Rosemary Tomato Confit
When I have a ton of fresh tomatoes on hand, this is one of my favorite things to make.
Ah, the return to normal. After a weekend of relaxing, getting back to yoga, getting back to getting organized, getting back to time with friends and getting back to cooking lunch ahead of time, I feel pretty well-prepared going into the week this time.
Our Christmas tree is officially put away – sniff sniff but that does mean that the house is for realsies back to normal. Routine is a nice thing.
And it’s no secret that my preferred routine is baking on Saturday mornings. I went with a savory scone because I wasn’t feeling like sweets for some reason, and I just love the way whole wheat flour makes breads and baked goods taste. It’s not perfect for every occasion, but I love it when I can work it into a project.
Here’s the what you need:
1 cup whole wheat flour
1 1/2 cups AP flour
4 tsp. baking powder
Large pinch of salt
1/2 cup cold unsalted butter, cut into cubes
1 cup shredded cheddar cheese
About 1 cup of milk (you may need less)
Mix the dry ingredients (flours, baking powder and salt) well in a mixing bowl, and use a fork or a pastry cutter to cut in the butter cubes – that is, to smoosh the butter into the flour mixture until it forms a mealy texture. Next, stir in the cheddar cheese.
I like to use my hands to mix the milk in, but you can also use a wooden spoon. Stir as you slowly pour the milk in – you may have enough at 3/4 of a cup, but I didn’t. Use your hands to mix the milk into the dough until it will form a ball that is not very sticky, but holds together.
Flatten the dough into a 1 to 1 1/2-inch disk on a cutting surface and use a pizza cutter to slice into wedges.
Bake at 400 for 12-15 minutes.
Oven exactitudes vary, so always keep an eye on your small baked goods a little early, just to be on the safe side.