Baked Eggplant Parmesan

Eggplant Parm
The first time I had eggplant parmesan was about 10 years ago, the night before a 30k race when several fellow runners and I carb-loaded at an Italian restaurant. There weren’t a lot of vegetarian options, so I went for the eggplant dish. It was divine—one that left me craving it long afterwards. And I had a fantastic race the next morning, even finishing so far ahead of the time I suggested my family and friends be there that they hadn’t even arrived yet when I crossed the finish line. The only thing I had done differently than other races and longer training runs was the eggplant parm. That had to be it!

It wasn’t until later that I found out this dish is so good, in part, because of the breading, frying (eggplant absorbs oil like crazy), mozzarella, and of course, the namesake parmesan. It was definitely not something that could be enjoyed often and I can probably count on one hand the times I’ve had it since. And no, I didn’t experience the same fantastic results when I indulged in it the night before a race the next time–unfortunately.

I tend to over-shop at the farmers’ market and sometimes oftentimes need to improvise in order to incorporate everything that looks so good on display, but turns out to be way too much for two people. That’s how this lighter, but still crave-able, version of an Italian restaurant classic came about.

A big pail of roma/plum tomatoes was made into several batches of the fantastic arrabbiata sauce blogged about recently.

Arrabbiata Sauce
My plan was to freeze it all, but I knew it would pair so well with the abundance of eggplant on hand, so I set one jar aside. Baking rather than frying the eggplant would certainly help the calorie count, plus I decided to use 2% cottage cheese in place of mozzarella. You could also use 1%, but I don’t know if fat-free would work. The pasta is optional—leaving it out results in fewer servings, but by no means decreases the feeling of gastronomic satisfaction. Enjoy and cue the Mambo Italiano!
Baked EggplantCooked & Bubbly

Baked Eggplant Parmesan

Arrabbiata sauce (about 3-4 cups), or other red sauce (marinara, etc.—add 1 teaspoon crushed red pepper if you want to spice the marinara up)

2 medium eggplants (a total of about 2 pounds), peeled and sliced into ½ inch thick rounds

1 teaspoon kosher or sea salt

¾ cup white whole wheat flour

Salt & freshly ground black pepper, to taste (it will be used several different times)

2 eggs, lightly beaten with 2 tablespoons water

2 cups panko bread crumbs (whole wheat, if you can find it)

1 ½ cups 1% or 2% cottage cheese (I used 2%)

1 clove garlic, minced

1 teaspoon dried parsley, or a tablespoon freshly chopped parsley

½ teaspoon dried oregano, or half a tablespoon fresh

12 oz. whole wheat spaghetti, cooked al dente (optional)

1 teaspoon extra-virgin olive oil

Fresh basil leaves, for garnish, chopped if large

Place peeled & sliced eggplant in a colander and sprinkle with a teaspoon of kosher salt. Let sit for 30 minutes (this extracts any bitter flavor—some argue it isn’t is really necessary, but if you have the extra half hour, what can it hurt?). Rinse eggplant slices and pat dry with clean kitchen towels.

Preheat oven to 375 degrees F. Lightly spray two jelly roll pans with olive oil cooking spray.

Set up an assembly line of three shallow bowls. Into the first one, place the white whole wheat flour.

Into the second bowl, lightly beat the two eggs with two tablespoons water.

Into the third, mix the panko bread crumbs with ¼ cup parmesan and a little salt and pepper.

Dredge eggplant slices in flour mixture, then dip in egg, and finally in panko to coat. Place on prepared jelly roll pans. Spray tops of eggplant with olive oil cooking spray. Bake for 15 minutes, flip eggplant slices and spray again with olive oil cooking spray, rotate pan, and cook 15 more minutes, until golden brown. Keep oven on at 375 degrees F—you’ve got more baking to do.

Meanwhile, mix cottage cheese, ¼ cup parmesan, garlic, parsley, oregano, and salt & pepper. Set aside.

Pour about 1 cup arrabbiata sauce or other red sauce into bottom of a 13 x 9 baking dish. Layer half the baked eggplant slices over sauce (you may need to crowd them in). Put a dollop of the cottage cheese mixture on each eggplant slice. Drizzle about ¾ cup sauce over this. Repeat with remaining eggplant slices and cottage cheese mixture. Drizzle another ¾ cup sauce over the top. Finish with a sprinkle of the last ½ cup parmesan. Cover with foil and bake for 25 minutes, rotating pan half way through cooking time. Uncover and cook another 10 minutes until cheese is melted and things are bubbling. Turn oven to broil, and cook an additional 3 to 5 minutes (watch it carefully and remove earlier, if necessary), until the cheese is lightly browned.

If serving with pasta, while the eggplant combo is baking, bring a big pot of generously salted water to a rolling boil. Cook whole wheat spaghetti to al dente. Drain, return to pan, and drizzle a little (about a teaspoon) olive oil over it and toss using tongs (this will keep it from sticking together). Cover so that it keeps warm until ready to serve.

Toward the end of the eggplant mixture cooking time, heat remaining arrabbiata sauce in a small saucepan and keep warm.

To serve, place a pile of spaghetti (if using) on each plate, and top with a generous portion of the eggplant/sauce/cheese concoction. Drizzle with the warmed sauce and garnish with fresh basil leaves. Serves 6-8 if you include the pasta, 4-6 servings without, depending on the size appetites you’re accommodating.


Whole Wheat Cinnamon-Raisin English Muffins

English muffin basket
Several years ago I started buying whole wheat cinnamon-raisin English muffins at Trader Joe’s. I’d bring one to work each morning to toast for breakfast, spread with peanut or almond butter. Then Trader Joe’s stopped carrying them, so I switched to their plain whole wheat version. Eventually the store changed brands and the new one tasted more like a dry biscuit than an English muffin. My working breakfast wasn’t nearly as enjoyable.

It took me a while, but I finally looked at a few recipes for homemade English muffins and realized it’s not all that complicated to make your own and, for those of you intimidated by yeast bread baking, there’s no kneading required! I figured they had to be better than what I was currently buying, and they were–by leaps and bounds–no going back to store-bought for me!

Unlike most yeast breads, English muffins aren’t cooked in the oven, but in a skillet to give them that signature browning on each side. Using English muffin rings will ensure the appropriate shape, but you can get by without them too—just nudge the dough to get each muffin as round as you can. The imperfect ones I made before I ordered the rings tasted just as good! Enjoy!

Raised dough

Dough in muffin rings
Muffins cooking
Toasted English muffin

Whole Wheat Cinnamon-Raisin English Muffins

Adapted from this Blogging Over Thyme recipe

1/3 cup warm water (105-115 degrees F.)

2 tablespoons pure maple syrup or organic sugar

2 ½ teaspoons (1 packet) active dry yeast

1 cup warm skim milk or almond milk

¾ teaspoon sea salt

2 teaspoons ground cinnamon

1 ¼ cups whole wheat pastry flour

¾ cup unbleached all-purpose flour

½ cup seedless raisins

Grapeseed, canola or other neutral flavored oil (for greasing skillet)

Cornmeal or semolina flour (for dusting pan)

Place warm water in a small bowl and whisk in yeast and maple syrup or sugar. Let stand until foamy, about 10 minutes.

In a large bowl, whisk together flours, salt, and cinnamon. With a wooden spoon, stir in yeast mixture and milk, mixing until fully incorporated. Gently stir in raisins.

Cover bowl with a damp towel or plastic wrap. Let dough rise in a warm, draft-free place for 45 minutes to an hour.

Heat a cast iron or other heavy skillet over medium heat. Brush skillet with about a teaspoon of oil. Sprinkle with a little cornmeal or semolina flour. Place English muffin rings, sprayed with cooking spray, (if using) in skillet. Scoop about ¼+ cup dough into each muffin ring and spread dough to edges of rings. If not using rings, drop dough by the heaping quarter cup onto skillet and nudge it into a 3 ½-4 inch round. Cook for about 3 minutes, until bottoms are golden brown. Using tongs, remove rings and sprinkle muffin tops with a little cornmeal. Flip English muffins, cover pan and cook for another 3 minutes or so (you may need to lower the heat slightly if bottoms are getting too brown). Continue flipping muffins every couple minutes (to ensure even browning) until they are cooked through, a total of 10-12 minutes. Move cooked English muffins to a wire rack to cool. Repeat with remaining dough.

Using a fork, split cooled muffins and toast them. Top with butter, jam, honey, peanut or almond butter—whatever strikes your fancy. Makes 8 English muffins.

Arrabbiata Sauce with Pasta

Arrabbiata sauce and pasta
My house still smells of Italy! The aromas of garlic, olive oil, red pepper, and tomatoes floated from my kitchen as the sauce cooked and spread through every room. This Belgian-French-Irish girl actually feels Italian! And you happily will too if you make Arrabbiata sauce.

Just a few fresh ingredients come together for one of the most flavorful (and spicy) sauces in Mediterranean cooking. Roma tomatoes at the peak of freshness are easy to find at the farmers’ market, as are local garlic and flat-leaf parsley.

Roma tomatoes
Then you only need good quality extra-virgin olive oil, dried red pepper, sea salt, plus whole wheat penne (the pasta traditionally served with Arrabbiata sauce) or rotini (or use your favorite gluten-free pasta, if desired) for a dish to pair with a glass of robust red wine–a truly perfect meal (especially if you dine al fresco). And it’s so easy! Enjoy!

Garlic and red pepper

CookingJar o'sauce

Arrabbiata Sauce with Pasta

2 ¼ to 2 ½ pounds ripe roma or plum tomatoes

2/3 cup extra-virgin olive oil

4 large or 6 smaller cloves of garlic, peeled and finely chopped

Dried red pepper, crushed to make 2-3 teaspoons (depending on your preferred level of heat)

1 teaspoon sea salt

Chopped fresh Italian (flat-leaf) parsley

1 pound whole wheat penne or rotini pasta, cooked al dente (or use your favorite gluten-free pasta)

Wash tomatoes and, using a sharp knife, score each with an X just through the skin. Blanch tomatoes in boiling water for about 30 seconds. Transfer to ice water to stop the cooking for about 30 seconds. Drain and peel the tomatoes from where the skin curls back at the X. Set aside.

Heat olive oil in a large sauce pan or Dutch oven over medium heat. Add garlic and red pepper. Cook for several minutes, stirring occasionally. Add tomatoes and salt. Cook over medium heat for about 20-25 minutes, breaking up tomatoes as they cook and the sauce reduces. For a chunky sauce, crush the tomatoes with a spoon or potato masher. If you’d like a smoother sauce, remove from heat and process with an immersion blender until smooth.

Serve in bowls over al dente pasta. Sprinkle with chopped Italian parsley. Makes about six main dish servings. Cin cin!




Chive Pesto with Roasted New Potatoes & Tofu over Quinoa

Plated with flower pieces
After a relaxing weekend getaway to the cabin and North Shore, where we took in outstanding music (Pushing Chain and Alison Scott) and explored Grand Marais’ Fisherman’s Picnic festival; getting a really great massage after returning home; and a spate of ideal summer weather, I’m in a particularly good mood. Life is more than good, it’s grand!

The wild flowers along Lake Superior’s North Shore are in full, vibrant bloom and stunning! I took lots of photos near the cabin—wild roses, lupine, daisies, chive flowers, and several other varieties that were oh so pretty, but I have no idea what they were.
DaisyButterflyWild RoseHappy Otis

Pine Cones
Especially excited about the chive flowers, we cut a ton of chives to bring home and included the flowers to use as a garnish. Their vivid lavender hue adds a splash of color to any dish, plus, they’re edible, imparting a pleasant mild onion flavor. Use as a garnish, in a compound butter, an omelet filling, or in gnocchi, this is a versatile flower.
Chive flowers

There was no way I’d use the amount of chives we brought home simply by adding them to scrambled eggs, or chopping them over a salad, and the idea of using them in a pesto came to me as I woke up from a nap (I’m not the only one who has recipe ideas come to them in their sleep, am I?). Pesto would be nice way to use a good portion of that “ton” of chives and freezes well. Not really feeling like pasta to go with that pesto, I decided to use some pretty little red potatoes from the farmers market and opted to roast them with a little extra-firm tofu, serve it all over a bed of organic quinoa, and, of course, garnish with chive flowers.
ChoppingPotatoes & TofuPesto topped

The pesto recipe is adapted from James Beard Award-winner Lynne Rossetto Kasper’s The Splendid Table. In the past, any pesto I’ve made has been in the food processor, but this recipe was unique because of the chopping involved. As mentioned in previous posts, I find chopping, dicing, mincing—really all kitchen knife work—very therapeutic and relaxing, so this intrigued me and sounded delicious (although, if you don’t have the time or inclination for the chopping, this would be equally delicious all whirred up in a food processor)! Enjoy!
Plated with flowers

Chive Pesto with Roasted New Potatoes & Tofu over Quinoa

Pesto adapted from Lynne Rossetto Kasper’s The Splendid Table

1/4 teaspoon coarse kosher salt

2 large garlic cloves

1 tightly-packed cup of coarsely chopped chives

3 tightly-packed tablespoons fresh basil

1/4 medium white onion

1/3 cup slivered almonds, toasted

2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper to taste

Roasted potatoes and tofu:
1 ½ pounds small red new potatoes, washed and halved

6 oz. extra firm tofu, cubed

1 ½ tablespoons extra virgin olive oil, divided

Salt & pepper to taste

1 cup uncooked quinoa

1 ¾ cup water


Chive flowers, if available, for garnish (optional)

Pile the kosher salt on a chopping board. Crush garlic into it with the side of a large knife. Chop fine. Chop in the chives, basil, and the onion until very finely minced. Then coarsely chop in the almonds. Blend with 2 tablespoons oil right on the board, seasoning to taste with salt & pepper.

Preheat oven to 450 degrees F. Place halved new potatoes in a medium bowl and toss with 1 tablespoon olive oil and salt & pepper. Place potatoes, cut side down, on a rimmed baking pan and roast for 10 minutes.

Meanwhile, in a small bowl, toss tofu cubes with ½ tablespoon olive oil and salt & pepper. After the potatoes have roasted for 10 minutes, rotate the pan and add the tofu to one section of the pan, in an even layer. Roast potatoes and tofu for another 15 minutes or so, until potatoes are pierced easily with a knife. Remove to a serving bowl and toss with the chive pesto (you may not use all of it—gauge it depending on your preference).

While the potatoes and tofu roast, rinse 1 cup of quinoa in a mesh sieve. In a medium saucepan, combine quinoa with 1 ¾ cups water and a generous pinch of salt. Cover and heat to boiling, then reduce heat to low and cook about 15 minutes or until water is absorbed. Fluff quinoa with a fork.

To serve, place a couple scoops of quinoa on each plate and top with potato-tofu-pesto mixture. Garnish with chive flowers, if you have them. Serves 4-6.



Grandma D’s Blueberry Cream Pie—Squared

Pie side view
Last week, with it being blueberry season and all, my sweet-foodie thoughts turned to pie, a pie my mom made a couple times in recent years. Golden flakey crust filled with a generous layer of whipped cream and topped with a thick blueberry layer. Capped with a dollop of more whipped cream upon serving; so fresh and rich, yet light, tasting of summer dessert day dreams.

To my surprise, it was an old recipe of Grandma Decoster’s, going back at least 50 years. I don’t remember ever having it at Grandma’s, but the fact that it was her recipe made me want to make it even more. But, dear Grandma, God rest your soul, I’m going to veganize it, no disrespect intended.

I envisioned a vegan shortbread crust, cinnamon coconut milk whipped cream, and a beautiful blueberry layer made with fresh, local berries from the farmers’ market. The blueberry filling part was easy, I only needed to swap out the butter with Earth Balance or even just leave the 2 tablespoons the recipe called for out. And I’ve made whipped coconut milk cream with cinnamon before.

But how to make the crust? After a google search of vegan shortbread recipes, I took bits and pieces from several, along with my own ideas, to come up with this version, which uses coconut oil as the fat and subs half of the flour with almond meal. The flour that is included is white whole wheat for a slight upgrade in healthiness. With cinnamon in the whipped “cream,” I thought, why not some cinnamon in the crust too? Alrighty then!

The result was, in my opinion, outstanding, and that sentiment was echoed by the five others who tried it. Even though they were my husband, parents and best friends, I’m pretty certain they were sincere–they can be brutally honest. The shortbread is unique and crave-worthy, the whipped cream smooth and cinnamon-y, and the blueberry layer bursting with flavor. Definitely a winning twist on Grandma’s classic recipe!

I opted for a square baking pan when the shortbread crust kept slowly sinking back down each time I pressed it up the sides of a pie pan. Pressed over just the bottom of an 8×8 pan worked perfectly. Hence the title, Grandma D’s Blueberry Cream Pie—Squared. Enjoy!

Grandma D's Blueberry Cream Pie--Squared

Shortbread crust:
1 cup almond meal (also called almond flour)

1 cup white whole wheat flour

1 cup confectioner’s sugar

1 ½ teaspoons cinnamon

¾ teaspoon salt

¾ cup coconut oil, melted

Preheat your oven to 350 degrees F. Lightly oil an 8 x 8 inch square baking pan.

Place the almond meal, flour, sugar, cinnamon, and salt in a medium mixing bowl and whisk to combine. Pour in the melted coconut oil and stir just till combined (do not over-mix).

Place shortbread dough in prepared baking pan and press over the bottom in an even layer. Bake for 35-40 minutes until edges are beginning to turn golden brown. Place on a rack to cool.

Cinnamon Coconut Milk Whipped Cream:
2 cans coconut milk (not light), refrigerated overnight, don’t shake before opening

½ cup confectioner’s sugar

1 teaspoon cinnamon

1 teaspoon pure vanilla

Chill a bowl and beaters in the freezer for 30 minutes. Place coconut solids (solids only—when you get to where the solids end and the coconut water starts, stop—you don’t want any of the water) from both cans in bowl and beat until smooth and thick. Add powdered sugar, cinnamon, and vanilla and beat to incorporate. Taste and add more sugar or cinnamon, if needed, and mix again. Refrigerate at least two hours. This keeps in the fridge for several days, so can be made ahead of time.

Blueberry Pie Filling:
¾ cup organic granulated sugar

1 ½ tablespoon arrowroot or cornstarch

¼ teaspoon salt

¾ cup water

3 cups blueberries, rinsed and drained, divided

2 tablespoons vegan non-hydrogenated margarine or butter (optional)

1 ½ tablespoons freshly-squeezed lemon juice

Combine sugar, arrowroot, and salt in a medium saucepan. Mix in the water and one cup of the blueberries. Bring to a boil, stirring constantly, and cook until thickened. Remove from heat. Stir in butter or margarine, if using, and the lemon juice. Set aside and let cool. Once cool, fold in the additional two cups blueberries. Chill for at least an hour.

To assemble pie, spread about half of the cinnamon whipped cream over the shortbread crust in an even layer. Spoon blueberry mixture over the whipped cream, spreading to the edges of pan. Cover and chill at least 2 hours. Cut into squares and serve with an additional dollop of cinnamon whipped cream. Makes 9 servings, and keeps well in the refrigerator for a couple days.


Chickpea Salad Sandwiches

Chickpea salad with tomatoes and avocado
On Wednesdays there’s a small farmers’ market in our neighborhood. Right on my way home, it has become a regular stop after work. A couple of firsts of the season today, sweet corn and tomatoes. Although we’d been patiently waiting, I was a bit surprised to see both. The tomatoes were deeply red and quite large, which made me question how they could be local. The friendly vendor explained they certainly were, but greenhouse-grown; in soil, as opposed to hydroponically. She assured me they’d be just as flavorful as the ones grown outdoors we’d be seeing at the market next month. A sample proved she wasn’t exaggerating! Tomatoes bursting with that taste of late summer I wasn’t expecting in July.

My wheels were spinning and in my mind those tomatoes were sliced, salted & peppered, and topping off a splendid summer sandwich. How convenient that right in front of me was the Grateful Bread stand! Out of River Falls, Wisconsin (with no website I could find to link to), they make delicious breads with unique ingredient blends. Last time I bought a loaf that included spent grain from the beer brewing process at River Falls’ Rush River Brewing Company. Today it was a whole wheat that included quinoa, amaranth, millet, buckwheat, flax seed, oats, rye, pumpkin seeds, and sunflower seeds. Fresh and soft, perfect for a sandwich.

Lately I’ve been putting lots of farmers’ market veggies to use in a chickpea salad. It’s sort of tuna salad’s hippie vegetarian cousin. Mashed chickpeas, onion, radishes, garlic scapes (when I can get them), fennel, hot peppers, cabbage, and celery seed. A versatile salad, you can use whatever you have on hand beyond the chickpeas. It’s all mixed together with salt, pepper and a little mayo (once again, I’ll mention the outstanding and vegan Earth Balance Mindful Mayo—so, so good!), but, if you’re mayo-averse, you could use Greek yogurt or a mixture of mashed avocado with a little lime juice in its place.
Chickpea salad on crusty roll

On a crusty roll or good quality bread with peppery arugula and sliced ripe tomatoes, this is a meal of a sandwich. Or for a gluten-free option, spoon some chickpea salad on top a bed of wild rice. Finish it off with avocado slices or maybe some micro greens. Enjoy!
Chickpea salad on wild rice

Chickpea Salad Sandwiches

1 ½ cups cooked chickpeas (garbanzo beans) or 1 can, rinsed and drained

½ cup chopped white or sweet onion

2-3 garlic scapes, chopped

3 radishes, diced

1-2 fennel stalks, chopped (or one celery stalk, chopped)

½ cup shredded green cabbage

1 tablespoon chopped hot pepper (jalapeño or hot cherry peppers work well)

¼ teaspoon celery seed

A couple tablespoons mayo, Greek yogurt, or mashed avocado sprinkled with fresh lime juice

Salt & freshly ground black pepper, to taste

Topping options: Arugula, lettuce, avocado, tomato, micro greens, sunflower seeds

Place chickpeas in a medium bowl and mash with a potato masher or fork. Add onion, scapes, radish, fennel, cabbage, hot pepper, and celery seed. Mix to combine. Stir in mayo. Season with salt and pepper and mix again.

Serve on crusty rolls, good quality bread, or a bed of wild rice. Makes about 4 servings.



Blueberry Peach Galette

Galette and gelato!
Living somewhere without the four distinct seasons would not be a happy place for me. I love them equally and enjoy the unique experiences, memories, sights, smells, and most of all, foods, that make each distinct.

The freshness that summer brings to our food here in Minnesota makes me practically giddy! This time of year, almost everything in my kitchen comes from the farmers market, picked just the day before. And each week the selection changes a little, with a few things rotating out as the new comes in. Not just vegetables; delightful breads, eggs, maple syrup and honey, too. And fruit! Raspberries, strawberries, blueberries, rhubarb (yes, I know, technically not a fruit), and closer to fall, apples and pears.

Fruit makes its way into my cooking, in both sweet and savory dishes, much more often in the summer and fall. In recent years, much to my surprise, I’ve even started to prefer fruit-based desserts over ooey-gooey decadent chocolate ones (scandalizing my chocoholic mother!).

This dessert, utilizing seasonal fruit, is extremely versatile, and about as quick and easy as can be. Include just one fruit, or a combination of several; drizzle with a cinnamon-spiked glaze; serve with whipped cream (whipped coconut cream is my dairy-free fav!); or top with a scoop of good quality ice-cream or gelato. A very pretty dessert, this will elicit oohs and aahs from your dinner guests when they see it and once again when they eat it. I love telling people how simple this is to make! Enjoy!

Inspired by this recipe from Relishing It, one of my favorite food blogs, written by a fellow Minnesotan.

Blueberry Peach Galette

1 sheet puff pastry, thawed

2 ½ cups fruit of choice, leave raspberries and blueberries whole, cut strawberries and rhubarb into bite-sized pieces, and slice apples, pears, or peaches

1/4 – 1/3 cup sugar (less if your fruit is super sweet, more if it’s on the tart side)

1 tablespoon arrowroot powder or cornstarch

¼ teaspoon cinnamon if you’re using a cinnamon-friendly fruit

A pinch of salt

1 egg, mixed with 1 teaspoon water (for egg wash)

A tablespoon of turbinado or demerara sugar, for sprinkling (add a little cinnamon too, if you’d like)

Preheat oven to 375 degrees F. Place puff pastry on a flour-dusted piece of parchment paper that will fit onto a large baking sheet. With a lightly floured rolling pin, roll pastry into a 12”x14” rectangle.

In a medium bowl, mix fruit, sugar, arrowroot/cornstarch, cinnamon (if using), and salt. Pour fruit mixture into the center of pastry. Carefully fold edges of pastry over fruit mixture, leaving the center exposed and pressing edges together so fruit mixture doesn’t leak out as it bakes. Gently move the parchment paper onto a large baking sheet. Brush pastry with egg wash and sprinkle with turbinado sugar.

Bake for 30-40 minutes, until the pastry is golden brown and the fruit is bubbling. Carefully move parchment and galette to a cooling rack and let cool completely. If you are going to glaze it, wait until it’s cool to do so. Cut into wedges and serve with topping of choice. Makes about 6 generous servings.