Posts in Pastry
Heirloom Tomato and Goat Cheese Galette
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Galettes are my favorite kind of pastry to make — the rustic, imperfect, throw-whatever-toppings-you-have-on-hand kind. Though sweet versions like peach and blueberry and plum are all delicious, a savory take on pastry is always a welcome one in my book. Sun-ripened heirloom tomatoes and some goat cheese are all that was needed for this version along with hefty sprigs of basil. It’s akin to pizza with the tomatoes and cheese and such, but a bit more refined with a flakey, buttery pastry crust.

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Heirloom Tomato and Goat Cheese Galette

For the galette dough*:

  • 1 1/4 cup all-purpose flour (plus more for dusting the countertop!)

  • 8 tablespoons unsalted butter, cold and cubed into 1/2 inch pieces

  • 4 tablespoons water

  • 1/2 teaspoon sugar

  • 1/2 teaspoon salt

  • 1 egg, beaten

  • Cornmeal, for dusting the edges (optional)

*Any good pie crust recipe will do!

For the galette filling:

  • One large heirloom tomato or two small tomatoes, sliced

  • 8 oz soft goat’s cheese

  • Olive oil, for drizzling

  • Salt and pepper, to taste

To make the galette dough:

Mix the flour, sugar, and salt in a food processor, pulsing until combined. Add the butter, pulsing just until there are small bits of butter throughout, resembling sand. Add the water, a tablespoon at a time, until the dough just begins to come together. Wrap in plastic wrap and tuck away in the fridge for half an hour.

To assemble the galette:

Preheat the oven to 400 degrees. Take the dough from the fridge and roll out on a floured countertop or a large piece of parchment paper, rolling until it's about 12 inches around. Transfer to a baking sheet lined with parchment, then spoon the cheese into the middle, leaving at least two inches around the edges. Top the cheese with the tomato slices, drizzle with some olive oil and sprinkle with salt and pepper. Fold the dough edges over, working clockwise and pressing them together. Using the beaten egg, brush the edges with the egg wash and sprinkle with cornmeal. Bake for 45 to 55 minutes, or until the crust is golden.

Maple Almond Vegan Baked Donuts
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These maple donuts are made of fluffy pastry flour and buttery almond flour held together with maple syrup and almond milk, among other things, to really bring home this almond and maple flavor combination. This is a healthful, baked version of a commonly fried treat sporting a slathering of maple glaze and crunchy almonds on top. Serve a plateful of these as a sweet treat for a weekend brunch or whenever your next donut craving hits.

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Maple Almond Vegan Baked Donuts

makes 12 donuts

For the donuts:

  • 1 tablespoon ground flaxseed mixed with 2 tablespoons water*

  • 3/4 cup almond milk*

  • 1/4 cup olive oil

  • 1/3 cup plus 2 tablespoons maple syrup

  • 1 teaspoon vanilla

  • 1/4 teaspoon salt

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon apple cider vinegar*

  • 1 cup almond flour

  • 1 cup pastry flour

*For a non-vegan version, you can swap the ground flaxseed and water mixture for 1 egg and the almond milk for cow’s milk.

For the glaze:

  • Maple syrup, starting with 1/2 cup

  • Cornstarch, starting with 2 tablespoons*

  • Powdered sugar, starting with 2 tablespoons*

  • Shaved almonds, for topping

*Equal parts cornstarch and powdered sugar helps thicken this maple glaze without making it too sweet to account for the sweetness of the maple syrup, however, you can use just powdered sugar if you like.

Preheat the oven to 375 degrees and grease two 6 count donut pans.

Mix the ground flaxseed and the water in a small bowl and allow to thicken for a few minutes. Combine the almond milk with the thickened flaxseed mixture and vanilla. Add the salt, baking powder, baking soda, and apple cider vinegar and mix until combined. Fold in the almond flour and pastry flour until it’s just combined.

Spoon the batter into a pastry bag or a ziplock bag if you don’t have one (if using a ziplock bag, snip off a corner of the bag once it’s filled). Pipe the batter into the greased donut pans. Bake the donuts for 25 minutes and allow to cool a bit before removing from the pans with the help of a butter knife. Allow to cool completely before adding the glaze.

To make the glaze, begin with 1/2 cup maple syrup and equal parts cornstarch and powdered sugar, starting with 2 tablespoons of each. Whisk until combined, adding more syrup if you prefer a thinner consistency or more equal parts cornstarch to powdered sugar for a thicker consistency. Double these amounts if you desire more glaze. Dip the top of the donuts into the glaze mixture, then set on a wire cooling rack and immediately sprinkle with the shaved almonds. The glaze will set in a minute or two.

These can be served immediately or made the night before and stored in the refrigerator for the next day. Bring to room temperature before serving.

Chocolate and Coconut Vegan Baked Donuts
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These brownie-like cakes baked in a donut mold offer a lighter version of the fried stuff, batter whisked with coconut oil and coconut milk along with all the chocolate to create a rich and tropical flavor combination. Those following a vegan diet or with food intolerances will be happy to know these treats are completely egg and dairy free. Drizzle them with a bit of melted chocolate and shower with a handful of dried coconut flakes after they’ve cooled, if you like. I think they’re lovely served with hot coffee on a special Saturday.

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Chocolate and Coconut Vegan Baked Donuts

makes 12 donuts

  • 1 tablespoon ground flaxseed with 2 tablespoons water

  • 3/4 cup coconut milk at room temperature

  • 1/4 cup coconut oil

  • 1 cup semisweet chocolate chips

  • 1 teaspoon vanilla

  • 1/4 teaspoon salt

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon apple cider vinegar

  • 1 cup pastry flour

  • 1/3 cup dutch cocoa

  • Melted chocolate and coconut flakes, for topping

Preheat the oven to 375 degrees and grease two 6 count donut pans.

Mix the ground flaxseed and the water in a small bowl and allow to thicken for a few minutes. During that time, melt the coconut oil and chocolate chips together in a microwave or double boiler, whisking until combined. Pour into a mixing bowl and add the coconut milk, the thickened flaxseed mixture, and vanilla. Add the salt, baking powder, baking soda, and apple cider vinegar and mix until combined. Fold in the flour and cocoa.

Spoon the batter into a pastry bag or a ziplock bag if you don’t have one - if using a ziplock bag, snip off a corner of the bag once it’s filled. Pipe the batter into the greased donut pans. Bake the donuts for 25 minutes and allow to cool a bit before removing from the pans. Once they've been removed and have cooled completely, Drizzle with a bit of melted chocolate and top with some coconut flakes.

Serve immediately, or bake the night before and store in the refrigerator for the next morning. Bring to room temperature before serving.

PastryAdelle EsborgComment
Lemon and Thyme Yogurt Cake
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Lemony sweets weren’t something I found myself craving often until a dear friend introduced me to her mother’s lemon bar recipe. After tasting that delicious dessert a few years back, was hooked on the combination of yellow citrus and sweet confections and it’s led me to experiment with featuring it in different forms of baked goods. This yogurt cake combines bright lemons with the flavor of thyme, lightly sweet and just lovely for an afternoon treat. Though this is a cake at its core, no frosting is required - just dust the top with a bit of powdered sugar and help yourself to an unfussy slice or two. Serve with a splash of black coffee or herbal tea.


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Lemon and Thyme Yogurt Cake

  • 1 1/2 cups flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 cup full fat plain yogurt

  • 3 eggs

  • Juice and zest of one lemon, about 1/4 cup juice and 2 teaspoons zest.

  • 1/2 cup olive oil

  • 1/2 cup sugar*

  • 1/3 cup honey

  • 1 tablespoon thyme leaves

  • Powdered sugar, candied lemons, and thyme sprigs - for garnishing (optional)

*This amount makes this cake mildly sweet, lovely for a brunch or afternoon cake. For something slightly sweeter, you may increase the sugar by adding an additional 1/4 cup.

Preheat the oven to 350 degrees.

Combine the flour, baking powder, and salt and stir until thoroughly mixed. In a separate bowl, whisk the yogurt, lemon zest, sugar, eggs, and oil. Slowly whisk in the dry ingredients.

Pour the batter into a buttered and parchment lined 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan and bake for an hour to an hour and 15 minutes. Brush the top of the loaf with some of the lemon juice while hot.

Allow the loaf to fully cool, then top with powdered sugar and any garnishes.


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