FARMERS MARKET FAVORITES

Fresh Tomato Tart 3 medium tomatoes, Roll out the dough into thickly sliced a single rectangle, about 2 tsp salt 1/8-inch thick. Roll the 2 sheets store-bought crust onto your rolling pin puff-pastry dough and then unfurl it onto the 1 cup ricotta cheese prepared baking sheet. 1 egg 1 garlic clove, minced Cut a 1-inch-wide strip 1 tsp dried oregano off each side of the ¼ cup chopped fresh parsley rectangle. Lightly brush the edges of the puff1/3 cup chopped fresh pastry dough with water basil, plus more for and place the strips on top finishing (this makes a raised edge

Salt and freshly to hold in the filling). ground black pepper Trim away any excess Preheat the oven to 425°F. Line one baking sheet crust while you prepare the filling. with parchment paper. In a medium bowl, whisk Line another baking sheet with 3 or 4 layers of paper towels. Place the ricotta with the egg, garlic, oregano, parsley and basil to combine. the tomato slices on the Spread the ricotta mixture towel-lined sheet and evenly across the center sprinkle evenly with the of the tart crust. Arrange salt. Place a few more the tomato slices on top, layers of paper towels on overlapping them slightly top of the tomatoes. (This to make sure almost all the helps absorb some of the cheese is covered. Season moisture so the tart isn’t the surface with salt and soggy.) pepper. On a lightly floured surface, place the 2 sheets of puff-pastry dough next to each other and gently press them together. with a knife. Chill the Bake until the crust is golden brown, 25 to 30 minutes. The finished tart can be served warm or at room temperature.

Farmer’s Market FAVORITES

Zucchini & Sweet Corn Pie

4 1/2

2 2

8

1 1 1/2 12

4 Tbsp butter yellow onion, diced ears sweet corn large zucchini, sliced very thinly (about 4 cups) oz sliced mushrooms dried basil tsp dried oregano tsp salt oz shredded cheese (I used both Mozzarella and Swiss) eggs, beaten Preheat the oven to 375 degrees.

Heat the butter in a large, deep skillet over medium high heat.

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, cheese, and the beaten eggs.

Line a pie pan (9- inch 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.

Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.

Cherry Clafoutis

3 1/2cups fresh cherries stemmed and pitted unsalted butter to grease the baking dish 1 1/2tbsp granulated sugar 3 large eggs 1/2 cup granulated sugar 1/2 cup all-purpose flour pinch of salt 2 Tbsp unsalted butter melted and cooled 1 tsp vanilla extract 1 tsp almond extract 1 cup milk powdered sugar for dusting

Preheat oven to 350°F (177°C). Butter a 9-inch (23 cm) pie plate and sprinkle granulated sugar evenly on top.

Wash and dry the cherries. Then remove the stems.

Remove the pits one-by-one. Use a cherry pitter or place onto the mouth of an empty beer or wine bottle and push out each pit

using a chopstick.

Place the cherries in the prepared pan. They should fit snugly into a single layer.

In a medium bowl or a blender, beat the eggs, sugar, salt, vanilla and almond extract just until smooth.

Mix in the melted butter. Then mix in the flour until smooth. Finally mix in the milk. Pour the batter over the cherries in the pan.

Bake 40-45 minutes or until puffy and golden on the edges.

Remove from oven and allow to cool for 20-30 minutes. This is important to let it firm up.

Dust with powdered sugar and cut into wedges to serve.

Fresh Summer Berry Cake

1 cup all-purpose flour 1/4 cup cornstarch 1 tsp baking powder 1/4 tsp salt 1/3 cup butter, softened 1/2 cup + 2 Tbsp granulated sugar 2 eggs 1 1/2tsp vanilla extract 1/2 cup sour cream 2 cup berry mix (raspberries, blueberries and blackberries)

FRESH BERRY SAUCE 2 cup berry mix (raspberries, blueberries and blackberries) 2 Tbsp sugar Preheat the oven to 350 F. Line a 9 inch spring form pan with parchment paper. Set aside.

In medium dish combine flour, cornstarch, baking powder and salt. In a separate dish put butter and ½ cup of sugar and mix with an electric mixer, medium speed until it becomes light and fluffy.

Add one egg at a time, vanilla extract and sour cream and mix until well combined.

Then, add dry ingredients and mix at minimum speed until you get fine dough. Separate1/3 of berries and leave aside.

Gently fold berries into batter with a spatula, do not beat in. Spread the dough in the already prepared spring form pan.

Sprinkle with the rest 1/3 of berries and 2 spoons of sugar. Bake for 35-40 min or until toothpick inserted in the center of the cake comes out clean.

Leave in the spring form pan to cool for a couple of minutes, and then transfer to a wire rack to cool completely.

FRESH BERRY SAUCE: Put berry mix and sugar in a food processor and puree until smooth. Remove the seeds, using sieve.

Serve with whipped topping and fresh berry sauce.