Category Archives: Recipes

10-Miute Thai-Style Creamy Coconut Chicken Soup

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This post is sponsored by Kevin’s Natural Foods as part of a blogger recipe challenge.

Winter weather in Texas always keeps me guessing! Today I’m in shorts, but I’m still have a hankering for soup – and whipped up an amazing 10-Miute Thai-Style Creamy Coconut Chicken Soup starting with an entrée kit from Kevin’s Natural Foods.

Enjoy a rich, creamy, amazingly flavorful Thai-inspired Creamy Coconut Chicken Soup in just 10 minutes thanks to entree kits from Kevin's Natural Foods! Paleo, So satisfying . . plus Keto, and gluten-free!

Did I mention this soup only takes 10 minutes to make start to finish? Yup, it’s so perfect for crazy busy days (like today where I was squeezing in a run, workout, holiday shopping and working on a book deadline)! Kevin’s Natural Foods also comes to the rescue on those days when I have warm fuzzy feelings about cooking something awesome from scratch, but in the end — just can’t pull my life together!

I think of these keto, paleo and gluten-free friendly products from Kevin’s Natural Foods as “meal starters” for lack of a better term. The packets come refrigerated (you can store in freezer) and include a pre-cooked protein and delicious sauce. The proteins are cooked sou-vide style and simply need heating up in a skillet or microwave (or in my soup recipe, just chopping up cold and tossing in the pot).  They you can choose exactly how to serve it – on rice, on a sweet potato, in a wrap, or in a recipe creation – like my soup!

Check out this 30-sec video to see how easy & tasty life is with Kevin’s Natural Foods!

So, back to the soup! 10-Miute Thai-Style Creamy Coconut Chicken Soup is made with a pouch of Thai-style Coconut Chicken. It reminds me of Tom Kha Gai soup – so delicious. As you can see from the quick video, the steps are easy-peasy.

Enjoy a rich, creamy, amazingly flavorful Thai-inspired Creamy Coconut Chicken Soup in just 10 minutes thanks to entree kits from Kevin's Natural Foods! Paleo, So satisfying . . plus Keto, and gluten-free!

Just sauté mushrooms and cauliflower rice with garlic in soup pot (add other veggies if you like), chop up sous-vid chicken packet, toss chicken, broth, coconut milk and lime juice in pot, warm up, and garnish with scallions and cilantro!!!

Enjoy a rich, creamy, amazingly flavorful Thai-inspired Creamy Coconut Chicken Soup in just 10 minutes thanks to entree kits from Kevin's Natural Foods! Paleo, So satisfying . . plus Keto, and gluten-free!

These meals can be ordered online and shipped straight to your door and I’ve seen in many flavors in my local market too. I love the Korean Beef Barbeque and Cilantro Lime Chicken too – but there are so many varieties to suit any mood or taste preference.  Everything from Kevin’s can work with keto, paleo and gluten free diets too!

Learn more about Kevin’s Natural Foods, get Kevin’s Natural Foods recipes, and their amazing clean-eating focused products (entrees, sides, sauces, stir-frys and more!)  which can find a place in your diet – whether Keto, Paleo, Gluten-free . . or Mediterranean, like me!  Order online or find in a store near you.

Also check them out on Facebook, Instagram and Pinterest!  AND – make the 10 minute Thai soup, you won’t regret it!

Enjoy a rich, creamy, amazingly flavorful Thai-inspired Creamy Coconut Chicken Soup in just 10 minutes thanks to entree kits from Kevin's Natural Foods! Paleo, So satisfying . . plus Keto, and gluten-free!
Enjoy a rich, creamy, amazingly flavorful Thai-inspired Creamy Coconut Chicken Soup in just 10 minutes thanks to entree kits from Kevin's Natural Foods! Paleo, So satisfying . . plus Keto, and gluten-free!
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10-minute Thai-Style Creamy Coconut Chicken Soup
Prep Time
2 mins
Cook Time
8 mins
Total Time
10 mins
 

Enjoy a rich, creamy, amazingly flavorful Thai-inspired Creamy Coconut Chicken Soup in just 10 minutes thanks to entree kits from Kevin's Natural Foods! Paleo, So satisfying . . plus Keto, and gluten-free!

Course: dinner, entree, entree soup, Soup
Cuisine: thai
Keyword: chicken, coconut, gluten free, keto, meal kit, paleo
Servings: 3 servings
Ingredients
  • 1 package Kevin’s Natural Foods Thai-style Coconut Chicken
  • 2 teaspoons olive oil
  • 1 cup sliced Baby Bella mushrooms
  • 1 cup cauliflower rice
  • 2 teaspoons minced garlic
  • 3 cups chicken broth
  • 1 cup coconut cream from can
  • 2 tablespoons fresh lime juice about 1 lime
  • 1/3 cup chopped scallions white bulbs and greens
  • ¼ cup chopped fresh cilantro
Instructions
  1. Add olive oil to soup pot and bring to heat over medium-high. Add mushrooms and cauliflower rice, sauté, stirring frequently, for 3 to 4 minutes until softened; add minced garlic and sauté for 1 additional minute.
  2. Open cold sous vide bag of chicken; chop into bite sized pieces. Add to soup pot.
  3. Pour chicken broth and coconut cream into pot and bring just to a boil, about 3 to 4 minutes. Add contents of sauce pack into soup. Reduce heat and simmer for 1 minutes longer.
  4. Remove from heat; squeeze in lime juice. Stir in chopped scallions and cilantro.
Recipe Notes

#kevinsrecipechallenge

Watermelon Cutting Made Quick & Easy for the Win in Any Season

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This post is sponsored by Watermelon.org.

We are well into the busy fall season and I just scored a big seedless watermelon at my local market, they were parked right next to the pumpkins outside and more inside! My day was MADE bringing this watermelon home – the sun was shining on me, literally and figuratively.

It felt like I was squeezing out extra summer from the year with my produce department find but actually watermelon is becoming more and more prevalent in grocery stores well outside warm-weather months.  In hindsight, I can’t believe I almost didn’t buy the watermelon – thinking I didn’t have the TIME to cut it up and store it away during the weekend’s whirlwind of activities.

But after I checked out the fresh cut watermelon in the produce department (the slices on Styrofoam trays and chunks in plastic tubs), I decided that my budget this month was more “cut it yourself” than “sheer convenience.” So, made a beeline back to the whole watermelon bins and picked out a beautiful looking 16-pound watermelon that felt nice and heavy and had that ripeness-telling creamy yellow spot on the bottom.

Check out how quick and easy it is to cut watermelon!

When my hubby saw me hauling the watermelon into the house (a great workout by the way), he was super excited that we’d be taking it along as great pre- and post-race snack for our obstacle course race this weekend.  He knows, from my years of gushing over watermelon and its frequent appearance on our family menu, that watermelon is fabulous for athletes – hydrating, has good carbs to provide energy, and a source of many important vitamins and minerals that we need.

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Didn’t have lot of time to spare before we headed out on our weekend excursion. I was wondering how long does it take to cut watermelon, exactly. I’ve done it countless times, but never really paid any attention – I do know my feeling is that “it’s easier than people think.” so, I decided to give this watermelon cutting session a timer – not to rush through, but to legitimately see how long it took using one of my favorite watermelon cutting methods.

Just a little over 5 minutes to cut up my watermelon!

The result: My 16-pound watermelon* took 5 minutes and 16 seconds to cut and toss into storage containers. I wasn’t racing, but I wasn’t lollygagging or taking a ton of my usual watermelon snacking breaks – I was pretty focused on the task.  so, boom — 5 minutes — I have just overcome the time objection that I hear from some of you about getting the “big” watermelon. as, for storing a watermelon, which can sometimes be unwieldy to fit in a fridge whole, chunking it up and sealing in stackable storage containers can help you optimize valuable fridge real estate.

*The average seedless watermelon is 8- to 12-pounds. My cutting demo watermelon was 16-pounds and in Texas I’ve purchased seedless watermelon much, much larger (30+ pounds).

MY GO-TO QUICK & EASY WAY TO CUT WATEMELON

  1. Wash exterior of rind to prevent contaminants from dragging into flesh with each knife slice. I do this as soon as I bring home from store, so it’s not reflected in my 5-minute cutting time.
  2. Lay watermelon on side and slice off just enough of each end, sparing as much watermelon flesh as possible, so that it will stand stable when rotating upright.
  3. Stand watermelon upright and take large knife (I prefer a really large serrated knife), and make vertical cuts down the melon in one long motion, top to bottom, curving gently with the shape of watermelon. This is about 8 total cuts, more or less, depending on watermelon size
  4. While it’s still “standing up,” slice de-rinded watermelon lengthwise through the center, top to bottom, and lay one half down on the cutting board with the curved side up.
  5. If you desire “chunks”, make about 2 to 3 horizontal slices through the center of the half, depending on the largeness of your watermelon.  then slice top to bottom in in approximate 1” rows going each direction. if you want “sticks,” just skip the first horizontal cut mentioned in this step.
  6. Package up in air-tight containers and store in the fridge for 3 to 5 days.
  7. Compost the watermelon rinds, or use in a recipe – check out my Churro Watermelon Rind Fries in the Air Fryer.

Watermelon.org shows a very similar cutting method on their website.

One Pot, Easy Cheesy Shrimp Quinoa-Rice Bake

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One Pot, Easy Cheesy Shrimp Quinoa-Rice Bake makes mid-week seem mighty fine! Enjoy a shrimp that is low mess and low stress, taking only 30 minutes prep to plate!

Prep to plate in 30 minutes! You can also make ahead and store this shrimp casserole in the fridge until ready to bake. Loaded with protein, veggies and healthy whole grains in a comforting, cheddar cheese sauce.

Succulent shrimp with mushrooms, onions, and spinach marry in a creamy sharp cheddar sauce with a brown rice-quinoa providing the whole grains you need. It’s at once comfort food AND yet a beautifully balanced meal.

Made over a bit from the heavy, calorie and fat laden traditional shrimp rice casseroles, this version uses smaller amounts of dairy, lots of veggies, plenty of shrimp –and some quinoa in lieu of the typical “all rice” shrimp casserole.

You get a whopping 29g protein for only 360 calories. Full nutrition details in this 6-serving shrimp recipe.

Check out this quick 15-second tutorial!

I use an oven-proof 10” skillet with lid for this recipe, but you can also use a Dutch oven or a 2-quart casserole dish (you’ll have an extra dish to wash with this last option thought).

Don't overcook the shrimp

I use frozen (thawed) peeled, tail-off, deveined shrimp to make this recipe extra easy and convenient. When cooking the shrimp, it’s a “par cook,” meaning you saute in the skilled for just a couple minutes until the grey is gone and they have barely just turned pink – the remainder of cooking is done in in the oven. Just a heads up so you don’t get rubbery shrimp.

Prep to plate in 30 minutes! You can also make ahead and store this shrimp casserole in the fridge until ready to bake. Loaded with protein, veggies and healthy whole grains in a comforting, cheddar cheese sauce.
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After sauteing the shrimp, the veggies, and making the cheesy sauce, the shrimp and quinoa rice blend are mixed in – and then it bakes at 325F degrees for about 15 minutes. However, this can also be a make-ahead casserole recipe by doing all steps up until the last baking step. Just prepped dish in in the fridge until ready to bake, and add on 5 or so extra baking minutes to compensate for starting it cold.

5 from 6 votes
Prep to plate in 30 minutes! You can also make ahead and store this shrimp casserole in the fridge until ready to bake. Loaded with protein, veggies and healthy whole grains in a comforting, cheddar cheese sauce.
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One Pot Cheesy Shrimp Quinoa-Rice Bake
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Prep to plate in 30 minutes! You can also make ahead and store this shrimp casserole in the fridge until ready to bake. Loaded with protein, veggies and healthy whole grains in a comforting, cheddar cheese sauce.

Course: dinner
Keyword: one dish, quinoa, shrimp
Servings: 6 servings
Calories: 360 kcal
Ingredients
  • 3 Tbsp Butter (divided)
  • 1 Tbsp. minced Garlic
  • 24 oz. large Shrimp peeled, tail-off, deveined
  • 1 cup chopped Onion
  • 8 oz. sliced Mushrooms
  • 2 tbsp all-purpose flour
  • 1 1/3 cup 2% milk
  • 1 tsp. Salt
  • 1 tsp. Italian Seasoning
  • 6 oz. shredded Sharp Cheddar Cheese divided
  • 3 cups Baby Spinach
  • 2 cups cooked Brown Rice
  • 1 cup cooked Quinoa
Instructions
  1. Pre-heat oven to 325F.
  2. Add 1 tbsp butter to 10” deep skillet or Dutch oven. Melt, cook shrimp over medium-high heat for just 2 to 3 minutes until barely pink (don’t over cook).
  3. Remove shrimp, set aside in bowl. Keep shrimp juices in pan, add 1 tbsp butter, onions, and mushrooms and saute for 2-3 more min until tender.
  4. Add last 1 tbsp. butter,to mushrooms, melt and sprinkle flour over. Stir around for 30 sec, pour in milk in a slow steady stream while stirring to incorporate smooth with mushroom mixture. Let bubble for 1 minute until milk hot, then stir in 4-oz. of cheese, salt, seasoning, stir until melted.

  5. Remove from heat, stir in baby spinach, cooked rice and quinoa, and the shrimp. Sprinkle remaining cheese on top and bake for 15 minutes until heated through, sauce bubbling, cheese melted.

  6. If needed, you can make up to the baking step and then keep covered in the fridge until ready. Then cook as directed adding about 5 to 7 more minutes to the baking time, bringing it to 20 to 22 minutes baking.

Recipe Notes

Mushroom Pizza Stuffed Zucchini Boats

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Make waves with these delicious, nutritious Mushroom Pizza Stuffed Zucchini Boats. Easy, cheesy and a smart way to optimize zucchini season!

Quick, easy, delicious and nutritious, these cheesy, saucy stuffed zucchini will remind you of a mushroom pizza - -but without the crust, so lower calorie, lower carb and gluten-free. A great way to use up a bumper crop of squash!

Even if you don’t grow your own zucchini (I don’t, but my neighbors do, lol) this green squash is a great way to add extra fiber, vitamins, minerals, and volume to your meals. Exceptionally versatile if you are gluten-free or a lower carb kinda person, plus it seems to be a perennial in the produce department and inexpensive, to boot!

Check out this short video tutorial!

If air-frying, you only need 15 minutes, prep to plate, for this cheesy stuffed zucchini recipe. Takes a little longer in regular oven, but still not time-consuming, especially if you give zucchini boats a 1 minute microwave “par cook” before stuffing and baking.

Quick, easy, delicious and nutritious, these cheesy, saucy stuffed zucchini boats will remind you of a mushroom pizza - -but without the crust, so lower calorie, lower carb and gluten-free. A great way to use up a bumper crop of squash!

I love easy recipes that pack a nice punch of protein. These mushroom pizza zucchini boats help you meet your protein goals on nights when you are going no-meat or just don’t have the time to prepare beef, chicken or pork. It’s a blend of cottage cheese and mozzarella cheese for the protein win!

A serving (of TWO halves) has 25g protein, 20g net carb, 12g fat and 293 calories. This is A LOT of food that will ya up! Alternatively, you can just serve one piece as a scrumptious side dish!

Quick, easy, delicious and nutritious, these cheesy, saucy stuffed zucchini boats will remind you of a mushroom pizza - -but without the crust, so lower calorie, lower carb and gluten-free. A great way to use up a bumper crop of squash!
Quick, easy, delicious and nutritious, these cheesy, saucy stuffed zucchini boats will remind you of a mushroom pizza - -but without the crust, so lower calorie, lower carb and gluten-free. A great way to use up a bumper crop of squash!
5 from 5 votes
Quick, easy, delicious and nutritious, these cheesy, saucy stuffed zucchini boats will remind you of a mushroom pizza - -but without the crust, so lower calorie, lower carb and gluten-free. A great way to use up a bumper crop of squash!
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Mushroom Pizza Stuffed Zucchini Boats
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Quick, easy, delicious and nutritious, these cheesy, saucy stuffed zucchini will remind you of a mushroom pizza – -but without the crust, so lower calorie, lower carb and gluten-free.

Course: dinner, side
Cuisine: Italian
Keyword: gluten free, low carb, pizza, zucchini
Servings: 1 serving (or serves 2 as a side)
Calories: 293 kcal
Ingredients
  • 1 approximate 10- to 12-ounce zucchini ends cut off and sliced lengthwise
  • 1/3 cup bottle marinara or tomato-based pasta sauce divided
  • ¼ cup 2% cottage cheese
  • ¼ cup shredded mozzarella cheese
  • ½ teaspoon garlic salt
  • ½ teaspoon Italian seasoning
  • 2 to 3 white mushrooms sliced
  • 2 tablespoons Parmesan cheese
  • Optional fresh herbs
Instructions
  1. Preheat air fryer to 390F degrees (or oven to 375F)
  2. Cut ends off zucchini and slice lengthwise. Use small spoon to scoop out seeds and some flesh in center, leaving about 1/3” of flesh around outside so that it keeps shape during cooking.
  3. Place zucchini halves on microwave safe plate and “par” cook for 60 seconds in microwave on high.
  4. Transfer lightly cooked zucchini halves to air fryer tray.
  5. Spread the inside of each zucchini with 1 tablespoon sauce.
  6. In small bowl, mix together cottage cheese, mozzarella cheese, garlic salt and Italian seasoning.
  7. Spoon cheese mixture into zucchini halves, pat down with spoon.
  8. Add just few little dollops of sauce to top, if desired.
  9. Arrange sliced mushrooms on top.
  10. Sprinkle with parmesan cheese.
  11. Air fry for 6 to 8 minutes (or oven for 15 to 20 minutes) until cheese lightly browning and hot and zucchini softened (but not soggy)
  12. Sprinkle with chopped Italian herbs and serve with additional warmed sauce, if desired.
Recipe Notes

Rustic Mushroom Bacon Blue Cheese Tart with Garlic-Thyme Pastry “Leaves”

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This post is sponsored by Wick’s Pies.

Autumn is here, the cozy yet bold flavors are dropping faster than the leaves from a tree! Like this Rustic Mushroom Bacon Blue Tart (with Garlic-Thyme Pastry “Leaves”), an autumn-inspired, delightfully delicious meal that comes together conveniently thanks to frozen pie crusts from Wick’s Pies.

So bold and beautiful, this mushroom blue cheese tart is filled with flavor and easy to make thanks to a frozen pie crust! Sever with a green salad for a brunch or light dinner -- or as an appetizer for your fall-season party!

Eating pie for dinner is where it’s at! This is one of the best savory tarts I have ever made and is brimming with mushrooms, leeks, bacon and fresh herbs on a bold layer of creamy blue cheese.

Oh, and the crust! Let’s talk about the crust! Delicate, tender, flakey yet oh-so convenient! It’s a frozen pie crust from Wick’s Pies. I am NOT a pastry chef, and having the time and skill to make a pie crust worthy to envelope all the delicious ingredients in this mushroom tart stresses me out!

A glimpse at how easy this “use a froze pie crust” recipe actually is!

Using a frozen (and thawed) 8” Raw Circle of rolled out dough from Wick’s Pie, make my life so much easier – and I can spend my culinary talents focusing on the fillings and overall flavor of my tart rather than worrying about a dry, soggy, or otherwise lackluster crust.

So bold and beautiful, this mushroom blue cheese tart is filled with flavor and easy to make thanks to a frozen pie crust! Sever with a green salad for a brunch or light dinner -- or as an appetizer for your fall-season party!
Fold up the sides, easy-peasy – you can’t make a mistake!

Also, I making a “rustic” tart, NOT in a pie pan with fancy lattice work, pinching or braiding also makes easy savory tart recipe a winner. Just put fillings in the middle, leaving about a 1-inch border, and then fold up the edges to secure. This mushroom pie CAN’T be messed up and any imperfections in executing the crust “fold up” just adds to the rustic, country charm.

So bold and beautiful, this mushroom blue cheese tart is filled with flavor and easy to make thanks to a frozen pie crust! Sever with a green salad for a brunch or light dinner -- or as an appetizer for your fall-season party!

Because I’m so addicted to this delicious, tender convenience pie crust, I decided to use a leaf-shaped cookie cutter to make extra savory pie-crust pastries. You can NEVER have too much crust, am I right?! I simply sprinkled these pie dough cut outs with garlic salt and pressed in a bit of fresh thyme decoratively. Feeling so fancy serving this casual yet pretty darnclassy meal to my mom and dad this weekend!

So bold and beautiful, this mushroom blue cheese tart is filled with flavor and easy to make thanks to a frozen pie crust! Sever with a green salad for a brunch or light dinner -- or as an appetizer for your fall-season party!
Use a cookie cutter to punch out your favorite shape and sprinkle with garlic salt!

Mushroom Tart Pro Tips:

After sautéing mushrooms, slightly tilt pan to pool up excess liquid and mop off with a paper towel. This will prevent the crust from getting soggy.

Don’t skip the egg wash step in the recipe, this helps the crust turn a beautiful golden brown with a nice gloss.

If you are not a blue cheese fan, you can substitute another type of cheese (maybe crumbled Feta or even grated sharp white cheddar) instead.

I like to use a vented pizza pan, I think it keeps the crust crispier and flaker.

Check out Wick’s Pies wholesaler page for the source of the 8” Raw Circles used in my recipe . . . or you can also order whole pies of the dessert type to be delivered to your door– what a fabulous way to minimize upcoming holiday entertaining stress!

  1. Website: https://www.wickspies.com/
  2. Facebook: https://www.facebook.com/WicksPies
  3. Instagram: https://www.instagram.com/wickspies/
  4. Twitter: https://twitter.com/WicksPies

Learn more about Wicks Pies!

o bold and beautiful, this mushroom blue cheese tart is filled with flavor and easy to make thanks to a frozen pie crust! Sever with a green salad for a brunch or light dinner -- or as an appetizer for your fall-season party!
Pin this for later!
5 from 3 votes
o bold and beautiful, this mushroom blue cheese tart is filled with flavor and easy to make thanks to a frozen pie crust! Sever with a green salad for a brunch or light dinner -- or as an appetizer for your fall-season party!
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Rustic Mushroom Bacon Blue Cheese Tart with Garlic-Thyme Pastry “Leaves”
Prep Time
10 mins
Cook Time
36 mins
Total Time
35 mins
 

So bold and beautiful, filled with flavor and easy to make thanks to a frozen pie crust! Sever with a green salad for a brunch or light dinner — or as an appetizer for your fall-season party!

Course: Appetizer, brunch, dinner
Cuisine: American, country, French
Keyword: bacon, blue cheese, mushroom, pie crust, tart
Servings: 4 servings
Ingredients
  • 4- ounce bacon
  • 10 ounces mushrooms of choice I used Cremini and White Button
  • 1 cup sliced leeks whites and light greens
  • 1/4 teaspoon black pepper
  • ¼ teaspoon sea salt
  • 4 ounces cream cheese softened
  • 2 ounces blue cheese crumbled
  • 1 teaspoon fresh thyme leaves plus extra for garnish and crust “leaves”
  • 1 whisked egg for wash
  • ½ teaspoon garlic salt
  • 2 frozen Wick’s Pie crusts, thawed 1 for tart, 1 for extra crust “leaves” (optional
Instructions
  1. Heat 12-inch stainless steel skillet over medium-high and cook bacon for several minutes each side, until browning and crispy. Remove to paper towel-lined plate to drain, reserving about 1 tablespoon bacon fat in pan (discarding the rest).
  2. Add sliced leeks to pan, and sauté for 2 minutes and then add mushrooms and continue to cook for a 4 to 5 more minutes until softened and liquid released. Season with salt and pepper. Remove from heat and slightly tilt pan to pool up any remaining mushroom liquid and carefully pour off or sop up with paper towel. This will help prevent tart from getting soggy.
  3. Preheat oven to 400F.
  4. Allow mushroom mixture to cool for a few minutes. Meanwhile, make cheese filling by coarsely mashing together 2 ounces of crumbled blue cheese with 4 ounces cream cheese.

  5. Place thawed Wick’s Pie crust on a baking sheet (I prefer a vented pizza pan), coated with non-stick spray.

  6. Using spatula, spread on cheese mixture eaving a 1” border. Next pile on mushroom mixture over cheese and lightly pat down.

  7. Fold up edges of pie crust “rustically,” pinching excesses in the folds together as needed. Brush exposed edges of pie crust with egg wash.
  8. Top with crumbled bacon.

  9. Bake at 400F for 25 minutes or until crust golden and cheese bubbling.

  10. Once you stick tart in oven, start preparing the optional garlic-thyme “leaves” which will bake in the same oven as the tart for the last 5 to 6 minutes of baking.

  11. Spread thawed Wick’s crust on a baking sheet and sprinkle with garlic salt. Use leaf shaped cookie cutter (or other cutter design of choice) to make impressions that cut through – slightly wiggle the cut crust from them, but leave on the pan to cook as “extra” snacking material for later! Press on some of the fresh thyme into to dough decoratively. Bake at 400F for 5 to 6 minutes or until golden. Remove to cool on pan for 5 minutes before handling.
  12. Serve garlic-thyme leaves alongside the tart, if desired (making the leaves is an optional step).