OlyveOyl

Grilled cheese on brioche, TJ’S Monterey Jack and their French brioche bread. Red cabbage salad,raw pumpkin seeds, pink lady apple, vinaigrette . Apple Tarte du jour, caramel, brushed with apricot jam thinned with Lairds Apple Brandy.

@MaryIsobel so happy you were inspired, it’s so much more pleasant to have small amounts of baked goods and other things. I had to transition down from six so it took a while but now i happily bake for two! The tomato tart is an 8” but I sometimes make a 6”. I pretty much cut most 9” cakes into a 6” one.

San Marzano tomato tart, tapenade, whipped ricotta with fresh herbs and Asiago. This was brushed with basil oil and sprinkled with basil. Little Gem lettuce with walnuts and vinaigrette. Blackberry, pear, hazelnut cake for dessert.

Apple pie mini tart with a cinnamon bun design top crust. King Arthur has a picture on their website and details on how to achieve it. A very simple process of rolling pastry dough into a rectangle, sprinkling with cinnamon sugar, it’s then rolled into a cylinder. The cylinder is sliced into same size pieces, the pieces are then formed into a circle . This is flattened and rolled into the top for your pie. I was light on the cinnamon as I enjoy the taste of the apples.

Pear hazelnut cake made with almond flour, so gluten free. This was adapted from “ Pardon your French” French almond pear gratin. I've made this multiple times with various fruit/ nut combinations, all good. This is a 6x6” version, reduced from an 8x8”.

Chicken salad on a baguette with a couple of oven fried Russets, the last of the heirloom tomatoes vinaigrette. A sliver of pear hazelnut cake for dessert.

Made a couple of 4” tarts this morning. These are Apple walnut streusel tarts and were the perfect size for dessert. I had a very large apple that I diced and pressed the cubes along with a little sugar, into the frozen tart shells. Sprinkled with the walnut streusel and baked for about twenty five minutes , these were lovely warm.

Italian purple plum tart, flaked almonds and a pâte sucrée. A small 6” tart to use up the last of my plums, this makes 3-4 smallish slices, nice with ice cream or a dollop of sour cream, we happily had sour cream with it.

Pumpkin ravioli thanks to TJ and it will be a repeat buy. Three minute cook time is a plus for a quick lunch. Accompanying the ravioli was a sauté of mushrooms, scallions, garlic and a crumbled sausage, peperoncini and assorted seasonings were added and then cooked a few more minutes with some light turkey broth and some diced mini San Marzano tomatoes. Dessert was a mini Raspberry, pistachio pastry cream tart.

A simple but delicious lunch today, Cherokee Purple tomato and stracciatella. A slice of this morning’s bake, plum frangipane tart.

Plum tart, frangipane filling, pâte sucree, the plums were brushed with apricot jam upon removal from the oven. I’m hoping to get more plums at the FM as this was a delicious tart!

Pumpkin basque cheesecake and raw sprouted pumpkin seed brittle. I had made pumpkin pancakes the other day and this was a good use for the leftover pumpkin. This is the second time I’ve made this version and it’s not only simple but delicious as well.

Bosc pear and Crimson Gold apples make a lovely pairing. I used about half of each in this caramel based tart. We enjoyed a slice at supper time with a dollop of sour cream but it also made a tasty breakfast.

Roast turkey, heirloom tomato, avocado on a brioche style roll, a little Dukes mayo. The last slice of apple tart, I served this with a dollop of sour cream.

Take #2…and this one was very easy to remove from mold although I didn’t do anything differently. I expect to make this frequently as it comes together very quickly in spite of the more complex look than the usual galette. Next up is apple /pear.

Apple Tart adapted from the NYT, Samantha Seneviratne. This has a layer of caramel spread across the base of the frozen tart shell prior to adding the thinly sliced apples. They are then sprinkled with sugar and dotted with butter and baked to golden deliciousness. Upon removal from the oven, I glazed with boiled apple cider jelly, the T used apricot jam. All went well until I attempted to remove it from the tart base, the center has glued itself down, most likely from a leakage of caramel through the tart dough😩. We will manage to eat it, regardless!

Plum, blackberry galette/ tart, brushed with a bit of red currant jelly for some shine. Looking forward to tasting this wonderfully fragrant galette, the Italian plums were very juicy but the bottom of the crust looks very nicely browned. A scoop of something cool and creamy will be added at dessert time!

Swiss chard tart today with garlic, pistachios, black oil cured olives, yellow rains.This was added to a mix of ricotta, eggs and pecorino. Baked about 30 minutes until golden brown; heirloom tomatoes on the side.

There is a very slight curve on the sides, it’s a little exaggerated as a result of the close-up photo. it would be unusual for an Asian Mkt. to have bowls from France 😃

@rotuts I happened to be in an Asian mkt this morning and this caught my eye. its 7” across, edge to edge and 31/2 “ tall. 8.99$

And the last one for now, mortadella and burrata. I think the next batch might include ricotta with mozzarella or a white sauce with cheese and garlic.

Pizette fritte ,uncooked tomato sauce and mozzarella. Green olive tapenade made with Castelvetrano olives, pistachios, garlic, capers, evoo. i used TJ’s pizza dough for the fried pizza, made 6 from the pound of dough, this is the second time I’ve made these pizzas, they take about two minutes per side. Avocado and evoo were the frying oils.

Hazelnut peach custard tart, similar to Tarte Maman,Raymond Blanc. The tart has a generous amount of hazelnut flour, a very tender, fragile crust that is very pleasing with the filling . Peaches and crust are baked for about twenty minutes prior to adding the custard. Originally made with apples, this lends itself to many different fruits.

I was under the impression that once the pressure dropped (and you were able to open the lid) that the pot was no longer sterile. Once the pressure seal is broken by the drop, I can’t imagine that it would continue to be sterile.

This has been such an easy dessert to put together that I have been keeping a container of chocolate pastry cream in the fridge for “ emergencies “. The round French Butter cookie bottom was dipped in Barbancourt rum and proved to be a delicious addition. The oval wafer cookie, which I have now made too many times 😊, might also benefit by a dip in Kahlua or Grand Marnier or…any lovely liqueur of choice.