Tarts are my favorite recipe that is always sure to impress. But the truth of the matter is that it is so simple and the possibilities are endless. I have made an asparagus & gruyere tart and a pear & prosciutto tart before. But as it is fall I wanted to make something season appropriate and thus came across this recipe. Honestly, this savory tart is a winner and I can’t wait to make it again. Enjoy!
This is a recipe I got from my friend Kirstyn. Kirstyn (and her whole family) is super creative. Besides being a family of amazing cooks, her and her mom also have a great eco-friendly organic clothing line called kika paprika. They sell exclusively through home parties and are always looking for more independent sales reps. You should contact them and follow their pinterest if you are interested. Honestly I love kika paprika!
Now, back to the food. Kirstyn’s version of this fabulous appetizer is a bit more decadent because she serves it on a fried wonton wrapper and is definitely worth it once and a while. As I am going the healthy route I put the tuna tartare on a cucumber slice and it is also very good and you feel better eating it. This recipe has 170 calories per serving. LOVE THAT!
You have to use sashimi grade ahi tuna which you can get from your seafood market or butcher. Enjoy!
Butternut Squash soup is one of my favorites. It is thick and creamy but really healthy. It is also so easy to make. You can have it the purist way or doctor is up with the spices of your liking. I use nutmeg and cayenne and a splash of apple cider vinegar. I also the way you can serve soup in a mini martini glass for an elegant appetizer.
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The other weekend Jason and I were in Athens visiting some friends. If you haven’t been to Greece it should definitely be on your to-do list. It is so old and historical and the people are some of the most warm and happy that we have ever met. Plus, they love to eat! Needless to say we ate alot.
We stayed with our friend George, who runs the best hotel in Santorini. One thing we noticed about greek cuisine is the use of the word salad, which boils down to a spread or dip for bread. They are commonly cheese based and contained very little if any greenery, but I was not complaining.
George made us something called Dakos, which of course he described as a salad. I would say it is more like a Bruschetta. But calling it salad sure makes you feel better. It has the essential tastes of Greece and is something you can eat all day long but preferably with ouzo.
Jason and George at Cape Sounion in Athens
Both Chefanie Wambach and I have been super busy the past few months. I have been in Paris for work for 2 months and while the food here is obviously delicious, I am really starting to miss the kitchen.
This is an appetizer we made for Chefanie Wambach & Nathan’s engagement bruch which Jason and I threw for them in November. The ingredients were very seasonal then but I am sure you can enjoy this dish whenever. The inspiration came from a pizza Chefanie Wambach had, so I decided to recreate it into a tart as we had a lot of success with the asparagus tart we made in spring. This one turned out just as good if not better. It was sweet and salty and there were no leftovers. Always a good sign. My picture doesn’t do it justice.
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