If you haven’t seen my caramelized onion tutorial yet, I’m putting the video below so you can make them in a big batch and enjoy lots of fun fall recipes with them (or just throw them on a cheeseburger – yum.)

For this recipe, I used pre-made pizza dough from Whole Foods. If you’re buying pre-made pizza dough, going for the dough ball in a bag and not the one in a can is a better choice. You can also easily make your own pizza dough with flour, water, salt, yeast and olive oil! If you google there are tons of recipes.

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When I was developing this recipe, I could never put my finger on *why* I love this focaccia. It’s one of those things that I can’t stop eating whenever it’s in front of me, but I can’t figure out which part of it is my favorite. Is it the nutty, spongy dough that’s soaked in floral olive oil? Is it that combination of pumpkin seeds, shallots and herbs WITH the dough? Is it the sea salt on top? WHY do I love this so much?!?! I still don’t know the answer, but maybe you can figure it out for me.

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Before I get to the steps so you can make this yourself, I want to highlight that this pumpkin focaccia would be a very impressive and seasonal side dish at a dinner party, Friendsgiving or Thanksgiving. It’s a BREAD for god’s sake…so making that from scratch and making something no one has ever had before  is impressive x 92103802384 (as long as your friends are the type to appreciate a fun dining experience.) Along with being an impressive side, it’s also a great bread to make for the week. I prep this on Sunday night, and then I eat a piece with some fried eggs for lunch. Or I have a slice with olive oil as a snack.

What type of olive oil did you use?

When making focaccia, it’s important to use a flavorful extra virgin olive oil. When I say flavorful, I really mean great quality cold pressed olive oil that naturally has flavor. I’m not talking about infused olive oil or anything of that nature. The brand of olive oil I used is California Extra Virgin Olive Oil.

Can I make this on a thin sheet pan instead of a casserole dish?

Yes, you can but I don’t think you should. In my opinion, a thicker pan is best for the texture/flavor of this particular focaccia. I tried a thin, crunchy version and it didn’t hit the same. I’m not sure why, but that’s my personal opinion.

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What should I do if I can’t find pimentos ?

You can 100% substitute the jarred roasted bell peppers that you find at the super market. In my opinion, the brand Cento is great. If you like heat, add 2 tablespoons of finely chopped Calabrian chilis (without seeds if possible, that just makes it insanely spicy) and add some of the chili oil as well.

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I tested this recipe 5 times and after much self deliberation, I’ve decided that a scoop or two of vanilla ice cream and a drizzle of honey is just as much an integral part of the recipe as the blueberry filling or the cornbread topping. When I say vanilla honey ice cream, I’m referring to your favorite vanilla ice cream with a generous drizzle of your favorite honey on top, or swirled in. The ice cream adds yet another layer of flavor to the dessert and brings a creamy coolness to this otherwise tart, buttery, hot dish. So, if you’re making my recipe, you gotta serve it with a scoop. If you want to take it to the next level, top it with honeycomb ice cream. The one from Van Leeuwen is PERFECT for this. If you’re dairy free, add a scoop of creamy cashew vanilla ice cream on top with a drizzle of honey. No matter what ice cream you go with, let it semi-melt into the cobbler before serving and the cornbread soaks up all that delicious ice cream to create a buttery cornbread vanilla spongecakey vibe that is unmatchable. Just trust me on this. Unless this sounds like something you would absolutely hate…then listen to yourself. You’re feeding you, not me.

If you’re gluten-free you can still 100% make this recipe. I tested it with the gluten-free cornbread mix from Bob’s Red Mill and it was great. I will put the measurements for using that in the notes at the bottom of the recipe.

Not into blueberries? Use cherries instead or a blend of your favorite berries!

 

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Let’s talk about the crust. Most galettes are made with a pie crust. However, I had leftover puff pastry from when I developed a cronut recipe, and I decided to use that instead. I absolutely LOVE the flaky, buttery layers with the baked brie and berries … but it is very indulgent. If you want to keep this classic, use a standard pie crust. Pre-made is always fine. In terms of folding the crust, you really can keep this simple and you don’t have to do anything crazy! That is why I love galettes: as long as you encase what’s in the center so it doesn’t spill out, the rustic look is always appealing. Rustic look = takes no technique to specially fold the edges. Of course, you can precisely fold each crevice and make a design, but if you do this, I recommend working with a pie crust instead of puff pastry.

Incase there was any confusion – this dish is rich. We’re using one of the creamiest, triple creme cheeses and throwing it on one of the butteriest pastry crusts around. The berries and cherries break it up and add some fruitiness and tartness. In addition to that, we have this intense cherry balsamic reduction to further contrast the creaminess and richness of the crust. I love this combination. But if you want something light and less *extra* for your party or whatever occasion, I think you should really now with a salad, like my burrata prosciutto cantaloupe salad or my watermelon salad. I’ve never had a light baked brie dish LOL.

For the cherry balsamic reduction: this is really simple to make. It requires 2 ingredients, one which you already have to make this galette in the first place (cherries.) So, that being said, I think it’s worth your while to make this reduction while your galette is in the oven. However, it’s totally not necessary and you can go with store bought reduction instead if you want (even though I have to throw out there that there’s so much extra sugar and thickeners in those!!!! which is so silly because this reduction is very easy to make!) The moral of the story is: DO WHAT YOU WANT!!!

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Homemade dough is a labor of love, whether it’s croissant dough or puff pastry, which I use for this recipe. I’m not a professional pastry chef, so I am leaving the dough to the professionals for this recipe. All you need is some thawed puff pastry sheets- I used DuFour Puff Pastry, you can find it on Amazon or at Whole Foods! You also need a mason jar, drinking glass or biscuit cutter to cut the dough into circles, an air fryer or oven (anything you can do in an air fryer, you can do in an oven!), powdered sugar, and some raspberry jam. The whole process takes 30 minutes or less and you’ll be enjoying warm, flaky cronuts. If you’re a visual learner like me, feel free to check out the reel I posted on Instagram for a quick 30 second tutorial on how to make these!! 

 

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Here are just a few occasions where cronuts will absolutely slay. Showing up with a plate of cronuts is a sure fire way to make friends (speaking from experience!) Breakfast with friends. Neighborhood BBQ or gathering. Baby shower. Bridal shower. Birthday party. Self soothing Sunday morning where you need something sweet and delicious. Literally any time that you’re craving something easy and delicious – you can just make one at a time!

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This recipe was born like a lot of my other recipes: because I had the ingredients lying around and I wanted to make something fun with them. What’s great about this tart is that it’s its “own thing,” meaning it’s *similar* but different enough than pizza, and it’s *similar* but way more decadent than a simple Caprese salad. It’s crusty, buttery, cheesy, hearty, refreshing, herby, next-level and oh, so special.

What is Caprese?

If you aren’t familiar with Caprese and you’r reading this like “wtf?” let me give you the rundown on my favorite salad made of cheese. Caprese stems from Insalata Caprese which means Capri salad in Italian. It’s a traditional summer salad said to come from the island of Capri. Italians enjoy it as a simple side dish made with fresh tomatoes, sweet basil, and mozzarella, drizzled with balsamic vinegar. It features the colors of the Italian flag and can also be made as a pizza, pasta, or a sandwich. The fact the Italians categorize Caprese as a salad is extremely important to me because it debunks the myth that salads have to have lettuce, or that salads can’t have cheese. I love you, Italy. I really do. Thanks for being you.

Let’s talk about this Parmesan Crust…

The parmesan crust that I make in this recipe is a traditional pie crust infused with shredded aged parmesan. I recommend grating your own cheese because you get a finer consistency and much better quality taste and aroma. I do want to note that it’s important to use a food processor for this step for it to easily turn out perfect. If you don’t have one, you can also make a perfect crust, but it will require the pinching method, where you meticulously pinch the butter into the layers of flour as if you were making a pie crust. This is also called “cutting the butter into the flour.”

Sounds amazing, but an I use pre-made pie crust?

If making the crust isn’t sounding fun to you…do not fret. You can use regular old store-bought pie crust.  A pre-made pie crust isn’t going to have as many flaky layers, but using one doesn’t hurt if you want to save time. You can also top it with Parmesan before the first baking stage to achieve a similar Parmesan-infused quality that the homemade crust will give you.

Why do I have to bake the tart crust before adding the filling?

This probably wasn’t a question you were wondering, but I wanted to throw it in here because this step is important!!! The reason we bake the crust before filling it is because it can get very soggy when adding the tomatoes (which have a ton of water.) Something else that’s important during this step is to weigh down the center of the crust so that it doesn’t rise. Lots of people use pie weights for a purpose like this, but I just used dried chickpeas. You can use weights or really any dried legume on top of parchment paper. If you do use dried legumes, you can store or reuse them as pie weights later on…but don’t try and eat them because they will probably taste weird.

Can I make this tart with other toppings?

YESSSS. If you don’t vibe with Caprese, here’s another favorite of mine. Add tomatoes with balsamic, gruyère and caramelized onions. You can make this 100% French or make the Italian spin that I did. Another option is prosciutto with figs and salted honey….brie…. oh jeez…literally anything that goes with Parmesan, honestly.

I don’t have a tart pan, can I use something else?

I didn’t have one either! I used a sheet pan and made a rustic-style flat crust with larger edges. I just rolled it out and shaped it into this giant rectangle toaster streudel looking thing. But you can make it any shape that your heart desires so long as you bake it before you put the filling in. No one likes soggy tarts.

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My obsession with large cookies started after I made my DIY Levain cookies 3 years ago, and since then, I’ve loved to play with this recipe and see what else I can do with the big cookie “format.” I was going to make chocolate molten lava cakes for Valentine’s Day, but I quickly realized …. I don’t really have ramekins lying around to whip up molten lava cakes on a whim. Like,  I do have them in the basement in my random item stash that I keep for work, but if I didn’t do this for a living, would I actually have ramekins hanging around? And would the average person have them in their kitchen? I’m not sure but my guess was “no.” So that’s when I thought, “what about chocolate molten cake….in a big, monstrous, gooey cookie,” anddddd now we’re here.

A few things I want to note before you get cooking!

Let’s talk filling! A little info on chocolate ganache and other filling options.

Chocolate ganache sounds fancy…and it is decadent….but it’s just so easy to make that it doesn’t deserve to seem fancy and intimidating anymore. We are making a super simple ganache with heavy cream and semi sweet chocolate. You could also use dark chocolate, but milk chocolate won’t really fly here. If you decide to go milk chocolate, just put a little Hershey’s Kiss inside the dough and it will melt as the cookies bake! If you like hazelnut and chocolate, you could use Nutella in the center of the cookies. I would still freeze it to firm it up a bit, then follow the same steps. If you prefer white chocolate filling, follow the same steps with some white chocolate chips! You can also swirl raspberry jam in there for some extra deliciousness.

MAKE AHEAD TIPS! 

You can make the chocolate ganache up to a week ahead, leaving it in the freezer. You can also assemble the cookie dough balls and freeze for a few days before making them as well. So long as they are covered and stored properly, you can make them up to a week ahead. If they are uncovered, they could stand a night in the freezer without tasting like…well, a freezer. Use your judgement!

Not into the Valentine’s Day theme? That’s fine! Use sprinkles that fit your vibe… I think using your favorite team colors for the Super Bowl would be a great thing to do. Or, you could always go classic funfetti rainbow.

Free cooking class is also here so you can watch and learn!

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Am I the only person who looks forward to the Super Bowl more than I look forward to Valentines Day? This isn’t because I love football. I love the Super Bowl because I love football…. food. Cheese….meat….buffalo sauce on everything….more cheese…dips….fried things…. ahhhhhhh!!!! Sometimes (most of the time) I don’t even watch the Super Bowl! I will just watch whatever I want and enjoy football food because I know that’s what everyone else is doing. I feel like I’m part of this delicious food community on Super Bowl Sunday. Sure, maybe I’m weird, but we all are so don’t @ me!

There’s no question that Buffalo chicken dip is a quintessential Super Bowl food. It’s also just a damn good weekend snack for those cozy, lazy days in. But, in the spirit of the big game coming up, I had a buffalo chicken themed week and I’ve got some spicy, sexy recipes comin’ for you.

You can go two ways with this recipe. You can make it into a dip, or you can wrap the buffalo chicken dip in  crescent roll dough and make buffalo dip *~bites~*. Regardless, just make it. OK?

I posted a little video on Instagram for my visual learners out there!

 

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Enough chit chat, let’s get to business.

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These blondies are two gooooood things, combined into one great thing. We have a traditional, buttery, gooey blondie base that’s complimented (complimented is an understatement but you get what I’m saying) by layers of dulce de leche swirls. This mixture is then baked and our crackly, gooey, perfect blondies are born! Happy birthday to them!!!! Speaking of birthdays, these make great birthday treats.

Of course, you are always welcome to scroll past everything I am *meaningfully* writing in this blog post and get to the recipe. BUT, I urge you to stay and read for a little dulce de leche apprecation/education.

Dulce de leche is a Latin American confection that is similar to caramel, but it’s not caramel. It’s essentially sweetened condensed milk that is caramelized, resulting in a rich, caramel-y, creamy, well… condensed milk. I did a tutorial on Instagram to teach you how to make it at home — a method that a lot of my Brazilian and Argentine followers swear by —and I am putting it below. You must be careful when making dulce de leche at home! Whether you do it the way I did, or in a pressure cooker, you have to make sure the can is submerged in the water at all times.

 

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You guys submitted SO many amazing recipes to make with dulce de leche from all over the world, and I wanted to compile them here for inspo or if you want to make them.

• Belizean Caramel Cake 
• Tres Leches Cake with Dulce de Leche Glaze
• 3 Ingredient Napoleon Cake
• Alfajores
• Dulce de Leche Flan

Finally, here is my video tutorial on how to make these delicious bad boys and to make your life a little easier.

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