• ½ cup (100 g) granulated sugar
• 7 tbsp (100 g) unsalted butter, room temperature
• 2 egg yolks
• Zest of 1 lemon
• ½ tsp salt
• 1 cup (125 g) all-purpose flour
• ½ tsp baking powder

Ingredients for the Whipped Cream Topping:

• 1 pint strawberries, sliced
• 1 ripe peach, sliced
• Basil or mint leaves to decorate, optional

Serves 6

1. Preheat your oven to 350F/175C.
2. Butter a 9” (23 cm) pie dish.
3. In a mixer bowl, beat together the butter and sugar until soft. Add the egg yolks and lemon zest, then mix to combine. Then mix in the salt, flour, and baking powder.
4. Spread over the base of your pan with an offset spatula and bake 16 to 18 minutes until golden brown across the top.
5. Set aside to cool.
6. For the whipped cream topping, add everything to a bowl and whip either in a stand mixer with the whisk attachment or with a hand mixer. Whip until very thick, almost like buttercream.
7. Transfer to a piping bag fitted with a round piping tip.
8. To assemble the tart, pipe the cream on top. Decorate with the strawberries, peaches, and mint or basil leaves.
9. Keep refrigerated until serving.

Recipe by

Ingredients:

• 1 1/4 pounds cherries
• 3/4 cups all purpose flour
• 3/4 cups sugar
• 1 vanilla bean, seeds scraped
• 3/4 cup whole milk
• 4 eggs - room temperature
• 3 1/2 tablespoons salted butter, melted
• 1 packet vanilla sugar (optional)
• Powdered sugar

�����Բ��ٰ��ܳ��پ��DzԲ�:

1. Preheat oven to 400��
2. Butter 9" tart or pie dish
3. In a medium bowl, combine sugar, flour, vanilla bean.
4. Gently whisk in milk, eggs, melted butter, & set aside.
5. Pack tightly bottom of buttered dish with cherries.
6. Carefully pour batter over cherries.
7. Sprinkle with vanilla sugar (optional).
8. Bake for 30 minutes until Clafoutis is golden browned and puffed up.
9. Let cool, sprinkle with powdered sugar.

Bon Appetit !

Recipe by��Katherine of��

395 F

2 cups ricotta

1 1/3 cups + 1 tbsp. parmesan cheese

Ingredients:

2 tbsp. unsalted butter

2 shallots, finely diced

��1 garlic clove, minced

��4 cups heirloom cherry tomatoes

��2 tsp. oregano, fresh or dried

��1 tsp. thyme, fresh or dried

¼ cup panko bread crumbs

��2 tbsp. grated Parmesan, plus more for garnish

��1 sheet frozen puff pastry, thawed and pricked with a fork throughout surface

2-3 basil leaves cut into thin strips (chiffonade)

��Salt and pepper to taste

Procedure:

1. Preheat oven to 425°F.
2. Melt butter in the ���ֵ羺 Tarte Tatin dish over medium-high heat. Add shallots and sauté for 5 minutes. Add garlic and tomatoes and continue to sauté for 3–4 minutes. Season with salt and pepper.
3. In a small mixing bowl, toss together oregano, thyme, panko and Parmesan. Sprinkle mixture evenly over tomatoes in skillet and top with puff pastry. Fold edges of puff pastry into the sides of the skillet to create a border for the Tarte Tatin.
4. Place in oven and bake for 25–30 minutes or until puff pastry is golden brown.
5. Remove from oven and place bottom of the ���ֵ羺 Tarte Tatin set on top. Quickly invert and allow Tarte Tatin to rest for 5 minutes. Finish with fresh basil and Parmesan cheese, cut into pieces and serve.

1¼ cups whole milk

5 eggs, separated, save whites

¼ cup vegetable oil

2 cups flour

1 cup powdered sugar

1 tablespoon baking powder

2 cups of raspberries; or fruit you would like.

1 lemon, zested & juiced

1 teaspoon salt

Powdered sugar, for dusting

PROCEDURE

Preheat oven to 375 degrees F. Grease the ���ֵ羺 Deep Rectangular Tart Dish and set aside. Toss raspberries in one to tablespoons flour and set aside.

In a medium bowl, whisk together the flour, powdered sugar, baking powder, lemon zest, and salt. Set bowl aside. Separate eggs yolks from whites into two small bowls. In a stand mixer beat the egg whites on a 10 for 2 to 3 minutes until they form stiff white peaks. You may also hand whisk the egg whites.

In a large bowl, whisk together milk, egg yolks, lemon juice, and vegetable oil until the batter is smooth like silk. Slowly whisk in dry ingredients with the wet until the batter is smooth. Using a spatula, fold in the egg whites slowly and carefully. Do not over mix.

Bake for 30-35 minutes or until a small butter knife inserted into the center comes out clean. Cool to room temperature and sift powdered sugar over the top of the cake. Serve in small squares.

FOR PASTRY:

• 1 ¾ cups flour
• 1 tsp salt
• 2 tsp dried Thyme or fresh works too
• 10 tablespoons cold unsalted butter, cubed
• 1 egg yolk
• 2 tbsp ice water

FOR FILLING:

• 4 tablespoons of Dijon mustard
• 2 cups gruyere cheese
• 2 tsp Herbs de Provence
• 3 full sized tomatoes different colors, sliced
• 5-6 cherry tomatoes, different colors, sliced

FOR GARNISH:

• Kosher salt
• Freshly cracked Pepper
• 1 tbsp fresh basil, sliced into thin ribbons

INSTRUCTIONS

1. Combine flour, salt, thyme in a food processor and pulse. Cut butter into small cubes and add to food processor and pulse.
2. Combine eggs with ice water, add to food processor, pulsing until a dough forms. Remove dough and cut in half, form each one into a rectangle.
3. Roll out to about 14 x 6 rectangle, ¼ inch thick.
4. Press dough into ���ֵ羺 Tart Dish, folding over edges into the tart dish to create a thicker crust along the side. Trim dough so that it is flush with the top of the dish. Repeat the process for the second tart.
5. Then place 2 tbsp of the Dijon mustard in each tart and spread to form a thin layer.
6. Top with the cheese, sprinkle 1 tsp of Herbs de Provence on each tart, line with 1 layer of sliced tomatoes (the large ones) alternating the colors.
7. Fill in the gaps with the small cherry tomatoes, alternating colors.
8. Pop in the freezer for 10 mins to chill the pastry well before baking.
9. Bake at 425F for 30-35 mins until pastry is golden brown.

• Serve tarts either hot or at room temperature. Garnish with freshly cracked pepper and a sprinkle of salt and finish with a sprinkle of fresh basil. Cut into triangles or squares