Tasty Tuesdays

Food & Wine

INGREDIENTS

1. 2 pints cherry or grape tomatoes, halved lengthwise
2. 1 1/2 tablespoons extra-virgin olive oil
3. 2 tablespoons clover honey
4. 2 teaspoons thyme leaves
5. 1 teaspoon kosher salt
6. 1/8 teaspoon freshly ground pepper
7. 12 baguette slices, cut 1/2 inch thick on the bias
8. 1 cup fresh ricotta (8 ounces)
9. 1 tablespoon buckwheat or chestnut honey
10. 6 basil leaves, thinly sliced or torn

1. Preheat the oven to 300°. Line a large rimmed baking sheet with parchment paper. In a large bowl, toss the tomatoes with the olive oil, honey, thyme leaves, salt and pepper. Scrape the tomatoes onto the prepared baking sheet and turn them cut side up. Bake the tomatoes for about 1 hour and 25 minutes, until they begin to shrivel and brown. Let cool.
2. Preheat the broiler. Spread out the baguette slices on a baking sheet. Broil for about 30 seconds on each side, until the edges are golden brown.
3. Spread the ricotta over the baguette slices and top with the slow-roasted tomatoes. Lightly drizzle the tomatoes with the buckwheat honey, sprinkle with the sliced basil and serve with additional buckwheat honey on the side.

MAKE AHEAD The roasted tomatoes can be refrigerated for up to 2 days. Bring to room temperature before serving.

Sweet Saturdays

Food & Wine

PASTRY

1. 2 sticks unsalted butter, softened
2. 1/4 cup sugar
3. Pinch of salt
4. 1 teaspoon pure vanilla extract
5. 1 large egg yolk
6. 1 1/3 cups all-purpose flour
7. 2 1/2 ounces unsalted pistachios, finely ground (1/2 cup)

FILLING AND TOPPING

1. 2 cups whole milk
2. 1 vanilla bean, split and seeds scraped
3. Pinch of salt
4. 1/2 cup sugar
5. 1/4 cup cornstarch
6. 2 large eggs
7. 4 tablespoons unsalted butter, softened
8. 2 to 3 half-pints of raspberries
9. Finely chopped unsalted roasted pistachios, for garnish

1. In a standing electric mixer fitted with the paddle, beat the butter with the sugar and salt at medium speed until creamy. Add the vanilla and egg yolk and beat until smooth. Add the flour and pistachios and beat just until incorporated. Scrape the pastry onto a sheet of plastic wrap. Flatten the pastry into a disk, wrap in the plastic and refrigerate until firm, about 30 minutes.
2. Preheat the oven to 350°. Roll out the pastry between 2 sheets of plastic wrap to a 13-inch round. Remove the plastic and ease the pastry into a 10-inch fluted tart pan with a removable bottom; trim the overhang and patch any tears. Refrigerate the pastry until firm, about 10 minutes.
3. Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake in the center of the oven for 30 minutes. Remove the parchment and weights and bake for 15 minutes longer or until golden and cooked through. Let cool completely.
4. In a medium saucepan, combine the milk with the vanilla bean, seeds and salt and bring to a boil. In a large bowl, whisk the sugar with the cornstarch and eggs. Gradually whisk in 1/2 cup of the hot milk. Scrape the mixture into the saucepan and cook over moderate heat, whisking constantly, until very thick, about 4 minutes. Remove from the heat and whisk in the butter. Strain the pastry cream into a bowl, press a piece of plastic wrap directly onto the surface and refrigerate until chilled, about 1 hour.
5. Spread the pastry cream in the tart shell and arrange the raspberries on top; sprinkle with the pistachios to garnish. Refrigerate for at least 1 hour before serving.

MAKE AHEAD The pastry cream can be refrigerated for 3 days. The tart shell can be stored at room temperature for 2 days.