Winter Vegetable Tarte Tatin

Ingredients

2 large carrots, peeled, sliced into ½” rounds
2 large parsnips, peeled, sliced into ½” rounds
2 medium sweet potatoes, peeled, sliced into ½” rounds
2 medium Yukon gold potatoes, washed, sliced into ½” rounds
1 medium onion, peeled, sliced into half moons.
2T olive oil
1 tsp. salt
4-5 grinds black pepper

½ cup granulated sugar
1T apple cider or red wine vinegar
5 oz. goat cheese, crumbled
2T fresh sage, chopped
2T fresh thyme leaves

1 sheet puff pastry, defrosted
flour for dusting

1. Pre-heat oven to 400° F.

2. Place the carrots, parsnips, and potatoes into a large bowl and toss with olive oil, salt and pepper. Spread the vegetables onto a baking sheet (or two) in a single layer

3. Toss the onion in the bowl with the residual oil and place on the baking sheet.

4. Roast the vegetables for about 25-35 minutes, until slightly soft. Set aside.

5. On your kitchen counter, roll out the puff pastry into a 9” x13” square. Place on a parchment-lined baking sheet and refrigerator until ready to use.

6. Increase the oven temperature to 425° F. Set a 9” x 13” baking pan aside.

7. Place a small saucepan over medium heat; add the sugar, and 2 tablespoons of water. Swirl the pan around until the mixture becomes a light caramel color; about 4-6 minutes.

8. Remove from heat and immediately add the vinegar and a pinch of salt; stir until combined. Carmel will sputter and spatter, so be careful.

9. Working quickly, pour into the 9” x 13” pan and spread the caramel all over the bottom of the pan.

10. Place the roasted vegetables on top of the caramel in a snug decorative pattern, using smaller pieces to fill up any holes or spaces. You may have extra veggies, save for another use.

11. Sprinkle the onions, goat cheese, sage and 1 tablespoon of the thyme on top of the vegetables.

12. Remove the chilled dough from the refrigerator, fold the edges under and press the dough down on top of the vegetables. Prick the pastry all over with a fork.

13. Place in 425˚ F oven and bake for 20 minutes, reduce the temperature to 375˚ F and bake an additional 20 minutes until golden brown. Do not open the door while baking.

14. Remove from oven and cool for 10 minutes before carefully inverting the tart onto a serving dish or cutting board.

15. Sprinkle the remaining tablespoon of thyme on top and let the tart sit another 5-10 minutes before cutting into squares and serving.

TIPS & TRICKS

• You can roast the vegetables a day or two in advance.

• When you pour the caramel into the pan if it doesn’t spread out all the way to the edges, place the pan on the stove over low heat for a few second to remelt the sugar. Be careful the pan get very hot quickly!!

• The tart can be prepared up to step #11 early in the day and left on the counter and then continue the recipe closer to serving.

• The tart is best served warm to room temperature.

• You could use any combination of the vegetables you like and could substitute goat cheese with blue cheese or feta cheese.

Torta Pasqualina

Ingredients

2 leeks
2 bunches Swiss chard
3T olive oil
1 medium onion, finely diced
3 cloves garlic, crushed
4 cups spinach
1 pound ricotta
½ cup grated Pecorino Romano cheese
¼ tsp. nutmeg
½ tsp. salt
black pepper
2 sheets puff pastry, defrosted
6 eggs

1.    Preheat oven to 350° F.

2.    Using only the white and light green part, cut the leeks in half. Place under running water to rinse off any grit/dirt. Then, chop into medium dices. Place is small bowl set aside

3.    Wash the Swiss chard, remove the stems from the leaves, and chop into a fine dice; adds to leeks.

4.    Remove any large veins from the leaves and chop into bite-size pieces, set aside.

5.    In a large sauté pan with a lid over medium heat, add the olive oil; when warm add the onion, leeks and Swiss chard stems. Sauté 2-3 minutes.

6.    Add the garlic and continue cooking another 2-3 minutes. Add the spinach and Swiss chard leaves; cover with the lid.  Cook until all the greens are wilted, about 4-5 minutes. Remove from heat.

7.    Line a colander with a clean dishtowel. Dump the cooked greens into the colander and let cool.  Close the towel around the greens, and then squeeze out all the liquid.  The mixture should be very dry.

8.    In a medium bowl, combine the ricotta, Pecorino-Romano cheeses, nutmeg, salt, and 5 twists of pepper. Mix until well blended. 

9.    Add in the greens; mix until combined, set aside.

10.    Unroll one sheet of the puff pastry on a floured flat surface. Roll out into a 14x14-inch.

11.    Place the sheet in a 10-inch spring form pan, covering the bottom of the pans and the side of the pan. There will be extra dough hanging over the edges.

12.    Place the cheese-chard mixture inside the pastry-lined pan. Smooth out until it is even.

13.    With a spoon, make 5 egg size holes in the mixture. Crack an egg into each hole.

14.    Roll out the second sheet of puff pastry into an 11-inch. Place on top of the torta, pressing the pastry down on top of the filling.

15.    Press the top pastry into the sides and to top edges of the pan. Trim off any excess pastry. You can use this excess for little pastry decorations for the top or discard.

16.    Fold over the edges to making a little seal, pressing down to secure the top and bottom pastries together.

17.    Whisk together the remaining egg; brush the top of the torta.

18.    Bake for 40-45 minutes until is it lightly brown and the center is hot.
19.    Cool for 25-30 minutes before serving.

20.    Cut into slices and serve warm or room temperature. 

TIPS & TRICKS

•    You can use any color of Swiss chard. They all taste the same. I prefer the golden or green, as it blends in with the filling. 
•    You can use any puff pastry you like. Some brand’s sheets are round, other are square. What’s important is that you roll it out 14x14-inches so that it covers the bottom and sides of the pan. Also so that the top pastry covers the top and seals nicely.
•    This torta makes the most fantastic addition to breakfast or lunch. It’s a great snack and picnic food.
•    You can add cooked bacon, sausages or chopped ham to the filling 

Pear Tarte Tatin

Ingredients

6-7 pears (Anjou, Bosc, or Comic) ripe, but firm
1 sheet puff pastry, defrosted
Flour for dusting
4T salted butter
¾ cup granulated sugar
Vanilla ice cream

1.    Pre-heat oven to 400° F.

2.    Peel, core, and then cut 6 of the pears into quarters. Set aside. It’s ok if they get brown (There’s an extra if one is bruised or mushy).

3.    On your kitchen counter, roll out the puff pastry into an 11x11 inch square.

4.    Cut off the corners to make an 11-inch circle (I use a dinner plate as a guide).

5.    Place pastry on a parchment-lined baking sheet and refrigerate for 30 minutes.

6.    Place a 10-inch frying pan over medium heat. Melt the butter, and then add the sugar. Stir until the mixture becomes a light caramel color, about 6-8 minutes. The mixture might become grainy and the butter may separate, but don’t worry. It will all come together in the end.

7.    Remove from heat and arrange the pears on their flat side into a tight circular design. Place 2-3 pear pieces into to the middle of the pan and place the remaining pears on top. Use fork to help stabilize the pears as you place them. Be careful: the caramel is hot!!!!

8.    Return the pan to the stove. Turn the heat up to medium-high and continue cooking until the caramel thickens and turns a deep golden amber color, about 8-10 minutes. (Spooning the caramel on top of the pears is a good way to check that the caramel is browning but not burning). Remove from the heat. Let cool at least 30 minutes, but the longer the better.

9.    Remove the chilled dough from the refrigerator and carefully place the dough in the pan, pressing the dough down on top of the pears.

10.    Fold the edges under the pears and press down.

11.    Place in 400˚ F oven and bake for 30-35 minutes or until golden brown. Check after 20 minutes. If pastry is browning too quickly, loosely place a piece of aluminum foil on top.

12.    Remove the tart from oven. The tart will be very juicy. Using a paper towel, so you don’t burn your hand, gently press on the dough to hold the tart in the pan.

13.    Then, carefully pour the juice into a small saucepan (I place the saucepan in the sink so that gravity is working with me).

14.    Let the tart cool for 20 minutes before carefully flipping the tart onto a serving dish.

15.    Place the small saucepan back on the heat and boil down the juice until it forms a thick caramel syrup, about 2-3 minutes. Pour on top of the tart.

16.    Cut into slices and serve warm with vanilla ice cream.

TIPS & TRICKS

•    Pears are picked unripened and shipped to stores. Pears take 3-5 days to ripen, so you need to plan ahead to make this dish. Test the pears by gently pressing near the stem. If it gives slightly, the pears are ripe, but still firm, which is perfect for this dish. 
•    Plan on an extra pear in case one of the pears is too soft or bruised inside to use. 
•    When making the caramel, do not multitask! ☺ It is very hot and you can burn yourself very badly (Speaking from experience!!).
•    Caramel is very temperamental. Weather, temperature, and humidity can affect it. If the caramel should separate or become grainy, do not worry. Once you add the pears and boil the caramel it will become smooth.
•    By allowing the pan and caramel to cool before placing the pastry on top, the pastry will be puffier after it is baked. 
•    The tart can be made up to step 8 early in the day and baked off later. 

Arugula Pesto Christmas Tree

Ingredients

2 cloves garlic
2 cups packed arugula leaves
¼ cup toasted walnuts
½ cup Pecorino Romano cheese
½ cup olive oil
salt & pepper
1 package puff pastry (2 sheets), thawed
1 large egg, beaten 1-tablespoon water
2T sesame seeds

1.    For pesto: In a bowl of a food processor with the motor running, add the, garlic and the walnuts and pulse until well chopped.  

2.    Add the arugula and process until chopped.  Scrape down the sides of the bowl.

3.    Add the cheese and pulse until combined.

4.    With machine running, slowly add the olive oil.

5.    Season with salt & pepper.  Set aside.

6.    Place a piece of parchment on your counter; spread one of the puff pastry sheets.  Using a rolling pin, roll the pastry into a 14x11inch rectangle (use a little flour if it sticks).  Set on a baking sheet.  Place in refrigerator while rolling out the other pastry sheet. 

7.    Spread the pesto onto 1 rolled sheet of the pastry sheet.

8.    Top with other pastry sheet.

9.    Cut out the shape of a Christmas tree out of the dough. 

10.    On each side, cut 11 stripes a ½ inch wide leaving a center column. 

11.    Carefully twist each strip.  Place tree in refrigerator for at least 30 minutes to have the dough chill.  This can be prepared 6 hours in advance.

12.    Place the scrapes on a parchment lined baking sheet and cut and twist it as in step 10 and 11 to create a little tree.

13.    Pre-heat the oven 400° F. 

14.    Remove from the refrigerator and brush very well with egg wash. Sprinkle with sesame seeds.

15.    Place in 400° F oven for 15- 20 minutes until golden brown.  Let cool 5 minutes, and then carefully slide off parchment onto a serving platter.

16.    Serve immediately, having guest pull/ rip off the tree branches.

ROASTING NUTS

To roast nuts: preheat oven 350º F.  Place nuts on a baking sheet and bake for 5 minutes.  Shake the pan and continue baking until nuts are toasted, about 3-5 minutes more.  Let them cool. The roasted nuts can be store in an airtight container for weeks.

TIPS & TRICKS

•    This fun whimsical recipe is a great centerpiece for your holiday entertaining. 
It can assemble the morning of your party and is best baked right before serving. 
•    I like to serve it on a cutting board them people can break off the branches and cut up the “trunk”.
•    From the scrape pieces of puff pastry that are left after cutting out the “big” tree. Makes a cute little Charlie Brown style Christmas tree. ☺ 
•    To make a sweet treat substitute the pesto for nutella. 

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