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German Onion Pie

German Onion Pie

German Onion Pie

 

1 9-inch pie crust

1 pound onions, cut into rings (mix different varieties for color and texture)

½ pound bacon, cubed

½ C. heavy cream

⅓ C. fat-free sour cream

2 eggs

¼ tsp. nutmeg

Salt and pepper to taste

 

Preheat your oven to 395°F. Place your pie crust into a pie dish and set it aside. In a large microwave-safe bowl, place the onion rings and top them with the cubed bacon. Lightly coat the onion and bacon mixture with cooking spray, then microwave on high for 10 minutes. In a separate large mixing bowl, whisk together the heavy cream, sour cream, eggs, nutmeg, salt, and pepper until smooth. Combine the onion and bacon mixture with the cream mixture, stirring until well-blended. Pour the mixture into the prepared pie crust. Bake in the preheated oven for 40 minutes, or until the filling is set and the top is golden brown.

 

Servings: 8
Serving Size: 1 slice (1/8 of pie)

Calories: 318
Fat: 24 g
Fiber: 1 g
Protein: 8 g

Rhubarb Chess Pie

Rhubarb Chess Pie

Rhubarb Chess Pie

 

single-crust pie pastry

2 C. (½‑inch thick) slices rhubarb

1 ¼ C. granulated sugar (divided)

2 tsp. unsalted butter (at room temperature)

3–4 pinch kosher salt (divided)

4 large eggs (lightly beaten)

½ C. heavy cream

¼ C. melted unsalted butter

2 T. white vinegar

1 T. cornstarch

1 T. cornmeal

1 tsp. vanilla

 

Set oven rack to the middle position and preheat the oven to 400ºF. On a lightly floured surface, roll the pastry out to a 12-inch circle, a generous ⅛‑inch thick. Carefully transfer the dough to a 9‑inch pie plate and gently press it up the sides. Drape any excess crust over the edge, then fold under and crimp decoratively. Use a fork to prick holes in the bottom of the dough. Line the dough with parchment or foil and fill with dried beans or pie weights. Bake for 8 minutes. Carefully remove the weights and parchment or foil, then continue baking for another 5 minutes, or until the crust is dry and pale colored. Remove from the oven and set aside on a rimmed baking sheet to cool.  Meanwhile, toss together sliced rhubarb, ¼ C. granulated sugar, butter, and a big pinch of salt on a separate rimmed baking sheet. Roast, stirring once, until just tender, about 12 minutes. Scrape the rhubarb, and any juices, evenly across the bottom of the prepared pie pastry. Lower the oven temperature to 350ºF. In a large bowl whisk together eggs, remaining sugar, cream, melted butter, vinegar, cornstarch, cornmeal, vanilla and 2 or 3 big pinches of salt. Once well-combined pour the mixture over the rhubarb in the pie pastry. Place the pie, on the rimmed baking sheet, in the heated oven and bake for 40 minutes., or until the center of the pie is just set. If the crust get too brown lightly tent it with foil for the last 10 or 15 minutes of baking. Cool on a wire rack 2 hours. Cover and chill the pie at least 3 hours. Allow the pie to sit at room temperature 15 or 20 minutes before slicing.

 

Servings: 8
Serving Size: 1 slice (1/8 of pie)

Calories: 395
Fat: 22 g
Fiber: 1 g
Protein: 5 g

Chokecherry Chiffon Pie

Chokecherry Chiffon Pie

Chokecherry Chiffon PieChokecherry Chiffon Pie

 

1 pre-cooked 9 inch pie pastry

1/4 C. water

1 T. gelatin

1 C. chokecherry juice

3/4 C. sugar

5 egg yolks

5 egg whites

1/4 tsp. cream of tartar

2 T. sugar

1 C. heavy whipping cream (35%)

2 T. powdered sugar

1/2 tsp. vanilla

syrup or pieces of fruit to garnish (optional)

 

Dissolve the gelatin in the water. In a saucepan, combine the juice, sugar and egg yolks. Cook gently over a medium low heat, stirring constantly for about 10 minutes until the mixture coats the back of a spoon which occurs at 140 degrees F if you have a thermometer. Remove from the heat and stir in the gelatin until it has completely dissolved. Set aside to cool in a basin of cold water until it is about room temperature but not set. Meanwhile, beat the egg whites and cream of tartar until it starts to mound. Add the sugar and continue to beat until soft peaks form. The mixture should not be too dry. Fold the egg whites carefully into the chokecherry mixture and fill the pastry. Set in the fridge to cool for at least four hours. Whip the cream with the sugar and vanilla and spread on top. Garnish with pieces of fruit or a drizzle of syrup or softened jelly.

 

Servings: 8
Serving Size: 1 slice (1/8 of pie)

Calories: 340
Fat: 19 g
Fiber: 0 g
Protein: 7 g

Zucchini & Leek w/ Gruyere & Olive Oil Crust

Zucchini & Leek w/ Gruyere & Olive Oil Crust

Zucchini & Leek w/ Gruyere & Olive Oil CrustZucchini & Leek w/ Gruyere & Olive Oil Crust

 

250 grams (8.8 oz., a little more than a C.) of light whole wheat flour, or a 50/50 mix of all-purpose and whole wheat flour

1 tsp. fine sea salt

1 tsp. dried herbs (I used dried dill but rosemary is good too)

1/4 C. olive oil

1/4 C. + 1 T. ice water

 

Mix the flour w/ the salt & herbs in a bowl. In a measuring cup, add the water and olive oil together. Mix with a fork until it becomes thick and emulsified. Pour into the flour and mix w/ a fork until it become a ball of dough. You can press the dough into an 8″ pie or tart pan, but I rolled my dough out so it fitted nicely into my pan. Keep the dough chilled until ready to use (cover it if you are making it ahead or it will dry out).

 

Make the filling:

2 zucchini, grated and drained in a colander (squeeze out the moisture)

2 fat leeks, sliced

1 T. butter

1 T. olive oil

kosher salt & pepper

handful of fresh dill

1 egg, plus 2 egg yolks

1/3 C. of heavy cream or half & half

1/2 C. of grated Gruyere cheese

Dijon mustard for the bottom of the crust

 

Sauté the leeks and zucchini in the butter and olive oil until leeks are wilted. Season with kosher salt. Let cool. Spread some Dijon mustard on the bottom of the pastry crust with a silicone spatula. When mixture is cool, spoon into the tart pan. Whisk the eggs, cream and Gruyere and season w/ a pinch of salt & pepper. Pour over the zucchini and leek mixture in the pan. Bake in a 375F oven for 25-30 minutes until quiche is puffed and golden. Let rest 10 minutes in the pan and remove tart pan ring. This will be your new method to bake tart dough! So easy and delicious.

 

Servings: 8
Serving Size: 1 slice (1/8 of tart)

Calories: 309
Fat: 18 g
Fiber: 5 g
Protein: 9 g

Nutter Butter Pie

Nutter Butter Pie

Nutter Butter Pie

 

1 pint heavy whipping cream

2 T. s. powdered sugar

1 tsp. cream of tartar

16 oz. peanut butter

16 oz. cream cheese frosting

1 nine-inch pie shell, par-baked

4 T. s. chopped chocolate

Nutter Butter cookies for garnish and snacking

 

Whip cream, powdered sugar, and cream of tartar to stiff peaks. Set aside. In another bowl, combine peanut butter and cream cheese frosting until incorporated. Fold in whipped cream mix. Fill pie shell. Sprinkle chocolate and crumble some of the cookies over top and garnish with whole cookies. Refrigerate until chilled. When ready to serve, slice and plate, and let sit at room temperature for a few minutes before serving.

Blueberry Buttermilk Pie

Blueberry Buttermilk Pie

Blueberry Buttermilk Pie

 

1 cup blueberries, frozen and thawed

Pie shell

4 T. butter, softened

1/2 cup buttermilk

3/4 tsp. vanilla

3 large eggs

1/2 cup flour

1/8 tsp. salt

2 cups sugar

 

Preheat oven to 325 degrees. Pour blueberries into the prepared pie shell. Then, combine butter, buttermilk, vanilla, and eggs in a stand mixer or by hand until the butter is broken into nickel-sized chunks. Combine flour, salt, and sugar in a separate bowl, and then add to the wet ingredients. Stir the mixture and pour it over the blueberries. Bake for 50-60 minutes, or until golden brown and cooked through.

Cranberry Chess Pie

Cranberry Chess Pie

Cranberry Chess Pie

 

Single pie crust

1 1/4 C. granulated sugar
1/2 C. (1 stick) unsalted butter
Zest of 1 orange
3 large eggs
7 T. all-purpose flour
1 T. cornmeal
Pinch kosher salt
1 C. buttermilk
1 T. vanilla paste (can substitute vanilla extract)
2 C. fresh cranberries, coarsely chopped

Prepare single pie crust. Chill dough at least one hour before rolling and fitting into a greased and floured 9-inch pie pan. Let chill for 15 more minutes in the fridge. Meanwhile, preheat oven to 350 degrees F. In the bowl of a standing mixer fitted with the paddle attachment, combine sugar and butter. Zest the orange into the bowl and cream together the ingredients until the mixture is light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition. In a small bowl, whisk together the flour, cornmeal, and salt. In a separate small bowl or pitcher, stir together the buttermilk and vanilla paste. Add 1/3 of the dry ingredients to the butter mixture and mix just until combined. With the stand mixer set to low, add half of the buttermilk mixture and mix to combine. Add another 1/3 of the dry ingredients and mix just until combined. Add the rest of the buttermilk mixture, mixing to combine, and then the final third of the dry ingredients. Mix until combined. Scrape down the sides of the bowl to incorporate any unmixed ingredients and gently fold in the cranberries. Pour the batter into the prepared pie shell, smoothing the filling with a rubber spatula. Bake for 40-45 minutes, rotating 180 degrees half-way through. The pie is done when the top is golden brown and slightly puffed. Cool to room temperature. Serve pie at room temperature or slightly chilled.

Maple Sugar Pie

Maple Sugar Pie

Maple Sugar Pie

 

1 ounce (2 tablespoons) soft butter

1 C. maple sugar

1 T. all-purpose flour

½ tsp. freshly ground black pepper (or more to taste)

1 egg

½ C. whole milk or cream

pastry for a two-crust 8-inch pie

Preheat oven to 350 degrees.

 

Mix the butter and sugar until well blended. Work in the flour and pepper. Beat in the egg, then the milk or cream. Line an 8-inch pie pan with pastry. Pour in the filling, and top with the lid. Crimp the edges and poke some holes or make slashes as you like to vent the lid. Bake 45 to 55 minutes, or until golden brown and bubbling a bit in center. Cool thoroughly on rack. Actually better made a day ahead if you have patience. Serve in thinnish slices.

Great Grandma Inez Kisser’s Sour Cream Peach Pie

Great Grandma Inez Kisser’s Sour Cream Peach Pie

Great Grandma Inez Kisser’s Sour Cream Peach Pie

 

Makes one 9-inch pie

 

1  9-inch pie crust of your choice, uncooked (my preference is an all butter crust)

6+ peaches, depending on size

1 C. sugar

3 T. flour (may need to adjust depending on how juicy your peaches are)

⅛ tsp. sat

1 large C. slightly soured cream (can substitute ½ sour cream to ½ whipping cream)

 

Grandma Inez: Place halved peaches pit side up (peel if desired) in pie crust, mix flour, sugar and salt and pour over peaches. Then top with sour cream mixture. Bake at 375° F for 45–50 minutes.  *My notes: I prefer my peaches cut in large chunks; peel left on. I toss lightly with the flour/sugar mixture before placing in the pie crust. I use the same bowl from my peaches to then mix up my soured cream and prefer to increase this to ~1½ C. total. Pie serves best when it has an opportunity to cool so the filling can set up.

Strawberry Pie With Strawberry Crust

Strawberry Pie With Strawberry Crust

Strawberry Pie With Strawberry Crust

 

½ C. freeze-dried strawberries

1 T. granulated sugar

2½ C. all-purpose flour, plus more as needed for dusting

½ tsp. fine sea salt

2 sticks cold unsalted butter, cut into ½ inch-cubes

¼ C. ice water, plus more as needed

 

5 C. fresh strawberries, halved

1 T. fresh lemon juice

½ tsp. pure vanilla extract

Pinch of fine sea salt

½ C. plus 2 T. granulated sugar

⅓ C. cornstarch

1 large egg white

Sanding sugar, for finishing

 

In a food processor, pulse the strawberries and granulated sugar to a fine powder. Add the flour and salt, and continue to process until well combined. Add the butter and pulse until the mixture resembles small peas. Transfer to a medium bowl. Make a well in the center of the flour mixture and add the ice water (leave the ice cubes behind). Mix by hand until the mixture uniformly comes together but isn’t sticky or tacky. If necessary, add more water 1 T. at a time. Divide the pie dough in half and form each half into a 1-inch-thick disk. Wrap each disk tightly in plastic wrap and chill for at least 30 minutes or up to overnight.  In a large bowl, toss together the strawberries, lemon juice, vanilla and salt. In another small bowl, whisk together the granulated sugar and cornstarch. Add the mixture to the strawberries and toss well to combine. In another small bowl, make an egg wash by whisking together the egg white and 1 T. water. Reserve. On a lightly floured surface, roll out one disk of the dough to ¼ inch thick. Transfer to a 9-inch pie plate and trim the excess crust around the edge with scissors so that only ½ inch hangs over the edge of the plate. Pour the filling into the pie crust, then transfer to the refrigerator while you work on the lattice. Roll out the second disk of dough to ¼ inch thick. Cut 1½-inch-wide strips from the dough. To make the lattice crust, lay 5 strips vertically and evenly spaced on top of the pie (use the longer strips in the center and the shorter strips toward the edges.) Fold every other strip back so the pie filling is exposed, then lay one of the remaining strips horizontally over the pie. Fold the vertical strips back over the pie, then fold the opposite vertical strips back so they lay over the horizontal strip. Put down another horizontal strip, then fold the vertical strips over the new horizontal strip once more. Repeat with the remaining strips, weaving over and under until you have a lattice. Roll up the bottom crust overhang and crimp the edge of the pie crust as desire. Chill the pie for 20 minutes while you preheat the oven to 425°F. When the oven is preheated, brush the surface of the pie with the egg wash and sprinkle with the sanding sugar. Bake until the crust begins to brown slightly and the filling is bubbly, 40 to 45 minutes. Cool completely before slicing and serving.

Apricot Breakfast Crisp

Apricot Breakfast Crisp

Apricot Breakfast Crisp

 

1 pound apricots

3 tablespoons sugar

1 tablespoon flour

Grated fresh nutmeg, a pinch

 

1/2 stick butter, melted

6 tablespoons turbinado or regular sugar

1/2 cup oats

1/2 cup all-purpose flour

Pinch of salt

2 tablespoons sliced almonds

 

Prepare fruit: Preheat oven to 400 degrees. Pull apart apricots at their seam, remove pits, and tear them one more time into quarters, placing them in a small baking dish (one that holds two to three cups is ideal). Stir in sugar, flour and pinch of nutmeg. Make topping: Melt butter and stir in sugar, then oats, then flour, salt and almonds until large clumps form. Sprinkle mixture over the fruit. Bake for about 30 to 40 minutes and serve warm. Although you could dust this with powdered sugar and serve it warm with vanilla ice cream for dessert, as I noted, it is on the tart side for an after-dinner treat. Truly, this excels cooled in the fridge overnight, and mixed with a scoop of plain yogurt for a weekday breakfast that will cure you of all weekday breakfast doldrums. It sure did for me.

Sweet-Tart Duck Breasts with Fresh Cherry Sauce

Sweet-Tart Duck Breasts with Fresh Cherry Sauce

Sweet-Tart Duck Breasts with Fresh Cherry Sauce

 

2 5- to 6-ounce duck breasts

Coarse sea salt, such as Maldon

2 tsp. olive oil

1 small shallot, finely diced

1/2 C. dry red wine

1/4 C. low-sodium chicken stock

7 ounces Bing cherries, pitted, stemmed, and halved

1 T. balsamic vinegar

10 twists on the black pepper mill

1 tsp. honey, preferably orange flower

1/2 T. very cold unsalted butter

 

Take the duck out of the fridge 15 minutes before you want to use it. Preheat the oven to 400°F. Score the fat on top of the duck in a crosshatch fashion, carefully to score only the fat and not the flesh beneath it. Season the duck on all sides with salt. Preheat a small nonstick skillet on medium heat. Place the duck, skin-side-down, in the hot pan and leave it alone for 10 to 12 minutes, until the skin is golden brown and the fat has rendered. Take the pan off the heat and turn the duck breasts over so the bottom of the breasts are coated in the rendered duck fat. Pour the excess fat into a heat-proof container and keep for frying potatoes. Put the duck, skin-side-up in its original sauté pan, in the oven and cook for 10 minutes. The internal temperature will be about 135°F. Let the duck breasts rest on a cutting board for 10 minutes before slicing. To make the cherry sauce, heat a small nonstick skillet over medium-low heat. Add the olive oil and the shallots. Sauté for 1 minute, just to soften the shallots. Add the wine, stock, and cherries. Bring the mixture to a boil. Add the balsamic vinegar, salt to taste, and pepper. Reduce the heat to medium-low, and simmer for 20 minutes. Remove a 1/4 C. combination of liquid and cherries and purée in a mini food processor. Return the puréed mixture to the pan with the rest of the sauce and stir in the honey and the cold butter. Slice the duck. Pour the sauce onto a serving plate and arrange the slices of duck on top. Season with a bit of salt and pepper for garnish.

Raspberry Crème Fraîche Tart with Lavender Honey

Raspberry Crème Fraîche Tart with Lavender Honey

2354941 1/4 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
7 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1 large egg

4 oz cream cheese, softened
1/4 cup Crème Fraîche
3 1/2 tablespoons lavender honey
4 cups raspberries (18 ounces)

9-inch fluted round tart pan (1 inch deep) with a removable bottom
Heavy-duty foil
Pie weights or raw rice
Accompaniment: warm lavender honey

Pulse together all crust ingredients in a food processor just until mixture resembles coarse crumbs. Put tart pan on a baking sheet and press dough evenly onto bottom and up side of tart pan with your fingertips. Chill shell, covered, on baking sheet until firm, about 30 minutes. Put oven rack in middle position and preheat oven to 350°F. Line shell with a buttered sheet of heavy-duty foil (buttered side down) and fill shell one third of the way up with pie weights. Bake (on sheet) until edge is pale golden, 20 to 25 minutes. Carefully remove pie weights and foil, then bake until edge and bottom are golden, about 20 minutes more. Cool completely in pan on a rack. Beat cream cheese in a bowl with a handheld electric mixer at high speed until smooth, then add Crème Fraîche and 1 1/2 tablespoons honey and beat until combined well. Spread filling evenly in shell, then top with raspberries. Heat remaining 2 tablespoons honey in a very small saucepan over moderately low heat, stirring constantly, until liquefied, then drizzle over raspberries. Serve with additional melted honey on the side. Tart shell can be made 1 day ahead and cooled completely, uncovered, then kept (in pan), wrapped in plastic wrap, at cool room temperature. Filling can be made 1 day ahead and chilled, covered. Bring to cool room temperature before assembling tart, 1 hour.

Rhubarb Custard Tart

Rhubarb Custard Tart

rubarb1 sweet tart crust, unbaked

1 1/4 lb. rhubarb, washed and sliced in 1/2″ pieces (or long thin batons if you want a more dramatic presentation)

1/2 cup + 2 T. sugar, separated

2 T. flour

1 pinch salt

1 cup half and half

3 eggs

1/2 tsp. vanilla

 

In a large bowl, toss the rhubarb with 2 T. of the sugar until it’s evenly coated. Transfer the sugary rhubarb to a colander over the bowl, and let sit at least 2 hours to allow liquid to drip out. Overnight is fine too. Preheat the oven to 375 degrees. Roll out the crust and fit it into a 9″ tart pan, prick a few times with a fork, and place in the refrigerator to chill while the oven is preheating. Whisk together the remaining 1/2 cup sugar with the flour and salt. Add a bit of half and half, whisking until it’s a well-combined sludge. Add the remaining half and half, eggs, and vanilla, whisking until just combined. Remove the crust from the refrigerator. Press on the rhubarb to expel any last bits of liquid, and scatter evenly (more or less) over the crust. Give the custard another whisk to re-mix, and pour gently over the rhubarb. Place in the oven. Bake until the custard no longer jiggles in the center and is just beginning to brown, about 30-45 minutes. The filling will puff dramatically (but will settle back down as it cools). Remove from the oven and let cool a bit before serving.

Rhubarb Cornmeal Tart

Rhubarb Cornmeal Tart

1 1/2 C. flour

3/4 C. powdered sugar

1 stick (1/4 lb.) butter

1 egg

1 1/2 C. milk

1 tsp. cinnamon

1/3 C. sugar

1/3 C. white cornmeal or semolina

2 egg yolks (or 1 egg)

 

Rhubarb stalks

1/2 C. sugar plus 2 T.

 

For the pastry crust: Combine the flour and powdered sugar in a large bowl. Cut the butter into small pieces and add to the bowl, crumble the mixture together with your fingertips until it resembles coarse meal. Stir in the egg until the mixture just comes together (you could also make the dough in a food processor). Turn the dough out and knead just to make a ball. Flatten it into an ovular disk, wrap it in plastic wrap and chill briefly, half an hour to an hour. Roll the dough out and fit it into a rectangular tart pan (or a round 8″ pan). Cover and place in the fridge or freezer to chill thoroughly. For the cornmeal cream: Combine the milk, cinnamon, sugar, and cornmeal in a saucepan and bring to a boil, whisking constantly to prevent lumps. Lower the heat and simmer the mixture, stirring, for 3-4 minutes, until thickened and no longer gritty. Remove the saucepan from the heat and let cool slightly. Stir in the egg yolks until well combined. Press a piece of plastic wrap directly onto the surface of the mixture and set aside or refrigerate until ready to use. Blind bake the tart shell: Preheat the oven to 350. Place baking paper and pastry weights inside the chilled tart shell. Bake the pastry for 15 minutes, then remove the weights and paper and bake another 5-10 minutes, until the pastry is dry and just golden on the edges. Remove and allow to cool slightly. Bake the tart: Spread the cornmeal cream inside the blind-baked tart shell. Slice the rhubarb and layer it over the cornmeal cream, placing the pieces close together. Sprinkle the 1/2 C. sugar over the rhubarb. Cover the tart with foil and bake in a 350 degree oven for 20 minutes, then remove the foil and bake another 15-20 minutes, until the rhubarb is tender. Sprinkle the remaining 2 tablespoons of sugar over the tart and, using the broiler or a blowtorch, briefly caramelize the sugar. Serve warm or at room temperature.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Sweet Potato and Leek Soup with Crisp Fried Scallions

Sweet Potato and Leek Soup with Crisp Fried Scallions

2 1/2 lb. Sweet Potatoes or Yams

1/2 stick Butter

1 1/2 C. thinly sliced Leeks, white parts only

6 C. Chicken Stock (or Smoked Turkey Stock)

1 C. crème fraîche or 2/3 C. Heavy Cream mixed with 1/3 C. Sour Cream

Salt and Pepper

1 C. Vegetable Oil for Frying

8 Scallions, trimmed and julienned

 

Preheat oven to 425. Prick sweet potatoes or yams several times and bake on a rack until very tender, about an hour. Remove from oven and set aside. Melt butter in a large nonstick skillet over medium heat. Add leeks and toss to coat. Add one C. stock, cover with tight fitting lid, and cook over very low heat until leeks are very tender, about 30 minutes. Pour leeks into bowl of food processor fitted with metal blade and pulse until well pureed. Scoop sweet potato out of the skin and add pulp to food processor, pulse again until smooth. In heavy saucepan, combine puree with remaining 5 C. stock and whisk until smooth. Cook over medium heat until warmed through. Add crème fraîche, blend well, and continue to simmer until heated through. Add salt and pepper to taste. Just before serving, heat oil in a wok until it shimmers. Add scallions and deep fry until browned, about 2 to 3 minutes. Remove to drain on paper towels. Divide soup into serving bowls and garnish with fried scallions and serve.

 

 

Yield:

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Leek, Mushroom and Goat Cheese Tart

Leek, Mushroom and Goat Cheese Tart

1 small bulb fennel

2 medium leeks, white and light green parts only, halved lengthwise and rinsed carefully

16 medium cremini or white mushrooms (about 1 pound)

1 tablespoon plus 1 teaspoon olive oil

Salt and pepper

1 4-ounce package puff pastry (like Dufour), defrosted according to package directions

3 eggs

8 ounces goat cheese

delicious

Heat oven to 400 degrees. Trim fennel of green top and root end, reserving fronds and quarter bulb from top to bottom. Using a mandoline or very sharp knife, cut fennel and leeks into paper-thin slices. Clean and slice mushrooms. Heat 1 tablespoon oil in a skillet over medium heat; add fennel and leeks and sauté until just tender but not brown, about 6 minutes. Transfer to a bowl and set aside. Heat remaining teaspoon oil in skillet over medium-high heat; add mushrooms and sauté until they release all their liquid and most of it boils away, about 5 minutes. Combine fennel mixture with mushrooms and sauté together briefly; season with salt and pepper. Remove from heat. Unfold puff pastry onto lightly floured surface or Silpat; cut in half lengthwise to form two long rectangles. Gently roll out each rectangle to approximately 5 by 14 inches and place on cookie sheet (or cut into two circles, if desired). Trim edges by 1/4 inch strips all around; set strips aside. Break one egg into a small bowl; beat slightly. Brush edges of pastry with some egg. Use trimmed strips to make a raised border on each. (Or, fold pastry edges over to form a rim.) Brush entire surface with remaining beaten egg. Prick interior of pastry all over with a fork. Bake until pale gold, about 10 minutes. If pastry has puffed up inside edge, press it down gently. Set aside. Meanwhile, combine remaining eggs with 6 ounces of goat cheese and blend until smooth. Spread onto pastry. Return to oven and bake just until set, about 4 minutes. Remove from oven and spread with mushroom-leek mixture. Crumble remaining cheese on top. Just before serving, broil tarts for a few minutes, until cheese softens and starts to brown. Garnish with fennel fronds.

Peach Tart

Peach Tart

2 C. flour
2 T. chopped crystallized Ginger
1/2 C. brown sugar
1 tsp. pure vanilla extract
1/2 tsp. salt
1 C. unsalted butter, softened

5 or 6 large peaches, peeled and sliced
3/4 C. cream cheese
1/2 C. heavy cream
1 C. sugar
4 eggs
1/2 tsp. ground cinnamon
Pinch ground allspice
Pinch ground nutmeg
1/2 tsp. rum extract

 

For the pastry, preheat oven to 350°. Place flour, ginger, sugar, vanilla, and salt in a food processor. Cut butter into 1- to 2-T. pieces and, with the machine running, add the pieces to processor, one at a time. Process until a ball of dough forms on top of the blade. Remove from machine. Press into a well-greased 12-inch flan or tart pan with removable bottom. Bake for about 10 minutes, just until the dough starts to set. Remove from oven and cool while making the filling. For the filling, preheat oven to 350°, if you haven’t done so already. Arrange sliced peaches in concentric circles in cooled tart shell, filling the shell. In a food processor, place cream cheese, cream, and sugar and mix until smooth. Add eggs, one at a time, mixing well after each addition. Add cinnamon, allspice, nutmeg, and rum extract and mix well. Pour over peaches and bake for about 30 minutes, or until a knife inserted in the center comes out clean. Serve warm or cold with softly whipped cream or caramel sauce.

 

Zwiebelkuchen (German Onion Tart)

Zwiebelkuchen (German Onion Tart)

1 package active, dried, yeast

2 tsp. sugar

1 1/2 tsp. salt

3 C. All-purpose flour

1 T. butter

1 C. water, warm

6 slices Bacon, chopped (preferably thick cut)

2 medium onions, sliced

1/4 tsp. Caraway seed

1/2 tsp. salt

Black pepper, freshly ground

1 each Egg

1 each Egg yolk

1C. sour cream

2 T. milk (optional)

tart

Combine the yeast with sugar, salt and 1/2 C. flour in a bowl. Blend in the butter and warm water and mix to combine. Add enough of the remaining flour to make a soft dough (you will need most of it) then turn this onto a lightly-floured work surface and knead for 5 minutes, or until smooth and elastic. Place in a greased bowl, turn to coat then cover and set aside to rise in a warm place for about 30-45 minutes. After this time, pat the dough into a lightly-greased, 12 inch pizza pan or a jelly roll pan. Cover and set aside as you prepare the filling. Place bacon in large, preheated skillet and cook until crisp then remove with a slotted spoon and set aside. Using the remaining bacon fat, saute the onions until tender but not browned. Add the caraway then remove from the pan and sprinkle over the dough. Top with the crispy bacon. Bake at 400°F for about 20 minutes. Meanwhile, mix the egg, the egg yolk and the sour cream together. This will give a custard that you can spoon on top, leaving areas devoid of custard, which is how I like it. If you want something a bit more uniform add the milk to the egg mixture and pour over the onions, spreading it out to cover completely. Sprinkle with freshly ground black pepper. Bake 10-12 minutes longer, or until the top is golden brown and the sour cream mixture has set. Serve warm or room temperature, sliced into wedges.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

 

Teleme, Squash, and Onion Galette

Teleme, Squash, and Onion Galette

onchsgalette1 C. all-purpose flour

1/8 tsp. salt

1/8 tsp. sugar

6 T. (3/4 stick) unsalted butter, very cold, cut into 1/4-inch cubes

1/4 C. ice water

1 T. olive oil

1/2 yellow onion, thinly sliced

1/4 lb. yellow squash, sliced into 1/4-inch rounds

1 T. fresh thyme leaves, or 1 1/2 tsp. dried thyme

Salt and freshly ground pepper, to taste

1/4 lb. young Teleme cheese, coarsely grated

1 T. milk or cream

 

In a large bowl, mix together the flour, salt, and sugar. Using a pastry cutter or two knives, cut the chilled butter into the flour mixture just until the butter is the size of small gumballs. Make a well in the middle of the dough. Pour a small amount of ice water into the center, and using a fork, bring some of the flour-butter mixture into the water. Continue until all of the water has been well incorporated. The mixture will be slightly crumbly, but it should hold together. If it doesn’t, add more cold water, 1 T. at a time. Press the dough into a ball and then flatten it into a disk about 5 inches in diameter. Wrap in plastic wrap and refrigerate for 2 hours or up to 24 hours. The dough can also be frozen. Preheat the oven to 400 F. Place a rack in the lower third of the oven. Do not place in the lowest slot or the bottom of the galette will burn before the topping is done. In a medium skillet, heat the olive oil over medium-high heat. Add the onions and squash and sauté for about 2 minutes, stirring constantly. Add the thyme, salt, and pepper and continue to cook until the onions and squash are translucent but not brown, about 5 minutes. They should be slightly underdone. Remove from the heat and set aside. Remove the dough from the refrigerator, and on a well-floured surface or on a floured piece of parchment, roll it into a circle 8 to 9 inches in diameter and 1/8 inch thick. Place the dough in a shallow baking or pizza pan. (Do not use a rimless baking sheet, or you’ll likely end up with melted butter on your oven floor.) Spoon the onion-squash mixture onto the center of the dough, leaving a 1 1/2-inch border. Top with the cheese. Next, fold the 1 1/2 inch border toward the center to encase part of the filling, crimping the edges a little as you go. You should end up with a “window” of filling about 5 inches in diameter, with the crust overlapping the edges of the filling. Brush the folded-over edges with the milk or cream. Bake until the border is golden and the cheese is bubbly and golden brown, 25 to 30 minutes. Serve immediately.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Belgian Leek Tart with Aged Goat Cheese

Belgian Leek Tart with Aged Goat Cheese

tartCrust:

4 T. (or more) ice water

3/4 tsp. apple cider vinegar

1 1/2 C. unbleached all purpose flour

3/4 tsp. salt

1/2 C. (1 stick) plus 1 T. chilled unsalted butter

 

Filling:

1/2 C. whole milk

1/2 C. heavy whipping cream

1 large egg

1 large egg yolk

1/4 tsp. salt

1/2 C. crumbled aged goat cheese (such as Bûcheron), rind trimmed

1 1/2 C. Leek Confit

 

Combine 4 T. ice water and cider vinegar in small bowl. Blend flour and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. With machine running, slowly add water-vinegar mixture, processing until moist clumps form. If dough seems dry, add ice water by tsp.fuls. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 2 hours. DO AHEAD: Can be made 3 days ahead. Keep refrigerated. Allow dough to soften slightly at room temperature before rolling out. Position rack in center of oven and preheat to 375°F. Roll dough out on lightly floured work surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides. Fold in overhang and press to extend dough 1/2 inch above sides of pan. Line pan with foil and dried beans or pie weights. Bake until dough looks dry and set, about 30 minutes. Remove foil and beans and continue to bake until crust is pale golden, 20 to 25 minutes longer. Remove from oven and cool while preparing filling. Whisk milk, cream, egg, egg yolk, and salt in medium bowl to blend. Sprinkle 1/4 C. cheese over bottom of warm crust; spread leek confit over and sprinkle with remaining cheese. Pour milk mixture over. Bake until filling has puffed, is golden in spots, and center looks set, 35 to 40 minutes. Transfer to rack; cool slightly. Remove pan sides. Serve warm or at room temperature.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Crab Salad in Crisp Wonton Cups

Crab Salad in Crisp Wonton Cups

Crab Salad in Crisp Wonton CupsFor the Wonton Cups:

Cooking spray

18 wonton wrappers, thawed (if frozen)

2 tsp. canola oil

1/4 tsp. salt

For the dressing:

1 tsp. lime zest

2 T. fresh lime juice

1/4 tsp. salt

1/8 tsp. black pepper

1/2 tsp. dried hot red pepper flakes

2 T. olive oil

 

For the salad:

1/2 lb. lump crabmeat, picked over

1 stalk celery, finely diced

1/2 C. finely diced mango

1/4 C. thinly sliced scallions

2 T. coarsely chopped fresh cilantro leaves

 

Preheat the oven to 375 degrees F. Spray 2 mini-muffin tins with cooking spray. Brush the wonton wrappers with oil, and place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cups. Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool. Meanwhile whisk together the zest, lime juice, salt, pepper, and pepper flakes. Add the oil and whisk until well combined. In a medium bowl, toss together the crabmeat, celery, mango, scallion and cilantro. Add dressing and toss to combine. Fill each C. with the crab salad and serve.

 

Yields:

Calories:

Fat:

Fiber:

 

Almond-Cherry Pie

Almond-Cherry Pie

 

4 T. melted butter

1-1/2 C. vanilla cookie crumbs

1-14 oz. can sweetened condensed milk

1 tsp. lemon zest or peel

1 tsp. almond extract

8 oz. sour cream

1-21 oz. can of cherry pie filling

 

Grease a pie plate (deep dish preferred). Combine cookie crumbs and melted butter. Spread in the bottom and slightly up the sides of the pie plate, pressing firmly until covered. Combine condensed milk, lemon zest, almond extract and sour cream. Beat well and pour into crust. Drop cherry pie filling by teaspoonfuls onto the cream mixture in the pie shell. Bake at 400ºF for about 18-20 minutes. Cool completely and then refrigerate until serving. Blueberry or strawberry pie filling can be substituted for the cherry.

Tomato Tart with Lime Butter

Tomato Tart with Lime Butter

Tart Ingredients:
A bit of All-purpose Flour
1/2 lb. Frozen Puff Pastry, thawed
2 lbs. Ripe Tomatoes, cored, peeled, seeded, and finely chopped
Juice of 1 large Lemon

2 Shallots or Green Onions (Mild), minced

2 cloves Garlic, minced

1/2 tsp. fresh Parsley, minced

1/2 tsp. fresh Basil, minced

1/2 tsp. fresh Thyme, minced

Salt and Freshly Ground Black Pepper to Taste

Lime Butter Ingredients:

Juice of 1 large Lime

8 Tbs. (1/4 pound) Unsalted Butter, cut into single tablespoon portions

2 Tbs. Heavy Cream

Salt and Freshly Ground Black Pepper to Taste

2 Tbs. Olive Oil

1/2 cup Ripe Tomatoes, peeled, seeded, and diced for garnish

 

Special Equipment:

Six 4-inch Tartlet Pans

Dried Beans or Rice for use as Pastry Weights

Preheat oven to 400-F degrees and set up the mise-en-place. (Mise-en-place defined: French cookery technique whereby you arrange each ingredient in the prepared portion and sequence you’ll require it to prepare your recipe. Also known as an invaluable timesaver.) Sprinkle a bit of flour on a clean surface and roll out the pastry dough to an approximately 10 by 15-inch rectangle. With a sharp knife, cut the pastry into six equal-sized squares, each about 5 inches on a side. Gently place each square into a 4-inch tartlet pan and trim any excess dough from the edges. With a fork, prick the bottom of the pastry all over its surface. Line the pastry shells with foil cut to size and spread dried beans or rice over the foil. (If you don’t weight the pastry, you’ll end up with uneven puffing during baking, which makes for an ugly, unbalanced tart.) Set the tartlet pans on a baking sheet and bake for about 15 minutes, or until the pastry is lightly browned. Remove from the oven and allow to cool. Remove the foil andweights, then carefully remove the delicate baked pastry shells from the tartlet pans. Set them on a wire rack to cool completely. (Don’t turn off the oven, though; you’re not finished yet!) While the shells are baking, place the chopped tomatoes in a colander and let drain for at least 15 minutes. Pat the diced tomatoes dry with paper towels. (It’s important to remove as much water as possible, otherwise your tarts will be soggy. You will want to blot the tomatoes during baking, also: Work quickly as you remove the excess water with a triple-folded paper towel.) In a large glass mixing bowl, combine the drained tomatoes with the lemon juice, shallots or green onions, garlic, parsley, basil, thyme, salt, and pepper. Gently stir in the olive oil. Place your baking sheet to the oven for about five minutes to warm. Remove the hot sheet from the oven and place the cooled pastry shells on it. Spoon about 2 tablespoons of the tomato mixture into each shell. Make sure not to overfill the pastry shells. Bake for abot 15 minutes, blotting excess water at least once. Sprinkle with a splash of black pepper and let cool for about five minutes prior to serving. Meanwhile, prepare the lime butter in a small saucepan: Mix the lime juice with an equal amount of water (no more than 1/3 cup). Bring the mixture to a boil over high heat, and boil for about 3 minutes or until it’s reduced by half. Whisk in the butter, a tablespoon at a time, until thoroughly combined. Stir in the cream and season with salt and pepper to taste. Pour the mixture into the top half of a double boiler and place over hot water to keep warm. Spoon the lime butter onto your six serving plates. Set a tomato tart on top and garnish with the diced tomatoes. Serve immediately.

Peach and Blueberry Cobbler

Peach and Blueberry Cobbler

3 T. unsalted butter

3 T. canola oil

1 C. whole-wheat flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1 C. reduced-fat milk

1/2 C. sugar

1 tsp. vanilla extract

3 ripe but firm peaches, (about 1 pound), pitted and sliced into eighths, or 3 1/2 C. frozen

2 C. (1 pint) fresh or frozen blueberries

Preheat oven to 350°F. Place butter and oil in a 12-inch cast-iron skillet or a 9-by-13-inch baking pan. Heat in the oven until melted and fragrant, 5 to 7 minutes. Meanwhile, combine flour, baking powder and salt in a large bowl. Add milk, sugar and vanilla; stir to combine. Add the melted butter mixture to the batter and stir to combine. Pour the batter into the hot pan. Spoon peaches and blueberries evenly over the batter. Return the pan to the oven and bake until the top of the cobbler is browned and the batter around the fruit is completely set, 50 minutes to 1 hour. Remove to a wire rack to cool for at least 15 minutes. Serve warm.

Yield: 10 servings

Calories: 182

Fat: 8g

Fiber: 3g

Mixed Berry Custard Pie

Mixed Berry Custard Pie

12 ounces fresh or frozen berries of your choice (if using frozen berries, defrost in a bowl overnight in the refrigerator)

4 large eggs

3/4 C. whole milk

1 tsp. vanilla extract

1 C. sugar

2 T. plus one tsp. flour

1 9-inch homemade or store-bought unbaked pie crust

Position an oven rack in the middle of the oven; preheat to 375 degrees. If your berries are still frozen, defrost in a microwave set on low. Be sure to retain any juices from the berries. Whisk together the eggs, milk and vanilla extract in a medium bowl. Add the sugar and flour; combine until smooth. Arrange the berries in an even layer in the unbaked pie shell and pour in any reserved juices. Pour the egg-milk mixture over the berries. Bake for about 45 to 50 minutes or until the center of the pie has set. Transfer to a wire rack to cool completely before serving.

Gingered Autumn Fruit Crisp

Gingered Autumn Fruit Crisp

3 T. confectioners’ sugar

2 tsp. cornstarch

2 C. (about 1 pound) sliced anjou or bartlett pears

2 C. (about 1 pound) sliced mcintosh apples

2 C. (about 1 pound) sliced red or purple plums

2 T. finely chopped crystallized ginger

2 tsp. vanilla extract

3/4 C. old-fashioned oats

2 T. brown sugar

1/2 tsp. apple pie spice

2 T. cold better butter or trans-fat free spread

Preheat the oven to 350ºF. Coat an 8″ x 8″ baking dish with vegetable oil spray. Set aside. To prepare the fruit: In a bowl, combine the confectioners’ sugar and cornstarch. Stir until well blended. Add the pears, apples, plums, ginger, and vanilla. Toss to coat evenly. Transfer to the reserved dish. Set aside. To prepare the topping: Wipe the bowl dry with a paper towel. Add the oats, brown sugar, and apple pie spice. Toss with a fork to mix. With the fork, break the Better Butter or spread into small chunks. Add to the mixture. Use the fork to cut into smaller pieces that blend with the oats mixture. Scatter over the reserved fruit. Bake for about 55 minutes, or until golden and bubbly. Let stand for 10 minutes before serving. Serve warm or at room temperature.

Yield: 9 servings

Calories: 152

Fat: 2.5g

Fiber: 4g

Cream Cheese Pumpkin Pie

Cream Cheese Pumpkin Pie

3 oz. cream cheese, softened

1 C. + 1 T. cold half & half

1 T. pourable Splenda (or equivalent in packets)

1 1/2 C. thawed SF Cool Whip

2 four-serving size boxes SF vanilla instant pudding

1 16 oz. can plain pumpkin (not the pie mix)

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

Mix cream cheese, 1 T. half & half and Splenda with a wire whisk until smooth and creamy. Gently stir in Cool Whip. Spread on bottom of pie crust. Cover and place in freezer. Pour 1 C. half & half into mixing bowl; add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate at least 2 hours before serving. Garnish with additional whipped cream and nuts, as desired.

Squash Blossom Tart

Squash Blossom Tart

2 tsp. olive oil, plus additional for cookie sheet

1 medium onion, chopped

1 tsp. chopped fresh thyme, plus sprigs for garnish

5 squash blossoms, pistil and stems discarded, blossoms chopped

1/2 C. (4 oz.) crumbled soft mild plain goat cheese

1 prepared piecrust (from a 15-oz. box), thawed if frozen

Flour, for piecrust

1 medium zucchini, trimmed and cut lengthwise int 1/8-inch-thick slices

1 medium yellow squash, trimmed and cut lengthwise into 1/8-inch-thick slices

1 large egg yolk beaten with 2 tsp. water, for egg wash

Heat oil in a medium nonstick skillet over moderately high heat until hot but not smoking. Add onion and cook, stirring, until golden brown, about 5 minutes. Remove from heat; stir in thyme and squash blossom. Transfer to a bowl and let cool to room temperature. Stir in cheese; season with salt and pepper. Preheat oven to 450 degree F and arrange rack in lower third. Lightly oil a large cookie sheet. Unfold piecrust on a lightly floured surface and roll out with a floured rolling pin into a 14-inch round. Place on prepared cookie sheet and spread evenly with cheese mixture, leaving a 2-inch border around edges. Decoratively arrange zucchini and squash slices over cheese to form a pinwheel, overlapping in center; season with salt and pepper. Fold piecrust edges up and over filling, forming a 1-1/2-inch crust. Brush crust with egg wash and chill 15 minutes. Bake until crust is golden brown and zucchini and squash are tender, about 20 minutes. Transfer tart on cookie sheet to a rack to cool slightly. Using a large metal spatula, carefully slide tart onto a platter, garnish with thyme sprigs, if desired, and serve immediately. (Can be made ahead. Cool, wrap in foil and chill up to 1 day. Bring to room temperature before serving or reheat in a 350 degree F oven 10 minutes.)

Pear Crisp with Creamy Orange Sauce

Pear Crisp with Creamy Orange Sauce

1 tablespoon confectioners’ sugar

2 teaspoons cornstarch

4 cups (about 2 pounds) peeled and sliced anjou or bartlett pears

2 teaspoons vanilla extract

 

1/2 cup old-fashioned oats

2 tablespoons slivered almonds

1/4 teaspoon ground nutmeg

2 tablespoons cold trans-fat free spread

 

1 cup fat-free plain yogurt

1 tablespoon maple syrup

1/4 teaspoon orange extract

 

Preheat the oven to 350ºF. Coat an 8″ x 8″ baking dish with vegetable oil spray. Set aside. To prepare the fruit: In a bowl, combine the confectioners’ sugar and cornstarch. Stir until well blended. Add the pears and vanilla. Toss to coat evenly. Transfer to the reserved dish. Set aside. To prepare the topping: Wipe the bowl dry with a paper towel. Add the oats, almonds, and nutmeg. Toss with a fork to mix. With the fork, break the spread into small chunks. Add to the mixture. Use the fork to cut into smaller pieces that blend with the oats mixture. Sprinkle over the reserved fruit. Bake for about 55 minutes, or until bubbly. To prepare the sauce: In a small bowl, combine the yogurt, syrup, and extract. Stir to mix. Serve the crisp warm or at room temperature, topped with the sauce. Recipe Tips: Apples, plums, nectarines, or peaches can replace the pears. The baking time may vary depending upon the type of fruit. Grated orange peel can replace or be added to the orange extract in the sauce. If you like, you can bake this special fruit dish and prepare the sauce ahead of serving. Refrigerate separately for several days. Reheat individual of the crisp on a microwaveable plate and then top with the sauce.

 

Yield: 9 servings

Calories: 124

Fat: 3g

Fiber: 4g

Hungry Girl’s Too-Good-To-Deny Pumpkin Pie

Hungry Girl’s Too-Good-To-Deny Pumpkin Pie

For Crust

2 cups Fiber One bran cereal (original)

1/4 cup light whipped butter or light buttery spread (like Brummel & Brown)

3 tbsp. Splenda No Calorie Sweetener (granulated)

1 tsp. cinnamon

For Filling

One 15-oz. can pure pumpkin (NOT pumpkin pie filling!)

One 12-oz. can evaporated fat-free milk

1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)

3/4 cup Splenda No Calorie Sweetener (granulated)

1/4 cup sugar-free pancake syrup

1 tbsp. pumpkin pie spice

1/2 tsp. cinnamon

1/8 tsp. salt

Optional Topping: Fat Free Reddi-wip or Cool Whip Free

Preheat oven to 350 degrees. In a small microwave-safe bowl, combine butter with 2 tbsp. water. Microwave until just melted, and set aside. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. In a medium mixing bowl, combine butter mixture and crumbs with remaining ingredients for crust. Stir until mixed well. Spray an oven-safe 9-inch pie dish lightly with nonstick spray. Evenly distribute crust mixture, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the dish. Set aside. In a large mixing bowl, combine all ingredients for the filling. Mix well. Pour mixture into pie crust. The filling may be taller than the crust — trust us, this is okay! Bake pie in the oven for 45 minutes. Allow pie to cool slightly. Refrigerate for several hours (overnight is best). Keep refrigerated until ready to serve. Cut into 8 slices and, if you like, top with Reddi-wip or Cool Whip before serving!

Yield: 8 servings

Serving Size: 1 slice

Calories: 133

Fat: 3g

Fiber: 9g

Strawberry-Rhubarb Tart

Strawberry-Rhubarb Tart

1/2 (15-oz.) package refrigerated pie dough (such as Pillsbury)
2 C. sliced rhubarb
1/2 C. sugar
2 T. cornstarch
2 tsp. water
3/4 tsp. cinnamon, divided
3 C. sliced strawberries
1 T. sugar

Preheat oven to 400 �. Press dough into bottom and up sides of a 10-inch removable-bottom tart pan. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400� for 5 minutes. Remove pie weights and foil. Bake an additional 5 minutes. Cool on a wire rack. Combine rhubarb, 1/2 C. sugar, cornstarch, water, and 1/2 tsp. cinnamon in a medium saucepan. Bring to a boil; reduce heat, and simmer 5 minutes or until rhubarb is tender, stirring frequently. Remove from heat, and stir in strawberries. Spoon strawberry mixture into prepared crust. Combine 1/4 tsp. cinnamon and 1 T. of sugar; sprinkle evenly over tart. Place tart on a baking sheet. Bake at 400� for 30 minutes or until filling is set. Cool on a wire rack.

Yield: 8 servings
Calories: 203
Fat: 7.2g
Fiber: 2.1

Rustic Summer Squash Tart Recipe

Rustic Summer Squash Tart Recipe

1 T. extra-virgin olive oil

1 lb mixed summer squash (zucchini, yellow squash and pattypan), cut in 1/4-in. rounds

2 shallots, thinly sliced

2 tsp. chopped fresh thyme or marjoram, plus sprigs for garnish

1 tsp. chopped garlic

Freshly ground pepper

1 refrigerated pie crust (from a 15-oz. box)

4 oz Roquefort cheese, Gorgonzola or other good-quality blue cheese

1 roasted yellow or red pepper (freshly roasted or from a jar), cut in strips

1 large plum tomato, sliced, seeds removed

1 large egg, beaten

Heat oil in large nonstick skillet over medium heat. Add squash and shallots and cook, turning pieces as they start to color, 7 minutes or until crisp-tender. Remove from heat; stir in thyme, garlic and pepper to taste. Cool to room temperature. Heat oven to 400° F. Line a baking sheet with parchment paper; unroll or unfold pie crust on the parchment. With a rolling pin, roll crust to a 13-in. round. Crumble half the cheese over crust to within 2 in. of edge. Arrange squash mixture, pepper strips and tomato slices on cheese; fold edge of the crust over filling and brush crust with egg. Bake 35 to 40 minutes until pastry is golden. Slide tart, still on parchment, onto a wire rack. Crumble remaining cheese over top. Let cool before serving.

Yield: 12 servings

Calories: 144

Fat: 9g

Fiber: 1g

Eggnog Pumpkin Pie

Eggnog Pumpkin Pie

1 (15 ounce) can solid pack pumpkin

1 1/4 C. eggnog

2/3 C. sugar

3 eggs

1 1/2 tsp. pumpkin pie spice

1/4 tsp. salt

1 (9 inch) unbaked pastry shells

 

In a large bowl combine the pumpkin, eggnog, sugar, eggs, spices and salt. Mix well. Pour into unbaked pie shell. Bake at 375 degrees for 60 minutes or until a knife inserted in the middle comes out clean—mine took about 70 minutes. Cool on wire rack. Refrigerate until serving.

Pumpkin Cream Cheese Pie

Pumpkin Cream Cheese Pie

1 package (8 ounces) cream cheese, softened

3 T. confectioners’ sugar

1/2 tsp. vanilla extract

1 unbaked pastry shell (9 inches)

FILLING:

1-2/3 C. heavy whipping cream

1-1/2 C. canned pumpkin

2 eggs, lightly beaten

3/4 C. sugar

1-3/4 tsp. pumpkin pie spice

In a small mixing bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth. Spread into pastry shell. In a bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edges loosely with foil. Bake at 350° for 70-80 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Store pie in the refrigerator.

Tarte Tatin á la Tomate – Tomato Tatin

Tarte Tatin á la Tomate – Tomato Tatin

Pâte Brisée (your favorite recipe), OR 1 sheet commercially prepared puff pastry, thawed
Extra virgin olive oil
2 pounds Roma or plum tomatoes (substitute any other firm and not too juicy variety)
Fine sea salt and freshly ground pepper
Herbes de Provence (or a mix of dried rosemary, basil, oregano, and thyme)
1/4 cup black olive tapenade, store-bought or homemade
6 ounces fresh goat cheese
1/3 cup (loosely packed) fresh basil leaves
Chilling time: 30 minutes for the dough

Prepare the Pâte Brisée, wrap securely in cling film and refrigerate for about 30 minutes. May be made up to 24 hours ahead. I used a sheet of commercially prepared puff pastry, (thawed as directed on package.) Preheat the oven to 350°F. Rub the interior of a 10-inch ceramic quiche pan with 1 teaspoon olive oil. Halve the tomatoes lengthwise and core them. Using your thumb dislodge seeds in the crevices (discard), squeeze tomatoes gently to rid them of some of their juices. Arrange them in the prepared pan, skin side down, in a circular pattern. They will shrink as they bake, fill the pan snugly. Season with salt, pepper, herbs, and a good drizzle of olive oil. Bake for 30 minutes, until softened. Remove from the oven (retaining oven temperature). Remove the dough from the fridge and let stand at room temperature for 10 minutes. Working on a lightly floured surface, roll out the dough in an 11-inch circle and prick all over with a fork. Spread with tapenade, leaving a 1-inch margin all around. Cut the cheese in 1⁄3-inch slices and arrange over the tomatoes in the pan. Lay the dough, tapenade side down, on the cheese, and tuck in the overhanging flaps of dough. Bake for 30 to 40 minutes, until the crust is golden. Remove to a rack and allow to cool for several minutes. Loosen the edge of the pastry by running a knife around the inside of the quiche pan. To flip: Protect your hands with oven mitts and place an overturned serving plate over the top of the pan, flip quickly but carefully. Don’t worry if some of the tomatoes stay in the pan, just arrange them on the tart. Just before serving garnish with fresh basil leaves, snipped or torn if desired. This is best served warm or at room temperature the same day it is made. Suggested variations: Instead of tapenade, spread the dough with onion confit, anchovy paste, or pesto. Instead of goat cheese, use slices of buffalo mozzarella, drained and patted dry with paper towels.

Blueberries and Lime Cream Tart

Blueberries and Lime Cream Tart

2 T. Honey

2 tsp. cornstarch

1 1/2 C. blueberries, fresh or frozen

1/4 C. all-fiber cereal crumbs

1/8 tsp. ground cinnamon

1 T. cold better butter or trans-fat free spread

1 package (8 ounces) reduced-fat cream cheese, at room temperature

2 T. confectioners’ sugar

1 grated peel and juice lime

Coat an 8″ springform pan with vegetable oil spray. Set aside. In a saucepan, combine the honey and cornstarch. Mix until blended. Add the blueberries. Cook over medium heat, stirring gently, for 4 to 5 minutes, or until the mixture bubbles. Remove and let stand until cooled to room temperature. Meanwhile, in a bowl, combine the crumbs and cinnamon with a fork. Cut in the Better Butter or spread until well blended. Transfer to the prepared pan. Press with your knuckles to flatten evenly. Set in the freezer for 30 minutes. Meanwhile, wipe the crumb bowl with a paper towel. Add the cream cheese, sugar, lime peel, and juice. Slowly mix to incorporate, then beat by hand until very smooth. Dollop into the pan. Spread evenly with a spatula. Dollop on the blueberry mixture. Spread evenly over the surface to the edge of the pan. Cover and refrigerate for 3 hours, or until set.

Yield: 8 servings

Calories: 114

Fat: 6g

Fiber: 3g