Summer plums and homemade pistachio frangipane are front and center in this delightful galette.
There’s no question that this dessert is absolutely, positively plum good.
After all, it’s loaded with summer’s juicy, sweet plums.
And they rest on a layer of homemade, creamy, rich pistachio frangipane.
“Plum Pistachio Galette” is from “Sheet Pan Sweets” (Union Square & Co., 2022), of which I received a review copy.
It’s by Seattle’s Molly Gilbert, a cooking instructor and former recipe tester for Saveur magazine, who has become an authority on sheet-pan recipes, with this her third book on the topic.
In the United States, it’s the childhood favorite of an egg cooked inside the cut-out-center of a bread slice. In the United Kingdom, it’s the homey dish of stubby sausages baked in airy Yorkshire pudding batter.
Now comes the creative minds of America’s Test Kitchen re-imagining toad-in-a-hole as a big ol’ pan of sunny side-up eggs nestled in a raft of hash browns and kimchi.
How marvelous does that sound!
Best yet, it’s from the new cookbook entitled, Five-Ingredient Dinners: 100+ Fast, Flavorful Meals” (America’s Test Kitchen), of which I received a review copy, meaning it takes few ingredients and little time to actually put together.
The cookbook includes more than 100 recipes for complete meals that are sure to spark the appetite, such as “Steak with Shichimi Togarashi Charred Cabbage Salad,” “Chipotle Shrimp Risotto,” “Grilled Garam Masala Chicken, Tomatoes, and Naan with Chutney” and “Chili-Crisp Steak with Rice Noodles.”
Like most five-ingredient cookbooks, this one does take some liberties, most notably not counting staple ingredients, which would then put the count over. That’s why with each recipe, you’ll see a box labeled “Staple Ingredients” that you’ll also need, including salt, pepper, extra-virgin olive oil or unsalted butter.
“Toad-in-a-Hole Sheet-Pan Kimchi Hash Browns” was simply too much fun to pass up making.
