Leek & Ricotta Tart

I was thinning out my garden leeks this week, and I didn’t want to throw out the extra ones, even though they were tiny, so I decided to use them in a tart with a velvety ricotta base, some caramelized onions, and a puff pastry shell.  This was my first attempt at a rough puff…

Arugula Lasagna

A couple of weeks ago, at work, one of the chefs whipped up an arugula pesto to use on pizzas.  It was bright green, and had a little extra zing then your regular pesto.  This inspired me into trying to make my own variation at home.  I decided to go the extra mile, and pair…

Pumpkin Quiche

A creamy pumpkin custard with caramelized onions and a sharp blue cheese.  I made these single serving pumpkin quiches a couple of weeks ago, and am finally getting around to posting the recipe.  I do appreciate the irony of posting this recipe in succession to my pumpkin pie recipe, but the timing is purely coincidental…

Caramelized Onion and Brie Tarts

Onions caramelized until golden brown, studded with chopped rosemary, and layered with slabs of creamy brie, in a crunchy, warm, freshly baked tart shell. This recipe makes about 4 (4″) tarts or 1 large tart. Ingredients: 1 batch of homemade Pie Dough (this is a very versatile savory dough, that holds together well, and I…

Crushed Black Pepper Gnocchi

Homemade gnocchi, studded with crushed black pepper, and lightly sautéed in browned butter with a sprinkling of sea salt.  Separately, I made some caramelized onions to serve with the gnocchi along with some shaved asiago cheese. Making gnocchi can take a bit of practice, but this was my third go at it, and these tasty,…