Late Summer Tomatoes: Paprika Potato and Tomato Tarts

Puff pastry slathered with an herby cheese, topped with potatoes, tomatoes, and shallots, spiced just right and baked until golden and flaky. Yum!

We've have wonderful summer tomatoes this year and I've been using them in so many dishes this summer such as Tomato Avocado & Grilled Corn Salad, Simple Mediterranean Salad, or even my Green Bean, Chicken & Tomato Stir Fry.  Tomato Pie is a long standing southern dish that is completely scrumptious with fresh summer tomatoes, and today's recipe is a variation of that.  Here's a way to use some of those sweet dainty grape tomatoes while creating a light vegetarian dish that can be a main entree or served as a side dish.

PAPRIKA POTATO AND TOMATO TARTS

I served this as a light dinner along with a squash salad (recipe coming soon) since we've been having so much heat.  While this does require the oven, the amount of time to cook is relatively short which helped to keep the heat in the kitchen down.  

Light puff pastry is slathered with an herby delicate cheese and topped with thinly sliced potatoes, tomatoes, and shallots, spiced just right and baked until golden and flaky.  

Look how elegant these look!  They are really easy to put together and turn out wonderfully delicious.  They have such an outstanding presence they will make a splash when serving to family or guests.  Cut these into even smaller squares and enjoy as an appetizer at a cocktail party.  They are certainly versitile.

I hope you will enjoy these, they are quite a treat!

Enjoy!

KITCHEN TIP:  Use a mandoline to get wonderful thin sliced potatoes.  Be sure to use a guard or a cut resistant glove to keep your finders safe!  I use this one.  

Paprika Potato and Tomato Tarts

Makes 6 servings

1/2 pkg. frozen puff pastry, thawed
1/3 c. Boursin garlic and fine herbs cheese
1/4 lb small gold potatoes, but into very thin round slices
1 1/2 tsp thyme
2 tsp olive oil
1/2 tsp salt
1/4 tsp paprika
6-8 grape tomatoes
1/2 shallot, thinly slice lengthwise
1 egg, lightly beaten

Preheat the oven to 400 degrees.

Dust a service area lightly with flour and unfold the puff pastry.  Cut the pastry into 6 equal rectangles by cutting one horizontally down the middle, and then vertically cutting 1/3 of the way and then 2/3 of the length.  Score each of the rectangles along the edge to make a 1/2" border.  Do not cut completely through the dough.  Transfer the squares to a sheetpan.  Using an offset spatula divide the cheese among the rectangles, spreading with the scored border. 

In a medium bowl toss the potatoes, thyme, oil salt, and paprika together to coat.  Place potatoes over the cheese on the pastry.  Using a serrated knife cut the grape tomatoes into thirds lengthwise.  Arrange over the tomatoes.  Top with shallots.  Use a pastry brush to brush the borders with the egg wash.

Bake until pasty is golden brown and potatoes are tender, 15 - 20 minutes.  Serve immediately.

Summer Fresh Recipe Series: Tangerine Salad

A light, crisp, and fresh Tangerine Salad that's perfect to enjoy during the end of summer days.

Well it's been quite a summer and I made it to my 20th installment of my Summer Fresh Recipe Series where we talk about quick and easy meals that use summer's fresh produce.  Today I'm bringing you a wonderful fresh salad and it goes perfect with my last post of the Italian Layered Picnic Sandwich, as well as about anything else as a main dish.

Today's recipe is all about using fresh greens along with citrus to make a light summer salad.  Green leaf lettuce, green onions, and tangerines are mixed and topped with almonds for crunch, then doused with a light cider vinaigrette for a salad that is perfection!

I have a thing about tangerines in salads.  They remind me of my favorite salad growing up, which was a Chinese Chicken Salad.  There is something about little juicy tangerines that just make the salad special to me.  The sweetness of the tangerines lend a light and bright feeling to the salad and provide a wonderful pop of flavor.  No wonder I keep a can of mandarin oranges or tangerines in my pantry at all times!

You really will enjoy this salad.  It's light, crisp, and fresh and perfect to enjoy in the warm summer months.  A few more post to come with some end of summer favorites so stayed tuned.

Enjoy!

Summer Fresh Recipe Series

• Italian Layered Picnic Sandwich
• Spicy Grilled Eggplant
• Carrot and Almond Bulgur Salad
• Tomato Avocado & Grilled Corn Salad
• Spinach Orzo Salad with Chickpeas 
• Cherry Almond Muffins
• Watermelon Salad Mediterranean Style
• Chicken Fajita Kabobs
• Refreshing Melon Salad
• Peach Blueberry & Ginger Crisp
• Grilled Sirloin Steak with Garlic Herb Vinaigrette
• Grilled Vegetable Platter
• Sirloin Steak topped with Herb Salsa with Roasted Potatoes & Carrots
• Lemon Blueberry Scones
• Grilled Honey Ginger Glazed Pork Tenderloin with Apricots & Brocollini
• Lemon Raspberry Dutch Baby
• Simple Mediterranean Salad
• Grilled Chicken Kofta
• Greek Cobb Salad

Tangerine Salad

serves 6

1 11 oz. can of mandarin oranges or tangerines, drained
6 cups of green leaf lettuce
3 green onions, sliced, dark and light green parts only
1/2 cup almonds, rough chopped
2 Tbsp apple cider vinegar
2 Tbsp olive oil
1/4 tsp salt
1/4 tsp pepper

On a large platter place lettuce and top with green onions, and tangerines.  Sprinkle with almonds.  In a small bowl whisk together the vinegar, olive oil, salt & pepper.  Pour over salad and toss to coat.

Summer Fresh Recipe Series: Italian Layered Picnic Sandwich

This BIG sandwich is layered with all sorts of flavor bursting ingredients making for one heck of a meal!

Here's something light and easy that requires no cooking for my 19th installment of my Summer Fresh Recipe Series.  We're making sandwiches!

Inspired by a sandwich we had down in Santa Monica at the famous "Bay Cities Italian Deli" this huge sandwich is layered to the brim with all kinds of goodies.  You can't beat a good sandwich for a light supper, lunchtime, picnic, or as a potluck item.  This sandwich is my variation of an Italian layered submarine sandwich and it is packed with flavor!

Using an uncut loaf of French bread as the starting point, you can make this sandwich ahead and take it along with you, then cut it as you serve.  Perfect for a block party or a small family reunion.  We made this one hot summer evening when it was even too hot to grill outside.  I served this with a wonderful Tangerine Salad (recipe coming) and it made a wonderful dinner.

The layers include salami, mortadella, turkey, and even chicken deli meats.  The addition of fresh basil, marinated artichokes, spinach, fresh mozzarella, and onion all add tremendous flavor and take this sandwich to new heights!  

Kids as well as adults will all love this sandwich, and the best part is there is NO COOKING involved! Gotta love that when it's even too hot to grill. So go pick up a fresh loaf of french bread, some deli items and sit back and relax with a big filing slice of heaven.

Enjoy!

Summer Fresh Recipe Series

• Spicy Grilled Eggplant
• Carrot and Almond Bulgur Salad
• Tomato Avocado & Grilled Corn Salad
• Spinach Orzo Salad with Chickpeas 
• Cherry Almond Muffins
• Watermelon Salad Mediterranean Style
• Chicken Fajita Kabobs
• Refreshing Melon Salad
• Peach Blueberry & Ginger Crisp
• Grilled Sirloin Steak with Garlic Herb Vinaigrette
• Grilled Vegetable Platter
• Sirloin Steak topped with Herb Salsa with Roasted Potatoes & Carrots
• Lemon Blueberry Scones
• Grilled Honey Ginger Glazed Pork Tenderloin with Apricots & Brocollini
• Lemon Raspberry Dutch Baby
• Simple Mediterranean Salad
• Grilled Chicken Kofta
• Greek Cobb Salad

Italian Layered Picnic Sandwich

serves: 8-10 depending on the size of the loaf

1 un-sliced loaf of French Bread
2 Tbsp olive oil
2 garlic cloves, minced
1 tsp Italian seasoning

1/4 lb cotto or hard salami, thinly sliced

6 slices fresh mozzarella

8-10 fresh basil leaves

1 1/2 roma tomatoes, thinly sliced

1/4 lb mortadella

1 6 1/2 oz jar marinated artichoke hearts, drained and quartered if whole

spinach greens

1/4 lb turkey slices

1/4 red onion, thinly sliced

1/4 lb chicken slices

kosher salt & fresh ground black pepper

Cut loaf in half horizontally.  Pull out some of the bread filling from the tops and bottoms.  Combine the olive oil and the garlic in a small bowl.  Brush tops and bottoms with oil mixture.  Sprinkle with Italian seasoning.  

Layer bottom loaf with 1/2 of each:  salami, mozarella, basil, tomatoes, mortadella, artichokes, spinach, turkey onion and chicken.  Repeat layers.  Season with salt & pepper.  Place bread tops on top.  Slice into good sized wedges.  Serve.