Gather, Cook, Enjoy

Heirloom Tomato Tart Heirloom Tomato Tart

Servings: 12 | Prep: 35 min. | Cook: 60 min. | Total: 1 hr. 35 min.

Ingredients:

2 cups all-purpose flour | 1 tsp. salt | 6 Tbsp. butter, cold | 1 egg | ¼ cup cold water

Filling: 4 heirloom tomatoes, sliced | 1 tsp. salt | 3 Tbsp. Dijon mustard | 4 Tbsp. fresh basil and thyme, chopped | 1 Tbsp. olive oil

Directions:

Combine flour and salt in a food processor. Add one Tbsp. of cold butter at a time with the food processor running. Add the egg. Drizzle in the water until a rough dough comes together. Transfer dough to a 9-inch round tart pan with a removable bottom. Press the dough to line the pan. Chill the crust for 30 min. Preheat oven to 375°. Slice tomatoes into ¼ inch pieces. Place tomato slices in a colander or on a wire rack and sprinkle with salt. Let tomatoes drain. Remove the crust from the refrigerator and blind-bake for 30 min. Remove crust from oven when done baking. Spread the Dijon mustard into the bottom of the tart. Sprinkle with 2 Tbsp. of fresh herbs. Arrange the tomato slices in even layers in the tart shell. Drizzle with one Tbsp. of olive oil. Sprinkle the remaining 2 Tbsp. of fresh herbs. Bake tart for 25 min. until the tomatoes are tender. Let cool before serving.

Tips and Tricks

When choosing tomatoes, smell them. The color does not equal flavor. If they have no smell, they will have no flavor. Also, use firmer heirloom tomatoes so they will be easier to slice.

Blueberry Rhubarb Crumble

Servings: 9-12 | Prep: 10 min. | Cook: 60 min. | Total: 1 hr. 10 min.

Ingredients:

3 cups rhubarb, diced | 2 cups fresh blueberries | 3 Tbsp. flour | ½ cup brown sugar | 1 ½ tsp. cinnamon | ¼ tsp. salt | 3 Tbsp. water Crumble: ½ cup butter, melted | ⅓ cup flour | ½ cup brown sugar | 1 cup rolled oats

Directions:

Preheat oven to 350°. Combine rhubarb, blueberries, flour, sugar, cinnamon, salt, and water in a mixing bowl. Stir until the fruit is well coated, then dump into a 9 x 9 casserole dish or pie pan. Mix melted butter, flour, and sugar. Stir in oats. Place the crumble on the top layer over the fruit. Bake for one hour. Serve warm with vanilla ice cream.

Tips and Tricks

Rhubarb can be diced and frozen for use when it’s out of season. Frozen rhubarb will last 6-8 months in an airtight container or freezer bag.

Peach Pancakes

Servings: 6 | Prep: 10 min. | Cook: 20 min. | Total: 30 min.

Ingredients:

1 ½ cups all-purpose flour | 1 Tbsp. baking powder | ½ tsp. baking soda | ½ tsp. salt | 2 Tbsp. sugar | 1 ¼ cups whole milk | 1 egg | 4 Tbsp. butter, melted | 2 fresh peaches, peeled and diced

Directions:

Sift flour, baking powder, baking soda, salt, and sugar together in a mixing bowl. Pour in the milk, egg, and melted butter. Mix until the batter comes together. Add the peaches and gently fold them into the batter. Rest the batter for 5 min. Heat a griddle or cast-iron pan to medium heat. Grease the pan lightly with oil or spray. Scoop ¼ cup batter for each pancake. Flip the pancake when bubbles form, and the edges look cooked. Adjust the heat as needed to get the pancakes golden brown. Serve with your favorite syrup or toppings.

Tips and Tricks

Canned peaches work as well, and you can put a tbsp of the juice in the batter to enhance the peach flavor.