If you’re looking for an easy dessert, that doesn’t require lots of patience or precision–look no further! You can make a galette with any fruit that you have on hand–frozen or fresh.
I’ve made galettes with peaches alone, peaches and blackberries, but apple always seems the ‘coziest.’ It’s the perfect end-of-the meal dessert, but also great for brunch or breakfast; and especially delicious a la mode [with a large scoop of ice cream].
Note: Based on the fruit you choose for the filly, you may have to alter the amount of sugar (i.e. peaches need more sugar than do apples).
Almond Crusted Apple Galette + Salted Caramel Drizzle
-1 cup whole wheatflour [you can replace with regular flour]*
-1/2 teaspoon sugar
-1/8 teaspoon salt
-6 tablespoons unsalted butter, cold, cut into 1/2 inchcubes
-6 tablespoons ice water
-1-2 tablespoon coarse brown sugar (for baking)
Ingredients for the Black Bean & Fresh Pineapple Salad:
1 15-oz can black beans (frijoles negros), drained and rinsed
1/2 C pineapple, fresh, cut into chunks
2 medium tomatoes, seeded, cored, and cut into chunks
1/4 C red onion, diced (soaked in cold water, rinsed and dried – see *note below)
1 jalapeno pepper, seeded, deveined and diced
2 tbs fresh (or 1 tsp dried) cilantro
Ingredients for the Cumin-Lime Vinaigrette:
1 lime, juice of
1 tbs honey
1 tbs dijon mustard
2 tbs sherry vinegar
1 tsp cumin, dried
1/2 tsp black pepper, grated
6 tbs canola oil
To Prepare the Southwestern Black Bean & Fresh Pineapple Salad
In a medium bowl mix together the black beans, pineapple, tomato, red onion, jalapeno pepper, and cilantro. Set aside while preparing the cumin-lime vinaigrette.
*Note: When I use raw red onion I prefer to soak the onion in cold water for a few minutes (changing the water a couple of times) and then blotting them dry with a paper towel or a clean dish cloth. I find that this helps mute their strong taste which can sometimes overpower other ingredients in the dish.
To Prepare the Cumin-Lime Vinaigrette
In a small bowl mix together the lime juice, honey, dijon mustard, sherry vinegar, cumin, and black pepper until well blended. Slowly drizzle in the canola oil…whisking briskly until thoroughly combined. Add the vinaigrette to the prepared black bean and fresh pineapple salad, stirring gently until combined. Refrigerate for at least one hour to allow the flavors to blend and the salad to chill.
Nutrional Information: Total Servings – 8 (approximately 1/2 cup per serving). Per Serving – 110 calories, 20 g carbohydrates, 15 g fat (only 1 g saturated), and 5 g protein.
This salad is very nutritious – low in calories, carbohydrates, and saturated fat, while being high in protein and a wide variety of vitamins and minerals. Definitely a heart-healthy choice!
I hope you enjoy this southwestern inspired salad as much as I do… and do have the southwestern dry-rubbed pork chops to go with it. Until next time my friends, be blessed in all you do and may the Gods of Good Food and Cooking smile down upon you!