Celebrate the end of summer with in-season garlic

Roasting garlic

• 1 head garlic, with 1⁄8th inch cut off the top to just expose the bulbs
• 2 to 3 tablespoons olive oil
• Salt and freshly ground black pepper

1. Roast the garlic: preheat the oven to 400 degrees. Place the garlic in a small roasting dish or ovenproof skillet and top with the olive oil and season with salt and pepper. Roast for about 15 to 20 minutes, or until the cloves feel soft when you gently squeeze them with your hands. Remove and let cool slightly.
2. When the garlic is cool enough to handle, carefully use your hands to squeeze the cloves out of the skin. Remove the skin and store the roasted garlic cloves in the oil you cooked them in. The oil has a beautiful subtle garlic flavor that can be used for sauteing, salad dressings, pasta dishes, etc. Any leftover roasted garlic cloves can be spread on bread or sandwiches, used in pasta sauces, or put on top of a pizza.

Roasted garlic and zucchini fritters with roasted garlic yogurt sauce

• 4 cloves roasted garlic, see above
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
• 2 medium zucchini, grated on the largest opening of a box grated
• 1 large egg
• 3 tablespoons flour
• 3 tablespoons panko or breadcrumbs
• 3 tablespoons chopped fresh chives
• 1 teaspoon grated lemon zest
• About 3 tablespoons olive or vegetable oil for frying

• 1 cup yogurt or Greek-style yogurt
• 3 to 4 cloves roasted garlic, see above
• Salt and freshly ground black pepper
• 3 tablespoons finely chopped fresh chives

1. Make the fritters: place the grated zucchini in a large colander and sprinkle with ½ teaspoon salt. Toss to coat well and let sit for 10 minutes. Rinse gently with cold water and squeeze dry.
2. Mash the roasted garlic cloves with a fork. Add the egg to the bowl and whisk. Add the zucchini, flour, breadcrumbs, salt, pepper, chives and lemon zest.
3. Make the yogurt sauce: Place the yogurt in a strainer for 5 minutes to reduce the liquid. Place 3 to 4 cloves roasted garlic in a small bowl and mash with a fork. Add the yogurt, salt, pepper, and chives. Add 2 to 3 tablespoons of the oil you roasted the garlic in and stir until smooth.
4. Cook the fritters: in a large skillet heat the oil over medium-high heat. Add a heaping tablespoon of the zucchini batter and cook for about 3 to 4 minutes. Gently flip the fritter over and, using a spatula, press down to lightly smash the fritter. Cook for another 3 to 4 minutes on the other side, until golden brown and cooked through. Drain on paper towels. Serve warm with the dipping sauce.

Roasted garlic, leek and tomato galette

• 1½ cups all-purpose flour
• Pinch of salt
• ¼ cup mixed fresh herbs, very finely chopped (parsley, chives, thyme, rosemary, etc)
• 1½ sticks unsalted butter, chilled and cut into small cubes
• About ⅓ cup ice cold water

• 2 to 3 large ripe tomatoes, sliced
• Salt and freshly ground pepper, to taste
• 1½ tablespoons olive oil
• 2 large leeks, dark green ends cut off, light green and white ends cut in half lengthwise, washed and then thinly sliced
• 2 cloves raw garlic, thinly sliced
• Salt and freshly ground black pepper
• ¼ cup thinly sliced fresh basil
• ½ cup grated Parmesan cheese
• 1 cup softened goat cheese, labne or sour cream
• About 6 to 8 roasted garlic cloves, see above
• 1 egg, beaten, for glaze

1. Make the pastry: in a bowl mix the flour, salt, and herbs. Add the butter cubes and make sure they are fully coated in the flour and then, using your hands or a pastry cutter, blend the butter into the flour mixture until it breaks down into small pieces. Add only enough water to bring the dough together into a ball. Wrap in wax or parchment paper and refrigerate for at least an hour to chill. The pastry can be made up to two days ahead of time.
2. To make the galette: Place the tomato slices on a plate and sprinkle lightly with salt (The salt will release some juices so the pastry won’t get soggy.) Let sit for 10 minutes and then gently blot with paper towels to remove excess salt.
3. In a large skillet, heat the tablespoon of oil over low heat. Add the leeks and 2 cloves garlic and salt and pepper and saute for 10 minutes, or until softened. Remove from heat and add basil.
4. Remove pastry from refrigerator and roll it out on a lightly floured surface to a 13 to 14 inches round shape. Line a rimmed baking sheet or cookie sheet with parchment paper and transfer the pastry to the sheet.
5. Sprinkle the bottom of the pastry with salt and pepper and about 2 tablespoons of the Parmesan cheese. Spread the goat cheese on top, leaving about 1 inch on the outside of the circle without any topping. Place the sauteed leeks and garlic on top and then top with the tomato slices. Spoon the roasted garlic cloves on top and then sprinkle on the oil from the roasted garlic. Sprinkle it with the remaining Parmesan cheese.
6. Preheat the oven to 400 degrees. Fold the edges of the pastry up and over the outer 1-inch edge of the galette without fully covering the filling. Brush the pastry with the beaten egg. Bake for 20 minutes. Reduce the oven to 375 degrees and bake another 15 to 25 minutes, or until the pastry is golden brown and the filling is bubbling.
7. Serve warm or at room temperature.

Garlic-lemon-herb bread

• 1½ tablespoons olive oil
• 2 tablespoon butter
• 1 clove garlic, thinly sliced
• ¼ cup chopped fresh herbs like oregano, rosemary, thyme basil, etc.
• 1 teaspoon grated lemon zest
• Salt and freshly ground black pepper
• 6 to 8 roasted garlic cloves, mashed or chopped, see above
• Dash of dried red chili flakes, optional
• 1 crisp baguette, about 16 inches long

• In a small skillet, heat the olive oil and butter over low heat. Add the sliced raw garlic; cook for 5 minutes. Remove from the heat and add the lemon zest, salt, pepper, mashed roasted garlic cloves and oil and chili flakes if using.
• Make slits in the bread along the top of the baguette without cutting all the way through. You are creating slices but still leaving the bread intact. Place on a long sheet of foil. Brush the garlic mixture into each cut and spoon the remaining on top. Wrap tightly. The bread can be made several hours ahead of time up to this point.
• Preheat the oven to 440 degrees. Bake the garlic bread until hot, about 15 to 20 minutes. Serve hot or warm.