Batter Licker

November 1, 2010

pear tart with gorgonzola-walnut crust

Sweet and salty, refreshing but buttery – this tart takes all the wonderfully complex flavors in a traditional pear, gorgonzola, and walnut salad topped with balsamic vinegar, and turns them into a baked treat appropriate for the warm holiday season and cold weather ahead.

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I always look forward to the end of summer, as it marks the beginning of the season for speckled, golden yellow-skinned, slightly red-flushed Bartlett pears. The creamy, tender white flesh of Bartletts tastes refreshingly sweet when consumed raw in salads or bruschetta, but also holds its shape well in cooked dishes, whether baked in cinnamon butter or poached in red wine.

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August 17, 2010

tomato and goat cheese tart

Filed under: cheese,pastry,veggies — Tags: , , , , — Kristen @ 7:44 pm

After more than seven years together, I have discovered that Jay has one truly deep-seated flaw: he hates tomatoes. I, on the other hand, think that big, beautifully colorful, late summer tomatoes are just about the best food that all seasons of fruits and veggies have to offer.

Luckily for me and for our relationship, he took a trip to Boston earlier this summer, which finally gave me the opportunity to make this gorgeous full-sized French tomato and goat cheese tart.

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Truth be told, I had been lusting after this particularly simple tart ever since David Lebovitz first shared the recipe back in May. But the tomatoes in San Francisco weren’t quite at their peak yet, and I soon found myself buried in outlines and practice exams covering the 17 subjects that are “fair game” on the California bar exam.

Nevertheless, once Jay took off for Boston, I splurged on some particularly red and fragrant tomatoes and knew it was tart time.

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But first, I snacked. The tomatoes were too tempting. (more…)

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