Ina Garten’s Caramelized Onion, Tomato & Goat Cheese Tarts

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
  1. 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.)
  2. 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.)
  3. Preheat the oven to 425 degrees F, preferably on convection.
  4. 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.
  5. 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.
  6. Using a sharp paring knife, score a 1/4-inch-wide border around each pastry.
  7. 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.
  8. Place 1/2 of the onion mixture on each tart, again staying within the scored edge.
  9. On each tart, crumble 3 to 4 ounces of goat cheese on top of the onions.
  10. Place tomato slices over each tart. Brush the tomatoes lightly with olive oil and sprinkle each with 2 T basil, salt, and pepper.
  11. Finally, scatter 4 or 5 shards of Parmesan on each tart.
  12. 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.
  13. After removing from the oven, garnish each tart with the remaining tablespoon of basil and more grated Parmesan.
  14. Serve hot or warm.

Ina Garten’s Wild Mushroom & Farro Soup

Wow. I absolutely loved this earthy, rich, and full-flavored soup. I doubled the recipe to freeze a batch to serve for lunch on Thanksgiving Day. (I trusted Ina Garten enough to double the recipe the first time I made it!) 🙂

This recipe is from Ina Garten’s Make it Ahead: A Barefoot Contessa Cookbook, via thekitchn.com. I increased the amount of garlic and incorporated homemade turkey stock. I served it with sliced sourdough baguette and green salad dressed with mustard vinaigrette. Wonderful.

Yield: Serves 6
  • 1 1/2 oz dried wild mushrooms, such as morels or porcini
  • 3 T good olive oil
  • 4 oz pancetta, diced
  • 3 cups chopped yellow onions (2 onions)
  • 2 cups (1/4-inch-diced) peeled carrots (3 to 4 carrots)
  • 2 cups (1/4-inch-diced) celery (3 to 5 stalks)
  • 6 large garlic cloves, minced
  • 3/4 cup pearled farro (5 ounces)
  • 12 oz fresh cremini mushrooms, cleaned, stems discarded, 1/4-inch-sliced
  • 1/2 cup plus 2 T dry Marsala wine, divided
  • 1 quart chicken, turkey, or beef stock
  • 3 large sprigs fresh thyme, tied together with kitchen twine
  • Kosher salt and freshly ground black pepper
  • 2 T all-purpose flour
  • 2 T unsalted butter, at room temperature
  • 4 oz crème fraîche
  • 1/4 cup minced fresh flat-leaf parsley
  1. Place the dried mushrooms and 6 cups of water in a medium pot and bring to a boil. Turn off the heat, cover, and set aside for at least 20 minutes.
  2. Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the pancetta, onions, carrots, and celery and sauté over medium heat for 10 minutes, stirring occasionally, until the vegetables are tender.
  3. Add the garlic and farro and cook for 2 minutes, stirring occasionally.
  4. Add the cremini mushrooms and the 1/2 cup Marsala and cook for 5 to 7 minutes, until the mushrooms have released some of their liquid.
  5. Meanwhile, strain the dried mushrooms through cheesecloth, reserving the liquid.
  6. Coarsely chop the mushrooms and add them to the pot, along with the strained soaking liquid, beef broth, thyme, 2 teaspoons salt, and 1 teaspoon pepper.
  7. Bring to a boil, lower the heat, and simmer partially covered for 45 minutes, until the farro is tender. Discard the thyme bundle.
  8. In a small bowl, mash together the flour and butter and stir into the hot soup. Simmer for 5 minutes, then stir in the crème fraîche and remaining 2 tablespoons of Marsala, and taste for seasonings.
  9. Sprinkle with the parsley and serve hot.

Note: Be sure to buy “pearled” farro; regular farro takes much longer to cook.

Make ahead: Prepare the soup completely. Refrigerate for up to a week or freeze for up to 3 months. Reheat before serving.

Sweet Summer Corn- Two Ways

I typically enjoy our amazing Long Island summer corn simply on the cob after boiling it for two minutes in salted water. No butter, no extra salt. It’s perfect. 🙂 But, I must admit that both of these dishes brought sweet corn to another level and were absolute crowd-pleasers.

The first dish, pictured above, is Ina Garten’s Chipotle Parmesan Sweet Corn. It was buttery and indulgent. We ate it as a side with grilled chicken. The second dish, photo below, is Mexican-Style Corn with Citrus Cream. I served it on a separate occasion as an appetizer with tortilla chips.

The Chipotle Parmesan Sweet Corn Recipe is from Ina Garten’s Cook Like a Pro: Recipes and Tips for Home Cooks via barefoot contessa.com. The Mexican-Style Corn with Citrus Cream recipe was adapted from Martha Stewart’s Everyday Food. The street corn had more of a spicy kick compared to the buttery chipotle corn.

Ina Garten’s Chipotle Parmesan Sweet Corn

Yield: Serves 6 to 8 as a side dish

  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 cup shallots, halved lengthwise, peeled, and thinly sliced crosswise (3 large shallots)
  • 8 cups white or yellow corn kernels (8 to 12 ears) (I used 9)
  • 1/4 tsp chipotle chile powder
  • Kosher salt and freshly ground black pepper
  • freshly squeezed lime juice from 1 lime (about 2 T)
  • 1 T freshly grated Parmigiano Reggiano cheese
  1. Standing the cob upright inside the center of a medium to large shallow bowl, cut the corn kernels off of the cobs. (This prevents the kernels from scattering all over the counter.)
  2. Heat the butter in a large (12-inch) sauté pan over medium heat. Once melted, add the shallots and cook for about 5 minutes, until tender and fragrant.
  3. Add the corn, chipotle powder, 2 teaspoons salt, and 1 teaspoon pepper.
  4. Raise the heat to medium high and cook for 10 to 12 minutes, stirring occasionally to allow the corn to brown lightly, until the corn is tender but still firm.
  5. Off the heat, stir in the lime juice and Parmesan.
  6. Taste for seasonings and transfer to a large shallow serving bowl. Serve hot.

Martha Stewart’s Mexican-Style Corn with Citrus Cream

Yield: Serves 4 to 6 as an appetizer

  • 8 ears corn, husked and silks removed
  • 1/2 cup light sour cream
  • 1 T fresh lime juice
  • pinch or two cayenne pepper
  • 1/4 tsp chili powder
  • 1/4 cup minced cilantro, or more, to taste
  • coarse salt and freshly ground black pepper
  • 1/4 cup crumbled cotija or goat cheese
  • tortilla chips, for serving
  1. Heat a grill or grill pan over medium-high. Clean and lightly oil the hot grill.
  2. Grill the husked corn cobs, turning occasionally, until kernels are tender and charred in spots, about 20 minutes.
  3. Meanwhile, combine sour cream, lime juice, cayenne, chili powder, and cilantro in a small bowl. Season with salt and pepper, to taste.
  4. Cut off the tips of the grilled corn cobs and stand in a wide, shallow bowl. Using a sharp knife, cut the kernels off the cobs.
  5. Combine the corn kernels with the sour cream mixture.
  6. To serve, top with the crumbled goat cheese. Serve with tortilla chips for dipping, as desired.

Note: This dish can be served warm or at room temperature

Ina Garten’s Parmesan Chicken

This second breaded chicken dish is one of Ina Garten’s favorite weeknight meals, second only to roasted chicken. It has a wonderful balance between the crispy meat and lemony greens. We loved it!

  • 6 boneless, skinless chicken breasts or 5 boneless, skinless chicken thighs and 7 boneless skinless chicken legs
  • 1 cup all purpose flour
  • 1 tsp kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs plus 1 egg white
  • 1 1/4 cups seasoned dry bread crumbs
  • 1/2 cup freshly grated Parmesan cheese, plus extra for serving (I used Parmigiano-Reggiano)
  • 2 T unsalted butter, divided (I used 1 T per batch)
  • 2 T extra-virgin olive oil, divided (I used 1 T per batch)
  • salad greens
  • lemon vinaigrette (recipe above)
  1. Pound the chicken meat between 2 layers of plastic wrap, to 1/4 inch thick. You can use either a meat mallet or a rolling pin.
  2. Combine the flour, salt, and pepper on a dinner plate or in a glass pie dish.
  3. On a second plate or dish, beat the eggs and egg white with 1 tablespoon of water.
  4. On a third plate or dish, combine the bread crumbs and 1/2 cup grated Parmesan cheese.
  5. Coat the chicken on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread crumb and cheese mixture, pressing lightly.
  6. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet or sauté pan (I used a 14-inch skillet) and cook 3 to 6 pieces of chicken, depending on size, on medium-low heat 3 to 4 minutes on each side, until lightly browned and cooked through, 165 degrees in the center.
  7. Lightly salt the hot chicken after removing it from the pan. Place in a warm oven or warming drawer while cooking the next batch.
  8. Add more butter and oil and cook the rest of the chicken as above. (I cooked the chicken in 2 batches.)
  9. Toss the salad greens with lemon vinaigrette.
  10. Place a mound of salad on the center of each individual plate and top with extra Parmesan and hot chicken. (I used shaved Parmesan as topping and sliced the chicken.) Serve.

Ina Garten’s Roasted Vegetable Lasagna

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. 😉

Yield: Serves 10

  • 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)
  1. Preheat the oven to 375°F preferably on convection roast.
  2. 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.)
  3. Brush them generously with the olive oil on both sides, using all of the oil.
  4. Sprinkle with the oregano (I crush it in my hands), 1 tablespoon salt, and 1 1/2 teaspoons pepper.
  5. Roast for 25 minutes, rotating after 15 minutes.
  6. Sprinkle the garlic evenly over the vegetables, and roast for another 5 minutes, until the vegetables are cooked through.
  7. Remove all 3 trays from the oven and lower the temperature to 350°F, preferably on convection.
  8. 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.
  9. Spread 1 cup of the marinara in a 9×13×2-inch baking dish.
  10. 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.
  11. Repeat twice, starting with the marinara.
  12. Spread the last 1 1/2 cups of marinara on top and sprinkle with the remaining 1/2 cup of Parmesan.
  13. Place the dish on a sheet pan lined with parchment paper, cover with foil and bake for 30 minutes.
  14. Remove the foil and bake an additional 30-35 minutes, until the lasagna is browned and bubbly.
  15. 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.

Ina Garten’s Salted Caramel Brownies

My daughter has loved a book series about a girl named “Kylie Jean” since she starting reading them in first grade. In one of the books, Kylie Jean Fashion Queen, Kylie’s mom bakes caramel brownies. My daughter has been asking for them ever since. I’m not sure why it has taken me so long to comply! (She’s in 5th grade this year. :/ )

The recipe for these super rich, moist and delicious brownies was adapted from Ina Garten’s Barefoot Contessa Foolproof via Food Network.com. I used large eggs, espresso powder, salted caramel sauce, and omitted the sprinkling of sea salt. We ate them with a scoop of vanilla ice cream. Decadent. Thanks, Kylie Jean! 🙂

  • 1/2 pound (2 sticks) unsalted butter
  • 14 ounces semisweet chocolate chips, divided
  • 3 ounces unsweetened chocolate (I used 72% cacao dark chocolate)
  • 3 large eggs
  • 1 T instant espresso or 1½ T instant coffee granules, such as Nescafé
  • 1 T pure vanilla extract
  • 1 cup plus 2 T sugar
  • 1/2 cup plus 2 T all-purpose flour, divided
  • 1½ teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 4 to 6 ounces good caramel sauce (I used Trader Joe’s Salted Caramel Sauce)
  • 2 to 3 teaspoons flaked sea salt, such as Maldon (I omitted this because I used salted caramel sauce)
  1. Preheat the oven to 350 degrees, preferably on convection. Butter and flour a 9 x 13 x 1½-inch baking pan.
  2. Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes.
  3. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar.
  4. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature.
  5. In a medium bowl, sift together ½ cup of the flour, the baking powder, and salt and add to the chocolate mixture.
  6. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture.
  7. Spread evenly in the prepared pan.
  8. Bake for 30 to 35 minutes, until a toothpick comes out clean. Don’t overbake!
  9. As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it’s pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt.
  10. Cool completely and cut into bars.

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Salad-Topped Hummus Platter

The culmination of my daughter’s summer theatre camp involves days of dress rehearsals followed by matinée and evening performances. She absolutely loves it all and it is worth every second, but it was also difficult to prepare and eat dinner during this time. That’s show business, right? 😉

This genius quick, healthy, and filling appetizer turned dinner saved the day the evening of her final performance. The recipe was adapted from Ina Garten via Smitten Kitchen.com. I made my favorite hummus, added arugula, used a peeled CSA cucumber, and substituted red wine vinegar for lemon juice in the dressing. I could eat it all summer long!

  • 2 cups prepared hummus
  • 2 T olive oil, plus more for drizzling
  • 1 1/2 cups (8 ounces or 225 grams) grape tomatoes, quartered, plus more to taste
  • 1 large cucumber, peeled, or multiple small cucumbers, unpeeled, chopped
  • 1/4 medium red onion, chopped small, optional
  • 1 T red wine vinegar or juice of half a lemon
  • 1/4 tsp sumac
  • coarse salt and freshly ground black pepper
  • 1 to 2 tablespoons finely chopped parsley, or a mix of parsley, mint, and chives, plus more for garnish
  • 2 large handfuls baby arugula, to taste
  • warm naan or pita, for serving
  1. Prepare hummus in a food processor.
  2. Spread hummus on a large plate with the back of a spoon, creating swirls and cavities. Drizzle it lightly with olive oil, just to freshen it up.
  3. Mix tomatoes, cucumbers, onion, red wine vinegar/lemon juice, about 2 tablespoons olive oil, sumac, plus salt and pepper to taste in a bowl.
  4. Stir in herbs.
  5. Top hummus with arugula. Heap salad on top of the arugula. Finish with additional sumac and/or fresh herbs.
  6. Serve with warm naan or pita wedges.

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