Tomato Ricotta Tart


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    3 cups flour

  • 1 tsp salt
  • 1 tbsp sugar
  • 7-8 slices crisp bacon, crumbled

Put all in a food processor and mix a few times.  Add 7-8 slices of crumbled crisp bacon.  Process a few times.

Add 1/3 cup of very cold shortening (prefer Crisco) and 12 tbsps very cold butter cut into cubes

Process 6-8 times.

Add 6-8 tbsps ice water and process until it almost comes together.  Remove and wrap in plastic wrap and refrigerate at least 30 minutes.

Roll out dough and fit into a 12″ (or 8″ or 10″) tart pan with a removal bottom.  Refrigerate until ready to fill.


In food processor, put 1/2 cup whole milk ricotta, about 1.2 cup fresh basil leaves, 3 eggs, 8 oz shredded mozzarella and 1/3 cup grated parmesan.  Season with salt and pepper if desired.  Process until almost smooth.

Slice up 4 large ripe tomatoes or 8 roma tomatoes and put on a paper towel lined sheet pan.  Season with salt and pepper and let sit for 5-10 minuts.

Line bottom of tart with some of the tomatoes.  Top with the cheese mixture and then top the cheese mixture with more tomatoes.  Bake in a 350 degree oven for 45-50 minutes or until lightly browned on top and set.  Let sit in pan about 10 minutes before cutting and serving! Continue reading

Rich Squash Pie


Squash Pie

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Set the oven to 450 degrees.


1 cup steamed or roasted, well drained, strained winter squash
1 cup heavy cream
1 cup sugar
3 eggs, slightly beaten
1/4 cup brandy
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon mace

Mix all the ingredients in a large bowl.

Line a 9 inch pie pan with a pastry crust – store bought or home made.

Fill the pie crust and bake for about 30 minutes

Brush with slightly beaten egg white. Put in the filling.

Bake 120 minutes. Reduce the heat to 300 degrees and bake until firm (45-60 Minutes).

Serve with wonderful homemade whipped cream or store bought.




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7 egg yolks
1/3 cup sugar
1/2 cup Muscato wine

Mix altogether in a bowl. Place bowl over simmering water. Either by hand with a whisk or with a hand-held mixer, mix over the simmering water until volume has tripled and is light in color.

Remove and put the bowl in another bowl filled with ice water. Meanwhile, take 1 cup heavy cream and beat till stiff peaks. Fold into Zabaglione mixture.

Serve immediately over fruit or freeze for about 2+ hours.

Tomato Basil Tart


Tomato, Basil, Cheese Tart - watch video

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Slice 2 fresh, garden tomatoes and put on a sheet lined with paper towels. Sprinkle with salt and set aside.

In a tart pan, line with pie crust (either home made or store bought). Line the pie shell with foil and bake at 450 for 5 minutes. Remove foil and bake another 8 minutes. Remove from oven.

In a pan, saute 1 medium onion sliced and two garlic cloves chopped until soft and lightly browned. Spread this mixture on the bottom of the pie shell.
Top with 1 cup (more or less) of sliced or grated mozzarella cheese. Top the cheese with the sliced tomatoes. Chop up 6 or 7 basil leaves and sprinkle on top of the tomatoes. Bake at 350 degrees for about 35 minutes. Remove from oven, let sit 10 minutes. Then slice and serve!

Three Pepper Tart


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1 red pepper

1 green pepper
1 yellow pepper

Cut each pepper in half, remove seeds and membrane.  Put cut side down on a baking sheet.  Brush with garlic flavored olive oil and bake at 400 degrees for about 20 minutes or until soft.  Remove from oven and slice into strips

1 pie crust in a tart pan, either homemade or bought
1 cup shredded or slice mozzarella
2 eggs
2/3 cup whole milk
chopped basil (5-6 leaves)
salt and pepper to taste

Place the pepper slices in the bottom of the tart pan.  To with the mozzarella.  In a bowl, mix the eggs, milk and salt and pepper.  Pour over the peppers.  Top with the chopped basil.

Bake at 400 for about 20-25 minutes or until top is slightly browned and puffed and a butter knife inserted comes out clean.

Red Cabbage


Red Cabbage

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2 tbsps butter
5 cups shredded red cabbage
1 grated green apple
1/3 cup apple cider vinegar
3-5 tbsps water
1/4 cup sugar
1/4 tsp ground cloves (or more if you prefer)
salt and pepper to taste

Melt butter in large pot. Add cabbage and green apple. Stir to combine. Add all the rest of the ingredients, stirring well to combine.

Cook on low heat for 1-3 hours or until cabbage is tender