Farmer’s Market FAVORITES
Fresh Tomato Tart 3 medium tomatoes, thickly sliced 2 tsp salt 2 sheets store-bought puff-pastry dough 1 cup ricotta cheese 1 egg 1 garlic clove, minced 1 tsp dried oregano ¼ cup chopped fresh parsley 1/3 cup chopped fresh basil, plus more for finishing Salt and freshly ground black pepper
Preheat the oven to 425°F. Line one baking sheet with parchment paper. Line another baking sheet with 3 or 4 layers of paper towels. Place the tomato slices on the towel-lined sheet and sprinkle evenly with the salt. Place a few more layers of paper towels on top of the tomatoes. (This helps absorb some of the moisture so the tart isn’t soggy.) On a lightly floured surface, place the 2 sheets of puff-pastry dough next to each other and gently press them together.
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July 2020
Roll out the dough into a single rectangle, about 1/8-inch thick. Roll the crust onto your rolling pin and then unfurl it onto the prepared baking sheet. Cut a 1-inch-wide strip off each side of the rectangle. Lightly brush the edges of the puffpastry dough with water and place the strips on top (this makes a raised edge to hold in the filling). Trim away any excess with a knife. Chill the crust while you prepare the filling. In a medium bowl, whisk the ricotta with the egg, garlic, oregano, parsley and basil to combine. Spread the ricotta mixture evenly across the center of the tart crust. Arrange the tomato slices on top, overlapping them slightly to make sure almost all the cheese is covered. Season the surface with salt and pepper. Bake until the crust is golden brown, 25 to 30 minutes. The finished tart can be served warm or at room temperature.
Zucchini & Sweet Corn Pie 4 Tbsp butter 1/2 yellow onion, diced 2 ears sweet corn 2 large zucchini, sliced very thinly (about 4 cups) 8 oz sliced mushrooms 1 dried basil 1 tsp dried oregano 1/2 tsp salt 12 oz shredded cheese (I used both Mozzarella and Swiss) 4 eggs, beaten
Preheat the oven to 375 degrees.
cheese, and the beaten eggs.
Heat the butter in a large, deep skillet over medium high heat.
Line a pie pan (9inch or larger) with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice. Top with a little extra cheese for looks, cover with greased foil, and bake for 20 minutes.
Add the onions, zucchini, and mushrooms. While the veggies saute, cut the corn kernels off the cob. Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat. Once the mixture has cooled for a few minutes, stir in the basil, oregano, salt,
Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.
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