I don’t usually like to bake or roast fresh garden tomatoes, but I had an intense craving for a savory cheesy tomato galette, so I bought a few pounds of fresh tomatoes, sliced them up, seasoned them with salt and layered them on the most buttery and flakey pastry dough. I added a thin layer of goat cheese under the sliced tomatoes, and them added additional Parmesan cheese in the crust.
I love Thanksgiving mostly because it's a time to celebrate with friends and family and eat delicious food, but I also really like that I have an excuse to eat pumpkin pie for breakfast for a week.
As I wrote in my last post, I am just obsessed with peaches this summer. They are not the best peaches that I have ever tasted. I usually have to buy them hard and let them ripen on the counter for a week before I can eat them, but that had not stopped me.
The crust was thin, flaky and buttery. The mouse was light and airy, a bit silky, with the taste of dark chocolate and coffee. The meringue topping was like a billowy cloud perched on top, light and airy, and the crispy toasty bit's gave it a resemblance to S'mores. It was incredible.
I've been doing a lot of experimenting lately with egg tarts - some for work, the rest for my own personal enjoyment. I've narrowed in on a crust that I find to be a perfect vessel for any savory pie.
So, let's talk about these tarts. I'm not sure how I can convince you to make them right away, other than by telling you, promising you, that they will be the best strawberry rhubarb tarts you will eat this summer.
Did I mention that last week I was able to finally perfect my apple crisp while the baby was sleeping? Since the beginning of the summer I've been on a quest for the ultimate apple crisp, which to me means big juicy chunks of apples, a little tart a little sweet, slightly soft with a little crunch, bathed in a thick sweet syrupy liquid topped with a buttery, nutty crumble, but not too crumbly.
The produce is so delicious right now, I thought I would spoil our house guests with a little taste of West Coast summer. If they don't eat all this tart, I am going to have to bring it to a friend's house and hope that it get's devoured then because if I keep it in our fridge, it's just too good to resist.
I managed to pull off making another meal using the grill because it is still hot outside. I went to the market today and bought every variety of produce I could find - corn, cherries, zucchini, peaches, raspberries, mushrooms, potatoes etc. I'd been wanting to make a savory galette for a few days now, but contemplated the appropriate techniques for using the grill.
This crumble was so easy to make. Five minutes tops, minus the cooking time. All you do it cut up the fruit and place it right into the skillet. Mix up the topping in a small bowl, pile it on top of the fruit and then bake. You can even eat it right out of the skillet once cooked. I think I dirtied 3 dishes in the process.
After Thanksgiving, I decided to experiment with my pumpkin pie recipe. I wanted to try and make it into mini tart form. I choose little gingersnap tart shells, because of gingersnap cookies, and tiny food, am I right? The tart crust came out soft and caramel, almost chewy. It was a perfect combination to the pumpkin filling.
It's summer, so naturally, we all want to make berry and stone fruit pies, because we have been waiting all winter for this, am I right? My absolute favorite pie is sour cherry pie.
I've spent years trying to come up with a lemon curd recipe that retains a lot of the original citrus flavors after cooking. One that holds up that perfectly gelatinous shape once set. And one that tastes the least 'eggy" once cooked.
My body has been craving something with apples for weeks. Brent isn't a big fan of pie, so if I want things to get eaten around here, 2 tarts to be exact, it better be something that he loves.
Last week I was inspired to make something sweet and with cherries, because I was in a particularly good mood, and wanted to show my love through food. I have a deep affection for small tarts and chocolate.
Two years ago I began this journey into recreating a vegetarian version of Swanson pot pies. Today I offer you my fiddled with, adjusted, and perfected the recipe, and trust me, it's a crowd pleaser.
I’m here to share the story of how I fell in love with this tart crust, and the filling - you will see - comes second. You could even go ahead and sub out the tomatoes with mushrooms, olives, potatoes, apple, or tuna - options are always good, but I really encourage you to try this crust, because you might just fall in love like I did.
Last week, I wanted to make some mini pies for breakfast. I wanted a bit of variety, so I chose three flavors, one savory for Brent, and the rest sweet for myself. The crust is delightful, flaky and full of flavor.
This pumpkin pie recipe is very traditional, pumpkin, eggs, evaporated milk, sugar, and spices. You can't go wrong with this filling recipe. It's moist, creamy, silky, and smooth, and the best part, it's easy to make. For this past year, I have been experimenting with different pie crusts, trying to find the perfect one.
These pumpkin pie bars are soft and tender, perfectly pumpkin-spiced, and so fun to make. They are a simplified version of pumpkin pie. They are easier to make, require less time, and you can eat them with your hands.