3 tablespoons butter
6 onions, thinly sliced
Salt
1/2 cup white wine or water (optional)
1 teaspoon chopped fresh rosemary
Freshly ground black pepper
1 medium-sized butternut squash, peeled, seeded, and diced into 1/2-inch cubes
Pastry for 2 9- or 10-inch piecrusts, unbaked
1 pound soft mild goat cheese

1.Melt the butter in a large skillet over low heat. Add the onions and sprinkle with 1 teaspoon salt. Cook very slowly, stirring occasionally, until the onions are golden brown and sweet, about 1 to 1/1/2 hours. If the mixture becomes dry and the onions start to stick, add wine as needed. Season to taste with the rosemary, salt, and pepper. (This step can be done up to 3 days in advance. Store in the refrigerator and bring to room temperature before continuing.)

2. Fill a pan with 2 inches of water. Bring to a boil. Steam the squash over the boiling water for 12 to 15 minutes, until easily pierced with a fork. Remove from the heat and set aside.

3. Preheat the oven to 375F. Line two baking sheets with foil.

4. Place one piece of the pie pastry on each baking sheet. If you are using store-bought pastry, unfold it and pinch together any tears.

5. Spread half of the goat cheese over each pastry, leaving a 2-inch border around the edges. Spoon the onions over the goat cheese. Sprinkle the squash on top of the onions. Fold up the dough to partially cover the filling; crimp to seal the edges.

6. Bake for about 25 minutes, or until golden.

7. Cut into wedges and serve warm or at room temperature.

Serves 6.

2 C Bisquick
2/3 C water
4 fresh, sliced tomatoes
1 C mayonnaise
1 C sharp cheddar, grated cheese
1/2 C minced onion
1 dash oregano

Mix Bisquick and water and smooth up to edges in ungreased pie plate. Place sliced tomatoes on top of dough. Mix together mayonnaise, cheese and onion and spread over tomatoes. Sprinkle with oregano. Bake at 350 degrees for approximately 25 minutes or until golden.

Servings: 6

Basil mayonnaise
1 cup mayonnaise
3/4cup (lightly packed) torn fresh basil leaves (from 1 large bunch)
1 tablespoon fresh lemon juice

Tartlets
24 small cherry tomatoes, quartered
2 garlic cloves, minced
1 tablespoon olive oil
2 1/2cups water
1 teaspoon coarse kosher salt
1/2cup (3 ounces) polenta (coarse cornmeal; see note)
1/3cup (packed) grated Parmesan cheese
1 tablespoon unsalted butter

Instructions

For basil mayonnaise: Combine mayonnaise, basil and lemon juice in processor. Blend until smooth (some basil bits will remain). Season mayonnaise with salt and pepper. Transfer to small bowl, cover and refrigerate. (Can be made 2 days ahead. Keep refrigerated.)

For tartlets: Rinse 2 mini muffin pans (12 cups per pan) with cold water; shake off excess water. Mix tomatoes, garlic and oil in medium bowl; sprinkle with salt and pepper. Let stand 15 minutes.

Arrange 4 tomato quarters in bottom of each prepared muffin cup.

Bring 2 1/2 cups water and salt to boil in heavy, large saucepan over medium-high heat. Gradually whisk in polenta. Reduce heat to medium and cook until polenta thickens, whisking almost constantly, about 10 minutes. Reduce heat to low and continue to cook until polenta is tender, whisking often, about 15 minutes longer. Whisk in cheese and butter. Season polenta to taste with pepper.

Spoon enough polenta into muffin cups to cover tomatoes and fill cups. Using wet fingertips, press polenta firmly to compact. Cover pans with waxed paper; let stand until polenta is firmly set, at least 30 minutes and up to 2 hours.

Cut around each tartlet to loosen. Turn over muffin pans, releasing tartlets. Arrange, tomato side up, on platter. Top each with dollop of basil mayonnaise. Serve, passing remaining mayonnaise.

Note: Polenta is sold at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook mixture for about half the time.

Per serving: 98 cal.; 1 g pro.; 3 g carb.; 8 g fat (2 sat., 1 monounsat., 0 polyunsat., 5 other); 9 mg chol.; 156 mg sod.; 0 g fiber; 0 g sugar; 82 percent calories from fat.

Crust
6 oz. ground walnuts
8 oz. plain white flour 5 oz. butter
2 tbsp. tahini
1 egg yolk
pinch salt
3-4 tbsp. cold water

Filling
1 1/4 lb. Peppers, mainly red
2 medium aubergines (eggplants)
6 cloves garlic, thin sliced
8 oz. cream cheese
2 tbsp. tomato puree (paste)
2 tbsp. pesto (optional)
3 tbsp. fresh chopped basil
6 oz. goat cheese or mozzarella
olive oil for roasting

1. Slice the butter into a mixing bowl containing flour and salt. Rub the butter lightly into the flour with your fingertips, to obtain a buttery, breadcrumb-like consistency.

2. Grind or crush the walnuts fairly finely, then stir these into the butter/flour mixture. Next add the tahini, egg and water and mix until everything binds together. Divide the dough into the number of tarts you are making. Roll each portion into a ball and pat down a little. Chill in the fridge for about half an hour while you get on with preparing the vegetables.

3. Roll the pastry out on a floured surface until it is about 3/16″ thick. Because it is so short (i.e. buttery), it may be difficult to line your lightly oiled flan tin with one piece, but you can push it into place with your fingers.

4. Pre-bake for 15-20 minutes in a moderate to low oven, or until the pastry has become quite firm, but is not yet browning.

5. Slice the aubergines into circles measuring about 3/8″ thick. Quarter these. Toss salt over the aubergine and leave for half an hour to sweat. Afterwards rinse them and leave to drain in a colander, either pressing or patting out excess moisture. Spread out on a baking tray and massage generously with olive oil. Season with a little dried oregano or basil and roast in the oven for 30-40 minutes, stirring half way through.

6. While the aubergines are sweating, you can begin preparing the bell peppers. Slice these into 3/8″ wide strips the full length of each pepper. As with the aubergine, place on a baking tray and drench with olive oil. Sprinkle with a little black pepper and oregano or basil. Cook for 30-40 minutes at 400F.

7. Peel and finely slice about two-thirds of the garlic, and stir this into the cooking peppers when you give them a midway stir.

8. When the roast vegetables are ready they can be combined, and the excess olive oil drained off and kept to add to the cream cheese later – or for making a vinaigrette. If you intend to assemble the tart later on, keep the roast vegetables in the fridge until you are ready to use them.

9. Final preparations. Crush the rest of the garlic and mix this into the cream cheese along with half the chopped fresh basil, pesto, tomato puree, a teaspoonful of Dijon mustard and the reserved roasting oil. Season with a little salt and black pepper. Spread out this mixture evenly in the bottom of the walnut pastry cases.

10. Mix the rest of the basil with the roast vegetables, and spread them over the cream cheese mixture.

11. Slice the goat’s cheese and/or soft mozzarella into generous rounds, perhaps averaging 3/16″ thick. Place six to eight pieces of cheese decoratively on top of each tart. Place in a pre-heated moderate oven (350F) for 30-40 minutes – as long as it takes for the tart to warm up and the cheese to melt and brown a little.

12. When the cheese is looking an inviting golden brown in patches and all is hot – even sizzling – remove from the oven. Slip off the edges of the flan tin (if detachable) before serving. Serve with a green salad, and perhaps new potatoes fresh with garden mint.

For the batter:
2 tablespoons sour cream
1 tablespoon salt
2 1/2 cups half-and-half
8 eggs
1 tablespoon pepper
Pinch nutmeg

For the filling:
3/4 cup spinach, blanched, chopped and any excess water removed
6 spears asparagus, chopped
3 cups grated Gruyere or Swiss cheese

Recipe Directions
For the batter:
In a medium mixing bowl, beat together the sour cream and the salt. Add the half-and-half, eggs, pepper, and nutmeg.

For the crust:
Preheat the oven to 350 degrees F.

Place a pie tin on top of the pie crust and turn the crust upside down. Place this inverted pie crust in the oven to bake for approximately 10 minutes or until edges begin to lightly brown. Remove from oven and allow to cool.

To assemble:
Mix the filling ingredients together. Fill the blind baked pie shell with the filling. Slowly pour some of the batter over the top of the filling, being careful not to have the batter flow over the edges of the crust. Bake for 45 minutes until puffed and browned.

3 tablespoons butter
1 large sprig thyme
3 tablespoons sugar
3 onions, medium sized, tips removed, skin left on and cut in half widthwise
1 sheet puff pastry
1 egg
1 tablespoon water

Recipe Directions
In a 12-inch saute pan over medium-high heat, melt the butter with the thyme and sugar. Crowd the onions into the pan, center cuts down and skins on. Allow the onions to caramelize in the pan over medium heat, approximately 5 to10 minutes. Place the pan in the oven and cook until the onions are fork tender, approximately 30 minutes. Remove from the heat and allow to cool slightly, approximately 15 minutes. Remove the tough, outside onion skins without disturbing the onions. Roll out the puff pastry on a well-floured surface. Use a fork to dock the dough. Whisk together the egg and water with a fork to create an egg wash. Using a pastry brush, brush the puff pastry with the egg wash. Carefully lift and place the puff pastry, egg wash side down, over the onions. Brush the exposed side of the puff pastry with the egg wash and begin to tuck the puff pastry into the circumference of the saute pan making sure to envelope all the onions, while lifting the corners of the puff pastry. Fold the corners into the center of the pan, doubling the crust. Egg wash the top of the puff pastry and place the pan into the oven. Bake approximately 25 to 30 minutes or until the puff pastry is a golden brown and fully cooked. Remove the tart from the oven and flip the tart out onto a large plate and allow it to cool. Cut into 6 pieces.

2 pounds asparagus
2 tablespoons heavy cream
1/2 teaspoon dried tarragon — crumbled
1/2 stick unsalted butter — softened (1/4 cup)
1/4 cup freshly grated Parmesan — (about 3/4 ounce)
1/2 teaspoon salt
3 large eggs

Recipe Directions
Preheat oven to 350F. and butter six 3/4-cup souffle dishes or custard cups. Line bottoms of dishes or cups with rounds of wax paper and butter paper. Line a baking pan large enough to hold dishes or cups with a double layer of kitchen towels.

Trim asparagus and cut off tips. Halve asparagus tips lengthwise and cut stalks crosswise into 1-inch pieces. In a steamer rack set over boiling water steam asparagus tips, covered, until crisp-tender, about 1 minute. Transfer asparagus tips with a slotted spoon to a colander and rinse under cold water to stop cooking. Drain tips well and pat dry.

Steam asparagus stalks, covered, until tender but still bright green, about 8 minutes. Transfer stalks with slotted spoon to paper towels and pat dry well. In a blender puree stalks, cream, tarragon, 3 tablespoons butter, Parmesan, and salt until smooth. In a bowl whisk eggs until combined and add asparagus puree in a stream, whisking until smooth.

Divide mixture among dishes or cups and put on towels in pan. Add enough hot water to pan to reach halfway up sides of dishes or cups and bake flans in lower third of oven 35 to 40 minutes, or until a thin knife inserted in center comes out clean. Remove dishes or cups from pan and cool on a rack 5 minutes.

In a small saucepan heat asparagus tips in remaining tablespoon butter until heated through. Run knife around edges of dishes or cups and invert flans onto 6 plates. Top flans with asparagus tips.

250g/9oz homemade puff pastry or butter-rich ready-made pastry, thawed if frozen
500g/1lb 2oz large ripe tomatoes
8 large fresh basil leaves, shredded
90ml/3fl oz olive oil
1 tbsp balsamic vinegar
sea salt and freshly ground black pepper

Recipe Directions
1. Heat the oven to 220C/425F/Gas 7.
2. Roll out the pastry on alightly floured board to the thickness of a #1 coin. Cut out four 10cm/4in rounds and place on a heavy metal baking sheet. Prick each round several times and chill for 20 mintues.
3. Place another metal sheet on top of the pastry rounds and bake for 5 mintues. Turn the rounds over and bake for another 5-7 minutes until crisp and golden.
4. Remove the pastry and two sheets and discard the top one. Reduce the oven to 190C/375F/Gas 5.
5. Dip the tomatoes for a few seconds in boiling water then peel. Slice thinly into rounds. Arrange the tomato slices on each pastry rounds, building them up in the centre. Remember they shrink on cooking so use them all.
6. Season and sprinkle over half the basil. Drizzle with half the oil. Return the tarts to the oven and bake for about 7 mintues, glazing again with more oil.
7. Finally, when the tomatoes are softened, remove and drizzle with the last of the oil, all the vinegar and scatter over the last of the basil.
8. Cool on a tray a few moments before sliding on to four serving plates. Serve warm

1/2 (15 ounce) package refrigerated piecrusts
1 small red bell pepper, chopped
1/2 purple onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons chopped fresh basil
4 eggs
1 cup half-and-half
1 teaspoon salt
1/2 teaspoon pepper
2 cups shredded Monterey Jack cheese
1/3 cup shredded Parmesan cheese
3 plum tomatoes, cut into 1/4-inch-thick slices

Directions
FIT pie crust into a 9-inch deep-dish tart pan; prick bottom and sides of pie crust with a fork.
BAKE at 425 degrees for 10 minutes. Remove from oven; set aside.
SAUTE bell pepper, onion, and garlic in hot oil in a large skillet 5 minutes or until tender; stir in basil.
WHISK together eggs and next 3 ingredients in a large bowl; stir in sauteed vegetables and cheeses. Pour into crust; top with tomato.
BAKE at 375 degrees for 40 to 45 minutes or until set; shielding edges with strips of aluminum foil after 30 minutes to prevent excessive browning. Let stand 5 minutes before serving.

8 tablespoons (1 stick) unsalted butter
1 teaspoon garlic, minced
1 cup asparagus tips
1 cup broccoli florets, steamed
1 cup Roma tomatoes, chopped
2 cups Sourdough bread crumbs
2 teaspoons Italian seasoning
10 large eggs, lightly beaten
1 cup Cheddar cheese, grated
Salt and freshly ground black pepper, to taste

Recipe Directions
For the frittata: Preheat oven to 350 degrees. In a skillet, melt 4 tablespoons of the butter. Add the garlic, asparagus, broccoli and tomatoes and cook for two minutes. Add bread crumbs and Italian seasoning and cook for an additional two minutes. Set aside.

In a separate ovenproof non-stick skillet, melt the remaining butter over medium heat. Add the eggs and let them cook for two minutes. When the eggs begin to solidify, add the vegetable-bread crumb mixture and cheese. Stir gently without disturbing the bottom portion of the pan. Transfer pan to the oven and bake for ten minutes. Remove from oven and invert frittata onto serving plate. Serve by cutting into wedges or squares.

For the bread crumbs: Preheat oven to 500 degrees. Place bread slices on a sheet pan and toast for 3 to 5 minutes. Turn off the heat and let the bread stay in the oven for at least 4 hours or as long as overnight until thoroughly dry. Remove slices from the sheet pan and place in a food processor. Pulse for 30 seconds to 1 minute until everything has been broken down into very small crumbs.