tart

Fresh Pear Tart

What’s Cooking in Gail’s Kitchen? Simple Sensations: Fresh Pear Tart! Even if you are only slightly crazy about pears, one taste of this beautiful caramelized fruit dessert will have you boasting of connections to Le Cordon Bleu. The secret to making this incredible tart is baking it in an iron skillet; first on the stove and then in the oven. 

FRESH PEAR TART

Ingredients:

1 sheet of Puff Pastry

6 ripe pears; peeled, cored, and sliced

1/2 cup butter

1/2 cup sugar

1 teaspoon cinnamon 

Instructions:

Preheat oven to 375°. Place the butter in the iron skillet on the stove. As it melts, add the sugar and arrange the pears carefully to look appealing when the tart is served “bottom up”.  Increase the heat and cook gently until sugar is caramelized. Sprinkle in the cinnamon. Once the sugar has turned golden brown, remove the pan from the heat and gently lay the puff pastry over the fruit. Be sure it fits snugly to the pan. Place the skillet into the oven. Bake 15-20 minutes until the pastry crust is golden brown. Remove from the oven and cool slightly before turning upside down onto a serving platter. Cut and serve warm. Add a scoop of vanilla bean ice cream for the finishing touch. Smile lovingly and say, “It’s just a little something I made with all my heart!” ❤️

Lime Wedges Cut Simply

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Lime Wedges Cut Simply! When needing that perfect garnish, think limes. A bit of zesty flavor can also add a pop of color to an ordinary dish. As you’re standing at the produce bin, take notice of the range of colors from yellow to green. Look both ways to make sure no one is sneaking up behind you. Then, quickly and quietly, begin to choose the ones leaning more toward yellow skins than green. That means they are more ripe, less acidic, and often juicier. Now, if you want the “pucker effect”, especially in margaritas, choose the green ones for tartness. Are we good-to-go?

LIME WEDGES CUT SIMPLY

Ingredients:

3 ripe limes

Instructions:

Gently scrub each lime to remove any dirt, debris, or produce stickers. Wash and rinse the limes thoroughly. Pat dry. Next, place the lime on a cutting board. Using a paring knife, slice off the tips to eliminate the stem, if preferred. It’s a choice, so for a more uniform shape, do not detach. When making a cocktail garnish, cut the lime from one end to another. Then add a slit to perch the wedge on the rim of the glass. For other dishes needing a garnish, cut across the width of the lime to form four equal wedges. It adds character as well as a cross section of juice. 

Kiwi Dessert Pizza

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Kiwi Dessert Pizza! What do you get when you cross a bakery crust with a sweet and creamy fruit topping? At first glance, it appears as though frosting is smeared over the mini flatbread crust. It kinda is. The secret is cream cheese with a hint of sweetened coconut. The rest is simply fresh fruit…until you detect the toasted coconut flakes. Now it’s tough to decide if this dessert is a cookie or a fruit tart. Either way, it’s a delightful change from traditional pies or standard cakes. Not too sweet, not too bland. It’s just right.

KIWI DESSERT PIZZA

Ingredients:

2 mini naan prepared flatbreads

4 ounces cream cheese

2 tablespoons sweetened condensed milk

1 teaspoon coconut syrup

2 strawberries, tops removed and quartered

1 kiwi, peeled, sliced, and quartered

3 sliced peaches, cubed

10 blueberries, divided

Toasted coconut, for garnish

Lemon thyme, for garnish

Instructions:

Remove naan from packaging. Spritz with water before heating. Place in toaster on medium setting. Transfer to a platter. In a bowl, combine cream cheese, sweetened condensed milk, and coconut syrup. Stir until smooth. Spread over surface of the naan. Arrange strawberries, kiwi, peaches, and blueberries. Garnish with toasted coconut and lemon thyme.

Heirloom Tomato Cheese Tart

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Heirloom Tomato Cheese Tart! The secret is in the cheese. I’m a fanatic when it comes to gourmet cheeses. I like the idea of something different and can often imagine the skilled cheesemakers concocting special blends with creamy textures, dried herbs, buttery hints, and natural aging. This cheese in particular has the qualities of cheddar and gruyère giving it a complex buttery nut flavor. Is it any wonder the earthy garden tomatoes pair so well with it. Some might say it’s on its way to becoming a time-honored tradition.

HEIRLOOM TOMATO CHEESE TART

Ingredients:

2 heirloom tomatoes, sliced

1 cup cherry tomatoes, halved

1 tablespoon kosher salt

I sheet frozen puff pastry, thawed

1/2 pound gourmet pesto cheese, grated

2 tablespoons fresh oregano, chopped

Olive oil, for drizzling

Instructions:

Arrange tomatoes in a single layer on a baking sheet lined with paper towels. Sprinkle with kosher salt. Allow to rest for 20 minutes to release juices. Pat dry. Preheat oven to 400°. On a lightly floured surface, roll out puff pastry into a 10”x13” rectangle. Transfer dough to a parchment paper-lined baking sheet. Using a paring knife, lightly trace a shallow border one inch from the edge. Do not cut through. Prick the inner rectangle all over with a fork. Refrigerate 15 minutes. Bake until lightly golden, 12-15 minutes. Remove from oven. Scatter cheese over dough, stopping at the perforated edge. Arrange large and small tomatoes over top. Scatter chopped oregano over tomatoes. Drizzle with olive oil. Bake 20-30 minutes. Serve immediately.

Heirloom Tomato Cheese Tart

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Heirloom Tomato Cheese Tart! The secret is in the cheese. I’m a fanatic when it comes to gourmet cheeses. I like the idea of something different and can often imagine the skilled cheesemakers concocting special blends with creamy textures, dried herbs, buttery hints, and natural aging. This cheese in particular has the qualities of cheddar and gruyère giving it a complex buttery nut flavor. Is it any wonder the earthy garden tomatoes pair so well with it. Some might say it’s on its way to becoming a time-honored tradition.

HEIRLOOM TOMATO CHEESE TART

Ingredients:

2 heirloom tomatoes, sliced

1 cup cherry tomatoes, halved

1 tablespoon kosher salt

I sheet frozen puff pastry, thawed

1/2 pound gourmet pesto cheese, grated

2 tablespoons fresh oregano, chopped

Olive oil, for drizzling

Instructions:

Arrange tomatoes in a single layer on a baking sheet lined with paper towels. Sprinkle with kosher salt. Allow to rest for 20 minutes to release juices. Pat dry. Preheat oven to 400°. On a lightly floured surface, roll out puff pastry into a 10”x13” rectangle. Transfer dough to a parchment paper-lined baking sheet. Using a paring knife, lightly trace a shallow border one inch from the edge. Do not cut through. Prick the inner rectangle all over with a fork. Refrigerate 15 minutes. Bake until lightly golden, 12-15 minutes. Remove from oven. Scatter cheese over dough, stopping at the perforated edge. Arrange large and small tomatoes over top. Scatter chopped oregano over tomatoes. Drizzle with olive oil. Bake 20-30 minutes. Serve immediately.

Egg Veggie Tart

What’s Cooking in Gail’s Kitchen? Start Smart: Egg Veggie Tart! Take ordinary ingredients and spread them over a prepared puff pastry crust and I promise you, your family will eat anything you serve. It’s that good. I always keep a box of frozen puff pastry on hand because it is so versatile. From main courses to desserts, they all turn out like a culinary masterpiece. For everyone to take you seriously though, be sure to wear an apron. It makes you look like a chef who means business. I think I have at least five different styles, some with pockets, some without. And I’m always open for more. Today’s version of a breakfast tart incorporates vegetables and prosciutto that not only add color, but eye appeal. Without regrets, add this recipe to your list of easy-to-assemble meals.

EGG VEGGIE TART

Ingredients:

1 sheet frozen puff pastry, thawed

4 ounces Swiss cheese, thinly sliced

2 Roma tomatoes, sliced thin

3 ounces prosciutto, cut into strips

1/4 pound green beans, cleaned and trimmed

3 eggs plus 1 egg with 1 tablespoon water

1/4 cup baby peas

1 tablespoon olive oil

1/3 cup parmesan cheese, grated

3 tablespoons green onion snips

Instructions:

Preheat oven to 400°. Line a baking sheet with parchment paper. Place puff pastry on prepared baking sheet. Using a fork, pierce the dough evenly across surface, stopping about 1/2” from the edge. At the edges, roll dough once to form a crust. This will keep the ingredients from overflowing. Bake for 5 minutes. Remove pan from oven to assemble remaining ingredients. Layer the Swiss cheese on the bottom of the crust. Arrange tomatoes, prosciutto, and green beans. Crack 3 eggs onto the dough. Try to place the eggs where the vegetables will “hold” them into place. Sprinkle tart with baby peas. Drizzle with olive oil. Divide grated parmesan cheese over all. Brush the crust all the way around the tart with the egg/water mixture. This gives the crust that beautiful golden color when baked. Bake 30 minutes, or until pastry is cooked through. Garnish with green onion snips. Cut into squares. Serve immediately.

Li Hing Pineapple

What’s Cooking in Gail’s Kitchen? The Next Step: Li Hing Pineapple! Talk to any adult who is native to Hawaii and you’ll discover a craze from their youth. It’s Li Hing Mui, a powdered flavoring that can be sprinkled on anything from fruit to candy to popcorn, and even rimming the glasses of adult cocktails. No kidding. So what exactly is this mysterious flavoring, you wonder. Li Hing is plum powder made from dried plums. It has a combination of sweet, salty, and tangy taste. Local children love it on sour gummy worms or shave ice. Anything goes. One taste and you’ll find yourself giggling like a kid.

LI HING PINEAPPLE

Ingredients:

Fresh pineapple

Li Hing powder

Instructions:

Peel and core fresh pineapple. Cut into chunks. Using a sifter, lightly dust the fresh pineapple chunks with Li Hing powder. Let rest for a minute. Serve.

Upside Down Tomato Tart

What’s Cooking in Gail’s Kitchen? Equal Measures: Upside Down Tomato Tart! If I were a fairy princess, in the Land of Make Believe, I would wrap myself in puff pastry and nibble my way out. Just so you know…puff pastry is paper-thin layers of buttery dough. It’s like a chef’s all-time secret never-fail pastry dough that practically makes everything look and taste gourmet. When baked, the layers of butter release steam that turns the dough light and flaky. Thank goodness it is sold prepackaged in the freezer section of most grocery stores. All you need to do is let it thaw for about 45 minutes and it’s ready to be transformed into your latest craving. I’ve heard it makes an incredible pizza dough, so I see that on my list of recipes soon. In the meantime, take advantage of tomato season. This recipe can slay dragons.

UPSIDE DOWN TOMATO TART

Ingredients:

2 tablespoons olive oil

1 cup cherry tomatoes, cut in half

1 cup yellow sun gold tomatoes, cut in half

4 small green tomatoes, quartered

1/8 teaspoon oregano

1/8 teaspoon marjoram

1/8 teaspoon garlic powder

1/8 teaspoon basil

6 ounces provolone cheese, shredded

1 sheet puff pastry, room temperature

1 teaspoon Everything But Bagel seasoning

Basil leaves, for garnish

Instructions:

Preheat oven to 400°. In a large skillet, warm olive oil over medium heat. Reduce to simmer. Add cherry tomatoes, yellow tomatoes, green tomatoes, oregano, marjoram, garlic powder, and basil. Coat well. Cover and cook until tomatoes are slightly softened, about 10 minutes. Set aside. Spray an iron skillet with nonstick oil. Transfer tomato mixture to skillet. Layer with shredded provolone cheese. Place puff pastry on top. Trim extra dough with kitchen knife. Bake 25-30 minutes or until dough is golden brown. Let cool 5-7 minutes. Invert tart onto a plate or pizza stone.* Sprinkle with Everything But Bagel seasoning. Garnish with basil leaves. Serve warm.

*Once inverted onto a pizza stone, I wanted the dough a little charred. I set the oven to Broil, placed it back inside, and let the edges of the tart darken further. Watch carefully!

Heirloom Tomato Cheese Tart

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Heirloom Tomato Cheese Tart! The secret is in the cheese. I’m a fanatic when it comes to gourmet cheeses. I like the idea of something different and can often imagine the skilled cheesemakers concocting special blends with creamy textures, dried herbs, buttery hints, and natural aging. This cheese in particular has the qualities of cheddar and gruyère giving it a complex buttery nut flavor. Is it any wonder the earthy garden tomatoes pair so well with it. Some might say it’s on its way to becoming a time-honored tradition.

HEIRLOOM TOMATO CHEESE TART

Ingredients:

2 heirloom tomatoes, sliced

1 cup cherry tomatoes, halved

1 tablespoon kosher salt

I sheet frozen puff pastry, thawed

1/2 pound gourmet pesto cheese, grated

2 tablespoons fresh oregano, chopped

Olive oil, for drizzling

Instructions:

Arrange tomatoes in a single layer on a baking sheet lined with paper towels. Sprinkle with kosher salt. Allow to rest for 20 minutes to release juices. Pat dry. Preheat oven to 400°. On a lightly floured surface, roll out puff pastry into a 10”x13” rectangle. Transfer dough to a parchment paper-lined baking sheet. Using a paring knife, lightly trace a shallow border one inch from the edge. Do not cut through. Prick the inner rectangle all over with a fork. Refrigerate 15 minutes. Bake until lightly golden, 12-15 minutes. Remove from oven. Scatter cheese over dough, stopping at the perforated edge. Arrange large and small tomatoes over top. Scatter chopped oregano over tomatoes. Drizzle with olive oil. Bake 20-30 minutes. Serve immediately.