Heirloom Tomato Tart

Here in California, tomatoes are a summertime staple.

Unfortunately I am apparently lacking the all-important green thumb.  For three years in a row I have planted numerous tomato plants in the ground, in pots, hanging upside down, all to no avail.

My dreams of cultivating mammoth-sized red, ripe beauties are repeatedly crushed by the few spindly runts the plants produce.  So, I give up.  Why water, fertilize and worry and water some more, when I can drive a mile down the road to Tom's Farms, our local produce stand, and be dazzled by their amazing tomato display, while supporting our local farmers at the same time?

With so many gorgeous varieties and colors to choose from, even in grocery stores now, it's possible to put together a virtual, edible work of art in just minutes!

This tart is one of my favorites.  It makes for an incredibly impressive presentation - with only six ingredients!

Start with the prettiest tomatoes you can find.  I love mixing sizes as well as colors, from mottled greens to vibrant yellows and reds, to achieve a rustic effect.

Pepperidge Farm Puff Pastry Sheets are deliciously flaky and fun to create with.  I've started keeping them in my freezer at all times. 

Just roll the sheet out to your desired size and shape, prick all over with a fork, pop it in the oven for ten minutes, let cool and you are ready to start creating!

A simple base of minced shallots mixed into cream cheese makes a delicious foundation that compliments the tomatoes.

Once the tomatoes are artfully arranged on top of the cheese, sprinkle with sea salt and coarse ground black pepper to enhance flavor.  I used Cucina Valentina Lemon Rosemary Sea Salts, of course.  lol

Then back into the oven for a quick broil and you are ready to start decorating!

Nothing crazy here.  Just a drizzle of balsamic glaze and a scattering of basil leaves is enough.

Heirloom Tomato Tart

Ingredients

Puff Pastry - 1 sheet

3 - 5 Heirloom tomatoes (assorted colors, sizes)

8 oz cream cheese

2 T minced shallot

salt and pepper

balsamic glaze

fresh basil

Directions

Roll out puff pastry on a floured surface to fit your rimmed sheet pan.  Prick all over with a fork to prevent puffing.

Bake at 400 for 10 minutes until golden. Let cool.

Mix minced shallots into the softened cream cheese and spread evenly onto the puff pastry, leaving a half inch border around edges.

Slice tomatoes 1/4 - 1/8 inch thick and arrange on top of cream cheese.  Sprinkle with salt and pepper then bake at 400 another 10 - 15 minutes, switching to broil if need be to help caramelize the tomatoes.

Drizzle warm tart with balsamic glaze and scatter with basil leaves.

Guaranteed to get you rave reviews!  My own husband scoffed at the thought of broiled tomatoes. Guess who took all the leftovers to work??

Portobello Pizza

Hi Friends,

In case you haven't noticed, I have been off the radar for several weeks due to two significant life events, my birthday, and ... wait for it   

My mini kitchen renovation!

Well, the birthday, not so much a life event.  At this stage I would rather do without them, but whatever.  It's just a number, right?

And the mini reno, well, it was actually just having my kitchen cabinets painted.  I know it probably doesn't sound that dramatic, but let me tell you, the difference is immeasurable!  We bought our home 26 years ago, when honey oak was in style.  If you watch HGTV you know that when it comes to kitchens, white is in.  White quartz counters, white Shaker cabinets, whitewashed floors...

While this was not my reasoning for going light, (when it comes to trends, I'm always at least one behind) I felt that going dark would make an already small kitchen feel even smaller, so I went with a cream, Swiss Coffee to be exact, and I have to say, I love it!  Typhoon Bordeaux granite counters that seemed to get lost amidst that orangy oak, now really stand out.

Before

After

As soon as the kitchen was done, off we went to the lake house to celebrate, which, even though it's the dead of winter, made me realize that spring is almost upon us and with it - bikini season.

Yes, I said it.

If anyone understands what this means, it is you, my audience.  Five months of homemade pastas, cheesecakes, carnitas tacos and shepherd's pies. has taken a toll.  It's time to lighten up, so I have decided to go low carb for awhile, and see if it really works.

There are a plethora of low carb recipes out there, so I have stockpiled what look like the best and intend to try them all during the month of March - and beyond.

These delicious little beauties are one of my favorite so far, and very easy.  No twenty ingredient shopping list here.  In fact, there are no specific quantities in this recipe.  Pile on as much or as little toppings as you like.  You cant go wrong with a pizza!
























The key to having the portobello make a good foundation is hot, fast cooking.  If you leave them in the oven too long, the will be sitting in a puddle of their own juice, and you don't want that.  Just a quick pre-broil with garlic and herbs, then add the toppings and broil again.  It doesn't get easier than that!

























One thing I can already say about low carb cooking is, Hallelujah.  Cheese is no longer the enemy!

And don't let the size fool you.  This pizza is filling!  The mushroom is dense, flavorful and meaty.  I promise you won't miss the crust!

Pair the pizza with a good bottle of wine such as this 2013 Chateau Montelena Cabernet (you can afford those carbs) and that's it. 

                                                                                                                                                                                                    

I feel healthier already!

Portobello Pizza

Ingredients:

4 Portobello Mushrooms, washed and dried
Italian Seasoning
basil infused olive oil
minced garlic
salt and pepper

Toppings

Mozarella Cheese
Parmesan Cheese
pepperoni
red onion
green onion
peppers
olives
sausage
parsley
basil

The list goes on...

Directions

Preheat broiler to Low Broil

Place mushrooms gill side up on a rimmed baking sheet and brush both sides with basil infused oil, salt and pepper.  Sprinkle with Italian seasoning and minced garlic and broil 8 -10 minutes.

Remove from oven, add toppings and broil again, another 10 - 15 minutes until cheese is bubbling and browning.  Let them sit a few minutes after broiling to firm up, then enjoy this guilt-free indulgence!