Feta tapenade tarte soleil

October 1, 2019 Belinda

Feta Tapenade Tarte Soleil is from the great food blog, “Smitten Kitchen”
The feta dip is from Ina Garten.
My inspiration for this recipe was from my dear friend, Lucy Lean, who made a version of this when we went to her home for drinks. She got her French butter puff pastry rounds from the frozen food department at Gelsons, which tasted great and saved a lot of time.
For this recipe, you can also use defrosted puff pastry packages at 14 oz each
(DuFour is a good brand)

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Filling
1/2 cup sundried tomatoes in oil, drained
1/3 cup pitted Kalamata olives or oil cured olives, pitted
1 teaspoon dried oregano or 2 teaspoons chopped fresh oregano leaves; thyme and rosemary would work too
1 large garlic clove, peeled
1 tablespoon olive oil or reserved oil from tomatoes, plus more to loosen if needed
Salt and freshly ground black pepper or red pepper flakes to taste

Assembly
2×14 oz packages puffed pastry (leave in fridge overnight to thaw)
1 egg yolk beaten with 1 teaspoon water (for egg wash)
1 tablespoon sesame or poppy seeds to sprinkle (optional)

Dip
6 ounces feta cheese, crumbled
2 ounces cream cheese, cold is fine
1/3 cup olive oil
2 tablespoons lemon juice
Coarse or kosher salt, to taste (1/2 teaspoon could be overkill if your feta is very salty, so be careful)
Freshly ground black pepper

Make the filling: Blend ingredients in a food processor until finely chopped and spreadable. Mixture will be thick. You can thin it with more olive oil if needed, but no need to make this thin like a sauce. Adjust seasonings to taste. Set aside.

Heat oven to 350 degrees.

Assemble the tart: Roll first package puffed pastry flat on a large piece of parchment paper or reusable baking mat into a 12-inch circle; use a 12-inch round plate or bowl to mark the size for a clean cut. Repeat with second dough, setting one aside in the fridge until needed.

Place first round on a parchment- or nonstick mat-lined baking sheet. Spread with filling to all but 1-inch from edge. Dab edges with water and place second round on top. Set a small glass upside down in the middle. Being careful not to cut through parchment paper or baking mat, cut away from glass (i.e. not through center) in quarters, or at the 3-, 6-, 9- and 12 o’clock marks. Cut through each quarter again, making 8 strips, and again, making 16 strips, and one last time so that you have 32 “rays” of pastry emanating from the center. If at any point in the cutting the pastry feels annoyingly soft and hard to cut, just pop the tray in the freezer for a few minutes to firm it back up.

Remove the glass. Place your finger near center of each ray (where it is most likely to break off prematurely) and gently twist each strand a few times. Beat egg yolk with 1 teaspoon water; brush it over pastry and sprinkle with seeds, if desired.

Bake for 30 to 35 minutes, until golden brown all over.

Meanwhile, make whipped feta dip: Blend all filling ingredients in a blender or food processor until smooth. Adjust seasonings to taste. Place in bowl for dipping.

Remove tart from oven, let cool, on baking sheet for 10 minutes then transfer to a serving platter and sprinkle wth some freshly chopped parsley for color.
Tear off rays of sun, dip in whipped feta; repeat as needed.

Grains · Vegetable-related

Roast tomatoes and eggplants with polenta, cheese and sourdough

September 23, 2019 Belinda

Creamy, cheesy polenta is the perfect base for a chunky, rich, roasted ratatouille made with eggplants and sweet tomatoes.
This recipe calls for the best tomatoes you can find – try to hunt down heritage varieties. The roasting accentuates their sweetness and character, which is a match made in heaven for aubergine, garlic and capers.

Recipe c/o “Delicious” magazine

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Serves 6

2 lbs ripe mixed heritage tomatoes, halved or quartered if large
2 eggplants, sliced into 3/4″ to 1″ thick rounds
4 garlic cloves, sliced
2 tbsp small capers, rinsed and drained
2 tsp fennel seeds, lightly crushed
Pinch chilli flakes
2-3 fresh rosemary sprigs, leaves picked
4 tbsp extra-virgin olive oil, plus extra for drizzling
8 sourdough slices
Small handful fresh basil leaves
Small handful fresh parsley leaves

For the polenta
14 fl oz whole milk
14 fl oz good-quality vegetable stock (or chicken) preferably fresh
5 oz quick-cook polenta
4 oz hard sheep’s cheese, such as pecorino, finely grated (or a vegetarian alternative)
2 tbsp butter

Heat the oven to 350F/170°C/150°C fan/gas 31/2.
Put the tomatoes (cut-side up) and the aubergine slices on a roasting tray and scatter over the garlic, capers, fennel seeds and chili flakes, then tear over the rosemary leaves. Drizzle over the 4 tbsp olive oil and season well.

Roast for 1½ hours. Carefully stir or turn the vegetables once or twice during cooking, without breaking up the tomatoes.

Meanwhile, cook the polenta: pour the milk and stock into a large heavy-based pan over a medium-high heat and bring to a simmer. Pour in the polenta in a slow, steady stream, stirring well as you add it. It will thicken quite quickly but will need gentle simmering for 6-8 minutes until the grain is cooked properly. If it becomes too thick, add a dash more stock. Stir in half the cheese and all the butter, then season well to taste.

Toast the sourdough on both sides in a griddle pan, then drizzle with olive oil and season with salt.
Remove the tray from the oven, then roughly chop the basil and parsley leaves and scatter them over the veg.
Spoon the polenta onto 4 warmed plates or a platter.
Top with the roast veg and serve with the toast and the remaining cheese for sprinkling.

Appetizer Vegetarian · Appetizers · Nuts · Salad · Vegetable-related

Marinated zucchini with hazelnuts and ricotta

July 12, 2019July 12, 2019 Belinda

From Bon Appetite magazine

Zucchini is anything but boring when bathed in a kicky vinaigrette. Summer squash contains a lot of water, which can cause it to get mushy when cooked. We turned to a trick we use with moisture-rich vegetables like cucumbers and eggplant: Toss raw halved squash with salt and let it sit for at least ten minutes (and up to 30) to draw out some liquid, and then pat dry with paper towels. This also seasons it from the inside out, concentrating the flavor.

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3 medium summer squash or zucchini (or pattypan squash!), cut in half lengthwise
1½ tsp. kosher salt, plus more
¼ cup blanched hazelnuts
6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
1 small bunch mint, divided
1 small garlic clove, finely grated
2 Tbsp. white wine vinegar
¾ tsp. sugar
½ tsp. crushed red pepper flakes
Freshly ground black pepper
½ lemon
½ cup fresh ricotta
Flaky sea salt
Toasted country-style bread (for serving)

Preheat oven to 300°. Toss squash and 1½ tsp kosher salt in a colander; set over a bowl. Let sit 10 minutes, then pat dry with paper towels.

Toss hazelnuts and 1 Tbsp. oil on a rimmed baking sheet and roast, shaking occasionally, until golden brown, 15–20 minutes. Let cool; crush into large pieces with a measuring cup or glass.

Smack 3 mint sprigs against your cutting board a few times to release their flavor; mix in a large bowl with garlic, vinegar, sugar, red pepper flakes, and 2 Tbsp. oil; set dressing aside.

Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high until shimmering. Arrange squash cut side down in skillet, breaking into smaller pieces if needed in order to fit in a single layer, and cook, moving around in pan to ensure even browning, until golden brown on cut side, about 5 minutes. Reduce heat to medium-low, cover (if you don’t have a lid use a baking sheet), and continue to cook until very tender, about 15 minutes. Transfer to a cutting board and let cool slightly.

Cut squash into 2″ pieces and toss in reserved dressing to coat; season with kosher salt and black pepper. Let sit at room temperature, tossing occasionally, 15 minutes. Pluck out mint sprigs; discard.

Meanwhile, zest lemon half into a small bowl, mix in ricotta and remaining 1 Tbsp. oil; season with kosher salt. Hang on to that lemon.

Spread lemon ricotta over platter. Top with squash and their juices. Squeeze reserved lemon over. Pull leaves from remaining mint sprigs (you want about ¼ cup). Scatter mint and hazelnuts over squash. Drizzle generously with oil and sprinkle with sea salt. Serve with toast.

Appetizer Vegetarian · Vegetable sides · Vegetable-related

Spicy black bean, corn and avocado tacos

June 24, 2019 Belinda

Ripe summer corn is so delicious, so fresh, and so full of flavor, you can literally enjoy it raw. Filled with black beans, avocado, and raw corn marinated in bright lime juice along with jalapeño, cilantro, and toasted nuts and seeds, these hearty tacos make a great side to your BBQ meat.

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Serves 4

1/4 cup hazelnuts, coarsely chopped
1/4 cup raw pumpkin seeds
2 ears of corn, shucked
1 medium jalapeño, seeded, finely chopped
1 tsp crushed red pepper flakes
1/4 cup chopped cilantro, plus more for serving
5 tbsp olive oil, divided
5 tbsp fresh lime juice, divided, plus lime wedges for serving
1 1/4 tsp kosher salt, divided
1 red onion, coarsely chopped
2 (15-ounce) cans black beans, rinsed, drained
1 tbsp ground cumin (preferably roasted, but don’t worry if you don’t have any)
12 small corn tortillas
1/2 cup sour cream
1 large avocado, thinly sliced

Toast the hazelnuts and pumpkin seeds in a medium skillet over medium heat, tossing occasionally, until golden brown, 8–10 minutes.

Meanwhile, slice the corn off cobs into a large bowl (you should have about 2 cups kernels).
Add the toasted nuts and seeds, jalapeño, red pepper, 1/4 cup chopped cilantro, 1/4 cup oil, 3 Tbsp. lime juice, and 1/2 tsp. salt; toss to combine.

Heat the remaining 1 tbsp oil in a medium skillet over medium.
Add onion and cook, stirring, until onion starts to release moisture and turns translucent, 4–5 minutes.
Add the beans, cumin, 1/3 cup water, and remaining 3/4 tsp. salt. Cover and cook until liquid is reduced and beans soften, about 5 minutes.
Uncover, add 1/3 cup water, and use the back of a fork to mash up about half of beans.

Working one at a time, warm tortillas with tongs directly over a gas burner over medium heat, turning often, until lightly charred and puffed in spots, about 45 seconds per side. (Alternatively, wrap tortillas in foil and heat in a 350°F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm.

Whisk the sour cream and remaining 2 tbsp lime juice in a small bowl. Fill the tortillas with the bean mixture, then top with the corn salsa, avocado, and cilantro leaves.
Drizzle with sour cream mixture and serve with lime wedges alongside.

Do Ahead
Corn salsa and beans can be made 3 days ahead; store separately, cover, and chill. Bring corn salsa to room temperature. Reheat beans in skillet before serving.