Cooking

Two-Cheese Tomato Tart

Celebrate summer with a tomato-topped tart underpinned with creamy Fontina and stretchy mozzarella.

Ingredients
3 Sheets phyllo pastry
1/4 cup (50 mL) Butter, melted
1/3 cup (75 mL) Dijon mustard
3 oz (90 g) Mozzarella cheese, thinly sliced
3 oz (90 g) Fontina cheese, thinly sliced
2 Tomatoes, thinly sliced
1 Large clove garlic, minced
2 tbsp (25 mL) Chopped fresh oregano (or 2 tsp/10 mL dried)
2 tbsp (25 mL) Olive oil
Salt and pepper

Preparation
1. Cut each sheet of phyllo in half crosswise; lay 1 half on tea towel, keeping remaining halves covered with damp towel. Brush sheet with melted butter. Place another sheet over the first, making sure edges are not perfectly aligned; brush with 1 tbsp (15 mL) of the mustard. Roughly layer remaining sheets, alternating butter and mustard, and ending with mustard. Gently lift into 14-3/4-inch x 4-1/2-inch (37.5 x 11.5 cm) rectangular flan form with removable bottom. Spread remaining mustard on top. Fold phyllo edges under to create ruffled effect.

2. Cover with layer of mozzarella and Fontina cheese. Arrange tomato slices on top, overlapping them in long rows. Sprinkle with garlic, oregano and olive oil. Season with salt and pepper to taste. Place form on baking sheet and bake in 375 F (190 C) oven for 35 to 40 minutes or until phyllo is golden.

Makes 4 servings (you can also serve this tart as an appetizer to serve 8)
Creamy Pumpkin Pie
Yes, this pie is old-fashioned, but no other dessert is so connected to the memories of romping in golden fall leaves, country drives and our beloved Thanksgiving.

1-1/2 cups (375 mL)all-purpose flour
2 tsp (10 mL) finely grated orange rind
1/2 tsp (2mL) salt
1/4 cup (50 mL) each cold butter and shortening, cubed
1 egg yolk
1 tsp (5 mL) vinegar
Ice water

FILLING:
1 can (14 oz/398 mL) pumpkin purée
1 cup (250 mL) packed brown sugar
1 pkg (4 oz/125 g) cream cheese, softened
1/2 cup (125 mL) whipping cream
2 eggs
1 tbsp (15 mL) all-purpose flour
1 tsp (5 mL) each cinnamon and vanilla
1/2 tsp (2 mL) each ground ginger, nutmeg and salt

TOPPING:
1/2 cup (125 mL) whipping cream

In large bowl, combine flour, orange rind and salt. Using pastry blender or 2 knives, cut in butter and shortening until mixture resembles coarse crumbs. In measuring cup, whisk egg yolk with vinegar; pour in enough ice water to make 1/3 cup (75 mL). Drizzle over flour mixture, tossing with fork until dough holds together and adding a little more ice water if necessary. Form into ball; press into disc. Wrap in plastic wrap; refrigerate for 1 hour.

On floured surface, roll out pastry to 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim edge to 3/4 inch (2 cm) overhang, reserving scraps; fold edge under and flute. Prick shell all over. Refrigerate for 30 minutes.

Line pastry shell with foil; fill evenly with pie weights or dried beans. Bake in bottom third of 375°F (190°C) oven for 15 minutes; remove weights and foil. Bake for 10 to 12 minutes longer or until pastry just starts to turn golden.

FILLING: Meanwhile, in food processor, purée together pumpkin purée, sugar, cream cheese, whipping cream, eggs, flour, cinnamon, vanilla, ginger, nutmeg and salt. Pour into pie shell; bake in bottom third of 350°F (180°C) oven for 1 hour or until set around edge and slightly jiggly in centre. Let cool on rack.

(MAKE-AHEAD: Cover and refrigerate for up to 8 hours.)

TOPPING: In bowl, whip cream. Pipe or spoon into 8 rosettes around edge. Top each with pastry pumpkin (see tip); stand 3 pumpkins in centre.

TEST KITCHEN TIP: To decorate the pie, cut out miniature pastry pumpkins and arrange on top. Gather pastry scraps together and roll out, Using small pumpkinshaped cookie cutter, cut out 12 shapes. Transfer to baking sheet; bake in bottom third of 375°F (190°C) oven for about 12 minutes or until golden. Transfer to rack; let cool.
Makes 6 to 8 servings.

Per serving: about 496 cal, 7 g pro, 30 g total fat , 16 g sat. fat , 51 g carb, 2 g fibre, 152 mg chol, 431 mg sodium. % RDI: calcium 8%, iron 21%, folate 19%, vit. A 128%, vit. C 5%.

From the Hardcover edition.