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Rustic Heirloom Tomato Tart

 

Ingredients

½ teaspoon of salt, plus extra for tomatoes

4 large Heirloom tomatoes, sliced ¼ inch thick

1 ½ cups of all-purpose flour

1 teaspoon of roasted garlic powder (regular garlic powder can be substituted)

8 tablespoons of Challenge European Style Butter, chilled and cut into ¼ inch pieces

4 tablespoons of chilled vegetable shortening

3-4 tablespoons of ice cold water

1 eight ounce container of Challenge Whipped Cream Cheese

2 teaspoon of dried Italian Herbs

2 cloves of crushed garlic

½ cup of grated Parmesan or Romano cheese

3 tablespoons of olive oil

1 cup of Balsamic Vinegar

1/8 cup of fresh basil, roughly chopped

Fresh ground black pepper to taste

 

Directions

  1. Preheat oven to 400 degrees.

  2. Place tomatoes on a cooking sheet and sprinkle with salt. Let tomatoes rest while creating crust. This will help pull out any excess moisture from tomatoes.

  3. Place flour, ½ teaspoon of salt and garlic powder in the bowl of a food processor. Pulse until combined. Add butter, pulse 5 times. Add shortening and pulse until mixture is pale yellow and resembles coarse cornmeal. Gradually add water until dough forms a ball. Remove and wrap in plastic wrap. Place in refrigerator to rest for at least 30 minutes.

  4. Note: Crust can be made up to two days before and stored in refrigerator.

  5. On a piece of lightly floured parchment paper, roll out dough to 14x10 inches. Place dough and parchment paper on a cooking sheet.

  6. Remove the top from the cream cheese. Stir in Italian herbs, garlic and grated cheese. Spread cream cheese mixture over crust, leaving a 2 inch border around all edges.

  7. Pat dry tomatoes with paper towel and remove any excess tomato juice.  Arrange tomatoes on top of cream cheese.

  8. Carefully fold the edges of crust over the tomatoes to create a border. Drizzle tomatoes with olive oil.

  9. Bake in oven for 25-30 minutes or until crust is golden brown.

  10. While tart is baking, place vinegar in a small pan. Bring to a boil then reduce temperature to low. Reduce vinegar until only a half of cup remains. Let cool until thickened and syrupy.

  11. Before serving, drizzle tart with the balsamic reduction. Garnish with fresh black pepper and fresh basil.

 

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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