Farmers Market Shopping Tips + Fresh Goat Cheese, Tomato & Basil Tart Recipe

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HUDSON, Ohio -- Catherine St. John runs two cooking schools in Northeast Ohio and her Hudson location happens to be across the street from the Hudson Farmers Market. That's part of the inspiration for an upcoming class Catherine is teaching on Farmers Market Cooking. The popular culinary instructor shared some of her tips with Fox 8's Wayne Dawson and she also shared a recipe for a delicious homemade tart made with fresh farmers market produce.

Click here to learn more about upcoming classes at the Western Reserve School of Cooking.

Farmer's Market Goat Cheese, Tomato & Basil Tart

Makes one 9” tart

1 recipe Quick Puff Pastry
¼ cup freshly grated Parmesan cheese
6 oz Lucky Penny fresh goat cheese or other soft fresh goat cheese
2 large or 4 medium farm fresh tomatoes, sliced thin
salt and pepper, to taste
fresh basil for garnish
6 cups farm fresh mixed greens

Olive Tap Vinaigrette:
3 Tbs Traditional balsamic vinegar
1 Tbs Dijon mustard
salt and pepper, to taste
5-6 Tbs Extra virgin olive oil

Preheat oven to 400 degrees.  Roll out the puff pastry to ¼ – inch thick.  Line a 9” removable tart pan with the puff pasty and trim to fit the pan.  Dock the bottom of the pastry with a fork and sprinkle the bottom with the Parmesan cheese.  Place in the freezer while the oven preheats or for at least 15 minutes.  Place the tart pan on a parchment lined sheet pan and bake for 10-12 minutes our until lightly browned.  Remove from the oven and with the back of a spoon press the pastry down to remove any puffed up areas.  Allow to cool for a few minutes.  This can be done up to a day ahead of time or a few weeks and freeze until needed.

Reduce the oven temperature to 350 degrees. Place the sliced tomatoes on a sheet pan lined with paper towels.  Salt the slices and let sit for 5-10 minutes.  Then turn them over to blot them dry.  With a small off set spatula spread the goat cheese of the bottom of the tart.  Arrange the tomatoes on top of the goat cheese.  Season with a little more salt and fresh ground pepper.  Place in the oven and bake for another 15-20 minutes or until the pastry in a deep golden brown and the cheese is a little bubbly.

While the tart is baking prepare the greens.  In a bowl combine the vinegar, mustard, salt and pepper in a bowl.  Whisk together and slowly add in the olive oil.  Set aside until needed.

Remove the tart from the oven and allow to rest for at least 10 minutes.  Unmold the tart and cut into 6 slices.  Place on a plate and mix the greens with the dressing.  Place some of the greens next to each slice of tart.  Garnish each piece of tart with some torn fresh basil.  You can also drizzle some balsamic glaze on top of each tart.

QUICK PUFF PASTRY         serves 6-8
2 ½ lbs. Granny Smith or other tart apples
2 ½ lbs. Sweet apple, like a Honeycrisp
grated zest of 1 orange
grated zest of 1 lemon
2 Tbs. orange juice
2 Tbs. lemon juice
½ cup sugar
2 tsp. ground cinnamon
½ tsp. freshly grated nutmeg
For the topping:
1 ½ cups flour
¾ cups sugar
¾ cups light brown sugar
½ tsp. kosher salt
1 cup oatmeal
8 oz. unsalted butter, diced
Preheat oven to 350 degrees F.  Butter a 9 x 13 x 2 “ oval  baking dish.

Peel, core, and cut the apples into large wedges.  Combine the apples with the zests, juices, sugars and spices in a large bowl.  Pour into the dish.

To make the topping, combine the flours, sugars, salt, oatmeal, and the cold butter into the bowl of an electric mixer fitted with the paddle attachment.  Mix on low speed until the mixture is crumbly and the size of peas.  Scatter evenly over the apples.

Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm with sweetened whipped cream or vanilla ice cream.

*  If not using apples you can use 5 lbs peaches peeled, pitted and sliced and mix in some fresh berries.  Mix in 1 Tbs cornstarch to the fruit to help tighten up the juices while baking.  Proceed with the recipe as written.

 

Apple Crisp
serves 6-8

2 ½ lbs. Granny Smith or other tart apples
2 ½ lbs. Sweet apple, like a Honeycrisp
grated zest of 1 orange
grated zest of 1 lemon
2 Tbs. orange juice
2 Tbs. lemon juice
½ cup sugar
2 tsp. ground cinnamon
½ tsp. freshly grated nutmeg
For the topping:
1 ½ cups flour
¾ cups sugar
¾ cups light brown sugar
½ tsp. kosher salt
1 cup oatmeal
8 oz. unsalted butter, diced

Preheat oven to 350 degrees F.  Butter a 9 x 13 x 2 “ oval  baking dish.

Peel, core, and cut the apples into large wedges.  Combine the apples with the zests, juices, sugars and spices in a large bowl.  Pour into the dish.

To make the topping, combine the flours, sugars, salt, oatmeal, and the cold butter into the bowl of an electric mixer fitted with the paddle attachment.  Mix on low speed until the mixture is crumbly and the size of peas.  Scatter evenly over the apples.

Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm with sweetened whipped cream or vanilla ice cream.

*  If not using apples you can use 5 lbs peaches peeled, pitted and sliced and mix in some fresh berries.  Mix in 1 Tbs cornstarch to the fruit to help tighten up the juices while baking.  Proceed with the recipe as written.

 

 

 

 

 

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