Summertime in the south means peaches, peaches, peaches! These ephemeral delights are best enjoyed at peak ripeness, whether raw, baked, blitzed into ice cream, or preserved. For this peach and ricotta spelt scones recipe, adding a bit of spelt flour into the all-purpose helps the mixture stand up to the juicy peach chunks, while ricotta makes for a moist, loose crumb. With just 1/4 cup of brown sugar, these scones are scarcely sweet at all, allowing the peach flavor to really shine!
These scones are not a low-fat food! While the addition of real fruit chunks and spelt flour does help to offset the added sugar, ingredients like ricotta, heavy cream, and butter bring the dough together. Fat content aside, these scones are fun to bake and a treat to eat.
What is Spelt Flour?
If you are a seasoned baker, you understand different flours tend to behave…differently. Some have higher protein content than others, like bread flour. Some have low protein content like cake flour. Then there’s the wide range of alternative flours, like rice, tapioca, chickpea, amaranth, etc. And let’s not forget about whole wheat!
While each of these flours is worthy of a lengthy discussion in and of themselves, let’s start by taking a look at spelt flour.
Spelt flour is a stone-ground ancient grain that was a precursor to modern wheat. It can be used in lieu of all-purpose flour or, commonly, whole wheat.
Once a prolific crop in the Middle Ages, spelt flour has a pleasant, sweet and nutty flavor. It adds a reddish tint to your baked goods, and is capable of light and airy baking. Whole grain spelt flour and spelt berries are available at most grocery stores or online at Bob’s Red Mill’s website.
Reasons to Use Spelt Flour
Whole grain spelt flour is an ample amount of fiber as well as:
Vitamins B1, B3, B6
This is a far cry from all-purpose flour, even enriched flour, which has additives not naturally occurring in the wheat flour. For a list of the nutrition facts of enriched flour, click here.
Furthermore, spelt flour helps in reducing blood sugar spikes after eating, making these scones taste even sweeter. Because of spelt’s easy digestibility, it has even been shown to reduce inflammation in the gut and promote healthy digestion!
Ways to Use Spelt Flour
Spelt flour is more versatile than it might seem! A wonderful way to begin incorporating spelt flour into your baking is to add it half and half with regular flour. (For example, if a recipe calls for 3 cups of flour, add 1.5 cups of all-purpose flour and 1.5 cups of spelt flour.)
When you’re not making peach and ricotta spelt scones, some popular ways to use spelt flour include:
waffles or pancakes
Looking for a savory application? Check out this recipe for herbed spelt scones packed with parsley and lemon zest!
Juicy Peach and Ricotta Spelt Scones
This recipe comes together with a few choice ingredients. Gather your perfectly ripe peach, dry ingredients, ricotta, cream, and lemon.
Then add butter to your whisked dry ingredients and chop your peaches.
Cut the butter into the dry ingredients using a pastry cutter, fork, or your fingers.
Toss in your chopped peaches.
Mix to incorporate, then mix your buttermilk with your ricotta.
Mix the wet into the dry ingredients until just incorporated.
Shaping Your Peach Ricotta Scones
Mold into a disk about 1 inch thick on a floured surface. Cut into 8 even triangles, or into squares if you prefer.
I chose triangles 🙂
Brush with cream before baking.
If you like, sprinkle some large crystal sugar over the top of these beauties!
Bake for 15-17 minutes aaaand…
Best eaten warm. These scones keep wrapped up tight or in an airtight container up to 3 days.
Juicy Peach and Ricotta Spelt Scones (Low Sugar)
Based of of Smitten Kitchen's Rasperry Ricotta Scones recipe!
Cuisine American, baking, Intuitive, Seasonal, traditional
1/4cupdark brown sugar
6Tbscold butter,cut into pieces
1heaping cuppeaches, cut into cubes(about one large peach)
3/4cupwhole milk ricotta
1/3cupheavy cream, plus more for brushing
1/2lemon, seeds removed,juiced
large crystal sugar for sprinkling(optional)
Preheat the oven to 425°F and line a baking sheet with parchment paper or a silicone mat.
Add strained lemon juice to heavy cream and stir. Let mixture sit 10-15 minutes.
Whisk dry ingredients together in a large mixing bowl and set aside. Cut the peach into cubes and remove the pit. Cut butter into 1 Tbs pieces.
Using a pastry cutter, fork, or your fingers, cut the butter into the combined dry ingredients. Once the mixture resembles coarse crumbs, add the peach chunks and stir to combine.
Combine ricotta and heavy cream with lemon juice (buttermilk replacement). Using a spatula, mix the wet ingredients into the dry ingredients until just combined.
Heavily flour a countertop or cutting board and shape the dough into a disc about 1" thick. Cut into 8 even scones (square or triangular work).
Place scones on baking sheet, brush heavy cream and sprinkle with optional sugar. Bake 15-17 minutes, or until scones are lightly golden brown. Allow to cool to room temperature before eating. Best enjoyed within 3 days after keeping in an airtight container.
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If your vines are sagging with tomatoes and your larders are looking perilously full of produce, may I present to you a simple solution: rustic tomato tart. It has been a while since I’ve made anything so thoroughly gratifying in the kitchen, from the process of crafting this elevated form of tomatoes to digging into a savory bite of this delicious tart.
While this recipe happens to be vegetarian, what it lacks in meat it more than makes up for in flavor. Layers of spicy mustard, rich gruyère cheese, earthy herbs, and juicy, roasted, umami-rich tomatoes come together beautifully in this culinary delight, which seems to be at least cousins with pizza. You won’t even miss the meat. Promise.
This show-stopping rustic tart is definitely a labor of love. It takes nearly two hours to prepare from start to finish, but is definitely a dish you’ll want to share with other tomato fans. (Or pizza fans…or savory tart fans…or fans of wholesome-feeling food…)
There is something so comforting about ingredients enveloped in pastry, and this tomato tart is no exception. This is not a dish to get fussy over, or to try to make look perfect. The point, if I may say so, is to put summer’s voluptuous tomatoes on the pedestal they deserve, all in one scrumptious buttery crust. Forkable and finger-food-able, chances are you will not be able to cut yourself a big enough wedge of this mouth-watering rustic beauty!
Why Tomatoes Are Good For You
Whether you’re munching on a cherry tomato or digging into a funky heirloom varietal, there are certain nutritional elements that are universal in the delicious world of tomatoes.
Red tomatoes are high in an antioxidant called lycopene, for example. This gives them their red color which helps to protect them from ultraviolet light damage from the sun. Eating high amounts of lycopene can likewise protect your cells from ultraviolet rays, so eating tomatoes in summertime (i.e. when they naturally are abundant) just makes sense. Isn’t it great when nature works with us?
Additionally, lycopene is associated with cancer prevention. It also reduces “bad” cholesterol, which may help to prevent heart disease.
All tomatoes contain substances called lutein and zeaxanthin. These substances have been correlated with protecting your eyes from blue light from smartphones and computer screens. These compounds may also help to prevent age-related macular degeneration, the number one cause of blindness in the United States today.
Lycopene, lutein, and zeaxanthin have also been associated with lung health. Tomatoes may be beneficial to patients with asthma as well as those at risk for emphysema.
Tomatoes are also rich in:
vitamins E, C, and K
folate (vitamin B9)
soluble and insoluble fiber
Tomatoes’ high vitamin C content gives an added boost to your immune system. Their antioxidants help to reduce inflammation, and they even prevent your blood from clotting. All of these benefits are associated with stroke prevention.
Is It Better to Eat Raw or Cooked Tomatoes?
Certain nutritional elements are more easily absorbed when tomatoes are cooked, like lycopene. However, cooking the tomatoes (even gently) removes some of the vitamin C.
So, why are you eating tomatoes? (Other than their wonderful, tangy taste?!) If you are boosting your immune system, eat raw tomatoes. If you are hoping to incorporate more lycopene into your diet, cook those fruits!
Are Tomatoes Really a Fruit?
The short answer is yes. Fruits are ripened flower ovaries with seeds. By this definition, lots of produce we think of as a vegetable is actually a fruit. Zucchini, pumpkins, avocados, cucumbers, and okra are all “vegetables” that are actually fruits. For a longer list, click here.
Over time, however, botanists distinguished fruits from vegetables by their relatively higher fructose content.
Today, most nutritionists clump tomatoes in with vegetables. Turns out the answer is complex as the flavor profile of a tomato itself!
Rustic Tomato Tart
It’s time to use up those uber-ripe tomatoes! Gather your ingredients for the filling and prepare the shortcrust pastry.
Simple ingredients, big flavor…what could be better?
Familiar ingredients come together in a unique way for this shortcrust pastry. If you don’t have a food processor, feel free to make a pie crust following my recipe. The recipe in the link above utilizes both rye and regular all-purpose flour, but you can feel free to use only all-purpose flour.
Are Shortcrust Pastry and Pie Crust the Same Thing?
Yes, both shortcrust and pie crust are referring to a flaky, fatty pastry that it’s best not to overwork. Shortpastry relies on minimal gluten development for its flaky nature. This means that the more you work your dough, the more you form gluten networks. Overworking means chewy crust, not flaky crust–a shortcrust faux pas!
Roll out the pastry to fit a pie dish or tart pan between 9 and 11 inches.
Save any residual dough, as it can be used to patch any seams in your tart shell!
As you can see, I ran out of dried beans and improvised with some rice to weigh down the crust. This is important to prevent large bubbles from forming in the shell as well as preventing the sides from slumping down. While the crust is baking, prepare the filling.
Salt your thick tomato wedges and allow them to sit for a few minutes and “sweat.” Blot them with paper towels to remove excess moisture.
Blitz herbs, garlic, and oil until relatively smooth.
Once you’ve created your herb puree and blotted your tomatoes, you are ready to assemble your rustic tomato tart!
Spread the dijon in a thin layer over the base of the par-baked crust.
Next goes the cheese…
Over the cheese goes the herb puree. Spread it as evenly as you can, bearing in mind it will level as the tart cooks and relaxes in the hot oven.
Layer your tomato slices over the top of the herb puree. Be generous and really load the tart with tomatoes. Keep in mind they will shrink in the hot oven, so don’t be afraid to layer them.
Roast in the oven until the tomatoes have caramelized nicely and released some of their juices.
If you must serve yourself two helpings of this rustic tomato tart, there will certainly be no judgment from me…ENJOY!
3large, very ripe tomatoes(heirloom or beefsteak work great)
1 1/2cupsbasil leaves,loosely packed
1 1/2cupsparsley leaves,loosely packed
2Tbspwhole grain mustard(Dijon works too)
2ozgrated sharp cheese(Gruyere or Pecorino Romano are great picks)
freshly ground black pepper,for garnish
Add dry ingredients and butter to a food processor and pulse until the mixture has formed a coarse crumb. Add water and egg and pulse until dough just comes together. Using two sheets of wax or parchment paper, form the dough into a disc and roll it out between the two sheets using a rolling pin or wine bottle until it will fit into a tart pan or pie dish. Transfer the sheet of dough onto a plate or cookie sheet and place in the freezer for 10 minutes.
While the dough is chilling, slice the tomatoes into 1/2" wedges and lay out on a rimmed baking sheet. Season generously with salt and allow to sit at room temperature while you work on the tart shell.
Remove the sheet of shortcrust from the freezer and work the dough into the pie dish or tart pan. Trim the edges as necessary and save any remaining dough for patching any tears that may have occurred. Prick the bottom and sides of the tart shell with a fork and place back in the freezer for another 20 minutes.
Preheat the oven to 375°F.
While the tart is chilling for the second time, prepare the herb puree. Rinse out your food processor and add herbs, salt, and garlic and pulse until the herbs are finely cut. Add olive oil and pulse again until the mixture forms a paste. Set aside.
Pull the chilled tart shell out of the freezer. Line with parchment paper and add dried beans, rice, or pie weights until they climb up at least half the height of your tart shell walls. Bake for 20-25 minutes, or until crust has begun to solidify. Remove pie weights and parchment, and bake another 5-10 minutes, or until the bottom of the tart is no longer shiny. Allow the tart shell to cool to room temperature.
Blot the tomatoes with paper towels to remove excess moisture. Spread mustard in the bottom of the ambient temperature tart shell. Sprinkle grated cheese over the mustard. Add an even layer of herb puree over the cheese, then arrange the tomato slices on top of that. Keep in mind they will shrink in the oven, so be generous and really load the tart with tomatoes. Crack pepper over the top layer of the tart.
Bake for 50 minutes to an hour, or until the tomatoes are nicely roasted. Allow the tart to cool slightly. Best served warm. Keeps in the fridge up to 4 days.
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What to Serve With Tomato Tart
I definitely ate generous slices of this as my dinner, but this tart works great as a side dish as well. Natural choices are a protein-rich salad, hearty sausages, or a balsamic-glazed flank steak. Don’t forget to eat this tart in the sunshine!
This tart keeps in the fridge up to 4 days. It doesn’t do great in the freezer due to the tomatoes’ high water content (water expands in the freezer, cell walls rupture, and you end up with tomato mush). This tart is for sharing, so eat it up quick!
Have you ever heard of a “clafoutis?” Y’know, until a few days ago, I didn’t know what on earth it could be either. It sounded French and according to the internet, it is made of a few simple ingredients. I decided to give it the ol’ college try. If you’ve ever made and/or enjoyed a dutch baby, chances are you will probably enjoy a plum clafoutis. If you did a DNA test, I’m sure it would tell you they are siblings; or, at the very least, first cousins. And tasty too!
What’s a Clafoutis and How Do I Pronounce It?
According to the dictionary, a clafoutis (klah-foo-TEE) is a tart made of fruit baked into a sweet batter. A traditional version of this is made with cherries, so stone fruits are a natural choice. The spongey batter is higher in eggs and milk than it is in flour, which makes for a springy forkful. What’s not to love about this simple confection?
More on the Origins of the Clafoutis
So, your typical cherry clafoutis as it would be made in France (after all, it IS a French word) would be served warm and dusted with powdered sugar. Fun fact: the French traditionally leave the pits in the cherries to impart an almond character to the sponge. (If you, like me, feel that you already spend enough time and money at the dentists’ office, adding a kiss of almond extract is a safe substitute for the pits.)
Originally from Limousin, France, “clafoutis” comes from the root “clafir,” meaning “to fill.” Thus, it is a baked dessert “filled” with fruit. However, while the simple nature of the recipe makes for easy substitutions, the French have dubbed any version containing a fruit other than cherries a “flaugnarde.” Being a little more–erm–progressive, I personally am willing to call this plum version a clafoutis. One can only keep so many French words in ones head, after all.
Not All of Us Live in South Carolina…
If I am going to tout myself as a seasonally-minded blogger and eater, I have to address the fact that the plums I found at the farmer’s market are not available everywhere in the U.S. Strictly speaking, it is a little early for plums. The good news? Strawberries are starting to emerge, and rhubarb has been in full force for some time now. There is absolutely no reason why you can’t make yourself a strawberry rhubarb clafoutis and enjoy every minute of it. (If using strawberry rhubarb, replace vanilla bean with 1/2 tsp vanilla extract.)
Whichever Fruit You Prefer, Here’s the Plum Clafoutis:
Assemble your ingredients. Chop your plums into chunks, macerate in sugar. Scrape vanilla bean into milk, and throw the pod in with the plums to hang out and impart flavor.
Whip up your batter and arrange plums in the bottom of a cast iron or oven-safe pan; no need to go overboard arranging your fruit. Chances are, the batter will cause the plums to float off the bottom of the pan.
Before pic, featuring floating plum wedges and aromatic batter. Make sure not to overbake your clafoutis to prevent it from becoming rubbery. This recipe calls for a high egg/milk: flour ratio, which should further prevent a rubbery dessert. If, however, you encounter a clafoutis quandary, consider adding another egg and/or more milk in the future.
After! Feel free to dust with powdered sugar and serve warm. Or, add a scoop of plain vanilla ice cream or full-fat yogurt and enjoy!
This dessert is light, so feel free to dish yourself a hearty slice.
Serves 8 people, keeps in the fridge for up to four days, and reheats well. Who’s ready for summer?!
Vanilla and Plum Clafoutis
Fruit studs a custardy sponge in this simple and rustic dessert. Enjoy with vanilla ice cream or yogurt, or with a dusting of powdered sugar!
butter,for buttering the cast iron or oven-safe dish
6plums(mine were small so I used 7)
1/2 cupunbleached all-purpose flour
1 1/2cupswhole milk
1vanilla bean, split lengthwise with seeds scraped(alternatively, use 1 tsp vanilla extract)
vanilla ice cream or yogurt(optional)
Preheat oven to 350°F. Butter baking dish and set aside.
Remove pits from plums and cut into thin slices. Place in a medium bowl with 1/4 cup sugar and vanilla bean husk and toss. Set aside, allowing the fruit to macerate at least 10 minutes.
In another medium bowl, whisk sugar, flour, and salt. Add eggs, milk, vanilla bean seeds and whisk until a smooth batter forms.
Arrange macerated plums in the bottom of your baking dish. (You can add the vanilla bean husk if you want, but keep in mind you will have to remove it after it bakes as it is inedible.) Pour batter into the skillet and place on the center rack in the preheated oven. Bake until set, between an hour and an hour and 10 minutes, or until lightly golden brown and puffy.
Allow to cool before slicing into wedges. Dust with powdered sugar and/or add a dollop of ice cream or vanilla yogurt and serve immediately. May be frozen up to one week, and keeps well up to four days in the fridge.
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