One of my friends frequently serves these tarts when entertaining with rave reviews. She describes them as “flavor bombs!” 🙂 I loved them so much, I have also served them on more than one occasion myself.
The tarts can be formed into rectangles on sheet pans, or into rounds on pizza tins. Square pieces are perfect appetizer portions. As they are a bit time consuming to prepare, the tarts can be assembled a day prior to baking and serving. To limit the amount of moisture on the crust, it is important to not to incorporate too many tomatoes.
The recipe was adapted from Barefoot Contessa Back to Basics, via Food Network.com, contributed by Ina Garten. I doubled the recipe, modified the proportions, and made large tarts rather than individual tarts.
Yield: Two 12-inch tarts
- 1 package (17.3 ounces/2 sheets) puff pastry, defrosted
- extra virgin olive oil
- 8 cups thinly sliced yellow onions (about 3 large onions)
- 6 large garlic cloves, cut into thin slivers
- Kosher salt and freshly ground black pepper
- 6 tablespoons dry white wine
- 4 teaspoons minced fresh thyme leaves
- 1/2 cup freshly grated Parmesan, plus more for garnish
- 6 to 8 ounces garlic-and-herb goat cheese (I used Trader Joe’s herb-goat cheese)
- 1 pound Campari or small “on-the-vine” tomatoes (about 3 per tart), or 2 large tomatoes, cut into 8 (1/4-inch-thick) slices
- 6 tablespoons julienned basil leaves, divided
- Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 12 by 12-inch square. Fold the corners in to form a circle. Repeat with the second pastry sheet. (Alternatively, the pastry can be kept in a rectangle, lightly rolled until smooth.)
- Place the pastry circles on 2 pizza pans lined with parchment paper and refrigerate until ready to use. (If using rectangles, place the pastry on 2 rimmed sheet pans lined with parchment paper.)
- Preheat the oven to 425 degrees F, preferably on convection.
- Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet.
- Add 1 teaspoon salt, 1/2 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
- Using a sharp paring knife, score a 1/4-inch-wide border around each pastry.
- Prick the pastry inside the score lines with the tines of a fork and sprinkle 4 tablespoons of grated Parmesan on each round, staying inside the scored border.
- Place 1/2 of the onion mixture on each tart, again staying within the scored edge.
- On each tart, crumble 3 to 4 ounces of goat cheese on top of the onions.
- Place tomato slices over each tart. Brush the tomatoes lightly with olive oil and sprinkle each with 2 T basil, salt, and pepper.
- Finally, scatter 4 or 5 shards of Parmesan on each tart.
- Bake for 25 minutes on convection, or until the pastry is golden brown. The bottom pan may need an extra few minutes in the oven.
- After removing from the oven, garnish each tart with the remaining tablespoon of basil and more grated Parmesan.
- Serve hot or warm.
Posted in Appetizers, Quiches & Tarts, Recipes, Vegetarian
Tags: appetizer, basil, brunch, caramelized onions, cheese, goat cheese, Ina Garten, parmesan, puff pastry, savory tart, summer, tart, thyme, vegetarian
This deliciousness was dangerously easy to throw together.
This recipe was adapted from King Arthur Flour. I used a popover pan and modified the baking time for a convection oven. We ate them with rocket soup and green salad but they would also be incredible for breakfast- maybe even with jam.
Instructions for sweet and savory variations are below the recipe.
Yield: 6 popovers
Posted in Baking, Bread, Quick, Recipes, The Piggy Pancake (Breakfast)
Tags: breakfast, cheese, cinnamon sugar, discard, easy, egg, fast, popovers, quick, rolls, sourdough, starter, Yorkshire pudding
I have a few very GREEN soups to share. 🙂
This soup is described as “a lot more interesting than your average vegetable purée” because the broccoli is caramelized before being incorporated in the soup, adding a greater depth of flavor. By only caramelizing one side of each floret, leaving the other side bright green, the broccoli’s sweetness is preserved. It was quite delicious.
This recipe was adapted from Dinner: Changing the Game by Melissa Clark. The soup was inspired by one served by Andrew Feinberg at his former restaurant, Franny’s in Brooklyn. Next time I will make 1 1/2 to 2 times the recipe to have more leftovers! 🙂
Yield: Serves 4 to 6
- 8 T extra-virgin olive oil, plus more as needed
- 2 heads of broccoli (about 2 pounds), separated into small florets, stems peeled and diced
- 2 1/2 tsp Kosher salt, plus more to taste
- 2 T unsalted butter
- 1 large Spanish onion, diced
- 5 to 10 large garlic cloves, chopped
- 1/2 tsp freshly ground black pepper, plus more for serving
- 1/4 tsp red chile flakes
- 8 to 10 oz potatoes, thinly sliced (peeled, if desired)(I used unpeeled Dutch yellow baby potatoes)
- 1/4 tsp finely grated lemon zest
- 1 1/2 T freshly squeezed lemon juice, from 1/2 a lemon, plus more to taste
- grated Parmigiano-Reggiano cheese, for serving
- flaky sea salt, for serving
- In a large soup pot, heat 2 tablespoons of olive oil over medium-high to high heat. (I used a large enameled cast iron pot.)
- Add about 1/3 of the broccoli, just enough so that it covers the bottom of the pan in a single layer without crowding. Cook the broccoli without touching it- until it is dark brown on one side (leave one side bright green), 3 to 4 minutes.
- Transfer the broccoli to a large bowl, and repeat with the remaining broccoli, adding another 2 tablespoons oil for each batch. When all of the broccoli has been browned, season it with 1 teaspoon of salt.
- Reduce the heat under the soup pot to medium-low. Add the butter and remaining 2 tablespoons of oil.
- When the butter has melted, add the onions garlic, pepper, chile flakes, and 1/2 tsp of salt. Cook the onion-garlic mixture until the onions are soft and translucent, about 4 minutes.
- Add the potatoes, 4 cups of water, and the remaining 1 teaspoon of salt. Bring to a simmer, cover the pot, and cook until the potatoes are just tender, 10 to 15 minutes.
- Add the broccoli, cover again, and cook until it is tender, another 10 to 15 minutes.
- Stir the lemon zest into the soup.
- Using an immersion blender (or working in batches in a blender or food processor), coarsely purée the soup, leaving some small chunks for texture, if desired. (I puréed the soup until smooth.)
- Stir in the lemon juice.
- When serving, finish with grated cheese, a drizzle of olive oil, and a sprinkling of black pepper and flaky sea salt.
Posted in Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: broccoli, caramelized, cheese, chile, Italian, lemon, lemon zest, parmesan, Parmigiano Reggiano, potatoes, red pepper flakes, roasted broccoli, soup, vegetarian
Ina Garten uses the genius idea of roasting all of the vegetables in this lasagna filling, as well as using no-boil lasagna noodles, to remove the excess liquid that often makes a vegetable lasagna too watery. Perfect comfort food.
This recipe was adapted from Make It Ahead: a Barefoot Contessa Cookbook by Ina Garten, via The Kitchn, contributed by Emma Christensen. I used a mandoline to slice the eggplant and zucchini. I also increased the garlic and goat cheese, modified the technique, and used the noodles without pre-soaking them.
It was very cheesy and indulgent so we gobbled it up with a giant green salad. 😉
- 1 1/2 pounds eggplant (1 medium/large), unpeeled, sliced lengthwise 1/4-inch thick using a mandoline
- 3/4 pound zucchini (2 medium/large), unpeeled, sliced lengthwise 1/4-inch thick using a mandoline
- 2/3 cup extra-virgin olive oil
- 1 T dried oregano
- Kosher salt and freshly ground black pepper
- 5 cloves garlic, minced
- 12-14 ounces no-boil lasagna noodles (I used Trader Joe’s)
- 16 ounces fresh whole-milk ricotta
- 10 ounces creamy garlic-and-herb goat cheese, at room temperature
- 2 large eggs, lightly beaten
- 1/2 cup chopped fresh basil leaves, lightly packed
- 1 cup freshly grated Parmesan cheese, divided
- 4 1/2 cups, 40 oz, bottled marinara sauce (I used Trader Joe’s Italian Marinara with Barolo Wine)
- 1 pound fresh mozzarella, very thinly sliced (I used pre-sliced and cut them in half)
- Preheat the oven to 375°F preferably on convection roast.
- Arrange the eggplant and zucchini in single layers on 3 sheet pans lined with parchment paper. (I had 1 2/3 trays of eggplant and 1 1/3 trays of zucchini.)
- Brush them generously with the olive oil on both sides, using all of the oil.
- Sprinkle with the oregano (I crush it in my hands), 1 tablespoon salt, and 1 1/2 teaspoons pepper.
- Roast for 25 minutes, rotating after 15 minutes.
- Sprinkle the garlic evenly over the vegetables, and roast for another 5 minutes, until the vegetables are cooked through.
- Remove all 3 trays from the oven and lower the temperature to 350°F, preferably on convection.
- Combine the ricotta, goat cheese, eggs, basil, 1/2 cup of the Parmesan, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed.
- Spread 1 cup of the marinara in a 9×13×2-inch baking dish.
- Arrange a third of the vegetables on top, then a layer of the noodles (6 noodles per layer), a third of the mozzarella (9 1/2 pieces per layer), and a third of the ricotta mixture in large dollops between the mozzarella.
- Repeat twice, starting with the marinara.
- Spread the last 1 1/2 cups of marinara on top and sprinkle with the remaining 1/2 cup of Parmesan.
- Place the dish on a sheet pan lined with parchment paper, cover with foil and bake for 30 minutes.
- Remove the foil and bake an additional 30-35 minutes, until the lasagna is browned and bubbly.
- Allow to rest for 10 minutes and serve hot.
Make-Ahead: Assemble the lasagna completely and refrigerate for up to 1 day or freeze for up to 3 months. Defrost (if necessary) and bake before dinner.
Posted in Casserole, Greens, Pasta, Recipes, Vegetarian
Tags: basil, casserole, cheese, dinner, eggplant, fresh mozzarella, goat cheese, Ina Garten, lasagna, marinara, ricotta, roasted, vegetables, vegetarian, zucchini
I used to be able to bribe my husband to eat a frittata for dinner by serving it with roasted potatoes… unfortunately, that bribe has worn thin. A frittata topped with burrata was an easy sell! 🙂 This dish could be served for any meal of the day.
This recipe was adapted from The New York Times, contributed by David Tanis. The burrata brought it to the next level. Next time, I would make half of the pesto. We ate it with roasted potatoes and green salad. Nice.
Yield: 4 to 6 servings
- 1 pound (1 small bunch) medium asparagus, tough bottoms removed
- ½ cup extra-virgin olive oil
- 1 cup basil leaves, plus a few small basil leaves for garnish
- 1 cup flat-leaf parsley leaves
- coarse salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 8 large eggs, lightly beaten
- ¼ cup grated Parmesan cheese
- 1-2 balls of fresh burrata, about 1/2 pound total, at room temperature
- Rinse asparagus, and pat dry. Cut into 1-inch pieces on the diagonal, or into julienne strips if preferred. Set aside.
- In blender or small food processor, purée olive oil, basil and parsley to make a thin pesto. Season with salt and pepper.
- Put a 10-inch cast-iron skillet or other nonstick omelet pan over medium-high heat. When hot, add butter and swirl to coat pan, then add asparagus. Season with salt and pepper and cook, stirring for about a minute without browning.
- Quickly pour in eggs and stir with a wooden spoon, as if making scrambled eggs. Tilt pan and lift mixture at the edges to allow any runny egg from the top to make its way to the bottom. After 3 or 4 minutes, the frittata should be mostly set. Sprinkle with Parmesan cheese.
- Lay a lid over the skillet, and turn off the heat. Leave for a minute or so, until frittata is moist and just done. (Alternatively, place pan under a hot broiler for a minute or so.)
- Set whole burrata in the center of frittata. Drizzle with herb pesto. Pierce burrata with tip of a knife and spoon contents over frittata.
- Cut frittata into wedges and serve directly from pan, garnished with basil leaves.
I’m sharing my burrata frittata at Angie’s Fiesta Friday #227 this week, co-hosted by Lizet @Chipa by the Dozen and Jhuls @The Not so Creative Cook. Enjoy!
One Year Ago: Three Cheese Crepe Manicotti
Two Years Ago: Buckwheat Crepes with Asparagus, Gruyère & Prosciutto
Three Years Ago: Asparagus with Fava Beans & Toasted Almonds and Seared Scallop Bites
Four Years Ago: Gnocchi with Bacon & Tomatoes
Five Years Ago: Vidalia Onion Tart and Spicy Roasted Shrimp & Broccoli Rabe
Posted in Quiches & Tarts, Quick, Recipes, Vegetarian
Tags: asparagus, basil, brunch, burrata, cast iron skillet, cheese, dinner, eggs, Fiesta Friday, frittata, Italian, lunch, parmesan, Parmigiano Reggiano, parsley, pesto, quiche, vegetarian
My food blog friend Sally @Bewitching Kitchen inspired me to make this lighter version of classic eggplant parmigiana. The eggplant is breaded but oven-baked instead of fried. It was quite delicious. 🙂
I served the cheesy eggplant over pasta with sauce, per my husband’s request, but it really wasn’t necessary. We ate it with spicy and garlicky sautéed broccoli rabe and roasted asparagus on the side. I used my new favorite jarred sauce, Trader Joe’s Italian Marinara Sauce with Barolo Wine, as a shortcut. This recipe was adapted from The Kitchen, contributed by Jeff Mauro, via Bewitching Kitchen.com. Great!
Yield: Serves 4 to 6
- 1 medium to large eggplant
- 2 eggs, beaten with a teaspoon of water
- coarse salt and freshly ground black pepper
- 1/2 cup Panko breadcrumbs
- 1/4 cup grated Parmigiano Reggiano cheese
- 2 tablespoons extra virgin olive oil
- 24 ounces jarred tomato sauce (I used Trader Joe’s Marinara Sauce with Barolo Wine)
- slices of fresh mozzarella cheese (about 1 pound)
- 1/2 pound of prepared pasta, for serving, as desired (I used Capunti pasta)
- Heat a rimmed baking sheet – empty – in a very hot oven, 450 F to 500 F, preferably on convection.
- While the baking sheet is heating, peel the eggplant, cut crosswise in 1/2 inch slices. Place on a wire rack over a rimmed baking sheet. Set aside.
- Put the eggs, water, salt and pepper in a small bowl and whisk to combine.
- Mix the breadcrumbs and Parmigiano Reggiano cheese in another bowl next to it.
- Dip each eggplant slice into the egg wash, but allow just one side to get wet with the mixture.
- Next, dip it in the breadcrumb mixture, pressing to coat, and carefully place on a rack with the crumb side up.
- Make sure you have the tomato sauce warmed up and ready to go, and the cheese slices also nearby.
- Remove the hot baking sheet from the oven and drizzle the olive oil to coat the hot surface.
- Working quickly, add the eggplant slices with the crumb-coated side down. It will stick to the oil and start to get pretty hot right away.
- Add the tomato sauce on top, cover with cheese, and place in the oven, reducing the temperature to 375 F, preferably on convection.
- Cook for 20 to 25+ minutes. When the cheese is starting to get golden brown at the edges, the eggplant will be done. (Additional sauce can be added on top of the cheese halfway through the cooking process, if desired.)
- Serve immediately with your favorite side dish.
Two Years Ago: Oaxacan Pork Picadillo Tacos
Three Years Ago:
Four Years Ago:
Five Years Ago:
Posted in About thebrookcook, Recipes, Vegetarian
Tags: baked, cheese, dinner, eggplant, eggplant parm, eggplant parmesan, fresh mozzarella, Italian, light, marinara, mozzarella, oven baked, panko, parmesan, Parmigiano Reggiano, sheet pan, vegetarian