It’s heirloom season once again and what I love most about these end-of-summer beauties are their uniqueness in flavors, colors, textures and shapes. This rustic tart (or otherwise known as a galette) has a delicious flaky crust and a beautifully-bold filling of sweet heirlooms and rich, golden cheese.
1 cup all-purpose flour
1/2 teaspoon coarse salt
1 stick (1/4 lb.) unsalted butter, chilled and cut into pieces
1 teaspoon baking powder
1/2 cup crème fraîche, chilled
Heirloom tomatoes, sliced
Semi-hard sheep’s milk cheese, such as manchego
Combine the flour, salt, baking powder, and butter pieces in a food processor or in a medium bowl if blending by hand. Blend just until the butter is incorporated into the dry ingredients. Mix in the crème fraîche. Turn the entire mix out onto a cutting board and gently push it together into a pile. Wrap tightly with plastic wrap and refrigerate for 2 hours.
Pre-heat oven to 425 degrees F. Place the sliced tomatoes in a colander and sprinkle generously with coarse salt. Lay the tomatoes on several sheets of paper towel to drain (dried tomatoes will make a crisp tart).
Dust a work surface well with flour and roll the dough into a circle about 1/8-inch thick. Dust flour under the dough if it starts to stick.
Carefully slide a rimless baking sheet under the dough. Leaving a 3-inch boarder, scatter the cheese on top of the dough, then arrange the tomatoes evenly over the cheese. Fold the edges of the dough over the tomatoes, making pleats as you fold and leaving the center of the tart open.
Bake the tart until golden brown, 30 to 40 minutes. Let cool on a rack.
Drizzle the top of the tart with a touch of olive oil and a sprinkle of coarse salt. Slice and serve with a simple, lightly dressed salad.
After a long day at work, home alone and not one inch of me wanting to shop or order take out resulted in this dish. Which I can say was easy, delicious and pretty, so naturally I fell in love and now make it all the time.
The best part of this dish is that it can be different every time. Keeping a box of pasta in your pantry at all times is a must for this reason! Then add in any veggies or protein you have for a quick satisfying bite.
What you need: (For this version)
Box of your favorite pasta (gluten free or regular both work)
1/4 cup of milk
2 Italian sausages
1/2 red onion
Micro greens (topper)
Salt, pepper, chili powder and chili flakes
What to do:
Bring a large pot of water to boil
Drizzle a lil bit of olive oil and cook pasta for about 6 minutes (if gluten free) to al dente
In another saucepan:
Drizzle olive oil and start to heat slivered red onions – on med-high
Add in chopped up sausage after onions start to brown a lil
Turn down heat to medium
Then add in chopped shitakes
Sprinkle salt and chili powder to liking (not too much cause you can always add more)
Mix til everything looks about cooked and turn to low heat
Throw in micro greens
Time to combine:
Drain pasta and let it sit while all the mixings cook
Add pasta back into the pot and add milk
After the milk starts to boil and your pasta starts to get coated add in your toppings and mix til you get a good balance of everything in one bite
Serve with fresh herbs sprinkled on top and a pinch of cheese
As summertime comes to a close, there’s no better way to celebrate the end of the season than with fresh, California-grown peaches.
My inspiration for today’s recipe came from a post I shared last summer – Heirloom Tomato, Peach and Mozzarella Crostini. Those who know me, know I LOVE burrata and prosciutto….so naturally they made their way into today’s recipes. The delicate creaminess of the burrata and the smoky saltiness of the prosciutto are the perfect complement to the sweet, juicy peaches.
Spring greens mix
4 ounces fresh burrata
2 large peaches, peeled and sliced
4 slices of prosciutto
2 lemons, juiced
1/2 cup extra virgin olive oil
Salt and pepper, to taste
Combine spring greens, fresh burrata, peaches and prosciutto on a plate. For the dressing, slowly whisk the olive oil into the lemon juice and continue whisking until combined. Season with salt and pepper. Drizzle dressing over the salad and garnish with fresh thyme. Serves 4.
If you are looking for an easy-to-make appetizer, this salty and sweet combo is the perfect summertime snack.
1 baguette, sliced
4 ounces fresh burrata
2 slices of prosciutto
1 large peach, peeled and sliced
Extra virgin olive oil
Salt and pepper
Pre-heat the oven to 400 degrees. Slice baguette into 1/2 inch slices and coat with olive oil. Season lightly with salt & pepper and bake them for about 8 – 10 minutes until golden brown. Remove the baguette slices from the oven and layer with a peach slice and burrata. Drizzle a little olive oil over each crostini, season with a dash of freshly ground pepper and garnish with prosciutto and thyme. *If you made the salad recipe above, you can also use the lemon dressing for drizzling.