roasted red pepper + tomato soup with gouda.

A long time ago, I wrote about this delicious soup that was served at one of the hospital cafes. It was rich and delicious, and I always looked forward to the day they served it (Wednesdays). <– Is it kind of sad that I knew the soup schedule? While I used that soup as inspiration for a vegan version, today’s version is decidedly more indulgent. I suppose that happens when you add nearly one cup of smoked gouda cheese into the soup pot. Mmmmmm.

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The weather here in NY has taken a firmly fall turn over the past week, and I am not complaining. The brisk air just begs for soup, scarves, chunky sweaters and evenings curled up under blankets. Leslie heaven, you may say!

This soup is great for a weeknight, as we are using jarred fire roasted bell peppers (you know how I love them! Evidenced here, here, and here), canned crushed tomatoes, and jarred spices. Add a few pantry and refrigerator essentials, and in less than 45 minutes, soup is ready! So easy. I served this with a simple black kale salad, but you can serve with bread or croutons. Go on, it’s worth it.

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roasted red pepper + tomato soup with gouda.
inspired by my favorite roasted red pepper gouda bisque. 

ingredients
1 tablespoon grapeseed oil 
12 ounce jar of roasted red peppers, chopped, oil reserved 
28 ounce can crushed tomatoes
1 carrot, peeled and diced
1 medium onion, diced
3 garlic cloves, smashed and minced
3 cups vegetable or low sodium chicken stock
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon sea salt
1/2 teaspoon black pepper
3/4-1 cup shredded gouda cheese

directions
Over medium heat, heat the grapeseed oil plus 1 tablespoon of the oil from the jarred peppers. Add the onion, carrot and garlic and let cook, 3-4 minutes, stirring frequently, or until the carrots have softened and the onions are translucent but not golden brown. Add the salt, pepper, basil, thyme, chopped peppers, tomatoes and vegetable broth and stir together to combine.

Increase heat to medium-high and bring to a rapid simmer/boil. Once boiling, reduce heat to low and partially cover, allowing soup to simmer for 30 minutes, stirring occasionally.

Turn off the heat. Blend soup smooth using an immersion blender, or using a stand blender. *If using a stand blender, allow soup to cool for 5 minutes, puree in batches, and always cover the lid with a kitchen towel to protect yourself from potential hot splatter. Add the pureed soup back into the soup pot*

Once pureed, heat the soup over medium-low heat and add in the gouda. Stir frequently for 10 minutes, or until cheese is completely melted and fully incorporated (you may need to increase the heat to allow the cheese to fully melt).

Ladle into bowls and serve. Serves 4 as an entree, 6 as a starter.

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whole wheat penne + broccoli with fire-roasted red pepper sauce.

Easy dinner alert! Vegan dinner alert! This is definitely comfort food that is so easy to make. Pasta with roasted red pepper sauce. Yes.

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I love roasted bell peppers, and almost always have a jar of them in my fridge. I love the fire-roasted red and yellow bell peppers from Trader Joe’s, so that is what we are using today. You can use any 16 ounce jar of roasted bell peppers, provided they are of the red, yellow, or orange variety. Green bell peppers have a very different taste, and should not be used here.

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This recipe is very flexible, and you can add pretty much whatever you want to fancy it up. I went simple with some steamed broccoli mixed in to up the nutrition factor, but you could add cooked chicken, sauteed shrimp, zucchini, roasted tomatoes… all sound like delicious additions to this easy dinner! I like to use whole wheat pasta for the fiber, extra protein and nutrients, all of which help keep you fuller, longer!

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Speaking of easy, this sauce couldn’t be simpler to make. Saute up the garlic and onions, add the peppers and broth, blend, then add the spices and coconut milk and let simmer. Add pasta and broccoli, and boom! Done. Welcome to your new weeknight favorite.

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roasted red pepper pasta with broccoli.

ingredients
4 garlic cloves, minced
1 medium onion, diced
2 tablespoons olive oil
16 ounce jar of fire-roasted red bell peppers
1/2 cup of vegetable broth
1/4 cup unsweetened coconut milk (from the carton, not the can)
1 teaspoon sugar (or agave)
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
8 ounces steamed broccoli florets
8 ounces whole wheat penne

directions

Bring a saucier filled with water to a boil. Add the broccoli florets and stems, and cook for 5 minutes, or until the broccoli is crisp-tender. Remove and drain in a colander, and rinse with ice cold water to ‘shock’ the broccoli and stop the cooking process. Set aside.

Heat a large skillet over medium heat and add the 2 tablespoons of olive oil. Add the diced onion and garlic, and saute for 4-5 minutes, or until the onion is translucent but not browned, and the garlic is soft and fragrant. While this is cooking, cook the pasta.

Add the diced peppers, sugar, and broth and let simmer for 2 minutes. Remove from heat and add to a blender and blend until smooth. Return puree to the skillet. Add the sea salt, pepper, crushed red pepper and coconut milk and stir. Stir over low heat for 5 minute to allow the mixture to come together and thicken slightly.

Once the pasta is cooked to al dente, add the pasta and broccoli to the sauce and stir together. Taste and add additional salt or pepper if desired. Serve immediately.

Serves 4. *Please use organic ingredients wherever possible* 

NOTES: If the sauce seems too thin, mix together 1 teaspoon water with 1 teaspoon cornstarch until dissolved. Add to the sauce before the pasta and broccoli and whisk to thicken.

carrot + apple smoothie.

I’ve been meaning to bring you this recipe for weeks now! A few months ago, one of my dearest friends had me over for breakfast, and made the most delicious blueberry pancakes. Instead of bringing over a fruit salad or some other brunch-expected side, I decided some freshly made juice was the perfect accompaniment. Although this is technically a smoothie, as we are using whole fruits and vegetables, and not discarding the pulp, I tend to think of this as more of a juice, as it lacks the creamy/binding element of banana/avocado/yogurt. This carrot and apple juice was the ideal fresh accompaniment.

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MC loved it, and so do I! The apple and carrot provide the sweetness, the celery adds a nice vegetal element, and the lemon adds the perfect amount of brightness and punch. The ice will help thicken the smoothie and keep it extra cold. You’ll want a high speed blender to properly break down the skin of the apple and blend everything smooth.

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This is such a nice break from green smoothies, and this smoothie allows you to reap the benefits of the whole fruits and vegetables, namely fiber, which will keep you fuller, longer!

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carrot + apple smoothie.

ingredients
2 small apples/1 large apple, cored and quartered
1 medium carrot, peeled and chopped
1 celery stalk, chopped
juice from one lemon
1/2 -3/4 cup water
1/2 cup ice
to sweeten: 1 tablespoon raw honey, maple syrup, or agave (optional, I do not add)
optional: fresh ginger (about 1/2 inch piece) — completely not necessary, but I love ginger with apple and carrot!

directions
Add the ice, apples, carrot, celery, lemon juice and water to a high speed blender. Blend for 60-90 seconds, or until you have a smooth consistency.

Pour into two glasses and serve immediately. If you want to make ahead, this keeps well in the refrigerator for 48 hours in an airtight jar.

Makes 2 servings.

*Please use organic ingredients wherever possible* 

quinoa salad with burst cherry tomatoes + herbs.

This recipe comes from me being inspired by my newest favorite cookbook, Plenty. It is the perfect book to get inspiration from this time of year, when summer produce is so plentiful — no pun intended!

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The original incarnation of this dish had you leave the tomatoes raw and bulk out the salad with grilled sourdough bread – YUM. I will totally be making it the way it was written, but I’ve been overdoing it a little on carbs recently, so I decided to leave out the bread and just make this with the quinoa and vegetables. Still very delicious, filling, and packed full of vitamins and protein. Hooray!

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You can definitely leave the tomatoes raw if you’d like — I just prefer cherry tomatoes roasted or thrown into a very hot pan for a minute or two; they begin to just burst, and they get even sweeter. I also think the juxtaposition of them against the cold, raw cucumber is just lovely. The salad is coated simply with some red wine vinegar and a touch of olive oil, but I think the real star here are the fresh herbs. We are using both fresh mint, which I love in savory salads, and cilantro, which has that herbal bite that cannot be replicated with any other herb. I know cilantro is controversial, so feel free to sub in parsley for all the cilantro haters. If you want a decidedly Italian spin, use fresh basil.

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Like most grain or seed-based salads, this gets even better as it sits, making it great for picnics, parties, or lunches during the week. Enjoy!

quinoa salad with burst cherry tomatoes + herbs.
inspired by the grilled sourdough + quinoa salad from Plenty. 

ingredients
2 cups cooked quinoa
2 tablespoons olive oil, divided
1 teaspoon sea salt
1/2 teaspoon black pepper
1 cup/8 ounces cherry tomatoes, halved
1/2 english cucumber, peeled, seed scooped out, and diced
1 red bell pepper, seeded and diced
1/2 small red onion, thinly sliced
1/4 cup fresh mint, chopped
1/4 cup cilantro, chopped
1.5 tablespoons of red wine vinegar

directions
Cook the quinoa according to package directions (1 cup quinoa/2 cups water). Once cooked, remove from heat, fluff with a fork and add to a large mixing bowl.

While the quinoa is cooking, heat one tablespoon of oil in a heavy bottomed skillet (stainless or cast iron is ideal) over medium-high heat. Once the oil is shimmering but not smoking, add the halved cherry tomatoes along with 1/2 teaspoon salt. Cook, stirring frequently for 2-3 minutes, or until the tomatoes just begin to burst. Remove from the pan and set them aside.

Once the quinoa is at room temperature in the bowl, add the sliced red onion, diced bell pepper and cucumber, and burst tomatoes. Stir to combine.

Add the mint, cilantro, red wine vinegar, remaining tablespoon of oil, 1/2 teaspoon of sea salt and pepper. Toss together. Taste, adding more salt or pepper if desired. Serve immediately, or cover and chill until ready to serve.

Serves 4 as a main, 6-8 as a starter/side. Keeps well in fridge for 3-4 days.

*Please use organic ingredients wherever possible* 

curried corn with red bell peppers.

As much as I love summer produce and harvest season, it’s a relatively rare occasion that I indulge in what could be considered the ubiquitous summer vegetable: ears of corn, fresh off the farm. I think corn’s status as the king of summer vegetable is rivaled only by tomatoes.

I am typically content with simple corn on the cob, smeared with butter and a healthy dash of salt, especially if it is Mexican street corn, aka the only time I allow mayonnaise anywhere near me. There are exceptions, however, and today’s recipe is a delicious exception that takes corn to a whole new place. Curried corn. 

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I was watching a travel food show a while back, and a scallops dish was highlighted, but I was intrigued with what was beneath the grilled scallops: curried corn. It sounded so different and decadent, and I knew I had to try it at home. We’re using plain yogurt in place of heavy cream, which is healthier and an added source of protein. You’ll want to use plain yogurt, preferably full-fat or 2%; you need the milk fat for right texture/creaminess. You can use either mild or hot curry powder: I like mild for this.

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This makes a fabulous, interesting side dish that is sure to be gobbled up. I served it alongside some wild shrimp, quickly sauteed with sea salt and pepper. A perfect late summer meal!

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curried corn with red bell pepper.

ingredients
4 ears fresh corn
1 medium sweet red  bell pepper, finely chopped
2 tablespoons of grassfed butter
1/4 cup shallots, finely chopped
1 teaspoon curry powder
1/2 teaspoon sea salt
1/4 teaspoon fresh black pepper
1/4 cup plain yogurt
cilantro, optional, to garnish

directions
Heat butter in a medium/large skillet over medium heat until the butter is melted and lightly sizzling. Add the shallots and bell pepper and saute, stirring frequently for 3-5 minutes, or until shallots are translucent and peppers begin to soften.

Add the corn, curry powder, salt and pepper and stir to combine. Let cook over medium heat for 2-3 minutes, or until the corn is cooked through (you may have some golden spots on the corn). Add the yogurt and stir consistently until the yogurt is well incorporated, about 1 minute. Add the sea salt and pepper to taste.

Remove from pan and serve, garnishing with cilantro if desired.

Makes 4 servings.

*Please use organic ingredients wherever possible*

 

 

summer squash pizza.

In case you were like me and didn’t know, zucchini pizza is definitely a thing. A very easy, very delicious dish that is oh-so-perfect for late summer evenings. A side note: how is late summer already?! Wasn’t it just Memorial Day? I suppose that old adage is true, time really does speed up as we get older. But I digress. Today’s recipe is absolutely perfect for your overwhelming supply of fresh zucchini and yellow squash. If you have a garden, I’m sure you’re overloaded with it. If you’re like me and get yours at the farmer’s market, well, they are practically giving them away! This is the perfect use for them. Hello, it’s pizza!

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I used a mix of yellow squash and zucchini, but you can use all yellow, all green, or a combo like I did — whatever is easiest for you. I used gruyere, as the nuttiness adds so much flavor to this pizza topping. If you can’t find gruyere or want a less expensive option, I would use swiss. I would stay away from fresh or packaged mozzarella, as it’ll be a little too bland for this recipe. If you have any fresh herbs in your garden like chives, oregano or basil, go ahead and add them! I particularly think fresh basil torn over the top of the cooked pizza would be divine.

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The squash and cheese mixture should be a little heavier at the edges, where the oven will brown it first. I noticed that I should have rotated the pizza halfway during the cooking process, and will do so next time for a more even all over cook. If the pizza seems a little limp, it may be because you didn’t squeeze out enough moisture from the zucchini before mixing in the cheese; make sure all excess moisture is removed.

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This is before going into the oven… sprinkle with bread crumbs and parmesan cheese, if using.

Cut after removing from the oven, and serve immediately. This is also delicious at room temperature or even straight from the fridge; making it ideal for leftovers or for easy entertaining!

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summer squash pizza.
slightly adapted from Smitten Kitchen.

ingredients
2 pounds of zucchini or summer squash of your choice (about four small/medium squash), shredded
1 tablespoon olive oil
3 garlic gloves, crushed and finely minced
1.5 teaspoons sea salt
1 teaspoon crushed black pepper
1/4 teaspoon crushed red pepper
2 cups gruyere cheese
3 tablespoons whole wheat panko
1/4 cup grated parmesan cheese (optional)
1 pizza dough recipe (recipe below)

pizza dough recipe
2 cups minus 1 tablespoon of all purpose flour
1 1/4 teaspoons active dry yeast
1/4 teaspoons sea salt
2/3 cup tepid water

In a large mixing bowl, mix together the flour, yeast and salt until well combined. Add the water, and mix for about 30 seconds, using a wooden spoon or your hands, until well combined. Cover, and let rest for 2 hours, or until the dough has more than doubled in size.  Proceed with recipe below.

directions
Shred the zucchini and yellow squash with a food processor fitted with the grating blade or grate on the large hole box grater. Add to a colander nested inside of a mixing bowl and let sit for at least 30 minutes or longer, tossing occasionally. With a clean dish towel, add the squash to it and drain well.

Add the squeezed squash to a large bowl.

Add the gruyere, crushed red pepper, salt and minced garlic to the drained squash and mix to combine.

Spread the tablespoon of olive oil on a half sheet baking pan (9×13) and with oiled fingertips, add the pizza dough. Work the dough with your fingers (it will be delicate) into a thin, even piece, nudging the dough towards the ends of the pan. If the dough tears (mine did), simply pinch together. An even shape is not necessary or easily achieved, you just want to ensure the dough to be an even thickness.

Top the dough with the squash and cheese mixture, piling the mixture a little thicker at the edges, as it will brown first. Sprinkle panko and parmesan, if using, all over the top.

Bake for 20-25 minutes, checking after 12, and rotating the pan halfway if needed. Remove from pan, and cut into squares, serving immediately.

Serves 4-6.

*Please use organic/local vegetables and cheese as appropriate* 

roasted sweet potatoes with lemongrass creme fraiche.

I was recently gifted an absolutely delightful cookbook, titled Plenty. It is the cookbook from the restaurant Ottolenghi, and it is a vegetable-centric tome. It was purchased because the gifter said “I saw this artful, complicated, ridiculous photo on the cover, and it just knew you would appreciate it”. And I do! The book is organized by vegetable/vegetable family, and there are so many amazing recipes. Today I bring you one from that book: roasted sweet potatoes with lemongrass creme fraiche. YES!

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Doesn’t that just sound delicious? We are taking the roasted sweet potato, a standby item in my kitchen, and amping it up with a dusting of ground coriander for spice, and pairing with this utterly fragrant sauce on the side. You guys. Lemongrass is like if lemons and limes got together and had a very elegant baby. Pairing it with spicy ginger, citrusy lime and the creamy, velvety and slightly sour taste of creme fraiche? Forget it. Divine. You can absolutely use 2% plain greek yogurt in place of the creme fraiche if you either can’t find it, or are looking for a more affordable option.

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I apologize for the photos you guys, it was super rainy and dark on the day I made them, but they were too good not to share! These lasted about 5 minutes in my home, and I’m willing to bet the same goes for you! Serve these up as an appetizer for entertaining, or as a main dish with a little baby arugula on the side drizzled with olive oil. So simple!

roasted sweet potatoes with lemongrass creme fraiche.
recipe from Ottolenghi cookbook, Plenty. 

ingredients
3-4 sweet potatoes equaling 2 pounds
1.5 teaspoons ground coriander
1 teaspoon sea salt
2 tablespoons coconut or grapeseed oil
3/4 cup creme fraiche (can sub 2% plain greek yogurt)
1 inch fresh ginger, peeled and minced
1/2 lemongrass stalk, very thinly sliced
zest and juice of one lime
dash of sea salt

directions
Preheat the oven to 400 degrees. Wash sweet potatoes and dry thoroughly. Slice each potato into spears, cutting each potato in half lengthwise, and then cutting each half into 6 even spears. Add cut spears into a large bowl and add 1.5 teaspoons of coriander, sea salt and oil. Mix well and add seasoned potatoes to a large rimmed baking sheet.

Roast in oven for 20-25 minutes, turning the potato slices after 10-12 minutes.

While the potatoes are roasting, assemble the sauce. Add the creme fraiche, lemongrass, ginger, lime zest and juice and mix well. Taste, and add the sea salt, adding more if needed.

Once potatoes are fork tender and crisp, add to a plate, being sure to only set them in a single row (piling will steam them, and cause the roasted potatoes to soften) and serve with the creme fraiche immediately.

Serves 4 as a side/appetizer.

*Please use organic ingredients wherever possible* 

simple red lentil dal.

Have you ever had dal? Dals are an Indian staple, and come in a variety of styles. Today I am making a simple, classic red lentil dal that is sure to satisfy even the pickiest of eaters.

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Dals are a staple in Indian cuisine and there are about a million different recipes out there. This is the first dal I ever made, and I always go back to it. At its simplest, it is lentils, tomatoes, and spices. Served with rice or naan, or both!, it is extremely flavorful, comforting and nutritious.

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Dal could keep me going for weeks, and I know if you try it, you’ll feel the exact same as I do. As a bonus, dals freeze incredibly well, so make a double batch, portion it out, and you can have a comforting Indian classic in less time it’ll take you to order takeout!

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simple red lentil dal.

ingredients
1 cup split red lentils, rinsed and drained
3 cups vegetable broth or water
1 cup tomatoes, seeded (I used a combination of fresh and canned roma)
1 tablespoon grapeseed oil
1 tablespoon fresh ginger, minced
2 garlic cloves, minced
1 small red onion, diced
1 teaspoon cumin
1 teaspoon garam masala
1/2 teaspoon coriander
1/2 teaspoon ground turmeric
1/4 teaspoon black mustard seeds
1/2-1 teaspoon sea salt
cooked brown or white basmati rice, for serving
1/4 cup cilantro leaves, for serving (optional)

directions
In a 3 quart saucepan/skillet, heat the oil over medium high heat and add the onion, ginger and garlic. Saute for 2-3 minutes until the onion starts to become translucent and the garlic and ginger become fragrant.

Turn the heat down to medium and add the cumin, garam masala, coriander, turmeric, mustard seeds and 1/2 teaspoon of sea salt. Stir frequently for 1-2 minutes, to allow the spices to toast and ‘bloom’ (you’ll know when they bloom as they become very fragrant and bright). Add the chopped tomatoes and lentils. Stir for a minute and then add the 3 cups of water or stock.

Increase the heat to a boil, reduce to a simmer and partially cover. Cook for 15-20 minutes, checking for the doneness of the lentils after 15. Lentils should be soft but not completely broken down. Stir and remove from heat; the dal will thicken as it stands.

Serve with steamed rice or naan if desired, and top with cilantro. Serves 4 for an entree.

*Please use organic ingredients wherever possible* 

 

cucumber, tomato + pineapple salad with chili lime dressing.

I love the flexibility of salads. Vegetables, fruit, grain, rice… the possibilities are endless and you can really let your creativity run wild. Today I have a light, bright and utterly refreshing option that will cool you down on even the hottest of summer days.

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Pineapple and cucumber make a beautiful pair, as evidenced in this agua fresca. We are adding in fresh mint and cilantro, which gently perfume the salad, and accent the slight citrusy heat of the dressing. This is an absolute cinch to put together, making it great for last minute entertaining. You can also make this ahead of time, but do not dress until ready to serve, as the garlic and lime can muddy the flavors of the fruit (yes! All three main ingredients are technically fruits!) and alter the texture.

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This was a hit at my dinner party the other evening, and I know you’ll love it, too!

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cucumber, tomato, + pineapple salad with chili-lime dressing.
adapted from epicurious.com 

ingredients
1/2 English seedless cucumber, sliced lengthwise and seeds scooped out
2 cups pineapple, quartered, sliced again lengthwise, and cut into 1/4 inch pieces
1 roma tomato, seeds scooped out, sliced into strips, and diced
1/3 cup cilantro leaves, roughly chopped
1/4 cup fresh mint

dressing
2.5 tablespoons of fresh lime juice
1 garlic clove
1/4 teaspoon sea salt
1-2 tablespoons jalapeno, seeded and minced
1 tablespoon coconut palm sugar
1/4 teaspoon fish sauce
2 tablespoons grapeseed oil

directions
Dressing: mince the garlic clove and then add the salt to the minced garlic. Smash back and forth with the flat side of a heavy chefs knife, mixing together to create a garlic paste (will not be smooth). Work with for a few minutes until the salt and garlic begin to combine. Add this to a small mason jar, and add the jalapeño, starting with one tablespoon (work your way up according to your heat preferences), sugar, lime juice, fish sauce and oil. Seal jar and shake vigorously to combine. Alternatively, add all to a small bowl and whisk to combine. Set aside. Refrigerate if making ahead of time.

Add cucumber, tomato, pineapple, cilantro and mint to a large bowl and pour dressing over (start with half and work up if you like a wetter salad). Stir gently, transfer to a serving bowl and serve immediately.

Serves 2-3 as a starter/salad.

*Please use organic ingredients wherever possible* 

heirloom tomato + caramelized onion puff pastry tart.

As promised, I’m back! With the sunniest, freshest, and most delicious recipe that is almost absurdly simple. It’s savory tart time.

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After my return home from Hawaii (boo), I was excited to get back into my kitchen. I ate the most delicious food while away, but I do miss cooking while traveling. I hit up my local public market over the weekend, and found these gorgeous heirloom cherry tomatoes. Coupled with fresh basil, I knew I wanted more than the obvious caprese salad, as enticing as those are. I wrestled with the idea of making a galette, but the notion of rolling out pie dough was too much to handle on this lazy Sunday. I decided on prepared puff pastry – so simple to use, elegant, and deceptively light (hint: it’s not! We have to live).

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I thaw my puff pastry for about 30-40 minutes on a cutting board at room temperature before I plan to use. This allows for just enough time to thaw, but the pastry needs to still be chilled. Too warm and it gets gluey. Yuck.

Simply unroll when it’s ready (don’t force it!) and lightly brush with a touch of olive oil. We are then going to add a light coat of shredded fontina (any mix of good melting cheeses will do – gruyere would be a great option, as well as shredded mozzarella or an Italian blend), then the lightly caramelized onions (so much yummy sweetness!), and then the halved tomatoes. A quick bake for 20-25 minutes, and then top with fresh basil. The tomatoes will retain their juicy freshness, and the sweetness of the onions and basil are the perfect compliments.

This is a beautiful appetizer or light lunch that is wonderful warm, at room temperature, and cold! In fact, I’m eating it out of the fridge right now. Enjoy!

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heirloom tomato tart with caramelized onions.
adapted from Martha Stewart. 

ingredients
1 square sheet prepared puff pastry, thawed according to package directions
8 ounces cherry heirloom tomatoes, halved (can also use regular cherry tomatoes)
1 medium onion, thinly sliced
3 garlic cloves, thinly sliced
3/4 cup fresh basil
1/2 cup shredded fontina cheese (can use a mix of fontina, mild white cheddar, gruyere)
1/4 cup grated parmesan
3 tablespoons olive oil, divided plus more for drizzling
1.5 teaspoons sea salt, 1/2 teaspoon reserved
1/2 teaspoon fresh black pepper

directions

Halve the cherry tomatoes and place in a colander/fine mesh strainer that is situated over a bowl. Sprinkle with one teaspoon of sea salt, and gently stir. Let sit for 30 minutes, stirring once halfway through. Discard any liquid that collects in the bowl (this helps keep the tart crisp and not too wet).

While tomatoes are sitting, heat remaining two tablespoons of olive oil in a large nonstick skillet, add the sliced onions, and cook over low-medium heat. Cook, stirring often, for 25-30 minutes, until onions are golden and soft and fragrant. Turn the heat down to ensure no browning.

Once puff pastry is defrosted, brush with 1 tablespoon of olive oil. Top with 1/2 cup cheese, caramelized onions, and tomatoes. Sprinkle with parmesan cheese, drizzle a little of olive oil, and top with remaining salt and pepper.

Bake at 425 degrees for 20 minutes, checking after 15. Remove once golden brown and top with basil. Let rest for 5 minutes before cutting.

Serves 4 for lunch, 8 for appetizer.

**Please use organic ingredients**