Cherry Tomato Tart
https://honest-food.net/cherry-tomato-tart-recipe/
Ingredients:
TART CRUST
1 cup white flour
1/2 cup acorn, rye, whole wheat or spelt flour
1 teaspoon salt
7 tablespoons cold lard or butter or bacon fat
1/2 cup cold heavy cream or whole milk
FILLING
1 1/2 cups ricotta cheese
2 teaspoons dried thyme or oregano
2 pints cherry tomatoes
4 slices cooked bacon, chopped (optional)
2 Thai chiles, or similar, minced (optional)
2 tablespoons chopped fresh herbs, like basil or parsley
Directions:
Mix the flours and salt together. Add the lard or butter to the flour and work it into a coarse meal with your fingers. Add the cream and knead this into a cohesive ball. Wrap in plastic and let this sit 30 to 45 minutes.
Preheat the oven to 325°F. Mix the dried herbs with the ricotta cheese. Remove all the stems from the cherry tomatoes.
Roll out the tart dough until it's about 1/4 inch thick or a little thinner. Set it inside a 9-inch tart pan (that's the standard size) and press it into the sides to make a crust. Use a knife to remove any excess along the top edge of the crust, as you can see in the picture above.
Spread the herbed ricotta first, then scatter the tomatoes over that. Sprinkle on any bacon or minced chiles you are using, then bake for 90 minutes or so. You want the tomatoes to cook well, and the edges where the cheese and crust meet to brown a little.
When it's ready, remove the tart from the oven and set it on a cutting board to rest.
Sprinkle some shredded basil over it, tucking it in here and there so the carryover heat cooks it a little. Wait 10 minutes before slicing.
Roasted Okra & Squash
Crooked Fence Farm
Ingredients:
1 pint of okra, trimmed of stems
1 to 2 summer squash or zucchini, trimmed of stems and ends
Olive oil
Salt and pepper to taste
Directions:
Trim and stem okra and squash. Cut the squash into rough 1” chunks. Pat both the okra and squash with a kitchen towel or paper towel to dry. The more dry, the better the browning will be.
Heat the oven to 450F. Place the okra and squash on a rimmed baking tray or in a roasting pan and toss with olive oil – just enough to lightly coat. Season with salt and pepper.
Roast for 15-20 minutes, shaking the pan every 5 minutes or so. Okra and squash should be browned and crispy on the exterior. Serve as a side dish, seasoned with your favorite salad dressing (Goddess dressing works well here), or as hearty vegetarian main dish.
https://honest-food.net/cherry-tomato-tart-recipe/
Ingredients:
TART CRUST
1 cup white flour
1/2 cup acorn, rye, whole wheat or spelt flour
1 teaspoon salt
7 tablespoons cold lard or butter or bacon fat
1/2 cup cold heavy cream or whole milk
FILLING
1 1/2 cups ricotta cheese
2 teaspoons dried thyme or oregano
2 pints cherry tomatoes
4 slices cooked bacon, chopped (optional)
2 Thai chiles, or similar, minced (optional)
2 tablespoons chopped fresh herbs, like basil or parsley
Directions:
Mix the flours and salt together. Add the lard or butter to the flour and work it into a coarse meal with your fingers. Add the cream and knead this into a cohesive ball. Wrap in plastic and let this sit 30 to 45 minutes.
Preheat the oven to 325°F. Mix the dried herbs with the ricotta cheese. Remove all the stems from the cherry tomatoes.
Roll out the tart dough until it's about 1/4 inch thick or a little thinner. Set it inside a 9-inch tart pan (that's the standard size) and press it into the sides to make a crust. Use a knife to remove any excess along the top edge of the crust, as you can see in the picture above.
Spread the herbed ricotta first, then scatter the tomatoes over that. Sprinkle on any bacon or minced chiles you are using, then bake for 90 minutes or so. You want the tomatoes to cook well, and the edges where the cheese and crust meet to brown a little.
When it's ready, remove the tart from the oven and set it on a cutting board to rest.
Sprinkle some shredded basil over it, tucking it in here and there so the carryover heat cooks it a little. Wait 10 minutes before slicing.
Roasted Okra & Squash
Crooked Fence Farm
Ingredients:
1 pint of okra, trimmed of stems
1 to 2 summer squash or zucchini, trimmed of stems and ends
Olive oil
Salt and pepper to taste
Directions:
Trim and stem okra and squash. Cut the squash into rough 1” chunks. Pat both the okra and squash with a kitchen towel or paper towel to dry. The more dry, the better the browning will be.
Heat the oven to 450F. Place the okra and squash on a rimmed baking tray or in a roasting pan and toss with olive oil – just enough to lightly coat. Season with salt and pepper.
Roast for 15-20 minutes, shaking the pan every 5 minutes or so. Okra and squash should be browned and crispy on the exterior. Serve as a side dish, seasoned with your favorite salad dressing (Goddess dressing works well here), or as hearty vegetarian main dish.
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