Tag Archives: summer

Rustic Heirloom Tomato Tart

27 Aug

A lovely celebration of one of summer’s greatest offerings: Heirloom Tomatoes, which are marinated in balsamic and nestled atop cheesy flaky crispy goodness.

Time: 30 min hands-on 2 1/2 hours total             Serves: 8


  • Pastry

  • 3/4 cup AP flour
  • 1/2 cup whole wheat pastry flour
  • 8 tbsp cold butter or Earth Balance, cut into pieces
  • 1/4 cup sour cream
  • 1/4 cup very cold water
  • sea salt
  • Tomatoes

  • approximately 1 pound assorted heirloom tomatoes, sliced 1/4″ thick
  • 2 tbsp balsamic vinegar
  • sea salt & black pepper, to taste
  • To Assemble

  • 1 tbsp Dijon mustard
  • 1/4 pound herb & spice havarti cheese, thinly sliced
  • 1/4 cup grated parmesan cheese

How to make it

  • Pastry

  • Place flours and butter in bowl of food processor fitted with dough attachment or S-blade.
  • Pulse a few times until butter is about pea sized.
  • Add sour cream and cold water and salt to taste. Process just until dough begins to hold together.
  • Remove from processor bowl and shape into a ball. Cover with plastic wrap and chill in fridge for at least one hour.
  • Tomatoes

  • Place tomato slices in a flat dish, such as a pie plate or similar. Cover with vinegar and season to taste with salt & pepper. Chill until ready to use (up to an hour with the pastry dough).
  • To Assemble

  • Preheat oven to 400F.
  • Remove pastry dough from fridge. Place ball of dough in center of a sheet of parchment paper. Roll out as evenly as possible into a 12-inch round, about 1/4″ thick. Alternately you could split the dough in two and make two smaller, 6-inch rounds.
  • Spread mustard on dough round, leaving a bit of an edge naked.
  • Top with cheese, followed by marinated tomatoes.
  • Carefully fold up edges of pastry, you may pipe or flute the dough if you’d like.
  • Sprinkle grated Parmesan over top, getting some on the crust as well. Place in oven and bake for 30-35 minutes until golden brown.
  • Best served fresh baked & warm out of the oven. May also be served at room temp.

Pattypan Squash Stuffed with Chicken Sausage

25 Aug

Pattypan squash are in season now and may be found at your local farmers market. They are so lovely! The small ones are perfect for a simple saute and the larger sized variety are perfect for stuffing to showcase their beauty.

Time: 30 minutes           Serves: 4


  • 4 large pattypan squash
  • 1 tbsp olive oil
  • 4 oz. chicken specialty sausage (about 2), diced
  • 1 small-medium vidalia onion, diced
  • 2 garlic cloves, minced
  • 6 oz. baby spinach
  • handful parsley, roughly chopped
  • sea salt & black pepper to taste, freshly ground
  • splash lemon juice
  • 1/4 cup parmesan cheese, grated + more for sprinkling

How to make it

  • Preheat oven to 350F. Prepare baking dish or sheet with cooking spray.
  • Bring 2 quarts of salted water to boil. Add squash and cook for 7 minutes. Remove from water and allow to cool completely. Once cool, carve tops and scoop out middle to create a vessel. Discard hard seeds and dice usable flesh. Be sure to leave the walls at least an inch thick to retain shape. If needed, cut bottom slightly to level.
  • Heat oil in skillet over medium heat. Add onions and cook for 5 minutes. Add sausage and cook for 5-7 minutes, stirring, until beginning to brown. Season with salt, pepper, and lemon juice. Add spinach and parsley and toss so it begins to wilt. Remove from heat and stir in Parmesan cheese. Spoon mixture into squash and sprinkle tops with more cheese. Bake for 10-15 minutes until heated through and beginning to brown slightly on tops.