Bethany: Flatbread Pinwheels
Erika: Bite Size Quiche
Hannah: Easy Baked Meatballs
Jenny: cilantro lime chicken skewers with avocado crema
Jeri: One-Bite Cheesecakes
Melody: Roasted Garlic Hummus
Sarah: Tomato Tart
Tomato Tart
1 head garlic
3 tablespoons extra virgin olive oil
All-purpose flour, for dusting
1/2 recipe Pate Brisee (see below)
3/4 cup grated Italian Fontina cheese
1 1/2 pounds ripe but firm tomatoes (about 4 medium) sliced 1/4 inch thick
Coarse salt and freshly ground pepper
12 fresh basil leaves
Preheat oven to 350 F. Place the garlic on a piece of aluminum foil; drizzle with 1 tablespoon olive oil. Fold foil to encase the garlic, sealing edges well, and place on a small baking sheet. Roast in oven until golden brown and the tip of a sharp paring knife easily pierces the flesh, about 45 minutes. Remove from oven; set aside.
Raise oven temperature to 450 F. When garlic is cool enough to handle, use your fingers or the handle of a knife to squeeze the cloves out of their skins and into a small bowl; mash with a fork, and set aside. Discard the papery skins.
On a lightly floured work surface, roll out the dough to a 13-inch round, about 1/8 inch thick, with a dry pastry brush, remove excess flour. Fit the dough into a 10-inch fluted tart pan with a removable bottom, pressing into the edges. Using a rolling pin or sharp paring knife, trim dough flush with the top edge of the tart pan; chill tart shell until firm, about 30 minutes.
Spread roasted garlic evenly on bottom of the chilled shell. Sprinkle with 1/4 cup cheese. Arrange the tomato slices in an overlapping circular pattern on top of the cheese, working from the outer edge toward the center. Season with salt and pepper. Sprinkle with remaining 1/2 cup cheese, and drizzle with remaining 2 tablespoons oil.
Martha's Notes: This tart can be made a day ahead and kept at room temperature, loosely covered with plastic wrap. Reheat in a 300 F oven until warmed through.
Sarah's Notes: The store was out of fontina so I used mozzarella, we will see how it turns out. Also, I did do it a day in advance, we will see how it goes. WARNING: this tart takes a minimum of 3 hours and 20 minutes for the whole process.
Pate Brisee
2 1/2 cups all-purpose flour
1 tsp salt
2 sticks unsalted butter, cold, cut into small pieces
1/4 cup ice water, plus more if needed
In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in large bowl, then cut butter with a pastry blender.)
With the machine running, add the ice water through the feeding tube in a slow, steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
Turn out the dough onto a clean work surface. Divide in half and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.
Martha's notes: makes enough for one double-crust or two single-crust 9-inch pies. For the flakiest crust, make sure all ingredients (including the flour) are cold before you begin.
Sarah's notes: Remember the tomato tart only calls for 1/2 this recipe - I just gave the full encase you wanted to use it for something else. My flour wasn't cold. Maybe it is the dry climate we were in, or my non-perfect measuring, but I needed the extra water.
Reduce oven temperature to 425 F. Bake tart until crust is golden and tomatoes are soft but still retain their shape, 45 to 55 minutes. Cool on a wire rack for 20 minutes. Thinly slice basil leaves lengthwise. Sprinkle tart with basil, and serve warm.
Tomato Tart
1 head garlic
3 tablespoons extra virgin olive oil
All-purpose flour, for dusting
1/2 recipe Pate Brisee (see below)
3/4 cup grated Italian Fontina cheese
1 1/2 pounds ripe but firm tomatoes (about 4 medium) sliced 1/4 inch thick
Coarse salt and freshly ground pepper
12 fresh basil leaves
Preheat oven to 350 F. Place the garlic on a piece of aluminum foil; drizzle with 1 tablespoon olive oil. Fold foil to encase the garlic, sealing edges well, and place on a small baking sheet. Roast in oven until golden brown and the tip of a sharp paring knife easily pierces the flesh, about 45 minutes. Remove from oven; set aside.
Raise oven temperature to 450 F. When garlic is cool enough to handle, use your fingers or the handle of a knife to squeeze the cloves out of their skins and into a small bowl; mash with a fork, and set aside. Discard the papery skins.
On a lightly floured work surface, roll out the dough to a 13-inch round, about 1/8 inch thick, with a dry pastry brush, remove excess flour. Fit the dough into a 10-inch fluted tart pan with a removable bottom, pressing into the edges. Using a rolling pin or sharp paring knife, trim dough flush with the top edge of the tart pan; chill tart shell until firm, about 30 minutes.
Spread roasted garlic evenly on bottom of the chilled shell. Sprinkle with 1/4 cup cheese. Arrange the tomato slices in an overlapping circular pattern on top of the cheese, working from the outer edge toward the center. Season with salt and pepper. Sprinkle with remaining 1/2 cup cheese, and drizzle with remaining 2 tablespoons oil.
Martha's Notes: This tart can be made a day ahead and kept at room temperature, loosely covered with plastic wrap. Reheat in a 300 F oven until warmed through.
Sarah's Notes: The store was out of fontina so I used mozzarella, we will see how it turns out. Also, I did do it a day in advance, we will see how it goes. WARNING: this tart takes a minimum of 3 hours and 20 minutes for the whole process.
Pate Brisee
2 1/2 cups all-purpose flour
1 tsp salt
2 sticks unsalted butter, cold, cut into small pieces
1/4 cup ice water, plus more if needed
In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in large bowl, then cut butter with a pastry blender.)
With the machine running, add the ice water through the feeding tube in a slow, steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
Turn out the dough onto a clean work surface. Divide in half and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.
Martha's notes: makes enough for one double-crust or two single-crust 9-inch pies. For the flakiest crust, make sure all ingredients (including the flour) are cold before you begin.
Sarah's notes: Remember the tomato tart only calls for 1/2 this recipe - I just gave the full encase you wanted to use it for something else. My flour wasn't cold. Maybe it is the dry climate we were in, or my non-perfect measuring, but I needed the extra water.
Reduce oven temperature to 425 F. Bake tart until crust is golden and tomatoes are soft but still retain their shape, 45 to 55 minutes. Cool on a wire rack for 20 minutes. Thinly slice basil leaves lengthwise. Sprinkle tart with basil, and serve warm.
Lime marinated chicken skewers with avocado crema dip
Makes 20
2 boneless, skinless chicken breast halves
skewers or toothpicks
Marinade
Juice of 1 lime
1 T honey
2 T olive oil
2 green chilies, seeded and finely diced (use canned if you can’t find fresh)
1 t salt
¼ t black pepper
Cut chicken into one inch cubes
Combine ingredients in a nonmetallic bowl, making sure chicken is coated well. Cover and marinate for at least an hour.
Skewer and grill (or broil on a pan) for about 5 min on each side
Dip
1 avocado, stoned
3 scallions, chopped
1 T red wine vinegar
1 T olive oil
½ c sour cream
salt, black pepper to taste
1 T finely chopped cilantro
Food process all ingredients but salt and pepper and cilantro. Season, refrigerate 30 min, garnish and serve. Press plastic wrap onto the dip so it doesn't get brown and muddy looking.
Flatbread Pinwheels
Thinly spread a layer of cream cheese over flatbread of choice (I used Flat-Out Italian Herb). Spread a thin layer of an olive (or other) tapenade (available at fine grocery stores or make your own). Roll tightly. Slice in 1/4 inch pieces and secure with a toothpick.
3 comments:
I love this idea... I am going to do some kind of amuse bouche... I'll let you know when I decide! Yea!
What's the date?
Sarah- I LOVED the Martha's notes/Sarah's notes. Very helpful. You're awesome.
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