Heirloom Tomato and Arugula Pesto Turnovers
AuthorDesireeCategoryBreads, Main Meals, SandwichesDifficultyIntermediateThis turnover just screams summer. It contains fresh heirloom tomatoes only found during the summer and pesto made with farm fresh arugula. This recipe only makes 4 hand held turnovers but it can be doubled.
To make the turnovers, first we need to make the dough. This is basically the same dough I use for my thin flatbreads (or tortillas) except I'm using coconut oil.
Place the flour, sea salt and coconut oil in a bowl. Whisk together.
Then add a tablespoon as a time of the filtered water until it comes together. I used 9 Tablespoons to get the dough to wear it all came together and did not stick to my hands. Cover the bowl with a tea towel and let the dough rest while you make the pesto.
For the pesto, place the arugula, walnuts, onion, shallot, red pepper flakes, sea salt and squeeze of lemon in a food processor. Process until combined.
Add to the mixture the parmigiano reggiano cheese (If you are completely plant based you can leave the cheese out.). Pulse a few times until the cheese is blended in, scraping down the sides.
While the food processor is running drizzle two tablespoons of olive oil into the mixture until it all comes together. Scoop out the pesto in a glass jar. Place the pesto to the side.
Take your heirloom tomato and slice the tomatoes and then cut the slices in half. Place the tomatoes to the side.
In a fry pan on medium/high heat place some coconut oil in the pan I would say about 1/4 to 1/3 cup of coconut oil.
Go back to the rested turnover dough and make four dough balls with the dough. The best way to do this is to take the big ball of dough and just cut it horizontally and then vertically to get four pieces. Then roll each piece into a ball.
Flour the surface of your board or counter with some flour to roll out the dough. Take one of the balls of dough to roll out to a 6 inch wide circle.
Take the circle and place about two tablespoons of pesto and two half slices of the tomato on half of the circle.
Fold the dough over and crimp the edges to seal. Repeat until all the turnovers are completed.
Place the turnovers in the heated pan to fry. It should take about four minutes on each side. You can tell when to flip the turnover when you see the edges becoming brown.
I decided to bake one out of the four turnovers to see the results and it turned out just as good as the fried version. To bake the turnovers, Heat oven to 400 degrees. In a pan lightly brush coconut oil on the pan and place the turnovers on it. After 8 minutes flip the turnovers to the other side after another 8 minutes they should be done.
*If you want to go oil free you can place a piece of parchment paper on the pan instead of brushing oil on the pan. However I have not tested this method.
The top three are fried and the bottom one is baked.
Ingredients
Directions
To make the turnovers, first we need to make the dough. This is basically the same dough I use for my thin flatbreads (or tortillas) except I'm using coconut oil.
Place the flour, sea salt and coconut oil in a bowl. Whisk together.
Then add a tablespoon as a time of the filtered water until it comes together. I used 9 Tablespoons to get the dough to wear it all came together and did not stick to my hands. Cover the bowl with a tea towel and let the dough rest while you make the pesto.
For the pesto, place the arugula, walnuts, onion, shallot, red pepper flakes, sea salt and squeeze of lemon in a food processor. Process until combined.
Add to the mixture the parmigiano reggiano cheese (If you are completely plant based you can leave the cheese out.). Pulse a few times until the cheese is blended in, scraping down the sides.
While the food processor is running drizzle two tablespoons of olive oil into the mixture until it all comes together. Scoop out the pesto in a glass jar. Place the pesto to the side.
Take your heirloom tomato and slice the tomatoes and then cut the slices in half. Place the tomatoes to the side.
In a fry pan on medium/high heat place some coconut oil in the pan I would say about 1/4 to 1/3 cup of coconut oil.
Go back to the rested turnover dough and make four dough balls with the dough. The best way to do this is to take the big ball of dough and just cut it horizontally and then vertically to get four pieces. Then roll each piece into a ball.
Flour the surface of your board or counter with some flour to roll out the dough. Take one of the balls of dough to roll out to a 6 inch wide circle.
Take the circle and place about two tablespoons of pesto and two half slices of the tomato on half of the circle.
Fold the dough over and crimp the edges to seal. Repeat until all the turnovers are completed.
Place the turnovers in the heated pan to fry. It should take about four minutes on each side. You can tell when to flip the turnover when you see the edges becoming brown.
I decided to bake one out of the four turnovers to see the results and it turned out just as good as the fried version. To bake the turnovers, Heat oven to 400 degrees. In a pan lightly brush coconut oil on the pan and place the turnovers on it. After 8 minutes flip the turnovers to the other side after another 8 minutes they should be done.
*If you want to go oil free you can place a piece of parchment paper on the pan instead of brushing oil on the pan. However I have not tested this method.
The top three are fried and the bottom one is baked.
Notes
