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Lime Sorbet
Dessert American

Lime Sorbet

4.6

Prep
15 min
Cook
10 min
Total
155 min

Instructions

  1. 1 Make a simple syrup by bringing sugar and water to a boil in a small saucepan. Allow to boil for 1 minute, then remove from the heat. Let cool for about 10 minutes.
  2. 2 Purée cooled simple syrup, lime juice, and basil in a blender. Pour into a container, cover, and place into the freezer until completely frozen, about 2 hours.
  3. 3 Break the frozen mixture into pieces and place back into the blender. Blend until smooth. Return to the container, cover, and store in the freezer until ready to serve.

By Mark Logan

No-Churn Lemon-Basil Sorbet
Dessert American

No-Churn Lemon-Basil Sorbet

Prep
5 min
Cook
5 min
Total
420 min

Instructions

  1. 1 Combine sugar and water in a medium saucepan over medium-high heat and bring to a boil, 3 to 5 minutes. Boil for 1 minute, stirring occasionally. Add lemon juice, basil sprigs, and lemon zest. Remove from heat and allow to cool for about 20 minutes.
  2. 2 Pour into a 9x13-inch metal baking pan or two 8-inch metal cake pans.
  3. 3 Place in the freezer for about 30 minutes. Remove basil leaves and stir. Freeze for 6 to 8 hours, stirring sorbet with a fork about once per hour until all the liquid is frozen.
  4. 4 Scoop sorbet into individual serving dishes and garnish with lemon slices and fresh basil leaves.

By Bibi

Basil Cake with Balsamic Strawberries
Dessert

Basil Cake with Balsamic Strawberries

4.4

Prep
15 min
Cook
40 min
Total
115 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Generously grease a fluted tube pan (such as a Bundt®).
  3. 3 Stir vegetable oil, eggs, and sour cream in a large bowl until thoroughly combined; stir in cake mix, instant vanilla pudding mix, and basil until batter is smooth.
  4. 4 Pour batter into prepared pan.
  5. 5 Bake until the cake is lightly browned at the edges and a toothpick inserted into the thickest part of the cake comes out clean, 40 to 45 minutes.
  6. 6 Let cake cool in pan for 20 minutes before inverting to turn cake out onto rack to cool completely.
  7. 7 Stir balsamic vinegar with sugar in a saucepan and place over medium heat. Bring mixture to a boil, reduce heat to low, and simmer until vinegar syrup is slightly thickened, about 5 minutes. Remove from heat and cool syrup to room temperature.
  8. 8 Just before serving, stir strawberries with balsamic syrup in a bowl; spoon berries and syrup over the cake. Sprinkle cake with fresh mint.

By jennifer macias

Basil Peach Pepper Parmesan Cobbler
Dessert

Basil Peach Pepper Parmesan Cobbler

4.3

Prep
15 min
Cook
35 min
Total
80 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Pour 2 teaspoons melted butter into the bottoms of two 6-ounce glass or ceramic ramekins.
  2. 2 Combine self-rising flour with 1/2 cup sugar in a bowl; whisk in milk to make a smooth batter. Whisk Parmigiano-Reggiano cheese and black pepper into the batter; divide equally between the prepared ramekins.
  3. 3 Place peach slices into a bowl and top with 2 tablespoons sugar and basil. Drizzle with balsamic vinegar and water; mix. Allow peaches to rest and let sugar draw out the moisture, about 10 minutes. Divide sliced peaches and their juice over the batter.
  4. 4 Bake in the preheated oven until the cobbler batter rises up over the peaches and cobblers are browned and bubbling, about 35 minutes. Let cool for about 20 minutes before serving for cobblers set up. Serve warm.

By John Mitzewich

Spicy Mango-Basil Paletas
Dessert Mexican

Spicy Mango-Basil Paletas

5.0

Prep
20 min
Cook
Total
860 min

Instructions

  1. 1 Combine mango chunks, lime juice, basil, cayenne pepper, and salt in a blender; blend until smooth. Pour mango purée into a large bowl; stir in sugar until sugar dissolves. Fold in diced mango. Pour into freezer pop molds.
  2. 2 Freeze until firm, 14 to 24 hours.

By Danielle Walquist Lynch

Southern-Style Strawberry Cobbler
Dessert American

Southern-Style Strawberry Cobbler

5.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart baking dish with 1 tablespoon butter.
  2. 2 Bring water, ½ cup sugar, and cornstarch to a low boil in a saucepan, stirring constantly; add strawberries and basil and stir to coat. Transfer mixture to the prepared baking dish. Cut 1 tablespoon butter into pieces; place on top strawberries.
  3. 3 Unroll crescent rolls; tear into pieces and arrange on top strawberries, adding as much as you'd like.
  4. 4 Place remaining 1 tablespoon butter in a microwave-safe dish; microwave until melted, about 10 seconds. Brush melted butter over crescent rolls; sprinkle 1 tablespoon sugar and cinnamon on top.
  5. 5 Bake in the preheated oven until bubbly and golden, about 25 minutes, covering with aluminum foil during the last 5 minutes to prevent over-browning.

By Rachael N Reed Palmer

Mango Gazpacho
Dessert European

Mango Gazpacho

4.5

Prep
Cook
Total

Instructions

  1. 1 Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

By USA WEEKEND columnist Pam Anderson

Strawberry Eton Mess for Mother's Day
Dessert European

Strawberry Eton Mess for Mother's Day

Prep
15 min
Cook
5 min
Total
35 min

Instructions

  1. 1 Combine strawberries, 2 tablespoons sugar, balsamic vinegar, raspberry vinegar, and basil in a bowl: set aside until strawberries release their juices and absorb flavors, at least 15 minutes.
  2. 2 Whip heavy cream in a chilled glass or metal bowl with an electric mixer until frothy. Gradually add 1 tablespoon sugar, continually beating until soft peaks form. Beat in sour cream and cream cheese until well blended.
  3. 3 Sprinkle enough of remaining 3 tablespoons sugar into a heavy saucepan until bottom of pan is covered with a thin layer. Cook over medium heat, adding more sugar as it starts to melt; stir until caramelized and amber in color. Stir in almonds.
  4. 4 Pour sugar-almond mixture onto a sheet of parchment paper. Place another sheet of parchment paper on top; roll into a thin layer using a rolling pin. Cool. Break into pieces.
  5. 5 Spoon a layer of macerated strawberries in bottoms of 4 serving dishes; top with a layer of whipped cream and crushed meringue cookies. Continue layering until reaches tops of dishes. Garnish with caramelized almond pieces, crushed meringue cookies, and macerated strawberries.

By Francisca Azeredo Lobo

Maharani Cupcakes
Dessert Indian

Maharani Cupcakes

4.5

Prep
30 min
Cook
20 min
Total
270 min

Instructions

  1. 1 To make the sweet basil cream, heat the whipping cream in a saucepan until hot; do not boil. Turn off the heat and add the basil, stems and all, to the cream and allow it to steep for 1 hour. Refrigerate the cream for 3 hours or overnight. Strain and discard the basil.
  2. 2 Meanwhile, make the sweet curry lemon curd. Use a large microwave-safe bowl: the curd will expand to twice its volume as it cooks. Whisk together the white sugar, two eggs, and curry powder until smooth. Stir in the lemon juice, lemon zest, and butter. Cook in the microwave, stirring at one-minute intervals, until the mixture is thick enough to coat the back of a metal spoon. Pour the cooked curd through a sieve and refrigerate for at least three hours or until set. The mixture will have the consistency of soft pudding.
  3. 3 Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with cupcake liners.
  4. 4 Combine the white cake mix and coconut flakes in a mixing bowl. Stir in the water, three eggs, vegetable oil, and coconut extract. (For an extra-light texture, separate the egg whites from the yolks and beat the whites until medium-stiff peaks form. Fold the beaten egg whites into the cake batter.)
  5. 5 Scoop the cake batter into the prepared pans, filling the cups 2/3 full. Bake in the preheated oven until the edges are golden brown and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool completely.
  6. 6 In a chilled bowl, whip the cold basil-infused cream and 3 cups of confectioners' sugar until stiff peaks form. Refrigerate. Beat the cream cheese and remaining 3 cups of confectioners' sugar until smooth and soft. Fold in the whipped cream and mix gently until fully combined.
  7. 7 To decorate the cupcakes, spread a tablespoon of the lemon curd on top of each cupcake, followed by a dollop of the basil cream. Sprinkle with dragees.

By mkecupcakequeen

Tieton Apricot Tart with Basil Custard
Dessert American

Tieton Apricot Tart with Basil Custard

5.0

Prep
50 min
Cook
30 min
Total
260 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Whisk all-purpose flour, whole wheat flour, almond meal, 1 tablespoon sugar, lemon zest, and salt together in a large bowl; cut in butter with a pastry blender until mixture forms pea-sized crumbs. Stir in buttermilk until dough comes together.
  3. 3 Press dough into the bottom and ½ inch up sides of a 16x12-inch baking pan or baking sheet.
  4. 4 Bake in the preheated oven until lightly browned, about 20 minutes. Cool completely on a wire rack, about 1 hour.
  5. 5 Meanwhile, whisk egg yolks, ⅔ cup sugar, and cornstarch together in a heavy-bottomed saucepan; whisk in milk. Add basil; cook over medium heat, whisking constantly, until mixture begins to steam, about 8 minutes. Reduce heat to low and discard basil. Whisk vigorously until custard thickens, about 1 minute.
  6. 6 Set a mesh strainer over a large bowl. Pour custard through strainer; press it through using a rubber spatula. Whisk vanilla extract into custard. Press a piece of plastic wrap directly onto custard surface. Refrigerate until cold, about 3 hours.
  7. 7 Pour custard into crust; spread to edges with a rubber spatula. Arrange apricot slices on top.
  8. 8 Place apricot jam in a small microwave-safe bowl; microwave on high until melted, about 1 minute. Brush jam over apricot slices.

By cheesemite

Basil Butter
Side Dish French

Basil Butter

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place basil, garlic, and pepper to the bowl of a food processor. Process until leaves and garlic are finely chopped.
  2. 2 Add butter and process until just combined. Spoon into a container with a tight-fitting lid. Refrigerate until firm.

By Janis Dee

Garlic Prawns
Dinner French

Garlic Prawns

4.5

Prep
15 min
Cook
3 min
Total
78 min

Instructions

  1. 1 In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
  2. 2 Heat an outdoor grill to high heat.
  3. 3 Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.
  4. 4 If desired, reserve marinade; transfer to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve with prawns.

By kathie

Mussels Provencal
French

Mussels Provencal

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.
  2. 2 Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.
  3. 3 Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes.
  4. 4 Serve mussels and sauce over pasta.

By Corinne Hobin

Fougasse
Dinner French

Fougasse

3.7

Prep
20 min
Cook
20 min
Total
125 min

Instructions

  1. 1 Pour water into a large bowl. Sprinkle yeast into water; let stand undisturbed until dissolved.
  2. 2 Mix together basil, savory, thyme, and rosemary in a small bowl.
  3. 3 Stir 1 cup flour, 1 tablespoon herb mixture, sea salt, and 2 tablespoons oil into yeast mixture until well blended. Mix in remaining flour, 1 cup at a time, until a thick and somewhat sticky dough forms.
  4. 4 Turn dough out onto a lightly floured surface; knead until smooth and elastic. Form into a ball and place into an oiled bowl. Flip dough to coat the surface. Cover the bowl with a clean dish towel; let dough rise until doubled, about 1 hour.
  5. 5 Punch dough down and divide in half. Shape each piece into an irregular oval, about 1 1/2-inches thick. Sprinkle cornmeal over 2 baking sheets; transfer dough to the prepared baking sheets.
  6. 6 Brush each loaf with remaining olive oil; sprinkle remaining herbs on top. Make several slashes in bread, cutting through dough with a knife. Cover loaves with clean dish towels. Let rise again until dough begins to rise, about 20 minutes.
  7. 7 Preheat the oven to 450 degrees F (220 degrees C).
  8. 8 Place the baking sheet with loaves in the preheated oven. Quickly splash a small amount of water onto the oven floor to create steam, then close the oven door. Bake loaves until golden, about 20 minutes.

By Connie

Herbs de Provence
Pantry French

Herbs de Provence

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl.
  3. 3 Add savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder to the bowl; stir well. Store in an airtight container between uses.

By Mariposa

Tomato Quiche
Breakfast French

Tomato Quiche

4.6

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.
  2. 2 Meanwhile, heat olive oil in a large skillet over medium heat. Sauté onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then sauté in the same skillet for 1 minute on each side. Whisk eggs and milk together in a bowl until smooth; season with salt and pepper.
  3. 3 Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture; sprinkle remaining 1/2 cup shredded cheese on top.
  4. 4 Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue to bake until filling is puffed and golden brown, about 15 to 20 minutes. Serve warm.

By Karen Griffin

New Orleans Barbecue Shrimp
Dinner French

New Orleans Barbecue Shrimp

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 In a small bowl, stir together garlic powder, onion powder, basil, thyme, rosemary, cayenne pepper, and paprika.
  2. 2 Melt butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add shrimp and cook for a couple of minutes. Season with spice mixture and continue to cook and stir for a few minutes. Add beer and Worcestershire sauce; simmer until shrimp are cooked through, about 1 more minute. Taste and season with salt before serving.

By Rachel K

Tilapia en Papillote (Tilapia in Parchment)
Dinner French

Tilapia en Papillote (Tilapia in Parchment)

4.8

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a baking sheet so that the bottoms of the packets will brown when baked.
  2. 2 Prepare 4 sheets of parchment paper by folding each sheet in half and placing a tilapia fillet centered onto one side of the fold of each sheet. Season the tilapia with salt and black pepper. Top the fillets with equal amounts of tomato, garlic, basil, and capers. Sprinkle lemon juice over the fillets. Place 1 tablespoon butter atop the fish. Drizzle white wine over the fillets.
  3. 3 Roll up the sides of the paper first, then the top, leaving 1/2-inch space along one edge; fold to seal. Grease the bottoms of the packets with 1 tablespoon butter and arrange on the baking sheet.
  4. 4 Bake in preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.

By Paula Hynick

Ratatouille Bake
Dinner French

Ratatouille Bake

4.6

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 2 ½-quart baking dish with cooking spray.
  2. 2 Heat olive oil in a large skillet over medium heat. Add eggplant, onion, and garlic; cook and stir until vegetables begin to soften, about 8 minutes. Stir in zucchini, tomatoes, bell pepper, basil, parsley, salt, and black pepper; bring to a boil, stirring frequently. Reduce heat to medium-low; simmer until vegetables are tender, about 20 minutes.
  3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil; stir in ravioli and return to a boil. Cook, uncovered, stirring occasionally, until ravioli float to the top and the filling is hot, 3 to 5 minutes. Drain.
  4. 4 Transfer ravioli to bottom of the prepared baking dish; spoon hot vegetable mixture over top. Sprinkle with mozzarella cheese.
  5. 5 Bake in the preheated oven until bubbling and cheese melted, about 20 minutes.

By Surpriseitswendy

Shrimp Provencal
Dinner French

Shrimp Provencal

4.4

Prep
30 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium-high heat. Quickly saute shrimp until they turn pink, but are not cooked through; remove from skillet and set aside. Add the bell peppers, onion, garlic, fennel seeds, and thyme; cook until the onion softens, about 8 minutes.
  2. 2 Stir in white wine, tomato paste, and diced tomatoes. Bring to a boil, then reduce heat to medium-low and simmer until the flavors blend, about 10 minutes. Add the shrimp, and simmer until they are cooked and turn opaque, about 3 minutes. Stir in the basil, and season to taste with salt and pepper before serving.

By MICHELLE_F

Loaded Vegetarian Quiche
Breakfast French

Loaded Vegetarian Quiche

4.9

Prep
20 min
Cook
55 min
Total
80 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from the oven and set aside. Reduce oven to 350 degrees F (175 degrees C).
  3. 3 Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, mushrooms, and zucchini and cook, stirring, until softened, 5 to 7 minutes. Remove vegetables from skillet and set aside.
  4. 4 Sprinkle tomato slices with flour and basil; cook in the skillet over medium heat for 1 minute per side. Set aside.
  5. 5 Whisk eggs, milk, salt, and pepper together in a small bowl.
  6. 6 Spread 1 cup cheese in the bottom of pie crust. Layer vegetable mixture over the cheese, then top with tomato slices. Pour egg mixture over top and sprinkle with remaining 1/2 cup cheese.
  7. 7 Bake in the preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes.
  8. 8 Cool 5 minutes before serving.

By Kurt

Air-Fried Ratatouille, Italian-Style
Dinner French

Air-Fried Ratatouille, Italian-Style

4.8

Prep
25 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
  2. 2 Place eggplant, zucchini, tomato, bell peppers, and onion in a bowl. Add cayenne pepper, basil, oregano, garlic, salt, and pepper. Mix well to distribute everything evenly. Drizzle in oil, wine, and vinegar, mixing to coat all the vegetables.
  3. 3 Pour vegetable mixture into a baking dish and insert it into the basket of the air fryer. Cook for 8 minutes. Stir; cook for another 8 minutes. Stir again and continue cooking until tender, stirring every 5 minutes, 10 to 15 minutes more. Turn off the air fryer, leaving the dish inside. Let rest for 5 minutes before serving.

By Buckwheat Queen

Tomato and Feta Galette
Lunch French

Tomato and Feta Galette

4.3

Prep
15 min
Cook
32 min
Total
72 min

Instructions

  1. 1 Heat butter and oil together in a skillet over medium heat; add onion. Cook and stir until onion is translucent, 10 to 15 minutes. Stir garlic, thyme, salt, and pepper into onion; cook and stir until fragrant, about 2 minutes. Remove skillet from heat.
  2. 2 Roll out puff pastry on a lightly floured surface. Line a baking sheet with parchment paper and place puff pastry on parchment paper. Place baking sheet in the freezer.
  3. 3 Preheat oven to 450 degrees F (230 degrees C).
  4. 4 Arrange tomato slices on a wire rack placed on top of a baking sheet. Sprinkle salt over tomato slices and set aside to drain tomatoes, about 10 minutes.
  5. 5 Mix Parmesan cheese, bread crumbs, feta cheese, and parsley together in a bowl. Spread 1/2 of this cheese mixture over the puff pastry, leaving a 1-inch border around the edges. Layer the onion mixture over cheese mixture layer.
  6. 6 Blot tomatoes dry and arrange over onion layer. Sprinkle remaining cheese mixture over tomato layer. Fold the puff pastry border over the edges of the tomatoes and lightly brush egg over pastry.
  7. 7 Bake in the preheated oven until crust is golden and puffed, about 20 minutes. Sprinkle fresh basil over galette and allow to cool for 15 minutes before slicing.

By tcasa

Pistou Soup
Dinner French

Pistou Soup

4.5

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Bring the vegetable broth and water to a boil in a large pot. Stir in the green beans, zucchini, carrots, and potatoes. Return to a boil, reduce heat to medium-low, and simmer 45 minutes.
  2. 2 Meanwhile, prepare the pistou by processing the basil leaves, garlic, tomatoes, olive oil, and salt together in a food processor until finely chopped; set aside.
  3. 3 Stir the kidney beans, white beans, canned diced tomatoes, and spaghetti into the soup and return to a simmer. Cook until the spaghetti is tender, about 10 minutes. Remove the soup from the heat and stir in the pistou. Sprinkle with Gruyere cheese and Parmesan cheese to serve.

By somaluna

Pan Bagnat (Pressed French Tuna Sandwich)
Lunch French

Pan Bagnat (Pressed French Tuna Sandwich)

4.3

Prep
30 min
Cook
Total
510 min

Instructions

  1. 1 Stir garlic into the olive oil and set aside.
  2. 2 Partially hollow out the bread by pulling out about 50% of the insides. Brush the bread very generously with the garlic olive oil, reserving about 1 tablespoon for later use.
  3. 3 Begin building the sandwich by placing a layer of sliced tomatoes on the bottom half, covering it completely. Season with salt and pepper. Top with sliced onion, olives, and banana peppers.
  4. 4 Crumble the tuna over the top, pressing down slightly so it stays in place. Be sure to go as close to the edges as possible. Top with anchovy filets, capers, sliced eggs, and basil leaves. Top with another layer of tomatoes. Season with salt and pepper. Drizzle with vinegar and reserved garlic olive oil.
  5. 5 Place the top half of the loaf on and press firmly to compress the ingredients. Wrap in several layers of plastic wrap, then with aluminum foil, ending with seams at the top.
  6. 6 Place into a large pan and place a sheet pan over the top. Weigh down with heavy cans, pots, a cast iron pan, or a cutting board, to press the sandwich as evenly as possible.
  7. 7 Place in the refrigerator for at least 8 hours, or up to overnight, turning halfway through if possible. Unwrap, slice, and serve.

By John Mitzewich

Basil Brad's Marinade of Love
Dinner French

Basil Brad's Marinade of Love

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk red wine, green onions, Worcestershire sauce, Dijon mustard, lemon juice, tomato paste, oregano, basil, chives, vinegar, orange liqueur, brown sugar, salt, black pepper, cumin, garlic, ginger, horseradish, and dill together in a large glass or ceramic bowl until combined.

By Basil Brad

Tomato Galette
Dinner French

Tomato Galette

4.9

Prep
20 min
Cook
30 min
Total
140 min

Instructions

  1. 1 To make the crust: Combine flour, cornmeal, salt, and frozen butter in a food processor. Pulse until mixture resembles coarse crumbs. Add vinegar and ice water and pulse again until mixture comes together in clumps, scraping down the sides of the bowl as needed.
  2. 2 Wrap dough up in plastic wrap and shape into a disc. Refrigerate until thoroughly chilled, about 1 hour.
  3. 3 Combine goat cheese, egg yolk, kosher salt, pepper, cayenne, and basil in a bowl. Mix using a spatula until smooth and soft.
  4. 4 Place dough on a lightly floured work surface and sprinkle top with flour. Roll out into 1/8-inch-thick circle, about 13 inches in diameter. Roll dough over the rolling pin and transfer onto a thin 12-inch round pizza pan; refrigerate until ready to use.
  5. 5 Preheat the oven to 425 degrees F (220 degrees C).
  6. 6 Mix tomatoes, 1 tablespoon olive oil, and Dijon mustard together in a bowl.
  7. 7 Drop spoonfuls of the cheese mixture onto the dough and spread evenly, leaving about 1 ½-inch space on the sides. Place tomato mixture on top of cheese using a slotted spoon. Fold excess dough up and over tomatoes, creating a pleat every 3 inches or so by gently pressing and folding.
  8. 8 Combine beaten egg and water in a small bowl; brush over crust. Sprinkle Parmigiano-Reggiano cheese over galette.
  9. 9 Place a foil-lined pan on the rack under galette to catch any possible drips. Bake in the preheated oven until well browned on bottom and top, 30 to 35 minutes.
  10. 10 Remove from the oven and let cool completely, about 30 minutes. Sprinkle with remaining olive oil and sea salt. Serve room temperature or chilled.

By John Mitzewich

Garlic Basil Spread
Appetizer

Garlic Basil Spread

3.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine basil leaves, garlic, and red pepper flakes in a food processor or blender. Pulse 3 to 4 times. Slowly pour in canola oil and olive oil and blend until thick and creamy, about 30 seconds. Add additional oil if needed to make the spread smoother.

By Allrecipes