Charcuterie Recipes and Inspiration

Herb crackers

May 08, 2020

3 cups flour
1 tsp sea salt
1 cup warm water
1/3 cup olive oil, plus extra to lightly coat
favorite herbs

If you’re in a pinch and you don’t want to make the dough from scratch… Here’s a tip! ( use pizza dough) 👍 You can always pick up a pizza dough from your favorite Italian restaurant . Trader Joe’s also sells it. It is very easy to work with and rolls out nice and thin… Makes a great crispy cracker.

Instructions

In the bowl of an electric mixer (or in a medium mixing bowl, if mixing by hand), combine the flour and salt. Slowly add the water and olive oil and, using a dough hook attachment (or a wooden spoon if using your hands), mix the dough at medium speed for about 5 - 7 minutes. The dough should be tacky. If the dough is too sticky or too dry, add a bit more flour or water, respectively.
When done mixing, shape the dough into a large ball and divide into 6-8 pieces. Roll the pieces into balls, lightly cover with olive oil and place on a clean plate. Cover with a clean dish towel or plastic wrap and let rest at room temperature for 30-45 minutes.
Preheat oven to 390 degrees.

Using a rolling pin, or a pasta machine, flatten one dough ball and roll out as flat and even as possible. Using a knife or pizza cutter, divide the dough evenly into cracker-sized pieces. You can cut the dough into whatever shape you like at this point.

Flatten dough

This is the point where I add my herbs or flowers and sandwich them between two pieces of dough. Flattening it as thin as possible with a roller or with my pasta of machine.

Arrange cracker dough pieces on cookie sheets lined with parchment paper... or foil if it’s all you have! 🤣Poke each cracker with a fork a few times to prevent puffing. Sprinkle some kosher salt or sea salt or any other desired toppings and then place into oven.

Bake for 7-9 minutes, until golden-brown and crispy, but not burnt. Allow to cool before eating.
Repeat the process for the remaining dough.

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INGREDIENTS

1 no-fail pie crust
1 cup sundried tomatoes, packed in oil and drained
1/4 cup basil leaves
2 cloves garlic
1/2 cup olive oil, divided
1/4 cup shredded parmesan (optional)
1 large zucchini
1 large yellow squash
2-3 medium carrots
2 tablespoons chopped fresh herbs (suggested: rosemary, thyme, oregano)
salt and pepper, to taste

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INSTRUCTIONS

Prepare a batch of No-Fail Pie Crust (or gluten free or vegan alternatives, depending on dietary preferences). Chill dough in the refrigerator for 30 minutes.
While the dough is chilling, trim the edges of the zucchini, squash, and carrots. Slice the vegetables into long, thin slices, using a mandolin, vegetable peeler, or a sharp knife.
Preheat the oven to 350 °F. Grease a 9″ tart pan. Roll the dough on a lightly floured surface until just a bit bigger than the tart tin. Place the dough into the tin and press into the bottom and sides. Trim any excess overhang. Refrigerate the dough in the tart pan for 15 minutes.
Line the dough with parchment paper and fill with dry beans or a pie weight. Bake for 15 minutes, until edges are slightly golden. Remove from the oven and set aside to cool.
While the crust cools, make the pesto. Combine the sundried tomatoes, basil, and garlic in a food processor or blender. Pulse several times, then slowly add in 1/4 cup of olive oil and continue to pulse until the pesto reaches the consistency of spreadable paste. Add salt and pepper to taste.
Spread the pesto along the bottom of the tart. Sprinkle with the cheese (if using).
Quickly dip one piece of sliced vegetable in the remaining olive oil, or bush with oil using a pastry brush. Roll the strip into a tight circle and place in the center of the tart. Dip the next vegetable slice in olive oil and roll around the first slice. Continue wrapping the vegetable slices in concentric circles until the tart is full.
Brush the top of the vegetable tart with any remaining olive oil, then sprinkle with salt, pepper, and chopped fresh herbs.
Bake at 350 °F for 45 to 50 minutes, until vegetables are crisp-tender and cooked through. Cool in tart pan for 10 minutes, then slice and serve.