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Tomato Tart for Two (or more)

28 Aug

I have been like a little kid in the candy store lately.


I literally cannot wait until Saturday mornings. My recent Saturday morning routine has been as follows:

I wake up at the crack of dawn (sans alarm) like a kid on Christmas morning. I sip on a cup of coffee while I map out my strategy for the farmer’s market (when you stop at the vendor with the plump juicy peaches and then continue on to the vendor with  your favorite 5 pound bag of potatoes which are placed on top of your peaches, you no longer have edible peaches…lesson learned the hard way). Next, I jump into the car as the butterflies build in my stomach…I’m almost there! As I make my way through the farmer’s market, my game face is on. I tend to do a once (or twice) over to figure out what I want to get. I begin drooling as I head from vendor to vendor looking at the fresh picked blueberries, the crisp red apples, the bountiful flowers, and the tomatoes! Oh, the tomatoes! I can’t take my eyes off of them! I giddily go up to each vendor, chat about the new crop, make my purchases, pick up some flowers with any cash leftover, and head home to unload the goods. I usually spend the better part of my weekend creating dreamy dishes with my #farmersmarketfinds.


I ended up with a surplus of tomatoes this past week. Surprisingly, I went through them all and I need to restock this Saturday. That’s in part because of this delicious tomato tart I made over the weekend. This tart is three things:

1. Easy on the eyes.

2. Simple.

3. D.E.L.I.C.I.O.U.S.




This tart is the perfect example of using good quality ingredients to get a tasty result.

Tomato Tart for Two (or more)

Adapted from Taste of Home

Note: the portions listed below are for a 4×4 casserole dish. You can easily fit this into an 8×8 dish or a 9×16 dish; just adjust the size of your sheets of phyllo and increase the amounts of other ingredients. The portion sizes in parenthesis are for a 9×16 pan. 

7 sheets of phyllo dough, cut to fit the size of your pan

2 tablespoons olive oil (1/3 cup)

3 tablespoons crumbled goat cheese (1/2 cup)

1/4 sweet onion, sliced very thin (1 onion)

3 small tomatoes, sliced thin (about 10 small tomatoes, or 4 larger tomatoes)

1 teaspoon fresh chives, minced (1 tablespoon)

1 teaspoon fresh basil, minced (1 tablespoon)

2 tablespoons parmesan cheese, shredded (1/2 cup)

Salt and pepper

1. Preheat oven to 375 degrees. Brush casserole dish with olive oil to prevent tart from sticking.

2. Begin layering the phyllo dough and goat cheese. Place one sheet of phyllo dough in the bottom of the pan, brush with olive oil, sprinkle with goat cheese. Keep remaining sheets of phyllo dough covered with a clean damp kitchen towel to prevent it from drying out. Repeat with the remaining sheets of phyllo dough.

3. Top final layer of phyllo dough with parmesan cheese, sliced onions, tomatoes, chives, basil, salt and pepper. Fold over any phyllo dough that is hanging over the edge of your dish.

4. Bake at 375 for 25 minutes, until tart is browned (baking time may be longer depending on the size of your tart).



Ginger Peanut Stir Fry with Tempeh

27 Mar

Do you have a loved one you are trying to convince to try tempeh or tofu? Do they wince at the mention of the word vegetarian? Would they starve before eating one of your plant-based creations?


If you answered yes to any of the above questions, you need to make this stir fry.



I was practically licking my plate clean each time I finished a helping of this dish.

I got so desperate for this stir fry one day that I made my husband meet me at work to swap tupperware containers when I grabbed the wrong container of leftovers one morning.

It’s that good.

Feel free to make it with tempeh, tofu, chicken, or sans protein. I chose to serve mine over quinoa for an added protein and fiber boost.


Ginger Peanut Stir Fry with Tempeh

Makes 4 servings (if you can resist going back for seconds)

For the sauce:

3 tablespoons toasted sesame oil

3 tablespoons low-sodium soy sauce

3 tablespoons natural creamy peanut butter

1 1/2 tablespoons pure maple syrup

1 1/2 tablespoons grated fresh ginger

2 1/4 teaspoon rice vinegar

2 1/4 teaspoon lime juice

3/4 teaspoon Asian chili-garlic saue

For the stir fry:

1 tablespoon vegetable oil

8 ounces tempeh, cut into 1-inch chunks

3 cups sliced veggies (I used red bell peppers, snow peas, zucchini, carrots, and red onion)

Cilantro (optional)

1. In a small bowl, whisk together  all of the sauce ingredients until smooth and well combined. Set aside.

2.  In a large nonstick skillet, heat 1/2 tablespoon oil over medium high heat. Add tempeh and cook until browned, about 5-7 minutes. Remove tempeh from pan onto a plate. Add remaining 1/2 tablespoon oil to pan. Add vegetables to pan and cook, stirring frequently, until vegetables cooked but still crisp,  about 3 to 5 minutes. Add tempeh back to pan along with sauce. Toss to combine. Sprinkle with cilantro if using. Serve over cooked quinoa.

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