tomato tart
the "make-in-a-pinch, all-summer-long, garden-fresh-goodness" tart
whatcha need:
1 sheet of puff pastry
1 container of Kite Hill almond ricotta
handful of basil chopped to bits
1 minced shallot
drizzle of olive oil
salt and pepper
either a pint of cherry tomatoes halved or 2-3 medium/large tomatoes sliced 1/4 in ish
whatcha do:
preheat oven to 400 degrees, roll out puff pastry on a sheet of parchment until its just slightly thinner, when the oven is preheated, bake puff pastry for 12 minutes or until golden
in the meantime mix everything else (aside from the tomatoes) in a bowl and set aside
slice tomatoes
surely by now your puff pastry is golden… as soon as she’s out of the oven, use the back of a fork to flatten the puff and smear the ricotta mixture evenly on the top, then crown with tomatoes!
its really that easy. enjoy!!
strawberry rhubarb poptart
summer is calling and she wants you to make her strawberry rhubarb pop tarts
whatcha need:
1 qt strawberries
3 rhubarb stalks
2 sheets of puff pastry
a little less than ¼ cup sugar
½ of ¼ (aka 1/8.. but who owns an 1/8 cup…its not that serious) cup tapioca flour or cornstarch
dash cardamom
pinch of salt
splash of vanilla extract
splash lemon juice
optional icing:
~1 cup powdered sugar
splash of lemon juice (bonus strawberry lemonade, more on that later)
whatcha do:
preheat oven to 375 degrees F
wash and chop rhubarb into ¼ inch bits
wash and slice strawberries
combine everything in a bowl, give it a good mix periodically
roll out both puff pastry sheets then cut approximately 12 rectangles per sheet
with a slotted spoon, you want to avoid as much of the liquid as possible so you don’t end up with a soggy mess, transfer about 2ish tablespoons of the strawberry rhubarb mixture to the middle of half of the rectangles
place a fresh loose rectangle on top and pinch the edges
stab the top to create air vents
repeat with remaining rectangles
space as many raw poptarts on a sheet pan (using parchment paper) about 1 in apart
bake for ~ 20 minutes or until golden
while they bake mix lemon juice with the powdered sugar (wet sand consistency)
out of the oven, let cool few minutes then drizzle the icing on top
gobble! them! up!
golden goddesses
Brie and Pear Grilled Cheese
I fell in love with a panini similar to this at a restaurant in Memphis years ago…. So now I always try to recreate it at my annual grilled cheese party.
Whatcha Need:
Sourdough bread
Brie
Pear (I prefer the red or brown ones)
Honey
Arugula
Butter
Whip it Up:
cut Brie in slices (about a centimeter thick)
Thinly slice a pear
Warm up a pan on medium high heat, add a 1/2 tbs of butter or enough to melt and cover a pan
Lay down two slices of sourdough, flip after 30 seconds
Top one side with Brie, the other with pears then cover with a lid till the cheese starts to melt *don’t rush this, heaven forbid you burn your bread
Remove lid, drizzle one side with honey and a pinch of salt
Then close the two slices together and press a little with a spatula, make sure both sides are nice and toasty then remove from heat
Separate and add a healthy handful of arugula
Done! Dish it up