PROVENCAL TOMATO TARTE

 

1 medium onion, finely chopped

1tbsp olive oil

A sheet of puff pastry (I found mine in the frozen case at Wholefoods and it was perfect)

1 cup good quality Marinara sauce (I buy Trader Joe’s Organic)

2 large tomatoes (preferably heirloom), thinly sliced

1 cup shredded Mozzarella cheese

1 cup pitted Kalamata olives

A handful of fresh basil

 

Pre-heat oven to 400 degrees F

Heat the olive oil and fry the onion on a very low heat for about ten minutes until caramelized. Remove from heat.

Roll out the pasty until it form a really thin (1/4 inch) square or round – whichever you prefer

Spread the Marinara sauce over the pastry (a little less than you would use for a pizza). Cover the sauce with the onions. Arrange the tomato slices over the top, followed by the cheese, olives, and basil. Drizzle a little olive oil over the top. Season with freshly ground pepper and sea salt.

Place on a greased baking sheet in the oven for 15-20 minutes or until the edges of the pastry are beautifully browned.

PROVENCAL TOMATO TARTE

I made this for an al fresco supper the other day because I was in a hurry and had four people to feed. I also had a sheet of store-bought puff pastry I wanted to use up – so I found a couple of gorgeous heirloom tomatoes in Wholefoods and whipped this up.

It’s much lighter than a pizza and the buttery pasty is sublime combined with the tomatoes and olives.

 

1 medium onion, finely chopped

1tbsp olive oil

A sheet of puff pastry (I found mine in the frozen case at Wholefoods and it was perfect)

1 cup good quality Marinara sauce (I buy Trader Joe’s Organic)

2 large tomatoes (preferably heirloom), thinly sliced

1 cup shredded Mozzarella cheese

1 cup pitted Kalamata olives

A handful of fresh basil

 

Pre-heat oven to 400 degrees F

Heat the olive oil and fry the onion on a very low heat for about ten minutes until caramelized. Remove from heat.

Roll out the pasty until it form a really thin (1/4 inch) square or round – whichever you prefer

Spread the Marinara sauce over the pastry (a little less than you would use for a pizza). Cover the sauce with the onions. Arrange the tomato slices over the top, followed by the cheese, olives, and basil. Drizzle a little olive oil over the top. Season with freshly ground pepper and sea salt.

Place on a greased baking sheet in the oven for 15-20 minutes or until the edges of the pastry are beautifully browned.

Raspberry Vanilla gluten-free coffee cake

 

1/2 cup Earth Balance Margarine (I used the coconut one, which I love), softened

1/2 cup maple syrup

2 eggs, beaten

1 cup Arnel’s all-purpose flour

1/2 cup almond meal

1tsp baking powder

1tsp vanilla essence

1 cup fresh raspberries

 

Pre-heat oven to 350 degrees F.

In a stand mixer, cream the margarine and the syrup. Slowly add the egg, while mixing. Remove bowl from stand and mix in the dry ingredients. Finally, carefully fold in the raspberries.

 

Spoon into a greased loaf tin and bake for 30 minutes or until toothpick comes out clean.

Vanilla Raspberry Gluten-free Coffee Cake

Two ingredients landed in my kitchen this week: Arnel’s all-purpose flour and a huge carton of organic raspberries (which were on sale in Pavillions. As many of you know, I’m not averse to an afternoon treat with my green tea, however, I never food that makes me feel bad (too much sugar, gluten and/or white flour), so I thought I’d have a go at making a gluten-free coffee cake that is either perfect with your mid-morning latte or afternoon treat – and way more healthy than one of those whacking scones, pastries of muffins that you’ll find at the coffee shop. The cake came out perfectly: light and slightly moist – also not too sweet. A huge thumb’s up for Arnel’s Flour. I’m going to try her buckwheat bread mix next and will keep you posted…

BTW – if you want a bigger/higher cake, you can double the ingredients and still fit it in a regular size loaf tin.

1/2 cup Earth Balance Margarine (I used the coconut one, which I love), softened

1/2 cup maple syrup

2 eggs, beaten

1 cup Arnel’s all-purpose flour

1/2 cup almond meal

1tsp baking powder

1tsp vanilla essence

1 cup fresh raspberries

 

Pre-heat oven to 350 degrees F.

In a stand mixer, cream the margarine and the syrup. Slowly add the egg, while mixing. Remove bowl from stand and mix in the dry ingredients. Finally, carefully fold in the raspberries.

Spoon into a greased loaf tin and bake for 30 minutes or until toothpick comes out clean.