Clandestino Mole:

• 24 Mulato Chiles
• 1/2 cup olive oil
• 4 garlic cloves
• 1 cup raisins
• 1/2 cup pistachios
• 1/2 cup pumpkin seed
• 2 tablespoons sesame seeds
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seed
• 4 cloves
• 1/2 teaspoon black peppercorn
• 1 teaspoon cinnamon
• 1/4 cup brown sugar
• 1/2 tablet Mexican chocolate
• 1 tablespoon cocoa powder

Heat the oil in a stock pot until it just starts to smoke. (Olive oil has a low smoke point so this will happen quickly). Toast the chiles in the hot oil no more than a few seconds, careful not to burn them or toast them too dark. Remove from the oil, then add garlic and raisins. Fry and toast garlic and raisins (while stirring) for 1-2 minutes then remove and set aside.

Place the chiles in a saucepan with water to cover. Heat to a boil, then lower the heat to a simmer. Continue to cook the chiles for 20 more minutes on a simmer, then remove from heat. Preferably, cover the pot with a small lid with a weight on it to keep the chiles submerged during the cooking process. Drain the chiles, and remove stems and seeds. Place the chiles in the blender with enough fresh water to cover plus 2″ more. Add the raisins and garlic to the blender and puree with the chiles. Puree on LOW SPEED for 30 seconds, then blend on high speed until smooth. This may take several minutes with incremental additions of water until the puree is super smooth. You will have to do this in batches. Reserve the chile puree. (This is much easier with an immersion blender)

On a sheet pan in a 325F oven, toast pistachios, pumpkin seeds, sesame seeds, fennel seeds, cumin seeds, black peppercorns, and cloves for 8-10 minutes, until the aroma of the seeds has been released. Careful not to burn the seeds or your sauce will be bitter.

Allow to cool then grind the seed mixture in a coffee/spice grinder in small batches to produce a fine ground. Then place the mix in the blender with 1 cup of water and 1 cup of chile puree. Blend on LOW then HIGH SPEED until smooth. Add this to the rest of the chile puree.

Now you must strain the Chile/Seed/Spice mixture. Using a large strainer fitted over a pot or bowl, pour enough chile mixture through the strainer until the strainer fills by half. Using a spatula, scrape inside of the strainer to move the sauce through. You are straining out the chile skins and large chunks of seeds. You may need to smack the strainer to get out all the sauce, but careful not to dump seeds and skins into the sauce below.

In the stock pot with the oil, reheat the oil then add the chile mixture, brown sugar, cinnamon, Mexican chocolate, and cocoa powder. Bring to a simmer, stirring well with a whisk to combine. Continue to simmer on low heat for 20 minutes, then taste. Or simmer longer for a thicker mole. Add salt to taste.

Use this mole with chicken drumsticks or thighs:
Season the chicken with salt then brown them in hot skillet with olive oil. Place them in a roasting pan and pour the mole over the top until chicken is almost covered. Cover the pan with foil and roast for 1 hour and 15 minutes at 325F.

Serve with Mexican Rice:

• 2 cups long grain white rice
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 3-1/2 cups water
• 1 cup tomato sauce
• 2 garlic cloves
• 1 small red onion, chopped (about 1 cup)
• 2 teaspoons table salt

In the blender combine water, tomato sauce, garlic, salt, and onion. Blend into a smooth puree and reserve. Heat the oil in a skillet. Add the cumin and rice and stir to combine. Fry the rice until it is toasted and cumin scent is released. Slowly pour the tomato puree into the pan, stir to combine and bring to a low boil. Lower the heat to LOW and cover the pan with tight fitting lid. Continue to cook for 15-20 minutes until rice is fluffy and liquid is absorbed.

Here are the recipes:

This turducken will feed 18 people. Serve with mashed potatoes and turducken gravy.

Turducken

• 1 – 14lb turkey
• 1 – 4lb duck
• chicken breast and thigh pieces
• Rub (recommend Paul Prudhhome’s Poultry Magic)
• 4 cups crumbled homemade cornbread (Use your favorite Recipe)
• 1 lb Andouille Sausage, sliced

Method:

Debone the turkey and duck according to instructions demonstated in class. Reserve the bones, necks, livers for stock. Take the duck, score the skin with a sharp knife, and place on HOT skillet, skin side down. Heat on high for about 5-8 minutes, until some of the fat has rendered and the skin is light brown and crispy. Set aside. At this point, you should have all the following close by, ready to go: turkey, duck, chicken pieces, the rub, and 18 inches of kitchen twine. Crumble the cornbread and combine with the sliced sausage. Place deboned turkey on a clean working surface, skin side down, the neck at the top and the tail closest to you. Sprinkle some rub all over the turkey meat. Then place the duck on top of the turkey breast. Pour any remaining rendered duck fat on the pile. Sprinkle the duck with some rub. Spread some crumbled cornbread/sausage mixture all over the whole pile, then put the chicken pieces on top of the duck. Spread some more cornbread/sausage mixture all over the pile. A final sprinkle of more rub, then bring together both sides of the turkey skin and “sew” the seam with kitchen twine as demonstrated in class. Flip over the turducken and complete the assemble by tying the legs together. Sprinkle some more rub all over the top of the turducken, the wings, and drumsticks. Place on a roasting rack in a pan and roast for 40 minutes at 350F, then lower the oven temperature to 250 and roast until internal temperature is 165F.

For the Gravy:

• Reserve all the bones
• 1 head celery
• 2 yellow onions chopped
• 1 stick butter
• 1 cup flour
• Salt to taste

Put the bones and scraps into a stock pot with onions and celery. Fill pot with water to cover and bring to a boil. Reduce the heat to low and cover. Simmer on low for 4 hours, (WHILE THE TURDUCKEN IS ROASTING) reducing down to approximately 1 quart of liquid. Strain the remaining stock, discarding bones, veggies and all. Start a roux in a saucepan by melting butter, then adding flour. Whisk and cook until roux is a lightly toasted. Slowly add the stock and whisk to combine. Heat to a simmer, then continue to cook until gravy thickens. Salt to taste and serve.

I used a handle of Jim Beam, that had been infused with cinnamon, clove, star anise, nutmeg, and vanilla beans for 2 weeks.

Here the recipe:

Carolina Comfort

• 2 oz 80 Strong Kentucky Bourbon
• 1 oz Spicy Jim Beam
• 1 oz homemade citrus zest simple syrup
• 1 oz homemade anise/mint soda
• 1 Tablespoon Sour Cherry juice
• Serve on the rocks w/ 2 sour cherries on a pick

The Menu…

• Amuse: Peach and Thyme Tartlet w/ Crispy Pork
• Urban Beets, slow cooked beet greens, farmer's cheese & tomato jam
• Carolina She-Crab Soup
• Baby Mustard Green and sweet potato salad
• Friday Fish Fry: rainbow trout, green tomato relish, tomatillo remoulade, buttermilk corn biscuits and wild muscadine jelly
• Bread Pudding w/ roast candied pears and asian pear custard

Photos by Dana Chen

My favorite part of this meal had to be the jams. And specifically the tomato jam. Who knew that when you cooked down some tomatoes with sugar and spices for hours and hours, the result would be a food of the gods??!!

Tomato jam recipe:

• 4 pounds heirloom tomatoes
• 2 cups sugar
• 1 tablespoon cumin
• 1 tablespoon nutmeg
• 2 teaspoons cinnamon
• 2 serrano chiles
• salt and pepper to taste

Hull then chop the tomatoes. Drop them into a stock pot with a thick bottom. Add the sugar, chiles, and spices then stir to combine. Heat on medium-high and bring to a boil. Reduce the heat to medium-low and continue to cook for another hour or two. Stir occasionally making sure to scrape the bottom. Beware of HOT tomato spatter. It hurts. Continue to cook until the jam thickens and the color turns to a deep reddish brown. You almost have to burn it. In fact, the tomatoes and sugar will begin to caramelize in the bottom of the pot, but simply stir and scrape and incorporate these burnt bits into the jam. THIS is what will give your jam its “food of the gods” status.

If you plan on canning your jam, CAREFULLY transfer the hot jam to a sterilized mason jar and fill almost to the top. Cover and twist the lid tightly. Then put the jar into a hot water bath and allow to cool to room temperature. The jar will be sealed and shelf stable.

If you plan on using your jam sooner, just transfer to a container. It will stay fresh and good in your fridge for up to 10 days.

The Summer Jams Menu…

• Manu Chao: Roast Anaheim chile stuffed with smoked pork belly and chihuahua cheese, melon jam
• Los Amigos Invisibles: Sweet Corn Arepa, aged cheddar, heirloom tomato and ground cherry jam
• Weezer: Grilled Octopus, warm purslane salad and serrano jelly
• Common: Roasted baby root veggies, watercress, and onion jam w/ Three Chile Mole
• Lady Gaga: Turkey drumstick ravioli w/ tomato jam
• Spoon: Pistachio gelato and white peach jam cookie sandwich, lavender and honey

If there’s such a thing as a strawberry overdose, I like to think we came close. Not every dish had berries though. The walleye dish contained NO berries. It was grilled Ontario style (wrapped in a tinfoil pouch with butter – grilled over hot coals).

Colorful artwork and balloon art by Alexis Nido-Russo.

New Discovery: Best use for a strawberry, wrap it in bacon and grill it.

I used strawberries from Vicki from Genesis Growers in St. Anne, IL. Very sweet and tart berries.

The strawberry beer was especially fun. I consulted the same recipe that I used to make the rootbeer for the Whole Hog Dinner. But instead of extracts and such I used strawberry puree. Basically, you take a 2L soda bottle, add 1/4 tsp quick rise yeast, 1 cup sugar, then the flavoring agent. Add 1 cup of very warm water, seal the bottle, and shake to dissolve the sugar and yeast. In the case of the rootbeer, I used strong tea made with fresh anise hyssop and mint leaves, anise extract, and vanilla. (For the strawberry beer, I pureed 2 pints of strawberries and vanilla with 1 cup of water, then strained the puree.) Then add cold water to fill, leaving about 3 inches of room at the top. Gently squeeze the bottle to get rid of air space in the bottle and the liquid is almost to the rim. Put the cap on the bottle and tighten. The bottle will be squished. Put it in a dark place at room temperature. In 1 day, the bottle will fill out and you’ll notice tiny air bubbles hanging out with the liquid. The yeast is consuming the sugar and turning it into carbon dioxide and alcohol. Allow the liquid to ferment for 3 days to 1 week. You will have to slowly untwist then re-twist the cap once or twice a day to release some of the gas. If you leave your bottle unchecked for more than 2 days, it will explode. So purge the bottle regularly to avoid a giant mess all over the place. After 3 days, (in my estimation) alcohol levels are less than or equal to 1%. After a week, you will have around 4%. Tasty at both times, just less sweet the longer it ferments. VERY IMPORTANT: When you are satisfied with the fermentation time, put the soda bottle in the fridge while it is still pressurized. Let it hang out and chill overnight. This helps the bubbles stay in the liquid. When you are ready to drink, SLOWLY untwist the cap to release some gas. Don’t untwist it all in one shot or you WILL spray everyone around you. Enjoy.

Amuse: Bacon-wrapped strawberry w/ aged balsamic
homemade bacon courtesy of our friends from entre underground in St. Louis MO

Lake trout gravlax, cilantro-tequila cured, homemade totopos, chipotle crema, pickled radish and cabbage
rhubarb tequila shot

Al Dente noodles, w/ arugula and green garlic pesto, fried shallots
vodka lemonade

Spinach and strawberry salad, bacon-thyme vinaigrette
Strawbery Mint Mimosa

Grilled Walleye w/ pistachio oregano butter, english peas and tendrils, grilled mashed potatoes
Two Brothers Domaine Du Page

Strawberry shortcake ice cream sundae
Homemade strawberry beer

Trotter Noodle Soup w/ BBQ Pork Loin, Pickled Ramps and Rhubarb

Serves 4-6

Prep time: 1 hour

Cooking Time 4 hours

This recipe explores the flavors of 2 of my favorite dishes: Mexican pozole and Chinese BBQ Pork and Noodle Soup. The trotters create a rich and flavorful broth, further fortified with mexican chiles and fragrant oregano. The pickled ramps and rhubarb should be made ahead of time since it requires 24 hours in the jar before serving. They add a sweet and sour note. You’ll need a couple of mesh strainers or a chinoise to make the broth.

4 trotters (pig’s feet)
2 white onions, halved and skins removed
2 bay leaves
2 tablespoons whole dried Mexican oregano
2 sprigs fresh rosemary

12 Mulato Chiles
12 Guajillo chiles

1 10-oz bag Al Dente Farm and Field: Egg & Mushroom Fettuccine
3 tablespoons vegetable oil

2 lb pork loin, Cut into 1.5” x 1.5” strips
2 tablespoons soy sauce
2 tablespoon vegetable oil

6 stalks rhubarb
20 ramps (wild leeks)1 cup white balsamic vinegar
1 ½ cups water
1/3 cup sugar
3 tablespoons kosher salt
1 teaspoon whole black peppercorns
1 teaspoon coriander seed
1 teaspoon mustard seed

Method:

Make this ahead of time:
Picked Ramps and Rhubarb:
Remove the root end of the ramps and cut them up into 1” segments, starting at the white end of the wild leek and cutting toward the leaves. Place them in a pint mason jar. Thinly slice the rhubarb stalks and move them to the jar on top of the ramps.

In a large saucepan, add the vinegar, water, sugar, salt, peppercorns, and seeds. Bring the liquid to a boil, then through a strainer, pour it into the jar almost to top, 1/2” from the rim. Cap the jar and tighten the lid. Slowly lower the jar into a pot of boiling water, then immediately shut off the burner. Allow the water to cool completely. The jar should sit for 24 hours before using.

Trotter Stock and trotter meat:
Place the trotters, onions, bay leaf, oregano, and rosemary in a stock pot. Add enough water to cover, heat to a slow boil, then lower the heat to a slow simmer. Cover stock pot and simmer for 4 hours, until the trotters are falling apart. Pour contents of the stock through a strainer pressing on the contents of the strainer to get all the juice. Reserve any trotter meat for later use but discard the bones, skin, and onions. Pour broth once again through a fine mesh strainer or chinoise and set aside.

Chile Paste:
While the trotter stock is going, you have 4 hours to get the other items ready.
Start with the chile peppers. Place the chile peppers in a medium saucepan, add enough water to cover. Place something over the chiles to weigh them down in the water. Another saucepan filled with water or a bowl filled with water placed over the chiles does the job. Bring the water to a boil then continue to simmer for another 10-15 minutes. The chiles should be soft and falling apart. Pour the contents of the saucepan through a strainer, reserving the cooking liquid for later use.

Flush the chiles with cold water to make them easier to handle. Remove and discard the stems and seeds. Place half the chiles in a blender and add enough cooking liquid to blend until smooth. Repeat with the rest of the chiles. Next reduce the chile puree into a paste by “frying” the puree. Place a large skillet over high heat. After a couple minutes, once the skillet is very hot, pour a small amount of the puree in the skillet. It will sizzle rapidly and start to reduce quickly. Take care not to pour in too much puree, otherwise it will sizzle, bubble, and spatter. You will have to do this in several batches, using a silicon spatula to stir and scrape the paste out each time. Note that if you add too much cooking liquid when blending the chiles, it will take more time and more batches to reduce the puree into a paste. Repeat this until all the puree has been reduced into a paste. The paste will be thicker and darker in color than the puree.

BBQ Pork:
Drop the pork loins in a 1 gallon size plastic zipper bag with 4 tablespoons of the chile paste and 2 tablespoons of soy sauce. Toss the pork around in the bag, making sure that every surface is well coated with the chile paste mixture. Set aside for later.

Making the Broth:
Pour or scoop the trotter stock into a large saucepan or stockpot and bring to boil. Trotter stock is rich in gelatin and may start to gel as it cools. Lower to a quick simmer and add the remaining chile paste. Whisk to combine and dissolve the paste into the broth. Continue to reduce by simmering for about 30 minutes. At this point, season the broth with salt to taste and set aside.

Noodles:
Cook the Al Dente fettuccini noodles according to package directions. Rinse with cold water to cool and drain, then toss with vegetable oil. Set aside.

Plating and Serving:
Preheat your oven to 325F.
Season the pork loins with salt and pepper. Add 2 tablespoons vegetable oil to a hot pan and sear each side of the loin strip. Depending on the size of your saute pan, you may have to do this in more than 1 batch. If you overcrowd a small saute pan with too much meat, you won’t get a good sear. Transfer the loin strips to an oven dish and roast until the internal temperature of the loin is 155F.
Let the meat rest.
Bring the trotter broth back to a slow simmer.
Divide the pasta among the plates (4-6ppl). Top each with some sliced pork loin, 2 tablespoons of the pickled rhubarb/ramp mixture, and any remaining trotter meat. Ladle the broth into each bowl and serve hot.

Ingredients
For the Cake:

• 3 cups all-purpose flour
• 1 cup whole wheat flour
• 1 cup cornmeal
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1-1/2 cups beet sugar
• 6 eggs
• 2-1/2 cups whole milk
• 3 tablespoons apple cider vinegar

For the Poached Pears:

• 4 Red Anjou pears
• 2 cups sugar
• 2 cups water
• 2 star anise pods
• 2 cinnamon sticks

For the crème anglaise:

• 1 cup whole milk
• 3 egg yolks
• 1/4 cup beet sugar

For the blueberry custard:

• 2 quarts whole milk
• 1 cup beet sugar
• 1 teaspoon salt
• 12 egg yolks
• 6 cups frozen blueberries

Method:

For the blueberry custard:

The blueberry custard should be made first, preferably the day before service. In a medium saucepan, heat the frozen blueberries on medium heat until they start breaking down and turn a dark violet color, about 20 minutes. Transfer to a mixing bowl and allow to cool. Then puree the blueberry mixture and pour through a sieve to remove stem pieces and skins. Chill in the refrigerator for later use.

Start the blueberry custard by heating the milk in a large sauce pan on medium heat. Meanwhile, in a mixing bowl whisk together the yolks, sugar, and salt until mixture becomes creamy and turns a light yellow color.
When the milk is starting to steam, but not boiling, remove the saucepan from the heat. Then pour a small amount of the hot milk into the yolk mixture while whisking slowly. This will temper the yolks so they don’t clump. Slowly add the rest of the milk while whisking. Pour the mixture back into the saucepan and cook on medium heat until you see steam forming and coming off the custard. If you have a candy thermometer or instant read thermometer, this is when the custard reaches 170F. Make sure you slowly stir the custard the whole time, otherwise your custard will burn. A silicon rubber spatula is the best for this. When the custard reaches the proper temperature, you will notice it thicken. At this point, remove from the heat, and pour through a sieve to remove any chunks that may have formed.
You will need to chill the custard. The best way to do this is to pour into a shallow pan and refrigerate for at least 3 hours.
Once both the custard and blueberry puree have chilled, combine the 2 by pouring the blueberry puree into the custard mixture and slowly stirring until thoroughly combined.
Now you can run this through your ice cream maker according to appliance directions.

For the Poached Pears:

Next poach the pears. Core the pears and cut them in half lengthwise. Place the halves, skin side up in a wide pan. Add the water, sugar, and spices. Heat to a low boil and cook on a simmer for 10 minutes. Flip the pears over and continue to cook until the pears are tender. Drain and allow the pears to cool. Finally, slice the pears into thin slices about 1/8” thick and set aside. You will need the pears for the cake.

For the Cake:

Preheat the oven to 350F. In a large mixing bowl combine the flour, cornmeal, baking soda, and salt. Whisk together to combine.
In a separate large mixing bowl, whisk together the eggs yolks and sugar. Whisk until mixture becomes creamy and turns a light yellow color. Add the milk and vinegar and whisk slowly to combine. Now add the dry flour mixture into the wet mixture, one third at a time, and stir until well combined. Pour onto a half sheet pan lined with parchment. Lay the thin pear slices over the cake, evenly distributed over the whole cake. Place in the center rack of the oven and bake for 20-25 minutes until the cake rises evenly. The cake should be golden brown and the toothpick test should come out clean when poked in the center of the cake.
Allow the cake to rest and cool.

For the crème anglaise:

Start by whisking the egg yolks and sugar until creamy and mixture turns a light yellow color. Stir in the milk, then add the mixture to a medium saucepan. Heat on medium high heat, stirring constantly, until mixture thickens and steam forms on top of the crème. Do not boil. Remove from the heat, pour through a sieve and allow to cool completely before using.

Final Assembly:

For final assembly, cut the cake into 4” rounds using round cutter or an empty tomato sauce can. With a 1 ounce ladle, drop 1 ounce of crème anglaise and spread into a larger circle using the belly of the ladle. Place a 2 ounce scoop of blueberry custard in the center of the crème circle. Place cake circle next to the custard and serve.

Cauliflower Ceviche

Ceviche is the perfect summer dish. There are unlimited combinations of fruits, veggies, and seafood, and it’s always light and fresh tasting.
This version is vegan friendly, substituting cauliflower for fish. If you can find purple cauliflower, you will get a very colorful variation on this dish.

Ingredients:
2 heads cauliflower
1 medium spanish yellow onion, small diced
4-6 serrano chiles, fire-roasted, minced, (optional – seeds removed for less heat)
12 plum tomatoes, medium diced
1 bunch cilantro, stems removed and discarded, leaves roughly chopped
8 limes, juiced
Kosher Salt

Trim off the leaves and the stem of the cauliflower and discard, leaving only the florets. Snap the whole cauliflower into smaller florets and blanch in salted, boiling water for 6 minutes, until the cauliflower has softened slighly. Remove from the pot, drain, and place the cauliflower in cold ice water to stop the cooking process. Once cooled, chop the florets to a small dice. Place in a non-reactive bowl, mix in the lime juice, refrigerate, and then allow to marinate and absorb the acid for at least 2 hours. Finally, combine the cauliflower with the tomato, onion, serrano chiles, and cilantro. Season with kosher salt to taste. Serve with corn tostadas and your favorite hot sauce.

I’ve been venturing into the unknown lately when it comes to Clandestino desserts, but I’m finding that the more I do pastry, the more I love it.

For this dessert, I used urban Juneberries, which I harvested the day before dinner from my secret spot near the UIC medical campus. They are so delicious. I would describe the flavor as cherry-blueberry with a small seed that tastes like almonds.

I used Alton Brown’s Blueberry Buckle recipe which you can find here.

You can simply substitute Juneberries for the blueberries, although you’ll have to wait til next year. The brief, seasonal window for Juneberries is closed for the year.

These galettes were served at our dinner in the studio of artist Elizabeth Buchanan in the Bridgeport neighborhood of Chicago. They were part of a dish called “Heirloom tomatoes, 2 ways”. Some of Elizabeth’s latest work are photographs which have been symmetrically mirrored. The resulting printed image contains the grace of the original photo, but also morphs into something new, a statement of duality and change from one form to another. This idea inspired me to present the heirloom tomato in its raw form with a classic splash of balsamic, and then along side baked in pastry.

For the pastry crust:

• 25 oz. All-purpose flour
• 2 teaspoons salt
• 4 sticks cold butter, cut into slices
• 1/3 cup cold vodka
• 1/3 cup cold water

In the food processor, pulse the flour and salt for a few seconds to combine. Leave it on and add the butter slices slowly (1 mississippi, 2 mississippi). Turn it off and go grab your cold water and vodka. (You don’t want to let the food processor run longer then needed since the heat will build up and melt your butter). Turn it back on and slowly pour in the liquid until the dough ball forms. Remove from the cup, wrap in plastic, and put in the fridge for at least 2 hours.

For the red onion jelly:

• 2 large red onions, small diced
• 2 Tablespoons butter
• 1/2 cup sugar
• 1/4 cup balsamic vinegar
• 1 teaspoon kosher salt

Throw it all in a pan and stir, bring it to a quick simmer, then reduce the heat and cook until the onions are soft and liquid is reduced, about 15-20 minutes.

For the tomatoes:

• 4 cups heirloom tomatoes, thinly sliced
• Kosher salt
• Homemade pesto (roasted pine nuts, basil, parsley, garlic, olive oil, parmesan)

Spread the tomato slices out on a sheet pan and sprinkle with salt. Let them sit for 15 minutes so they release some moisture. Pat dry with a towel then toss with the pesto.

For the assembly:

Take out the cold dough and kneed it a but to soften it up. Find a nice clean surface and spread some flour around. Start with a ball of dough about the size of a lime. Flatten with your palm on the flour surface. Using a french rolling pin, start to roll out the dough. Starting at the center, work the dough up to 12 o clock, then down to 6 o clock. Starting from the center again, roll it over to 9 o clock then to 3 o clock. You’re shooting for a round shape about the size of a tortilla and no more than 1/4″ thick.

Drop a spoonfull of red onion jelly in the center, then a tablespoon of grated parmesan, then the tomato slices. Now grab the outer edges of the dough circle and fold them over and in, pressing down slightly so that the newly formed galette stays together and holds it shape. There should be a little peek of tomato showing through the top. Sprinkle a little more grated parmesan on top of the peeking tomatoes. Using a floured spatula, place the finished galette on a baking sheet lined with parchment.

Repeat until you run out of something. Place baking sheet in the center rack in a preheated 400F oven. Bake for 25-30 minutes or until the crust is very light brown.