Category: apple tart

Fairytale Roasted Eggplant, Tomato and Feta Garden Tart

Posted on by DianaMC

I have more tomatoes then I know what to do with and I was craving something comforting this week. I also felt like being artistic, so I came up with this easy recipe for a summer tart. You can really get creative when arranging the tomato and eggplant slices. This recipe is also perfect for lunch or dinner and great for entertaining. I threw in some sprigs of fresh herbs that I have growing in my garden. Feel free to substitute fresh basil for a lighter, more delicate flavor. You could also substitute summer squashes for the eggplant, just cut back on the roasting time.

Fairytale Roasted Eggplant, Tomato and Feta Garden Tart
Serves 6
Ingredients:
1 Pillsburg refrigerated pie crust
1 large eggplant, cut into 1/4 inch slices
3 large beefsteak tomatoes, cut into 1/4 inch slices
3/4 cup of crumbled feta cheese
Extra virgin olive oil
1 egg white
3 sprigs fresh thyme, finely chopped
2 sprigs fresh rosemary, finely chopped
Recipe:
Lay the slices of eggplant on a foil-lined baking sheet. Sprinkle with salt and pepper and brush the slices with the extra virgin olive oil. Bake for 20 minutes in a 400 degree oven. While baking, fit the Pillsbury pie crust to a tart dish and refrigerate. 
When eggplant is ready, take out of oven and let cool slightly. Brush the pie crust with the egg white. Arrange the roasted eggplant slices and tomato slices in circular layers. 
Sprinkle chopped fresh herbs over the tomato and eggplant. Sprinkle the crumbled feta cheese on top. Bake for 30-40 minutes for a crispy shell. 


Let cool completely before removing the tart by inverting it onto a plate.  
Enjoy!

Fairytale French Apple Tart

Posted on by DianaMC

Te Deum
by Charles Reznikoff

Not because of victories, 
I sing,
having none,
but for the common sunshine, 
the breeze,
the largess of the spring.

Not for victory,
but for the day’s work done
as well as I was able;
not for a seat upon the dais
but at the common table.
In just a few days, people from all over the United States will celebrate Thanksgiving, a national holiday which symbolizes a time for people to come together at one table to break bread and give thanks. 
Last year, I wrote about the background of the first Thanksgiving and shared a menu with you that had some of my favorite Thanksgiving favorites: pumpkin soup, stuffed turkey roulade, orange cranberry sauce and my favorite chocolate pecan tart.  

For these recipes and more, click here:
This week, I will be posting more recipes that you can use on Thanksgiving Day and beyond. I am starting with this French Apple Tart, a recipe that I tweaked from the most recent issue of Cooking Light Magazine. I chose to make this tart instead of a traditional pie because it is lower in calories and it’s easy to make!  

Fairytale French Apple Tart
Serves 8

Ingredients:
1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
3 tablespoons apple jelly, melted and divided
3 tablespoons packed brown sugar
1/8 teaspoon freshly ground nutmeg

1 1/2 pounds Granny Smith apples, peeled and thinly sliced

  • Directions:
  • 1. Preheat oven to 425°. Peel and slice apples. Keep them in a bowl of water with juice of a lemon but be sure to pat dry completely or add some flour so that the apples don’t get too watery and ruin the crust.

  • 2. Roll dough to a 12-inch circle and place in a tart pan. Brush dough with 1 tablespoon jelly. Place pan in freezer for 5 minutes.

  • 3. Combine brown sugar and nutmeg in a small bowl, stirring with a whisk. Sprinkle 1 tablespoon sugar mixture over dough. 
  • 4. Arrange apple slices in concentric circles on prepared crust. Sprinkle apples with the remaining sugar mixture. Bake at 425° for 35 minutes or until apples are tender and crust is golden brown.

  • 5. Brush remaining 2 tablespoons jelly over hot tart. Cut into 8 wedges.
  • Optional: top each wedge with 1 teaspoon crème fraîche or some vanilla ice cream!

Nutritional Facts (Per Serving)
205 cals, 8.5 grams fat, 32.6 carbs, 1 gram fiber.

Enjoy!