summer tart

with such an early hot summer this year, the tomatoes at the market have already been full of delicious flavor! here's a simple tomato tart that makes a great lunch or dinner with some fresh greens on the side and a cold glass of white wine.

lots of new work to share with you soon. we've both been busy working for great clients like People, Food Network, Reader's Digest, La Cucina Italiana and more. we'll post some pics later this week but check out the july/aug Food Network mag for Andrew's cover and a beautiful feature on cherries! also check out both of our websites that have been recently updated with new work & tears.

are you on Instagram yet? both of us are and so are lots of other big leo artists - we love sharing behind the scenes, studio views, pretty props and of course lots of food! hoping to escape the city heat soon & really looking forward to this at the end of the month.

have a great week!

Roasted Tomato Tart
serves 4

4 medium roma tomatoes, halved
3 medium kumamoto tomatoes, halved
4 small vine ripened tomatoes, halved
4 tbs olive oil
1 sprig thyme
salt & pepper, plus more for garnish

12 oz all butter puff pastry

2 large eggs, beaten
1/4 cup milk
1/4 cup crumbled goat cheese
4 cloves roasted garlic, smashed into a paste
1 teaspoon kosher salt
12 cherry or yellow pear tomatoes, halved

preheat oven to 350 degrees F. combine tomatoes, olive oil, thyme salt and pepper and spread out in a single layer on a large sheet pan, cut side down. roast for 45 min to 1 hour or until slightly wrinkled but not too browned.

increase oven to 400 degrees F. place puff pastry in a square false bottom tart pan and press up against the edges. prick bottom all over with a fork and fill with foil and baking beads or dried beans. blind bake for 20 minutes. remove foil and beans and return to oven for 8 to 10 more minutes.

in a bowl, combine eggs, milk, goat cheese, garlic and salt and whisk well. carefully arrange roasted tomatoes all over pre baked tart shell and add cherry or yellow pear tomatoes. pour egg mixture over and around tomatoes, filling until almost full but not covering tops of tomatoes. bake 18 to 22 minutes or until crust is golden and filling is set. let cool 15 minutes before slicing.
enjoy!

bloody mary

just a beautiful image and no bulky recipes to give you some inspiration for your weekend libation. i know we've already discussed bloody mary recipes here but if you don't feel like whipping up a batch from scratch, these guys make a delicious spicy mix that we just discovered and adore! like we said before, don't forget the mean beans from rick's picks and a dash of our homemade worcestershire. can't wait to start cooking out of this cookbook that we just picked up - maybe we'll be sharing some of our favorites very soon. just bought one of these today and we're so excited to make our first cup of siphon brew with some blue bottle retrofit beans!

farewell to summer

i have subjected my friends to different versions of corn salad all summer and i apologize that it took me so long to come up with this version - it is by far my favorite! although corn has almost disappeared from farmer's market, the tomatoes are looking more beautiful than ever and i still have many ripening on my patio. we actually have rain in the forecast for tomorrow so i consider this my farewell to summer salad. Enjoy!

Creamy Corn Salad

2 green onions, thinly sliced

2 medium heirloom tomatoes, cut into chunks

1/2 ripe avocado, diced

2 ears corn, blanched and cut off the cob

1 cup garbanzo beans

juice of 1/2 lime

2-3 tbs olive oil

1 tbs white balsamic vinegar

1 ounce goat cheese, crumbled

salt & pepper to taste

Toss all ingredients together in a bowl. Stir well to combine and to distribute the avocado and goat cheese into a creamy coating for the vegetables. Season with salt and pepper to taste and serve at room temperature.