoes are evenly coated. Transfer to the baking sheet and arrange in a single layer cut-side down.
Roast until the potatoes are tender enough to easily be pierced with a fork, golden brown, and starting to shrivel slightly, flipping halfway through, 25 to 30 minutes total. Meanwhile, finely chop until you have 2 tablespoons fresh parsley leaves.
Taste and season the potatoes with more salt and pepper if needed. Garnish with the parsley.
Caprese Garlic Bread
Pear and Leak Galette with Goat Cheese and Walnuts
FOR THE CRUST:
1 ½ cups all purpose flour
4 ½ ounces COLD unsalted butter, cut into cubes
½ teaspoon salt
1 large egg
2–3 tablespoons cold water
FOR THE FILLING:
1 tablespoon butter (salted or unsalted is fine)
2 medium leeks, cleaned and thinly sliced, white and light green parts only (about 3 cups)
salt and pepper, to taste
1 tablespoon Dijon mustard
½ cup heavy cream
2 teaspoons minced fresh rosemary, divided
6 ounces fresh goat cheese
1 large pear, thinly sliced (you may need 2 pears if small)
¼ cup chopped walnuts
1 egg beaten with 1 tablespoon water for egg wash (optional)
INSTRUCTIONS
CRUST:
Mix together flour and salt in a medium bowl. Add the butter, then use a pastry cutter or a fork to cut the it into the flour. Do this until the butter is broken into pea sized pieces, about two minutes.
Whisk together the egg and two tablespoons cold water, then pour into the flour mixture. Use a fork to stir until it just comes together, adding one or two additional tablespoons of water until it forms a ball. Do not knead the dough or mix any further. Press into a disc, then wrap in plastic and refrigerate for at least 30 minutes, or up to 2 days in advance.
FILLING AND ASSEMBLY:
Melt butter in a medium skillet over medium-high heat. Add the leeks and cook, stirring often, until softened, about 6 minutes. Season with salt and pepper, then add Dijon mustard, cream and 1 teaspoon rosemary. Cook until the cream has reduced by half and the mixture is thick, about 5-8 minutes. Taste for seasoning and adjust as needed. Let cool completely.
When ready to assemble the galette, preheat the oven to 375 degrees F and line a sheet pan with parchment paper. Roll the dough out on a floured surface until it is about ¼ inch thick and 14-16 inches around. Gently roll the dough up on to the rolling pin and transfer it to the center of the sheet pan. It should hang off the sides slightly.
Spread the cooled leek mixture evenly around the dough, leaving a 2 inch border on the outside. Crumble goat cheese on top, then arrange the pears in a circular pattern. Sprinkle with remaining teaspoon of rosemary, salt, pepper and chopped walnuts.
Carefully gather the outer border of dough and fold it up and over the filling to form a 1 to 2 inch crust. Brush the outer crust with egg wash if desired (this will produce a prettier, more golden brown crust).
Bake for 30-40 minutes or until the crust is golden brown. Let cool for 30 minutes before slicing. Serve warm or at room temperature.