Appetizers

Spinach Caprese

Recipe coming...







Glazed Wings

Heirloom Tomato Tart


Ingredients: For the dough:  2 1/2 cups all-purpose flour  1 tsp. salt  2 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces  1/4 cup ice water, plus more as needed For the filling:  2 cups ricotta cheese  2 cups grated Parmesan  2 Tbs. chopped fresh basil  Salt and freshly ground pepper, to taste  1 1/2 lb.  heirloom tomatoes, sliced 1/4 inch thick  Kosher for finishing  Small basil leaves for finishing Directions: To make the tart dough, in the bowl of a food processor, combine the  flour and salt and pulse 2 or 3 times to combine. Add the butter and  pulse until the mixture resembles coarse meal. Add the 1/4 cup ice water  and pulse 3 or 4 times. The dough should hold together when squeezed  with your fingers but should not be sticky. If it is crumbly, add more  water, 1 tsp. at a time, pulsing twice after each addition. Turn the  dough out onto a work surface and shape into a 5-inch disk. Wrap with  plastic wrap and refrigerate for at least 1 hour or up to overnight. Position a rack in the lower third of an oven and preheat to 400°F. On a lightly floured surface, roll out the dough to 1/8 inch thick to  fit a 9 inch round tart pan. Press the dough into the pan and trim,  leaving a 1/2-inch overhang around the rim. Fold in the excess dough and  press it into the sides so they are thicker than the bottom.  Refrigerate at least 10 minutes. Place the tart pan on a baking sheet. Place a sheet of parchment on  top of the dough and fill the pan with pie weights. Bake for 12 minutes,  then remove the parchment and weights and continue baking until the  crust is baked through and light golden brown, about 10 minutes.   Transfer to a wire rack and let cool completely in the tart pan. In a bowl, combine the ricotta, Parmesan and basil and season to  taste with salt and pepper.  Using a small offset spatula, spread the  mixture into the cooled tart shell. Top with the tomato slices and  sprinkle with kosher salt and basil leaves. Finish with a drizzle of Basil Olive oil. Serve immediately. Serve 

Smoky Almonds