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Fig & Almond Tart Recipe

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Fig & Almond Tart Recipe Fig & Almond Tart Recipe Serves 8 Crust Ingredients: 1 egg yolk water 1 1⁄4 cups flour 1 tbsp sugar 1⁄4 tsp salt 1 tsp Almond extract 1 stick cold unsalted butter, cubed 2 tbsp ice Filling Ingredients: 7 ounces almond paste 1⁄4 cup sugar 1⁄4 tsp salt 1 stick unsalted butter, room temp 2 eggs 1 tsp Almond extract 1/3 flour 6 fresh Black Mission figs 1⁄4 sliced almonds Whipped Cream Ingredients: 2 tbsp powdered sugar, plus more for dusting 2 cups heavy cream 1 tbsp vanilla extract Directions: Preheat oven to 350 degrees. In a bowl of a food processor combine flour, salt and sugar and pulse until combined. Add butter cubes a few at a time, pulsing quickly until dough resembles a coarse meal. pulsing just until dough comes together. Beat egg together with water. Add egg mixture, slowly, Turn out onto a floured surface and roll into a ball and then pat down into a disk. Wrap disk in plastic and refrigerate for 30 minutes (or pop in the freezer for 10 minutes). Meanwhile, beat together almond paste, sugar and salt in a mixer on medium-high speed until light and fluffy. Add 1 egg at a time, then almond extract, scraping down the bowl. Add flour and mix on low until just combined. out 1⁄4 inch. Roll out dough onto a floured surface until ab Transfer to a removable bottom, non-stick tart shell and fit into pan. It’s okay if it falls apart, just press it into pan, making sure the dough feels evenly distributed. Trim top edge of dough so that it is flush with the pan’s rim. This will give you a nice finished edge once the tart is baked. Place tart in the freezer for 10 minutes to firm up before adding filling. Pour filling into pan. Slice figs in half and arrange in a circle around tart, as well as place a few in the middle. Bake at 350 for 40-45 minutes just until browned and a toothpick placed in the center comes out clean. Allow to cool. Top with sliced almonds. Remove tart from tin and dust with powdered sugar before serving. Serve with homemade whipped cream. Couscous Salad Recipe Serves 8 Ingredients: 16 oz Israeli Couscous 1 red onion ¼ cup Extra Virgin olive oil 2 cups sugar snap peas salt and pepper to taste 2 tbsp fresh parsley, chopped Directions: Cook couscous according to package instructions. Sautee red onion on medium-high heat in olive oil until soft and slightly caramelized. Boil water and “blanch” snap peas for 2 minutes. Then transfer them quickly to an ice bath to stop the cooking and preserve their color. Allow couscous, onions and peas to cool. Once completely cooled, combine and place in fridge until ready to serve. Moments before serving, toss with remaining olive oil, season with salt and pepper, and add fresh parsley. Grilled Herb & Lemon Chicken Recipe Serves 8 Ingredients: 6 boneless, skinless chicken breasts 3 tbsp Dijon mustard 3 tbsp white balsamic vinegar 9 tbsp olive oil 3 tbsp chopped rosemary 7 lemons (3 for zesting) 1 tsp salt 1 tsp fresh cracked pepper 3 garlic cloves, minced Few dashes of Worcestershire sauce Directions: To mix marinade whisk mustard and vinegar in a 9x13 Pyrex casserole. Slowly add oil to emulsify. Add garlic, herbs, zest of 3 lemons, salt, pepper, and Worcestershire. Let marinate for 30 minutes. Slice remaining 4 lemons in half. Grill chicken 5-7 minutes each side until cooked through. During the last 4 minutes, grill lemons, cut side down, until nicely charred. Serve on platter garnished with grilled lemons, fresh thyme, and rosemary. Serve with a chilled Rosé wine. Grilled Italian Garden Salad Recipe Serves 8 Ingredients: 1 eggplant 4 zucchini ½ cup olive oil 1 pint cherry tomatoes 2 tbsp fresh basil 1 tsp Dijon mustard 1 tbsp white balsamic vinegar 4 tbsp grape seed oil 2 tbsp fresh Italian parsley 2 tbsp fresh basil 3 large balls of burrata cheese Pinch of Herbs de Provence Salt and Pepper to taste Directions: Slice eggplant into ¼ inch rounds and brush both sides with olive oil, and season with salt and pepper. Slice zucchini length wise into ¼ inch slices, brush both sides with olive oil and season with salt and pepper. Grill on medium-high grill until nice grill marks appear on both sides. Remove from grill and set aside to rest at room temperature. To make vinaigrette, combine mustard and vinegar and stir to combine. Slowly drizzle oil and mix until emulsified, 1 tbsp at a time. Add Herbs de Provence and salt and pepper to taste. Slice cherry tomatoes in half, toss with the vinaigrette. Add chopped basil. Serving Directions: Arrange eggplant around a large rectangular platter. Add zucchini slices just below eggplant, so eggplant is still visible. Place 3 balls of burrata cheese side by side in the center of the platter. Pour cherry tomato mixture on top. Drizzle the eggplant and zucchini with oil and garnish with chopped parsley. Top cherry tomato salad with a spring of fresh basil. Cucumber Salad Cups Recipe Makes 12-16 pieces Ingredients: 1 cup of Greek yogurt 2 cucumbers 2 garlic cloves, minced 1 tbsp capers, rinsed 2 tbsp fresh chives, minced 6 oz smoked salmon Fresh cracked pepper Salt to taste Directions: Peel cucumber length-wise (every ¼ inch) to create stripes. Slice off ends. Slice ½ rounds. Scoop out flesh with the small side of a melon baller, being careful not to cut all the way through to the other side. Reserve cucumber flesh. Chop cucumber flesh and add to small bowl. Add yogurt, garlic, capers, 1 tbsp chives, pepper, and a pinch of salt. Cut 1 inch square of salmon, nestle into cucumber cup, top with ½ teaspoon of yogurt mixture, top with chives. Lemon Balm Cocktail Serves 1 Ingredients: Juice of one lemon 1 tsp agave syrup 1-2 oz. vodka Sparkling water Thyme Ice Directions: Squeeze the juice of one lemon into a tumbler glass. Add agave syrup and mix with lemon juice. Add ice. Top with sparkling water. Run your finger along the stem and crumple the sprig of thyme to release oils and fragrances. Garnish with fresh thyme. .
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