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Filtering by Tag: italian

Heirloom Tomato Tart

Patricia Reitz

Heirloom Tomato Tart - ButterYum. CSA tomatoes. what to do with yellow orange tomatoes. cooking with heirloom tomatoes. heirloom tomato recipes. French tomato tart. Italian tomato tart. farmer’s market tomatoes. tomato basil tart. heirloom tomato recipe ideas. garden tomato recipes. what to do with all those tomatoes. bumper crop tomato ideas.

Here’s an absolutely delicious and super easy tart featuring stunning heirloom tomatoes and fresh basil. A quick word of advice, the frozen puff pastry needs to thaw in the fridge overnight so plan ahead.

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Start with delicious of heirloom tomatoes. Choose a variety of differing colors and sizes.

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You’ll also need a savory cream cheese spread (homemade or store bought) and a package of frozen puff pastry that’s been allowed to thaw in the refrigerator overnight (don’t be temped to skip this step).

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Unfold the thawed pastry and press the folds flat. Use a pastry docker (or fork) to poke holes over the pastry.

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You’ll be able to fit 1 and 2/3 sheets of puff pastry dough on one half sheet pan (reserve the remaining 1/3 sheet of puff pastry for another use). Place the 2 pieces of pastry together and use a little water and your fingers to press the seam together to make one large sheet of puff pastry. Pop in the fridge to chill while you prepare your tomatoes.

Cut the tomatoes into 1/4-inch thick slices; set aside. Don’t worry if the juice and seeds fall out of the cut tomatoes.

Stir the savory cream cheese spread well to soften. Use an offset spatula to spread it evenly all over the chilled pastry, leaving a thin border around the edges.

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Arrange the sliced tomatoes artfully over the cream cheese layer. It’s ok to overlap slightly, but not too much. I like to place the largest slices on first, then fill in with the smaller ones. DO NOT salt the tomatoes yet (we’ll do that after baking). Brush the tomatoes with garlic oil (or extra virgin olive oil) and bake for 20-25 minutes or until the pastry is puffed and golden brown around the edges.

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Remove the tart from the oven and allow to cool for at least 30 minutes (or up to several hours). Brush the entire tart, including the pastry, with a little more garlic oil.

Just before serving, sprinkle tomatoes with fleur de sel (or flaked sea salt), freshly ground black pepper, and fresh basil leaves. Cut with a sharp knife and serve at room temperature. Enjoy!

Items used to make this recipe:


Heiroom Tomato Tart

makes 12 servings

Printable Recipe

Ingredients

  • 1 package (17.3 oz) frozen puff pastry, thawed overnight in the refrigerator

  • 8 ounce container onion and chive cream cheese spread, room temperature

  • 2 pounds heirloom tomatoes in a variety of colors and sizes (the more, the better)

  • garlic infused olive oil (or extra virgin olive oil), for drizzling

  • fleur de sel (French sea salt) and freshly ground black pepper, to taste

  • 10-20 fresh basil leaves (depending on their sizer)

Directions

  1. Preheat oven to 400F, place rack in center position, and line a half sheet pan with parchment paper.

  2. Unfold the first puff pastry sheet onto the parchment paper and gently press with a rolling pin to flatten fold lines (keep in mind, the sheet pan will hold 1 and 2/3 sheets of puff pastry side-by-side).

  3. Repeat with the 2nd puff pastry sheet (trim away 1/3 of the 2nd pastry sheet and reserve for another use); place both pastry sheets as close together as possible without overlapping and use water to gently glue and press the two pieces to gather to form one large pastry sheet.

  4. Use a for or dough docker to poke holes over the surface of the puff pastry; place sheet pan in fridge to allow the pastry to chill while you prepare the tomatoes.

  5. Slice tomatoes into 1/4-inch slices (a variety of colors and diameters look very nice on the tart (don’t worry if the seeds and jelly fall out of the slices).

  6. Remove puff pastry from refrigerator; stir the onion and chive cream cheese to soften and use an offset spatula to spread an even layer all over the prepared puff pastry, leaving a thin border around the edges.

  7. Artfully arrange the tomatoes slices on the tart - slight overlapping is okay, but try to keep a single layer for the most part (I like to start with the largest slices, then fill in with smaller ones).

  8. Brush or sprits tomato slices with oil just before placing the tart in the hot oven; bake for 20-25 minutes until pastry edges puff nicely and turn golden brown.

  9. Remove tart from oven and allow to cool for at least 30 minutes (or up to several hours).

  10. Just before serving, brush entire tart with a little more oil (tomatoes and pastry), sprinkle tomatoes with fleur de sel (French sea salt), freshly ground black pepper, and top with fresh basil leaves (basil will discolor if placed on warm tart); slice with a sharp knife and serve.

Easy Pasta Carbonara

Patricia Reitz

Pasta Carbonara is one of the most popular pasta dishes at Italian restaurants, and the thought of making it at home can be intimidating, but today I'm going to show you a very simple version that just about anyone can make.  Let me show you how easy it is to make.  

In a large skillet over medium-high heat, saute diced pancetta until brown.

how to make pasta carbonara - ButterYum

While the pancetta is browning, weigh out the cheese and add eggs and pepper.

how to make carbonara, recipe and how-to photos - ButterYum

Combine the cheese, eggs, and pepper - set aside until needed.

Back to the skillet.  When the pancetta is brown, add 1/2 cup chicken stock (try my recipe for delicious homemade stock).  

Scrape up any brown bits from the bottom of the pan.  Heat until the chicken stock boils.

Add the precooked pasta and toss it around to heat it through.

GRADUALLY, add the cheese/egg mixture while stirring the pasta VIGOROUSLY. If you add the mixture to the hot pasta too fast, the eggs could curdle instead of turning into a creamy sauce. 

Easy Pasta Carbonara recipe with how-t0 photos - ButterYum

I like to finish it with a sprinkling of parsley, crushed red pepper flakes, and a little extra cracked black pepper just before serving.  Enjoy!  

Items used to make this recipe:


Easy Pasta Carbonara

makes 4-6 servings

Ingredients

  • 2 tablespoons extra virgin olive oil

  • 4 ounces pancetta, diced into small cubes

  • 1/2 cup chicken stock

  • 3 large eggs, room temperature

  • 1/2 teaspoon ground black pepper

  • 3 1/2 ounces (100 grams) grated pecorino romano cheese

  • 1 pound slightly undercooked long pasta (like spaghetti, linguine, bucatini), rinsed with cold water

  • optional: crushed red pepper, chopped parsley

Directions

  1. In a large skillet over medium-high heat, brown pancetta in olive oil for several minutes; add chicken stock and simmer for 2 minutes.

  2. In a mixing bowl, combine the eggs, black pepper, and grated cheese.

  3. Add the pasta to the skillet and stir for 2 minutes to reheat.

  4. Slowly add the egg/cheese mixture to the skillet, stirring constantly until the cheese melts and forms a creamy sauce, coating all the pasta.

  5. Place pasta in a serving bowl and garnish with crushed red pepper flakes and chopped parsley.