Swiss Chard and Onion Tart

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This delicious and filling tart is inspired by Smitten Kitchen’s French Onion Tart. I’ve made her French Onion Tart plenty of times and always enjoy it. This week, I had a bunch of chard I needed to use up and and thought covering it with dough, cheese and onions sounded about perfect!

Unfortunately this isn’t the most photogenic of dishes, but believe me, it still tastes great! I’ll be bringing this over to Angie’s Fiesta Friday party today and boy am I ready for the Fiesta this week!

Onion and Swiss Chard Tart Adapted from Smitten Kitchen’s French Onion Tart

Dough:
2 cups flour
1/4 teaspoon salt
1 teaspoon thyme
1 stick cold butter, cubed
3 tablespoons water

Filling:
1 tablespoon olive oil
1 tablespoon butter
1 large onion, thinly sliced
2 bunches swiss chard, chopped
1/4 teaspoon salt
1 tablespoon white wine (optional)
1 cup chicken stock (any kind of stock will work)
3/4 cup grated parmesan
1 egg
1/2 cup heavy cream

1. Preheat oven to 400 degrees and begin making your dough. In a large bowl combine the flour, salt and thyme. Work the cubed butter into the mixture with your fingers or a pastry cutter. Slowly add the water until you have a solid ball of dough.

2. Roll the dough out to about 1/4 inch thickness and place it over a baking dish.

3. To make the filling and the olive oil and butter to a pan on medium-low heat. Add the onions and cook for about 5 minutes. Add the salt and the swiss chard and continue cooking until the chard has wilted and the onions are translucent. Remove the pan from the heat and add the wine, if using.  Lower the heat and return the pan and add the stock.

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4. Allow the mixture to simmer until the stock as dissolved. Allow the mixture to cool a bit.

5. In a small bowl combine 1/2 cup of the cheese, the egg and the heavy cream. When the onion and chard mixture has cooled add them on top of the dough and add the egg mixture on top. Fold over any dough that’s off the pan to cover the topping. Sprinkle the remaining cheese on top. Bake at 400 for 35-40 minutes until the dough begins to brown and the cheese is brown and bubbly! Enjoy!

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Feta and Olive Stuffed Dough Balls

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So I wasn’t really sure what to call these.  They’re inspired by a Turkish dish called pogaca, which are basically delicious little dough balls stuffed with feta and parsley.  I happen to have a lot of olives around and wanted to incorporate those so I added them to the filling.  Then, I decided I wanted a touch of spice so I added Turkish pepper paste.  The pepper paste is difficult to find in American grocery stores but you could mix some cayenne or red pepper into tomato paste and get a similar product.

I just love the dough that these call for, it’s absolutely beautiful and always comes out great.  If you have a phobia of making dough (like I did for a long time) this is a great one to try to boost your dough making confidence.  These can make a great appetizer, but they’re hard to stop eating so for me they usually end up being a meal on their own!

Feta and Olive Stuffed Dough Balls
Dough:
photo (49)4 cups of flour
1 cup of milk
1 1/2 Tablespoon yeast
1/2 cup melted butter
1/2 Tablespoon sugar
1 teaspoon salt

Filling:
3/4 cup pepper paste (see above for substitute)
1/2 cup pitted olives
1/2 cup crumbled feta cheese
1 small onion, chopped
1 Tablespoon dried parsley
1/2 Tablespoon dried mint
1 teaspoon dried oregano
1 Tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Egg Wash:
1 large egg, whisked

1. Combine the yeast and 1/2 cup of the milk in the bowl of a stand mixer and let stand for about 10 minutes.

2. Combine the rest of the dry ingredients for the dough and add them to your mixer. Combine using the dough hook. Next add the melted butter. Then, add the rest of the milk slowly.

3. Continue to mix using the dough hook for about 5 minutes, you should have a slightly sticky dough at this point.

4. Transfer the dough to a bowl, cover with a clean towel and let rise for at least an hour.

5. While your dough is rising, make your filling. The easiest way is to combine all of the ingredients in a food processor and pulse until they become a spread like mixture. If you don’t have a food processor you can also chop the olives and onion and just stir everything else in.

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6. Once the dough has risen, roll it out in small batches using a rolling pin until it’s about 1/8 inch thin. Use a circular cookie cutter (or the top of a glass) to cut out circles that are about 2 inches in diameter. Place the circles on a baking sheet.

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7. Fill the middle of each circle with a small amount of the filling. Then bunch up the ends together to hold the filling. Place the “bunched” side down on the baking sheet. Brush each dough ball with the egg wash and bake at 350 for about 25-30 minutes, until they start to brown. Enjoy!

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Lahmacun (Turkish Pizza)

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Once in awhile I get ambitious and try to make some kind of Turkish food.  We ate so many great things in Turkey and my mother in law makes some great food that you just can’t find here.  Lahmacun is a kind of Turkish pizza we would eat at my husbands house and almost everywhere we went in Turkey.  Lately I’ve found myself craving it quite often so I finally decided to give it a try.

The dough needs to be very thin and very soft so you can roll these up to eat them.  My attempts at traditional Turkish dishes haven’t been great, and I was almost certain my first attempt at this wouldn’t come out well.  I scoured a bunch of recipes trying to find to find what seemed like the right mix of ingredients and measurements that I wouldn’t have to convert.  I ended up using this Food Network recipe as a guideline but changed some things around to make these as close to what I remembered eating in Istanbul.

I have to say I impressed myself with the end product.  My husband who rarely likes Turkish food in the US loved them, so I knew they were good.  I’m sure I’ll be making these again soon.
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Note: This recipe calls for a pepper paste that is very difficult to find in most grocery stores. If you can’t find it I would suggest a jar of
tomato paste seasoned with cayenne or red pepper.

Lahmacun adapted from Food Network
Dough:
3/4 teaspoon dried yeast
1/2 teaspoon sugar
1 1/2 cups lukewarm water
2 1/4 cups flour
1/2 teaspoon salt

Filling:
1 lb ground beef
1/2 cup pepper paste (see above for substitute)
3 green onions, chopped
1/2 cup fresh parsley, chopped
1 glove garlic, minced
1 T dried mint
1 T cumin
juice of 2 lemons, plus extra to add before eating
olive oil for pan

1. Add the water and yeast to the bowl of stand mixer and let sit for about 10 minutes. Then add the rest of the dough ingredients to the bowl and mix using the dough hook for about 5 minutes, until it forms ball.

2. Remove the dough ball and place it in a greased bowl. Cover with a clean towel and let it rise for an hour.

3. While the dough is rising begin to make the filling. Heat some olive oil in a pan and add the ground beef, cook until the beef is cooked through. Add the cooked beef and the rest of the filling ingredients to a bowl and mix to combine.

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4. When the dough had risen, preheat your oven to 450 degrees and place a pizza stone or baking sheet in the oven. Divide the dough into 8 pieces, roll each piece into a ball, cover and let rise for another 15 minutes.

5. One at a time roll each ball out on a floured surface until very very thin. When you think it’s think you’ve rolled them out thin enough, keep going a bit more. I found it was easier to add the rolled out dough to the pizza stone and then add the filling. You could also add the filling and then put it on the stone but I am clumsy and know I would end up dropping it.

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6. Cook each lahmacun for 6-8 minutes, until the edges just start to brown. Squeeze a bit of fresh lemon juice on each one before eating, enjoy!
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No-Knead Sun Dried Tomato Focaccia

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Let me start this off by saying I LOVE bread.  I’m pretty sure I could live off of nothing but good bread and be a happy girl (ok maybe some tomatoes and cheese wouldn’t hurt either).  As a kid, I remember going to the local bakery with my grandpa and sneakily breaking off bits of the crunchy crust and shoving them in my mouth on the way home.  In college, I would make the inconvenient drive out to the Italian bakery on the other side of town just to get my fix.  To this day, if I find a really good loaf it’s definitely not making it all the way back to my kitchen without me ripping off a piece and enjoying it on the way home.

So, you can imagine my dismay when I moved to D.C. and couldn’t find a decent bakery.  Sure,  there are tons of bakeries offering cupcakes (not that those aren’t great) but I couldn’t find a place that sold that a loaf of bread that was perfectly crusty on the outside and soft and chewy on the inside.  Not to say such a place doesn’t exist, but I’ve been here over two years and still haven’t found it, so if you know of a place, let me know!  I decided to take matters into my own hands and began to try baking my own bread.  I’ll admit, at first I had my fair share of disappointing failures but then my mom suggested I look at King Arthur Flour’s website.  She mentioned my Uncle Dave always liked them because they had tons of recipes and included comments from other people who have tried them.  I checked out their site and the first one that caught my eye was a no-knead crusty bread – had they read my mind!?  I tried it and it came out great.  So I started trying more and more of their recipes and the results have been fanatastic.  Today I’m sharing my version of their simple focaccia bread.  I added some cheese, spices and sun dried tomatoes to mine.  This bread is actually really simple to make, if you’ve ever though about trying to make your own bread but have been scared to try it, try this one!

No-Knead Sun Dried Tomato Focaccia adapted from King Arthur’s Blitz Bread: No-Fuss Focaccia
Dough:
1 1/2 cups warm water
3 tablespoons olive oil
1 1/4 teaspoons salt
3 1/2 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon instant yeast
4 teaspoons King Arthur Pizza Dough Flavor, optional
1/2 cup cheddar cheese cut into small chunks or shredded, optional

Topping:
1/4 cup olive oil
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried parsley
1 teaspoon dried oregano
sun dried tomatoes (however many you like)

1. Lightly grease a 9″ x 13″ pan, and drizzle 1 to 2 tablespoons olive oil in the bottom

2. Combine the water and the yeast in the bowl of an electric mixer and let sit for about ten minutes

3. Combine the rest of the ingredients for the dough except the cheese, and beat at high speed with an electric mixer for 60 seconds dough

4. Add the cheese to the dough mixture and mix very slightly, until it’s just incorporated

5. Scoop the batter into the prepared pan, cover with a clean cloth and let it rise at room temperature for 60 minutes
**I’ve found that letting my covered dough rise in the microwave helps a great deal, it keeps out the draft from the air conditioning – just remember not to turn the microwave on while it’s in there!

dough26. While the dough is rising, preheat the oven to 375°F and mix all of the ingredients for the topping in a small bowl

7. After rising, gently poke the dough all over with your index finger

8. Brush the topping onto the dough

9. Bake for about 35- 40 minutes, until it’s golden brownfoc