Tomato Galette:
1 sheet puff pastry
2 to 3 tablespoons pesto
3 heirloom tomatoes, sliced
salt & pepper
3 to 4 sprigs thyme
Optional: vegan parmesan
Preheat oven to 425°F. Roll out puff pastry sheet until it’s nice and thin. Spread the pesto into a circle shape, leaving about 1.5 inches around the edge. Place sliced tomatoes around in a circle. Fold and pleat the edges as shown in video. Sprinkle with salt & pepper and add a few sprigs of thyme. Place in the oven for approximately 11 to 13 minutes, or until puff pastry is golden brown. Sprinkle some vegan parm over the top just before serving.
Suppli
2 cups leftover risotto (or fried rice or plain rice)
1 cup panko bread crumbs
Shape risotto into small eggs. Coat in panko bread crumbs. Spray each “egg” with cooking spray before placing in air-fryer at 400°F. for approximately 20 minutes. You can also bake them in the oven at 450°F for about 20 minutes on EACH SIDE (so 40 minutes total).
Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC’s Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She’s been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.
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