Zucchini Scarpaccia

Zucchini Scarpaccia

A Delicious Tuscan Tart!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 30 minutes

Ingredients

2 large zucchini, slice thin

1/2 cup rice flour

1 cup fine cornmeal

1 1/2 cups grated Parmesan cheese

2 tsp salt, divided

1 tsp dried oregano 

1 tsp garlic powder

1 tsp onion powder

1/4 cup olive oil

1/4 zucchini water

2 eggs

pepper

Cooking Tools

Large mixing bowl

Sheet pan

Parchment paper 

Salad spinner

Kitchen towel 

Directions

Slice zucchini's thin, you may also use a mandolin to get even slices. Place zucchini is a large mixing bowl and sprinkle with 1 tsp of salt and toss to coat zucchini’s, set aside for 15 minutes to draw out water. Remove zucchini and place in a salad spinner, reserve 1/4 cup of the zucchini liquid. Spin zucchini to draw out excess liquid, then remove and place in kitchen towel to squeeze even more liquid. In the large mixing bowl, add; rice flour, fine polenta, cheese, salt, garlic powder, onion powder, pepper, dried oregano and mix. Into the dry ingredients add eggs, olive oil and zucchini water and mix into a more like a wet paste (something that resembles wet sand) Toss in zucchini’s and coat well.  Pour ingredients onto a parchment lined sheet pan and flatten down zucchini’s to create almost one layer. Preheat at oven to 425 Degrees F, bake in oven for 30 minutes until golden brown and crisp on top.  Remove from oven and cool, cut & serve.

Serves 4-6

 

Rosette Tart

Rosette Tart
The Perfect Combination Of Savory & Sweet!
Difficulty: Moderate
Prep Time: 45-55 minutes
Cooking Time: 45-50 minutes

Ingredients
Pillsbury rolled pie dough https://www.pillsbury.com/products/pie-crust/refrigerated-pie-crust
2 large carrots
2 yellow squash
2 cups Ricotta cheese
1 cup cottage cheese
1 cup 6 cheese Italian blend, shredded
1/2 cup pine nuts
pinch of nutmeg
1/4 cup apricot jelly
2 tbsp melted butter
2 tbsp vegetable oil
1 tsp minced parsley
1 egg
salt
pepper

Cooking Tools

Wide vegetable peeler

2 Medium mixing bowl

Detachable base tart pan

Pastry brush

Directions

Preheat oven to 350 Degrees F. Peel carrots and squash long ways to create ribbons, place ribbons in mixing bowl and toss with the vegetable oil.  In a mixing bowl, add; Ricotta, cottage cheese, shredded cheese, pine nuts, nutmeg, egg, salt & pepper and mix well.  Line tart pan with the rolled pie dough.  Place cheese ingredients into pie dough and smooth until level. Create rosettes out of the coated carrot and squash ribbons. place on top of cheese.  Bake in oven for 45-50 minutes then remove from oven and cool slightly. Microwave butter and apricot jelly until melted, about 30 seconds. Using a pastry brush, dab the butter/jelly mixture on top of the rosettes and coat well but not drowning in liquid. bring to room temperature before slicing. garnish with minced parsley. 

Serves 6 

 

Butternut Squash & Candied Apple Bacon Tart

Butternut Squash & Candied Apple Bacon Tart
The Perfect Blend Of Sweet & Savory!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 1 hour, 30 minutes

Can You Go Wrong With Bacon?

Ingredients
1 Pillsbury rolled pie dough
4-5 cups Butternut squash, diced
1/2 stick butter, melted
1/4 cup maple syrup
1/2 tsp fresh ginger, grated
1/4 tsp garlic powder
1/4 tsp onion powder
pinch of cinnamon
pinch of fresh grated nutmeg
1 tbsp green onion, sliced
2 eggs
salt
pepper

Candied Apple Bacon
Ingredients
7-8 Applewood bacon slices
4 tbsp apple jelly
fresh cracked pepper

Cooking Tools

Food processor

Sheet pan

Sheet pan with cooling rack

8 inch round cake pan

Parchment paper

Directions
Preheat oven to 350 Degrees F. Coat diced butternut squash on sheet pan with the melted butter.  Salt and pepper the squash evenly and bake in the oven for 30-40 minutes or until tender.  Lay bacon strip on cooling rack and insert rack on a sheet pan. Spoon and spread Apple jelly on each slice of bacon on the top side and fresh cracked pepper.  Bake in oven for 30-35 minutes with the Butternut squash. Remove and cool off the squash and bacon.  Diced the bacon and set aside.  In a food processor, add; cooked squash, maple syrup, grated ginger, garlic powder, onion powder, cinnamon, nutmeg, eggs. Pulse and blend until smooth. Line 8 inch cake pan with parchment paper with over hang for easy removal.  Place rolled pie dough into the cake pan and shape. Pour the Butternut squash mixture into the prepared pan and bake in the oven for 40-45 minutes.  Cool before lifting the tart out of the pan by using the parchment overhang and garnish with Candied Apple Bacon and sliced green onion.
Serves 4-6

Raising The Bacon Off The Sheet Pan Creates A Crispier Texture!

You Can Also Use A Tart Pan.

Warm White Chocolate Creme Over Fresh Frozen Berries

Warm White Chocolate Creme Over Fresh Frozen Berries
You'll Love The Contrast Between The Warm And Cold, Sweet And Tart!
Difficulty: Easy
Prep Time: 10 minutes
Cooking Time: 20-25 minutes

 

Ingredients
1/2 cup heavy cream
1/2 cup half & half
1/4 cup white sugar
1 tbsp Cointreau (orange liqueur)
1 tsp vanilla extract
2 egg yolks
1 1/2 cups white chocolate chips

Cooking Tools
Bain Marie- A large pan containing hot water in which smaller pans may be set to cook food slowly or to keep food warm.

Directions
In a Bain Marie, the bottom portion of the pan add water and bring to a gentle boil.  The top portion of the Bain Marie; add heavy cream, half & half, sugar, egg yolks, vanilla extract and cointreau.  Whisk ingredients in pan over the boiling water continuously until the creme is slightly thicken (coats the back of a spoon) will take about 20 minutes.  Add the white chocolate chip, whisk until completely melted and blended well.  Turn off heat and let sit for a few minutes.  Ladle Warm White Chocolate Creme over the Fresh Frozen berries.  As the Creme makes contact with the frozen berries, the sauce will thicken!

Fresh Frozen Berries
Prep time: 3-4 hours
Ingredients
1 cup fresh blueberries, frozen
1 cup fresh blackberries, frozen
1 cup fresh raspberries, frozen
1 cup fresh strawberries, quartered, frozen

Cooking Tools
Parchment lines sheet pan
Plastic wrap

Directions
Clean and completely dry fresh fruit.  Do not use bagged frozen berries!  Place assorted berries on parchment lined sheet pan, not touching each other.  cover with plastic wrap and place in freezer for a few hours before serving.  Divide the berries into serving dishes and ladle the Warm White Chocolate Creme on top.
Serves 4