LCBO Food & Drink Summer 2016

and grape tomatoes in half through the stem and arrange all, cut-side up, on the baking sheet. Drizzle with olive oil and season with a pinch of salt and pepper. 3 Roast in the centre of the oven until the to- matoes are concentrated and collapsed, about 1½ hours for the cherry and grape tomatoes, about 2½ hours for the plum tomatoes, and 3 hours for the round tomatoes. (The toma- toes can be made ahead, covered and refriger- ated for 3 days.) 4 For the kale pesto, combine the kale, ba- sil, garlic cloves and salt in a food processor. Pulse 10 to 12 times until the leaves are finely chopped. With the motor running, drizzle in the olive oil. Add the pine nuts and Parmesan cheese and process to combine. (The pesto can be made ahead, covered with a thin film of olive oil and refrigerated for up to a week.) 5 For the balsamic glaze, combine the bal- samic vinegar and maple syrup in a small saucepan. Bring to the boil and reduce to a simmer. Continue simmering until the vin- egar has reduced by half, about 10 to 12 min- utes. Remove from heat and cool completely. (The glaze can be made ahead and stored in an airtight container in the fridge for several weeks.) 6 To assemble the galette, place the oven rack in the lowest position and preheat the oven to 425°F (220°C). Line a baking sheet with parch- ment paper. 7 On a lightly floured surface, roll the pastry to a 12-inch (30-cm) circle, then transfer to the prepared baking sheet. Spread the pesto over the dough leaving a 2-inch (5-cm) border around the edge. Arrange the round tomatoes on top of the outer edge of the pesto layer. Arrange the plum tomatoes around the inner circle. Scatter the plum and cherry tomatoes overtop. Fold the outer edge of the dough in- ward, pleating the dough as necessary. Place the galette in the freezer for 10 minutes to chill the dough. 8 Bake the galette for 20 minutes, or just un- til the pastry begins to turn golden brown. Reduce the oven temperature to 350°F (180°C) and continue baking for 20 minutes. Remove the galette from the oven. Drizzle with 1 to 2 tbsp (15 to 30 mL) of the balsamic glaze and top with slices of bocconcini cheese. Bake another 5 minutes or just until the cheese is

melted. Remove from oven and garnish with fresh basil leaves. Serve warm or at room tem- perature with more balsamic glaze drizzled overtop or as a “syrup” on the plate. Serves 8 to 10

WHAT TO SERVE Valpantena Valpolicella DOC LCBO 377556 Malivoire Gamay VQA VINTAGES ESSENTIALS 591313

$12.95

ROASTED TOMATO GALETTE

$17.95

Whole-wheat pastry flour will ensure a flaky and delicate crust in this galette bursting with flavour and a few surprises. Hidden un- der the tomatoes is a tasty pesto made with kale and basil. A delicious glaze made from reduced balsamic vinegar raises the flavour bar another notch. I like to use tomatoes with a variety of shapes and colours—plum, round vine-ripened, cherry and grape—red, yellow, orange—so many possibilities! ROASTED TOMATOES 4 medium-size, round, vine-ripened tomatoes 4 plum tomatoes 1 cup (250 mL) cherry and/or grape tomatoes Olive oil Salt and pepper

WHOLE WHEAT PASTRY A light crust with the delicate flavour of whole wheat can be used for both savoury and sweet galettes. 1¾ cups (425 mL) whole-wheat pastry flour ¾ tsp (4 mL) kosher salt ¾ cup (175 mL) cold, unsalted butter, cut into ¼ inch (5 mm) pieces 1 In a large bowl, combine the whole-wheat pastry flour and the salt. Add the butter pieces and toss to coat the butter with the flour. With your fingertips or a pastry blender, work the butter into the flour until the mixture resem- bles coarse meal. Some pea-sized pieces of butter should still be visible. 2 Combine the ice water and lemon juice and drizzle over the flour mixture. Toss with a spatula or your hands until the liquid is incorporated. Gently squeeze the dough with your hands to bring the dough together. If the dough does not hold together, add more ice water in small increments, up to 1 more tbsp (15 mL). The dough should still be “shaggy” at this point. 3 Turn the dough out onto the work surface, and using the heel of your hand, gently pat out to a rough rectangle about ¼ inch (5mm) thick. Fold the dough in half, gently press out again and fold another time. Repeat this process a third time, then bring the dough together and shape into a flat disc. Wrap in plastic wrap and flatten a little more with a rolling pin. Refriger- 3 tbsp (45 mL) ice water 1 tsp (5 mL) lemon juice

KALE PESTO 1 cup (250 mL) packed kale leaves ½ cup (125 mL) packed basil leaves 2 cloves garlic ½ tsp (2 mL) kosher salt 2 tbsp (30 mL) olive oil 2 tbsp (30 mL) toasted pine nuts 2 tbsp (30 mL) grated Parmesan cheese BALSAMIC GLAZE ½ cup (125 mL) balsamic vinegar 2 tbsp (30 mL) maple syrup Whole Wheat Pastry (recipe follows) 2 oz (60 g) mini bocconcini rounds, cut ⅛ inch (3 mm) thick Fresh basil leaves for garnish

1 Pre-heat oven to 275°F (140°C). Line a rimmed baking sheet with foil or parchment paper. 2 Cut the round tomatoes in half through the equator (not the stem). Cut the plum, cherry

ate for at least 2 hours or overnight. Makes one 10-inch (25-cm) galette

152  FOOD & DRI NK SUMMER 2016