Three recipes showcase their versatility: California Walnut and Beet Flatbread, Walnut Oat and Fruit Crisp with Walnut Cream, and Walnut Ricotta Tart with Roasted Veggies. Each combines walnuts with different ingredients to create distinct flavours and textures.
California Walnut and Beet Flatbread
The California Walnut and Beet Flatbread combines naan bread with roasted beets, mozzarella, arugula, goat cheese and a basil dressing. Chopped California walnuts provide a crunchy topping, while lemon zest adds the finishing touch.
Ingredients
For the dressing: ¼ cup fresh basil leaves, torn; 2½ tablespoons olive oil; 1½ tablespoons white wine vinegar; 2 teaspoons chopped shallots; and ½ teaspoon Dijon mustard.
For the flatbread: 2 medium beets, with stem ends trimmed; 2 pieces of naan bread; 170 gm fresh mozzarella cheese, torn into ½-inch pieces; ½ cup California walnuts, roughly chopped and divided; ½ cup arugula; ¼ cup crumbled soft goat cheese; and freshly grated lemon zest.
Preparation
Place all the dressing ingredients in a small blender and process until smooth. The dressing can be prepared several days in advance and stored in a covered container in the refrigerator.
Preheat the oven to 250°C. Wrap each beet in foil, folding over the top and sides while leaving room for air to circulate. Place the wrapped beets on a small baking sheet and cook for one hour, or until tender. Once cool enough to handle, remove the peels and thinly slice the beets.
Line two medium baking sheets with parchment paper. Place the naan bread on the sheets and distribute the mozzarella evenly over both pieces. Sprinkle with approximately half of the chopped walnuts and bake for 10 minutes. Remove from the oven and allow the flatbreads to cool slightly.
Arrange the sliced beets on top and drizzle with approximately half of the dressing. Add equal amounts of arugula, goat cheese and the remaining walnuts to each flatbread. Finish with freshly grated lemon zest. Cut into wedges or squares and serve with the remaining dressing.
Walnut Oat and Fruit Crisp with Walnut Cream
The Walnut Oat and Fruit Crisp pairs sliced peaches, nectarines and plums with a crumbly walnut and oat topping. Served with chilled walnut cream, the dessert combines soft, baked fruit with a golden topping.
Ingredients
For the California walnut cream: ½ cup California walnuts; ¼ cup water at room temperature; 2 tablespoons light brown sugar; and a pinch of kosher salt.
For the fruit filling: 4 cups mixed stone fruit, including peaches, nectarines and plums, fresh or frozen and sliced; ¼ cup light brown sugar; 2 tablespoons all-purpose flour; 1 tablespoon freshly squeezed lemon juice; and a pinch of kosher salt.
For the walnut oat topping: ½ cup finely chopped California walnuts; ¼ cup all-purpose flour; ¼ cup rolled oats; ¼ cup light brown sugar; a pinch of kosher salt; and 4 tablespoons unsalted butter, cold and cubed.
Preparation
To prepare the walnut cream, combine the walnuts, water, brown sugar and salt in a high-speed or professional blender. Start blending at a low speed, then quickly increase to the highest setting. Blend for three to five minutes until the mixture is very smooth, scraping down the sides as necessary.
Cool the walnut cream over an ice bath, then transfer it to a container and refrigerate until ready to serve. The cream can be stored in the refrigerator for three to five days.
Preheat the oven to 180°C. In a medium cast-iron skillet or baking dish, combine the sliced stone fruit, brown sugar, flour, lemon juice and salt. Set aside.
In a separate mixing bowl, combine the chopped walnuts, flour, rolled oats, brown sugar and salt. Add the cold, cubed butter and mix until the topping becomes crumbly.
Sprinkle the walnut oat mixture evenly over the fruit filling. Transfer the dish to the oven and bake for 45 to 50 minutes, until the fruit is bubbly and soft and the topping has developed a golden hue.
Once the crisp is fully cooked, spoon it into bowls and serve with the chilled walnut cream.
Walnut Ricotta Tart with Roasted Veggies
The Walnut Ricotta Tart with Roasted Veggies combines puff pastry with a creamy ricotta and walnut mixture, sliced red heirloom tomatoes and yellow squash. Roasted vegetables, toasted walnuts and fresh basil complete the savoury preparation.
Ingredients
The recipe requires 1 cup whole-milk ricotta cheese; ½ cup California walnuts, toasted and finely chopped, divided; 1 small garlic clove; kosher salt and freshly ground black pepper to taste; 220 gm thawed puff pastry sheet; 1 beaten egg; 1 tablespoon water; 2 large red heirloom tomatoes, sliced; 1 medium yellow squash, thinly sliced; 2 tablespoons extra-virgin olive oil; and fresh basil leaves for garnish.
Preparation
Preheat the oven to 200°C. In a food processor, blend the ricotta cheese with ¼ cup of the toasted walnuts, the garlic, salt and pepper until smooth.
Roll out the puff pastry to a size of 10 x 14 inches and a thickness of approximately ⅛ inch. Using a knife, score a 1-inch border around the edges. Transfer the pastry to a baking sheet lined with parchment paper.
In a small bowl, combine the beaten egg and water, whisking with a fork until thoroughly mixed. Brush the edges of the pastry with the egg wash.
Spread the walnut ricotta mixture inside the scored border. Arrange the sliced tomatoes and yellow squash in the centre. Season the vegetables with salt and pepper, then drizzle with extra-virgin olive oil.
Bake for 20 to 25 minutes, until the pastry is golden and puffed, the tomatoes have softened to a jammy consistency and the squash is cooked.
Remove the tart from the oven and garnish with the remaining ¼ cup of walnuts and fresh basil leaves. Slice into squares and serve.
Together, the three recipes demonstrate how California walnuts can be used in both sweet and savoury baking, from a beet-topped flatbread and a fruit-based dessert to a vegetable tart with ricotta. Their combination of nutty flavour, crunch and plant-based omega-3 ALA makes them a versatile ingredient for experimenting with different baking styles.
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