My newest recipe obsession: Smoked Salmon, Dill, and Horseradish Tartlets for their perfectly baked crusts with salty, smoky, herby, and slightly spicy eggy filling.
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Fresh Fig and Lemon Cream Tart
Ripe figs are summer’s sugar and they pair wonderfully with tart lemon in my recipe for Fresh Fig and Lemon Cream Tart. Using a refrigerated pie crust lets you save your energy for homemade, luscious lemon curd.
Heirloom Tomato and Goat Cheese Tart
I swear I’m going to write about tomatoes, but all I really want to do is talk about Miller.
And how every time I get an email from a potential owner, my heart stops dead. Wee little Miller, who weighed 2.93 pounds at the vet’s office. Tiny, bouncy Miller, the snuggle partner. Her only fault is that she is so small, I might roll over and crush her one day. She had her first public outing yesterday. I found out that she is a people-person. I might have to use this to my advantage…
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Tomato and Goat Cheese Tart
I had so much fun in my kitchen whirlwind yesterday that I forgot to take prep photos. And the tomato slices were a hundred shades of gorgeous — they would have made for a pretty shot.
The BBF was gifted with a bottomless bag of homegrown goodies this week. Because he is a boy and because he dates a blogger, most of the goodies were passed on to me with the expectation that I would “make stuff.”
I was only able to use a fraction of the gigantic heirloom tomatoes and yellow cherries with this tart. I used all the jalapeños in a lightened-up version of Mom’s jalapeño popper recipe. Next on my list: homemade sourdough to make simple tomato sandwiches and maybe I’ll blister the other peppers as a side dish.
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