Linda, Evelyn, and Judy and Tarts
Heirloom-Tomato-And Goat-Cheese Tartlets
Ingredients:
Black-Pepper Crusts (see below)
Pesto (see below)
3 cups heirloom tomatoes, cut in half
1 teaspoon sea salt
½ teaspoon ground black pepper
1 (4-ounce) package goat-cheese crumbles
Garnish: fresh oregano and microbasil
Directions:
- Preheat oven to 400°.
- Line a baking sheet with parchment paper, and place prepared Black-Pepper Tartlet Crusts on baking sheet. Spoon about 3 tablespoons Pesto into bottom of each crust. Fill each tartlet with tomatoes, and season evenly with salt and pepper. Sprinkle cheese over tomatoes, and bake for 15 minutes, or until cheese is slightly browned.
- Garnish with oregano and microbasil, if desired. Serve immediately.
Black- Pepper Tartlet Crusts
Ingredients:
2 ¼ cups all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
1 cup unsalted butter
¾ cup sour cream
Directions:
In the work bowl of a food processor, combine flour, salt, and pepper; pulse to combine. Add butter, and pulse until crumbled. Add sour cream, and pulse until mixture comes together. Remove mixture and form into a disk; wrap with plastic wrap, and refrigerate until firm, at least 2 hours.
- Preheat oven to 350°.
- On a lightly floured surface, roll dough to 1/8-inch thickness. Cut 6 (5-inch) rounds from dough. Place a round in bottom and up sides of each of 6 (4-inch) tartlet pans. Line tartlet crusts with parchment paper to cover bottoms and sides, and top with pie weights. Bake for 15 minutes. Remove from oven; cool slightly. Remove pie weights and parchment paper. Return to oven, and bake for an additional 10 minutes, or until lightly browned. Remove from oven, and cool.
Pesto
Ingredients:
3 cups fresh basil leaves
3 tablespoons fresh oregano leaves
3 tablespoons fresh lemon juice
3 garlic cloves, peeled
¼ cup grated fresh Asiago cheese
¼ cup toasted pine nuts
½ teaspoon coarse salt
½ teaspoon ground black pepper
⅓ cup olive oil
Directions:
- In the work bowl of a food processor, combine basil, oregano, lemon juice, garlic, cheese, and pine nuts; pulse until smooth, scraping down sides of bowl as necessary. Add salt, pepper, and olive oil; pulse until smooth. Prepared pesto can be stored, refrigerated in an airtight container, for up to 3 days
Lettuce Prep for Butterhead Lettuce Salad
Butterhead Lettuce and Spring Vegetable Salad
Ingredients:
5 teaspoons white balsamic vinegar
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 heads butterhead lettuce, washed and dried
6 radishes, trimmed and thinly sliced
1 large carrot, peeled and cut into thin strips
2 ounces alfalfa sprouts
Jane with Sprouts!
Directions:
- In a large bowl, whisk together vinegar and oil; season with salt and pepper.
- Tear lettuce into bite-size pieces and add to bowl along with radishes and carrots. Toss; season with salt and pepper.
- Divide salad equally among four plates and top each with sprouts. Serve immediately.
Yield: 4 servings
Asparagus Ready to Eat
Parmesan Asparagus Roll-Ups with Lemon Dipping Sauce
Ingredients:
1 package phyllo dough
½ – 1 cup Parmesan cheese
1 stick butter, melted
30 asparagus spears, washed, woody ends cut and dried
Lemon Dipping Sauce
Directions:
Take pastry out of box and unfold one package of sheets. Cover sheets with a just barely damp paper towel when not using.
- Remove one sheet of phyllo and put on a work surface. Brush the entire sheet with butter; put another sheet of phyllo on top, brush second sheet with butter.
- Cut pastry sheets into six even strips, cutting from one short end to another.
- Sprinkle each phyllo strip with Parmesan cheese.
- Wind one phyllo strip around each asparagus in a spiral manner starting at the base.
- Repeat with phyllo until all the asparagus is rolled up.
- Brush the tops of the phyllo dough with butter and sprinkle with Parmesan.
- Put the asparagus on 2 parchment lined baking sheets and bake at 350° for 15-20 minutes, until the phyllo is light golden brown.
Lemon Dipping Sauce
Ingredients:
½ cup sour cream
½ cup mayonnaise
3 tablespoons freshly squeezed lemon juice
1 tablespoon Dijon mustard
1 garlic clove, pressed
1 teaspoon lemon zest
Dash of hot sauce, salt and pepper to taste
Directions:
Put all ingredient s in a bowl and mix well. Serve with asparagus. Chill if not using right away.
Linda
And what about those Blackberry Pie Bars? Click here!
