Tomato Tart

Thaw frozen pastry. Roll out on floured surface until 5” rounds. Score a circle 1/2“ from edge, don’t cut through pastry. Blanch tomatoes in hot water, remove skin, dry and slice thinly. Spread 2 tsp. pesto around inside of pastry; arrange tomatoes on pesto, sprinkle with pepper, and sugar. Refrigerate for 15 minutes prior to baking. Pre-heat oven to 400 degrees, bake on parchment lined cookie sheet for 20-25 minutes until pastry in golden brown. Garnish with basil leaves and serve.

Sun Dried Tomato Pesto

Toast pecans slightly. Place tomatoes, pecans, garlic and Romano in food processor, process until a paste forms, add oil slowly until you reach the consistency you desire. Should be spreadable, like peanut butter.

Note: The color will vary with the color of the sun dried tomatoes you use. Great on sandwiches, may be used on pasta. I spread it on toasted French bread, sprinkle with romano and basil and broiler slightly

Spinach Pesto

Put nuts, garlic, cheese and spinach in food processor, process until ground, add oil slowly while processor is running.
Note: you may substitute any kind of nuts and also different herbs, i.e.: parsley, arugula.

Try this on pasta for a quick meal.

Roasted Corn Relish

Husk corn, roast on grill for 7 -9 minutes until browned but not burnt. Cut corn from cob. Cut tomatoes in half, cut pepper, mangoes, and avocados into bite size pieces. Slice onion very thinly. Place all in a bowl. Add oil, lime, cilantro and vinegar. Stir and let marinate for 1/2 hour. Salt and pepper to taste.

Note: To remove corn from cob try using a bundt (tube cake) pan, place the pan right side up on the counter, place ear of corn resting in hole in middle of the pan. Use a sharp knife to cut kernels from cob; the bowl of the bundt pan will catch all the corn.

Note: Buy mangoes and avocados that are not fully ripe, they will be easier to cut. Put limejuice on avocados as soon as possible to avoid them turning brown.

Breakfast Casserole

Sauté onion and sausage
until sausage is done. Cut
crust off of the bread.
Brush bread with butter,
cube, and place in
greased ovenproof pan.
Add onion, sausage,
and cheese over bread.
Beat eggs, add milk and
spices, and pour over
bread. Bake at 350
degrees for 55 minutes,
until brown. Let sit for a
few minutes before
serving.

Tiramisu

Whip cream with 1/2 the sugar. Cream the cream cheese with remaining sugar until light. Gradually add whipped cream to the cream cheese mixture.
Dissolve coffee in hot water, add sugar and coffer liqueur.
Place a layer of ladyfingers (split) in bottom of serving bowl (6X9), brush with coffee mixture, sprinkle with cocoa and chocolate, spread a layer of cream cheese mixture (3/4” thick). Sprinkle with cocoa and chocolate, repeat ladyfingers, and so on. Cover top with final layer of cocoa and chocolate, refrigerate.

Best when made the day before.
Hint: serve with a drizzle of hot fudge sauce on top. Shown here made in a 9 X 9 springform pan.

Lemon Meringue Tart

Place lemon zest and sugar in a bowl, mix together. Cut butter into 12 pieces. Place lemon juice, sugar, butter, and all the eggs into a non-reactive sauce pan. Whisk together. Set pan over medium heat and stir until thick and hot to the touch. Remove from heat, strain into bowl and refrigerate for 1/2 hour.

Use pre-baked tart shell, fill with lemon filling. Spoon Italian meringue on top, smooth, then lift your spatula to form peaks. Place in broiler for only 2 minutes to color. (Watch this step, the meringue browns very quickly. Refrigerate until served.

Note: Be sure to add the Tart dough recipe to your shopping list.

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