Summer Vegetable Pie
This pie came about when my friend Nancy Nicholas shared some of the produce from her Long Island garden with me. I had a couple of several kinds of vegetables, and not having enough to make a full dish from just one type, I combined them. You can add and subtract at will as long as you keep to the same weight of vegetables so you’ll have the right amount of filling for the pie. This pie is excellent on its own, but it’s also a handy side dish for simple grilled meats or fish.
Summery Tomato Tarts
Perfectly ripe tomatoes, cheese, and herbs are a great combination, so much so that I think I’ve done at least three recipes featuring them before. This time around, though, I decided that the combo needed revamping, because I wanted to be able to serve the tart completely cooled as well as fresh from the oven. That ruled out cheeses I’ve used in the past, like Gruyère, Cantal, or mozzarella, all of which get rubbery on cooling. Fresh cow’s or goat’s milk cheese is perfect—but because I don’t like how goat cheese dries out when exposed to the oven’s heat, I hid it under the tomatoes.
ITALIAN KALE PIE (TORTA DI CAVOLO NERO)
In Italy, where they make savory pies from almost every vegetable imaginable, kale is a popular choice, especially in Tuscany where it’s known as cavolo nero or black cabbage. Teamed up with pancetta, onion, garlic, ricotta, eggs, and grated pecorino, its slightly bitter flavor is complemented rather than hidden. This is a great solo dish or delicious accompaniment to plain grilled meat or fish.
Spinach and Bacon Tart from BAKE
Perfect for a warm weather lunch or supper this tart can be baked early in the day and served at room temperature or reheated. If you're not a bacon lover leave it out and start with a couple of tablespoons of olive oil or butter to cook the onions. I'm really excited about the olive oil dough that's at the end of the tart recipe. You need no more equipment than a fork to make it and it's a dream to roll out - it's a little elastic like pasta dough and since it's made with oil there's nothing to melt or soften while you're working with it. I'm using it a lot in the all-new pastry book I just started working on.