Tag Archives: tomatoes

Savory Tart Two Ways: Tomato & Goat Cheese and Asparagus & Mushroom

tomato tart
asparagus tart
tart plate

It’s been three years since my last first day of school, but every August I still sleep restlessly the night before it all starts again. I just can’t seem to shake the feeling that I’m going to be tardy for class the next morning.

This year, that feeling was exacerbated by the promise of waking up to a new job, but going to bed remembering where I was just one year ago — in a city that moved even faster than I imagined and left me dazed and adrift.

I can officially say that this year served as my quarter-life crisis. Reading over the blog posts I wrote in high school, I can see how the seeds were sown years earlier. A girl so eager to bust out of where she was that she forgot to stop and take a look around at what she might already have. And I’d been on that trajectory ever since, hurling toward a life I thought I wanted, of working hard and playing hard and collecting stories and battle scars along the way.

As it turns out, I’ve managed to assemble quite a good collection since coming home. The pace is better for me here. And, lucky for you, I have plenty of time to invest in things that I love… like baking tarts.

Tart Dough:
Makes 2 12-inch tarts
2 cups flour
1/2 teaspoon salt
12 tablespoons cold butter, cubed
1/2 cup ice-cold water

1) Cut the butter into the flour with your fingers or with a stand mixer. Pour in the water slowly, until the dough begins to clump. (Mix for 30 seconds or less if using a mixer.)
2) Divide the dough in two and create two balls of dough. Wrap with plastic and compress into disks. Refrigerate for 1 hour.

Tomato & Goat Cheese Filling:
Note: This recipe makes enough to fill one tart. Double the recipe if you want two!
4 ounces of goat cheese, room temperature
bunch of basil
salt & pepper
1 pint of cherry heirloom tomatoes
1 garlic clove, slivered
1 tablespoon olive oil
1 egg
1 teaspoon of water

1) Preheat the oven to 375 degrees. Remove one of the tart dough sections from the fridge and roll into a circle with a rolling pin until the dough is about 12 inches in diameter. Place on a cookie sheet lined with parchment paper or a Silpat and refrigerate for 10 minutes.
2) Combine the goat cheese, a few of the basil leaves, salt and pepper, then spread over the chilled tart, leaving a border of 1 and 1/2 inches. Place the tomatoes evenly across the goat cheese. Sprinkle with garlic and drizzle with olive oil.
3) Fold the border over the cheese and tomatoes to make a crust. Mix the egg and water together and brush gently over the crust. Place the tart on the lower rack in the oven and cook for 45 to 55 minutes until the crust is golden brown.

Asparagus & Mushroom Tart:
Note: This recipe makes enough to fill one tart. Double the recipe if you want two!
1 tablespoon butter
1 pint mushrooms
1 teaspoon fresh rosemary, chopped
salt & pepper
1/2 cup mascarpone cheese, room temperature
1 bunch (about 15 pieces) of asparagus
1 garlic clove, slivered
1 tablespoon olive oil
1 egg
1 teaspoon of water

1) Preheat the oven to 375 degrees. Remove one of the tart dough sections from the fridge and roll into a circle with a rolling pin until the dough is about 12 inches in diameter. Place on a cookie sheet lined with parchment paper or a Silpat and refrigerate for 10 minutes.
2) Heat a pan over medium heat with the butter. Once melted, add mushrooms and cook until softened and browning, about 10 minutes. Add rosemary, salt and pepper and cook for another 2 minutes. Turn off heat and set aside.
3) Remove tart dough from the fridge and spread with mascarpone cheese. Top with mushroom mixture, then arrange the asparagus on top. Sprinkle with garlic, then drizzle with olive oil.
4) Fold the border over the cheese and asparagus to make a crust. Mix the egg and water together and brush gently over the crust. Place the tart on the lower rack in the oven and cook for 45 to 55 minutes until the crust is golden brown.

Advertisements

Chickpea, Cucumber & Tomato Salad

It’s that time of year again — that period in summer where I mostly boycott my oven. And I eat even more vegetables than usual.

This salad is super simple and chock full of protein, which I always appreciate along with my veggies.

Chickpea, Cucumber & Tomato Salad
Serves 8
2 (8-ounce) cans of chickpeas
2 cucumbers, peeled and chopped
1 pint of cherry tomatoes, sliced in half
3 tablespoons of olive oil
1 tablespoon of balsamic vinegar
1 tablespoon of white wine vinegar
1/2 cup of feta cheese
3 (or to taste) sprigs of dill, finely chopped
1 teaspoon of salt
1 teaspoon of pepper

1) Combine all ingredients in a large bowl and refrigerate overnight before serving.

Eggplant, Sausage and Roasted Red Pepper Pasta Sauce

Oh, hey there. Have you missed me? I’ve certainly missed this blog. And cooking.

In the past three weeks, I lunched with friends in Raleigh and said my goodbyes, I packed my life into boxes and suitcases, I flew to New York City, I started a job, and I moved into an apartment in Brooklyn. Somehow, the move was easier than it sounded. I survived, at least.

And now I have a NYC kitchen. You might be surprised to learn that I managed to fit all of my kitchen supplies into it, with room to spare.

The first thing I made was this sauce, just like mom makes. Sweet and savory and hearty and just right for these first cold days of fall.

Folks, I’m baaaaaaaaaack.

Eggplant, Sausage and Roasted Red Pepper Pasta Sauce:
Serves 8
three tablespoons olive oil, divided
two red peppers, chopped
1 medium eggplant, cut into 1/2 inch cubes
1 red onion, diced
2 cloves garlic, minced
1/2 pound sausage, removed from casings
16 ounces tomato sauce or diced tomatoes
1 teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried basil
salt & pepper to taste
feta cheese, if desired

1) Preheat oven to 400 degrees. Spread chopped red peppers evenly on a cookie sheet, drizzle with 1 tablespoon of olive oil, and put in oven. Bake for about 40 minutes, or until soft and slightly blackened around the edges.
2) 10 minutes before the red peppers are done, place a pot on medium heat. Add 2 tablespoons of olive oil. Add eggplant and onion. Cook until soft.
3) Meanwhile, cook sausage until browned. Add sausage, roasted red peppers and minced garlic to pot.
4) Stir in tomato sauce, cayenne pepper, oregano, basil, salt and pepper. Cover and cook until bubbling.
5) Serve with pasta and sprinkle with feta cheese.