Peach and Goat Cheese Tart with Thyme and Wild Honey
Ingredients:
Tart Shell…
•1 1/4 cups all-purpose flour
•Couple pinches Kosher salt
•8 tablespoons butter, cut into 1/2-inch cubes
•1/4 cup ice water +
Filling + Peach Topping…
•6 ounces goat cheese
•4 tablespoons whole milk ricotta
•Zest of 1 lemon
•1 extra large egg, beaten
•2 tablespoons thyme, rough chopped
•2 large peaches, skins removed
•1 teaspoon sugar + 1/2 tsp
•juice of 1/2 a lemon
•1 egg. beaten for the wash
•1 tablespoon thyme leaves, for garnishing
•1-2 tbsp wild honey, for garnishing
Instructions:
Tart Shell…
•In a med mixing bowl, sift flour then add salt. Whisk to combine.
•Add cubed butter, toss with flour to completely coat.
•Using fingertips, press butter firmly until pea-size pieces remain, making sure to toss more in flour when needed
•Make a well in the center, slowly add water, tossing to combine. Dough should be slightly damp, but not too wet or sticky. (Some extra water may be needed.)
•Turn dough out on to lightly floured surface, gently shape in to a ball. (It may be slightly shaggy, this perfectly normal. It will firm up once chilled.)
•Wrap ball tightly in plastic wrap, chill overnight or at least 2 hrs.
•Once chilled, roll out on lightly floured surface to a 6”x-15” rectangle, about an 1/8” thick.
•Tuck the dough into 13-by-4-inch fluted tart pan with a removable bottom. Press to set against the frame sides. Trim the overhang.
•Cover with plastic wrap, chill for 30 minutes.
•Preheat oven to 400º.
•Carefully brush tart edges with egg wash.
•Line tart shell with parchment paper and fill with beans, rice or pastry weights. Bake for 25 mins., take out of oven, remove pastry weights, set on rack to cool slightly.
•Reduce heat to 375º.
Filling + Peach Topping…
•In the bowl of a stand mixer, combine goat cheese, ricotta, egg, zest, chopped thyme, 1 tsp sugar. Whip with paddle attachment until light and airy.
•Scoop into small bowl, cover with plastic wrap, chill in fridge while prepping peaches.
•In med. mixing bowl, combine 1/2 tsp sugar and lemon juice. Stir to dissolve sugar.
•Slice peaches into thin, 1/8s slices, placing them into bowl with lemon juice mixture. Toss to combine.
Assembly…
•In cooled tart shell, scoop goat cheese mixture, spreading evenly with back of tablespoon. Try and leave a slight lip at top of dough, about 1/8”.
•Scoop a handful of peaches, shaking free excess lemon juice. Beginning at one end, set peaches on cheese mixture, overlapping as you go, until covered completely.
•Bake for 25-30 mins., until tart is set, edges are golden.
•Once done, remove from oven, let cool completely on rack.
•Top with.a drizzle of honey, a liberal sprinkle of thyme leaves.
•Place in fridge to cool for at least 1 hour.
Notes: Dough can be made in advance, popped in the fridge for 1-2 days or frozen for 3-4 weeks.
Peach Galette
Serves: 6-8
Ingredients:
Dough…
•1/2 pound unsalted butter, very cold
•1/2 cup of water•1 teaspoon Kosher salt
•1 1/4 cups of all-purpose flour + extra for dusting
•1 1/4 cups pastry flour
Fruit…
•6-8 peaches, stone removed, thinly sliced
•1/2 cup granulated sugar
•Zest and juice of 1 lemon
Egg wash…
•1 egg, beaten
•Turbinado sugar, for sprinkling
Instructions:
•Slice butter into 1/2” squares, place in freezer. Dissolve salt in water, also place in freezer to increase the chill.
•Sift flours directly on to large work surface. Litter butter all over flours, tossing to completely coat.
•Using a rolling pin dusted in flour, roll and flatten butter, combining completely with flour.
•Use a bench scraper as needed to lift any butter sticking to pin or surface, dust with flour to further cover as needed.
•Return dough to a loose mound with scrapers, roll again, continuing to flatten butter, mix with flour. Repeat a few times.
•Make a well in center if dough, add half the water, cover and cut flower mixture with scrapers, combining with water. Repeat with reserved water. (Work with purpose but don’t over work dough, will make it tough.)
•Roll out with pin, lightly dusting with flour as needed. Repeat a few times to completely combine, always returning to a loose mound with bench scrapers.
•With your hands, shape dough into a ball, place on sheet of plastic wrap. Fold tightly, freeing any loose air. Chill over night or at least 2 hours.
•When dough is chilled, combine zest and juice in large mixing bowl. Halve peaches, removing stone, thinly slice length wise and place in lemon mixture, toss to coat, set aside.
•Unwrap cold dough, set on lightly dusted work surface. Dough should be firm, might resist a bit, but begin to roll out your dough into a loose circle shape, turning slightly on each pass until it’s about an 1/8” thick. (Here you may want to use a large mixing bowl, traced with a pairing knife to make a perfect circle. Resist! Once you start folding edges, all will be forgiven.)
•Set dough atop parchment lined baking sheet, then take a handful of fruit, shake free any excess lemon juice, mound on top of the dough. Continue adding more than you think is necessary, as fruit will shrink in baking. Remember to leave an 1/2”-1” border free of fruit.
•Taking a fistful of the sugar, rotate in a circular motion around fruit, spilling sugar from your fist.
•With clean hands, fold over a corner of the dough, pinching between thumb and finger to create an outer edge over the fruit. Continue doing this around the whole of the galette, creating a scalloped look. (Here you can begin to see imperfections disappear. This is not a pie, not a tart, precision is NOT necessary.)
•Once done, return to fridge to cool for 15-20mins., and preheat oven to 375º.
•Remove chilled galette, brush edges completely with egg wash, dot the edges with a fistful of Turbinado sugar the same way you did the fruit before.
•Bake for 25-30 mins., rotate sheet, bake for 25-30 more, or until golden brown.
•Remove galette, let cool for a good 20+ mins., allowing fruit to set, otherwise fruit liquids will run once sliced.
•Serve with a dollop of lightly sweetened crème Chantilly, maybe with a bit of pure vanilla or a splash of dark rum.
Notes: Light and flaky, adaptable to nearly any season’s fruit, not bound to exact form, galette are the perfectly imperfect pastry. No need to over think it, just get your dough done, chill it well, mound up whatever fruit’s available, fold it, bake it and your galette will almost always come out gorgeous!
Polenta, Pear and Olive Oil Cake with Ginger and Rosemary
Friend and neighbor Diane introduced me to this gorgeous and painfully easy polenta cake e, couldn't resist playing with it a bit, adding ginger and rosemary. Whether you include them or not, this is a perfect cake to snack on with coffee, or dress up with some crème Chantilly, pomegranate seeds , crushed pistachios...
Ingredients:
•2 Cups Flour
•1 Cup Polenta
•1 tbsp Baking Powder
•1 tsp Kosher Salt
•1 1/4 Cup Olive Oil
•4 Eggs
•1 tbsp Vanilla Extract
•1/2 tsp Almond Extract
•1 1/2 Cups Granulated Sugar
•1 tbsp grated fresh ginger(Optional)
•1 tsp finely chopped rosemary(Optional)
•3 Pears, peeled, cored and cubed
Instructions:
•Preheat oven at 350º.
•Oil well bundt pan or “bread” pan.
•Sift flour and baking powder in med. mixing bowl, stir in polenta, set aside.
•Using Paddle attachment, beat in mixer olive oil, eggs, extracts and sugar.
•Gradually add dry ingredients to combine.
•Gently fold in pears, ginger and rosemary.
•Pour mix into pan(s), bake for 75 mins, or until toothpick comes back clean.
•Cool for 30 mins, turn out onto cake plate.
Note: If using bread pan, consider also lining with 2 sheets cut parchment.
Plum Tarte Tatin with Cognac and Basil
Having some upside-down fun normally reserved for apples or pears, this summer Tarte Tatin takes little time, offer a light, flaky dough easily done with your hands. Offers a look of elegance, with an ease fit for a bbq. (Shown here with home made basil ice cream.)
Prep Time: 1 1/2 hrs.
Cook Time: 30-35 mins.
Seves: 6
Ingredients:
Dough…
•1 1/4 cups all-purpose flour
•Couple pinches Kosher salt
•8 tablespoons butter, cut into 1/2-inch cubes
•1/4 cup ice water +
Fruit…
•2 1/2-3 lbs. ripe, but firm red plumbs, halved & pitted
•Juice of 1 Myer lemon(or regular)
•1/2+ cups granulated sugar
•4 tbsp unsalted butter
•cognac
Topping…
•1 cup crème fraîche
•Zest of 1 Meyer lemon(or regular)
•1 tbsp of basil chiffonade
Instructions:
Tarte Shell…
•In a med mixing bowl, sift flour then add salt. Whisk to combine.
•Add cubed butter, toss with flour to completely coat.
•Using fingertips, press butter firmly until pea-size pieces remain, making sure to toss more in flour when needed
•Make a well in the center, slowly add water, tossing to combine. Dough should be slightly damp, but not too wet or sticky. (Some extra water may be needed.)
•Turn dough out on to lightly floured surface, gently shape in to a ball. (It may be slightly shaggy, this perfectly normal. It will firm up once chilled.)
•Wrap ball tightly in plastic wrap, chill at least 2 hrs. or overnight.
•Once chilled, roll out on lightly floured surface to rough circle, about an 1/8” thick. Place 10” cast iron skillet upside down on top of dough, cut outline with pairing knife. Lay on tray, place back in fridge, covered with the plastic wrap until needed. (Roll dough cuttings into a ball, tightly wrap. Date with Sharpie, freeze for another use.)
Fruit…
•Preheat oven to 375º.
•Whisk a few pinches sugar and lemon juice in medium mixing bowl. Add plums, toss to coat.
•Place skillet on med-high heat, add 1/2 cup sugar, allow to melt unstirred. If you want, carefully swirl sugar by tilting pan to help melt.
•Gently place butter in pan, whisking to combine. Carefully add a drizzle of cognac. Sugar may seize here, harden a bit, but it will melt once temp returns. Continue to whisk. Remove from heat.
•Set once half of a plan cut side down along out rim of pan, then work your way around place more, leaning them slightly on their sides, like fallen dominoes. When arriving at the first plum half, lift it with a soup spoon and tuck one of two more bedside it.
•Repeat this with the inner ring, plus a few the same way to fill the center. Top with remaining juices from the bowl.
•Return to stove on medium heat, cook plums in caramel for 10 mins., until the syrup thickens a bit.
Assembly…
•Remove from heat, let set for 5-10 mins.
•Take dough for fridge, lay it over fruit, taking care to not touch the hot pan. Using the soup spoon, gently tuck dough into pan, snugly over the plums. Slice 3-4 1” vents with pairing knife.
•Place in oven, bake for 35-40 mins. or until golden brown.
•Stir together the crème fraîche, zest and basil, cover and place in fridge.
•Remove and let cool for 15-20 mins., then carefully invert the tart onto a large plate.
•Allow for 5-10 mins. more to set, then slice and plate, serve with a dollop of the crème fraîche.
Cherry-Pistachio Cake
Owe this one to The Boy Who Bakes, whose recipe was slightly adapted to make this fun, indulgent cake. Great for a special occasion or just an early summer lunch.
Prep Time: 30 mins.
Cook Time: 1 1/2 hrs.
Serves: 8-10
Ingredients:
Cake…
•1 cup all purpose flour
•1 1/2 teaspoons baking powder
•1 cup almonds
•2 cups pistachios
•1 teaspoon Kosher salt
•1 1/2 cups unsalted butter
•1 1/2 cups sugar
•3 limes, zested
•6 large eggs
•1 teaspoon vanilla bean paste
Cherry Compote…
•2 cups cherries, stoned and halved
•1/4 cup sugar
•Juice of 1 lime
•Splash of cognac(or brandy)
Cream Cheese Frosting…
•1 stick(1/2 cup) unsalted butter, room temperature
•8 oz.(1cup) full fat cream cheese, room temperature
•3 cups powdered sugar
•2 teaspoons vanilla bean paste
•Pinch or two of Kosher salt
•4 tablespoons pistachios, shelled and lightly thumb-crushed(garnish)
Instructions:
Cake…
•Preheat the oven to 180°C (350°F) and lightly grease two 8” round spring cake pans, line the base with a circle of parchment paper
•Sift flour and baking powder in a medium mixing bowl, set aside. Place the almonds in a food processor and pulse until finely ground, then add pistachios and repeat until consistency is similar. Add the flour mix and salt, pulse to combine.
•Place the butter, sugar and lime zest into the bowl of a stand mixer with paddle attachment, cream together for about 5 minutes, on medium speed, until light and fluffy.
•Add the eggs one at a time, beating until fully combined before adding the next. Once the eggs are combined add the vanilla and mix to combine
•Add the nut mixture and mix on low speed until combined. Scrape the mixture into the prepared spring pans, tap bottoms lightly on work surface to even out layers.
•Bake for 50-55 minutes or until the cake springs back to a light touch and is pulling away from the sides of the pans. Rotate at halfway point for even baking. Remove from the oven and set the pans on a wire rack to cool, removing cakes from spring pans after about 20-25 mins. Carefully peel away the parchment. Leave on racks to cool completely.
Cherry Compote…
•Combine cherries, sugar, lime juice and cognac in a small saucepan, cook over medium heat until a low-boil. •Reduce to a simmer, cook for 3-5 mins. more, then remove with a slotted spoon to a small bowl. Increase heat slightly, reduce pan juices until just syrupy.
• Remove from heat, pour over fruit, then transfer to the fridge to cool completely.
Cream Cheese Frosting…
•Place the cream cheese and butter into the bowl of a stand mixer with paddle attachment. Beat on medium/high speed until creamy with light peaks.
•Reduce speed and add powdered sugar, increase speed, beating until peaks return.
•Add in the vanilla and salt and beat to combine.
Assembly…
•Place first cake on plate or stand, smear thickly with frosting, stopping just at the edge.
•Sprinkle a palm full of the cherries, a teaspoon or so of the pistachios evenly about this layer.
•Set second cake on top, pressing down slightly to just see the frosting below emerge.
•Repeat frosting on this cake as was done with first, sprinkling lore liberally the cherries and pistachios that remain. You’re good to go!
Note: May find it helpful to firm up the frosting by popping it in the fridge for 15-20 mins. while cake is cooling.
Pear Galette with Rosemary
Serves: 6-8
Ingredients:
Dough…
•1/2 pound unsalted butter, very cold
•1/2 cup of water
•1 teaspoon Kosher salt
•1 1/4 cups of all-purpose flour + extra for dusting
•1 1/4 cups pastry flour
Fruit…
•6-8 pears
•teaspoon rosemary, finely chopped
•Zest and juice of 1 lemon
•1/2 cup granulated sugar
Egg wash…
•1 egg, beaten
•Turbinado sugar, for sprinkling
•2-3 rosemary sprigs
Instructions:
•Slice butter into 1/2” squares, place in freezer. Dissolve salt in water, also place in freezer to increase the chill.
•Sift flours directly on to large work surface. Litter butter all over flours, tossing to completely coat.
•Using a rolling pin dusted in flour, roll and flatten butter, combining completely with flour.
•Use a bench scraper as needed to lift any butter sticking to pin or surface, dust with flour to further cover as needed.
•Return dough to a loose mound with scrapers, roll again, continuing to flatten butter, mix with flour. Repeat a few times.
•Make a well in center if dough, add half the water, cover and cut flower mixture with scrapers, combining with water. Repeat with reserved water. (Work with purpose but don’t over work dough, will make it tough.)
•Roll out with pin, lightly dusting with flour as needed. Repeat a few times to completely combine, always returning to a loose mound with bench scrapers.
•With your hands, shape dough into a ball, place on sheet of plastic wrap. Fold tightly, freeing any loose air. Chill over night or at least 2 hours.
•When dough is chilled, combine zest, juice and rosemary in large mixing bowl. Halve pears, core and peel, thinly slice length wise and place in lemon-rosemary mixture, toss to coat, set aside.
•Unwrap cold dough, set on lightly dusted work surface. Dough should be firm, might resist a bit, but begin to roll out your dough into a loose circle shape, turning slightly on each pass until it’s about an 1/8” thick. (Here you may want to use a large mixing bowl, traced with a pairing knife to make a perfect circle. Resist! Once you start folding edges, all will be forgiven.)
•Set dough atop parchment lined baking sheet, then take a handful of fruit, shake free any excess lemon juice, mound on top of the dough. Continue adding more than you think is necessary, as fruit will shrink in baking. Remember to leave an 1/2”-1” border free of fruit.
•Taking a fistful of the sugar, rotate in a circular motion around fruit, spilling sugar from your fist.
•With clean hands, fold over a corner of the dough, pinching between thumb and finger to create an outer edge over the fruit. Continue doing this around the whole of the galette, creating a scalloped look. (Here you can begin to see imperfections disappear. This is not a pie, not a tart, precision is NOT necessary.)
•Once done, return to fridge to cool for 15-20mins., and preheat oven to 375º.
•Remove chilled galette, brush edges completely with egg wash, dot the edges with a fistful of Turbinado sugar the same way you did the fruit before. Set rosemary sprigs in center.
•Bake for 25-30 mins., rotate sheet, bake for 25-30 more, or until golden brown.
•Remove galette, let cool for a good 20+ mins., allowing fruit to set, otherwise fruit liquids will run once sliced.
•Serve with a dollop of crème Chantilly, whipped lightly sweetened and with a splash of cognac.
Rosemary-Fennel Seed Shortbread
(MAKES: 2 DOZEN)
INGREDIENTS
1 teaspoon fennel seeds
1 cup (2 sticks) chilled unsalted butter, cut into ½” pieces
½ cup granulated sugar
¼ cup powdered sugar
½ teaspoon kosher salt
2½ cups all-purpose flour
2 teaspoons finely chopped fresh rosemary, plus whole leaves for topping
1 large egg, beaten to blend
Coarse sanding sugar (for sprinkling)
PREPARATION
•Preheat oven to 350°.
•Toast fennel seeds in a small dry skillet over medium-high heat, tossing occasionally, until fragrant, about 2 minutes. Coarsely chop; set aside. (Be sure to not burn them, they can heat up quickly.)
•Using an electric mixer on medium-high speed, beat butter, granulated sugar, powdered sugar, and salt until very light and fluffy, 7–10 minutes (beating air into butter makes for tender shortbread). •Reduce speed to low and add flour, fennel, and 2 tsp. chopped rosemary; mix just to combine. Dough will look shaggy and a little dry. (It’s not!)
•Press dough into a 9”-12” rimmed baking tray, lined with parchment paper that runs a bit or so over the rim of pan. Brush with egg, sprinkle with sanding sugar, and top with rosemary leaves.
•Bake until shortbread is golden brown and sides pull away from pan, 25–30 minutes.
•Transfer pan to a wire rack, let firm/cool in pan. Once cool, carefully lift from pan using the parchment, slide out and discard paper, cut into wedges or bars.
Note: Shortbread dough can be made 1 month ahead; wrap tightly and freeze. Shortbread can be baked 1 week ahead; store wrapped tightly at room temperature.
Blueberry Clafoutis
Why should cherries have all the fun! Along with an ease in prep, clafoutis offers flexibility in using most any berry.
Prep Time: 10-15 mins.
Cook Time: 40-45 mins
Servings: 6-8
Ingredients:
•Tbsp or so room temp unsalted butter, dish prep
•1 1/2 lbs. blueberries
•3 large eggs, room temperature
•½ cup all-purpose flour
•½+ cups sugar
•1 1/3 cup milk
•1 teaspoon pure vanilla extract
•Zest of 1 Meyer lemon
•Powdered sugar, for dusting
•1 cup crème fraîche
•1 tbsp mint, sliced in chiffonade
Instructions:
•Preheat the oven to 375ºF.
•Using your fingers, give a 10”(2 qt.) baking dish a good, complete coat with butter.
•Pour blueberries into pan, shake to even them out.
•Blend or whisk eggs, flour, ½ cup sugar, milk vanilla and zest until smooth.
•Pour batter over berries, sprinkle top with a small palm full of sugar.
•Bake until just set, so a toothpick emerge’s just clean when pierced(about 45-50 mins.)
•Remove from oven, let rest at least 10-15 mins.
Notes: The beauty is that clatoufis can be served warm or cool, when made or the next day. Garish with dusting of powdered sugar, dollop of crème fraîche and mint when ready to serve.
Walnut Cookies with Chocolate Ganache Ingredients:
Makes: 3 - 4 dozen
Ingredients:
Cookies...
1 cup walnuts
3/4 cup firmly packed golden brown sugar, divided
1 cup unsalted butter, at room temperature
1/4 teaspoon salt
2 cups all-purpose flour
Walnuts...
3 to 4 dozen walnut halves
The Chocolate Ganache…
1/4 cup heavy cream
4 ounces shaved bittersweet or semisweet chocolate
Instructions:
The Cookies...
•Preheat the oven to 350 degrees.
•Line two cookie sheets with parchment paper, set aside.
•In a food processor or a blender, coarsely process the 1 cup of walnuts.
•Add 1/4 cup of the brown sugar and process finely; set a side.
•In the bowl of a stand mixer with paddle attachment, combine the butter, the remaining 1/2 cup brown sugar and salt. Beat until light and fluffy, then reduce the speed to low, add the flour and the nut mixture, mix until just incorporated.
•Place in fridge for 15-20 mins.
•Once cool, grab enough dough to form into a 1-inch ball by rolling between the palms of your hands. Place the dough balls about 1 1/2 inches apart on prepared cookie sheets. Press your thumb slightly on top of each cookie to make small dimple.
•Bake cookies until brown around the edges, about 15-20 minutes, turning sheets and exchanging racks at halfway point.
•Transfer the cookies to a wire rack to cool.
The Walnuts…
•Increase oven temp to 400.
•On a bare cookie sheet, place walnut halves spread apart, put into oven.
•Bake for 10 mins., remove, put in large bowl, toss with drizzle of olive oil, heavy pinch or two of kosher salt. •Spread them out on to paper towel lined plate to cool.
The Chocolate Ganache…
•In a med. mixing bowl, place chocolate, set aside.
•Bring cream to a low boil in small sauce pan. Remove from heat, pour over chocolate.
•Leave for 2-3 mins. untouched until melted, then whisk until smooth.
Assembly...
•Once cookies and nuts are room temp, and ganache is firm(not hard), place chocolate in a small piping bag with small tip attached.
•(No worries if you don’t have one, just use a clear plastic grocery produce bag, roll sides down, and scoop ganache into 1 corner. Roll up sides, tie off a knot right above mixture, getting most of the the air out.
Then cut just a tiny hole with scissors from the corner, small enough to still control the flow of chocolate. Remember: Smaller is better here, allows for more control.)
•Going from cookie to cookie, gently squeeze a small mound of chocolate on each.
•Once all are done, place a walnut halve on each, allowing chocolate to slightly show from underneath. •Allow for an hour to set. (Chocolate will still be a bit soft, so don't stack!)
Notes: If you don't want to bother with perfect walnut halves, you can always just use a half piece, set broken side down forming a... "shark fin". Cookies can be stored in an airtight container at room temperature for up to 5 days or freeze right away to enjoy later. In the event of freezing, it's best to apply ganache once thawed.