Winter Squash Delight

Winter Squash Delight

This recipe was inspired by my mother’s old-fashioned baked yams that we enjoyed every Thanksgiving while growing up. But instead of yams, I used winter squash for this easy to make recipe, and most any variety of winter squash will work.  The only hard part is cutting the squash in half and scooping out the seeds. Please be careful with the knife when splitting the squash.

Since winter squashes come in different shapes and sizes, I don’t use exact measurements for this recipe. Add the unsalted butter, sugar and cinnamon to your taste. If you like butter, add more!  If not so much cinnamon, add less.

Ingredients:
Any variety of winter squash
Unsalted butter (coconut oil for vegans)
Coconut Sugar (maple syrup or brown sugar also works)
Cinnamon

I recommend pairing it with Frey Organic Sauvignon Blanc.

We tried this recipe with several varieties of winter squashes and each had a delectably distinctive taste and texture. Try different varieties and explore which ones you prefer.  We used:

Kabocha
Acorn
Butternut
Honeynut
Spaghett
Pie pumpkin
Delicata
Red Kuri

Procedure:
Cut winter squash in half. Careful with the knife!  Scoop out seeds.

Place squash halves into a baking dish, flesh side down.

Add ½ inch or so of water. Bake in 400F oven for approx. 45 to 55 minutes. The larger squashes like kabocha and butternut take a little longer. Smaller squashes like acorn, delicata, and honeynut don’t take as long to bake.

Meanwhile, prepare another baking dish. Coat the bottom and sides with a generous amount of the unsalted butter. Sprinkle generously with coconut sugar and cinnamon. Set aside.

When the baked winter squash is tender, remove from oven to cool. When cool enough to handle, scoop out the flesh into the butter-lined baking dish.

Top generously with unsalted butter pats, more coconut sugar, and lots of cinnamon. Bake 20 minutes or so at 350F or until it’s all bubbly, aromatic and appetizing.

Serve with vanilla ice cream and another splash of cinnamon.    Enjoy with a glass of Frey Organic Sauvignon Blanc!

Spreading out the butter

Adding the cinnamon

Roasted Cauliflower Steaks with Malbec Mushroom Cream Sauce

By Chef Tamara Frey, Frey Vineyards
Copyright 2022

This three-part dish is seasonal and delicious, consisting of:
1.) Roasted Cauliflower Steaks with Malbec Mushroom Cream Sauce
2.) Roasted Honeyed Carrots and Potatoes with Chili Flakes
3.) Rubbed Kale Salad

Serves 4

My son and his fiancé went to a nice restaurant in Montreal recently. Cauliflower steaks were on the menu, the latest trend. They loved the dish, and this recipe was inspired by their memorable Montreal culinary adventure. The dinner is broken down to three quick and simple recipes that pair beautifully with Frey Organic Malbec, making a balanced, delicious, and satisfying vegetarian meal.

First prep the Cauliflower Steaks along with the roasted Honeyed Carrots and Potatoes. As they are roasting, start on the Malbec Mushroom Cream Sauce, and finish off with the Rubbed Kale Salad.

1.) Roasted Cauliflower Steaks with Malbec Mushroom Cream Sauce

For the Cauliflower Steaks:
1large head of cauliflower
1/4 cup extra virgin olive oil
Salt
Pepper

Procedure:
Heat oven to 400F.
Cut the head of cauliflower into 1 inch slabs. (Like a steak).
Place on roasting tray and drizzle on both sides with the olive oil, sprinkle with salt and fresh ground pepper.
Roast for approximately 15 minutes (but keep an eye on it as ovens vary) until golden and beginning to soften. (Not too soft, nor too hard).

For the Malbec Mushroom Cream Sauce:
1 pound thinly sliced portobello mushrooms
1 large red onion, peeled, halved and thinly sliced
1 cup heavy cream
2 tablespoons finely chopped sage
1/4 teaspoon salt, adjust to taste
1/2 teaspoon fresh ground pepper, adjust to taste
3 tablespoons unsalted butter
3 cloves finely chopped garlic
1/2 cup Malbec
1/2 cup minced parsley for garnish

Procedure:
Melt the butter in a large skillet. Sauté the sliced mushrooms and onions in the butter until juices evaporate and the vegetables become slightly golden in color. When the mushrooms and onions are nice and golden, deglaze with the Malbec and add the chopped garlic and sage. Cook down until the wine is more concentrated and the alcohol is cooked off. You can tell by the smell. The essence of the wine will emerge in the scent. Add the cream. Simmer until the sauce thickens. Season with the salt and pepper to taste. Place the Roasted Cauliflower Steak on a plate, top generously with Malbec Mushroom Cream Sauce and garnish with minced parsley.

2.) Roasted Honeyed Carrots and Potatoes with Chili Flakes

(It is best to put this in the oven with the Cauliflower Steaks. Start on the Malbec Mushroom Sauce and the Rubbed Kale Salad as they’re cooking.)

Ingredients:
5 large carrots-cut into sticks
12 small potatoes-cut in half. Can use 4 large potatoes cut in 1 inch cubes.
1 tablespoon olive oil
1 tablespoon honey
1/4 to 1/2 teaspoon salt, to your taste
Chili flakes to your liking

Procedure:
Preheat oven to 400F
Place the carrot sticks and the cut potatoes in a roasting pan and sprinkle on the olive oil, honey, salt, pepper and chili flakes. Toss and roast approx. half hour. Meanwhile whip up this simple and delicious Rubbed Kale Salad.

3.) Rubbed Kale Salad

Ingredients:
1 bunch kale, finely chopped.  (I used curly leaf and Dino.)
2 tablespoons olive oil
The juice of 1/2 or 1 lime, to taste
Salt, to taste
1 clove garlic, finely chopped
2 tablespoons freshly grated parmesan cheese
1 large tomato, halved and sliced

Procedure:
Put the finely chopped kale in a salad bowl and add the olive oil, garlic, lime juice, and a pinch or so of salt. Rub and massage the kale with your clean hands (they are your best tools). Taste for seasoning and set aside. When placed on the plate, garnish with fresh grated parmesan cheese and the halved sliced tomatoes.  Enjoy!

Lemon Meringue Pie on Graham Cracker Crust

LEMON MERINGUE PIE on a GRAHAM CRACKER CRUST
With Strawberries and Cream

Lemon meringue pie is a tasty and refreshing dessert classic.  I prefer using Meyer lemons and fresh farm eggs.  I’ve always loved lemon meringue on graham cracker crust, paired with a Frey organic white wine!

Makes one pie

For the crust:
Preheat oven to 300 degrees

Mix:
2 cups crushed graham crackers
2 tablespoons finely chopped lemon zest
2 teaspoons ground ginger
2 teaspoons vanilla
12 tablespoons melted unsalted butter

Mix thoroughly and press into a pie pan.

Bake 15 minutes and set aside.

For the filling:

Mix in a medium saucepan:
1¼ cup sugar
6 tablespoons corn starch
¼ teaspoon salt
4 tablespoons finely chopped Meyer lemon zest

Mix until smooth:  1 cup fresh squeezed Meyer lemon juice

Stir in:  4 large beaten egg yolks (save whites for the meringue)

Add: 2 tablespoons unsalted butter cut into pieces

Add slowly and stir constantly:
1 ½ cups boiling water

Bring mixture to a boil, reduce heat and simmer about a minute until smooth, thick, and creamy.

Remove from heat and pour into your baked pie shell.

Set aside.

For the meringue:

Make sure meringue bowl is very clean and dry. NO egg yolk should be in the egg whites. A glass bowl is best.

Beat 7 egg whites (the 4 egg whites you saved, plus 3 more) on medium speed until foamy.

Add:
¾ teaspoon cream of tartar.  Beat a minute, then increase speed to high and beat until soft peaks form-about 4 minutes.

Add:
½ cup superfine sugar
1/8 teaspoon salt.

Beat at high speed one more minute and add:
1 teaspoon vanilla
1 tablespoon finely minced Meyer lemon zest

Beat at high speed another minute until shiny stiff peaks form.

Spread onto the pie filling, forming peaks and bake in at 325° for 20 to 25 minutes, or until golden brown.

Let it cool for an hour or so, then into the fridge to cool another few hours.

Serve with Maple Vanilla Cream and sliced strawberries! 

To make the Maple Vanilla Cream:
Use whipping cream.  Whip until almost done, then add maple syrup and vanilla to taste. Finish whipping, put in a bowl, lightly sprinkle with Meyer lemon zest finely minced.

Pair with your favorite Frey organic white wine. Enjoy!

Maple Apple Crumble

MAPLE APPLE CRUMBLE PIE

I was in New England recently and with the apple trees and maples in full splendor, got inspired for this recipe.  

Preheat oven to 350 degrees.

FOR TWO PIES
Line the pie pans with 2 tablespoons unsalted butter, 1 tablespoon per pan.  Spread the butter all over the pie pan. I used my washed hands to do this, the best tools for the task.

FOR THE FILLING
Place in a medium to large sauce pan:

10 Granny Smith Apples. Any good baking apple can be used. Quarter, core and slice as thin as possible. I prefer not to peel the apples.
2 tablespoons unsalted butter
1 ½ teaspoons cinnamon
1 ½ teaspoons cardamom
Zest of one large lemon (Meyer lemon would do also)
2 cups Frey Viognier Wine (any nice white wine will do)
1 cup maple syrup
1 tablespoon vanilla

Bring to a boil and simmer approximately half an hour, until apples have cooked, and the wine maple syrup sauce has reduced and thickened. Meanwhile prep the crumble.

FOR THE CRUMBLE
4 ½ cups thick cut oats (any oats can be used)
½ cup maple syrup
12 tablespoons unsalted butter, cold and chopped.
2 tablespoons vanilla

Place oats in a Cuisinart or blender or vita-mix, and blend smooth. Add the cold-chopped butter and vanilla and blend.
Add the maple syrup and blend. It will be somewhat sticky and hold together.

ASSEMBLE THE PIES
Place the apple filling in the two pie shells that have been lined with the unsalted butter, half of filling for each.
Break up the wet crumble generously on top of the apple maple filling, dividing it between the two pies and bake for approximately 20 minutes at 350 degrees, or until crumble is toasty and golden.

Serve with vanilla ice cream and enjoy!

 

Pene Pasta with a Leek and Jalapeno Cream Sauce

This dish was inspired by a trip to Baja California where I had a wonderful plate of tequila jalapeno cream sauce with shrimp and scallops. I’ve created a vegetarian version using leeks instead of seafood and Frey wine in place of tequila.  It turned out very tasty!

Ingredients:

2 cups leeks, cleaned and sliced in 2 inch strips
2 cups sliced red pepper, remove seeds
2 portabella mushrooms, slice in strips.
1/2 cup sliced jalapeno. Cut in half, de seed, wash, and cut into strips.
1 cup coarsely chopped cilantro
1 pound penne pasta. Cook, drain, keep warm and set aside.
1 1/3 cups cream
1 1/2 cups grated sharp white cheddar cheese
1 cup Frey Chardonnay
3 tablespoons sweet butter
2 tablespoons lime juice from fresh lime
salt and pepper to taste

Heat a large sauté pan with the butter on med high to high heat.  Add the leeks, red peppers, mushrooms and jalapenos.  Sauté a few minutes until almost done.  Deglaze with the wine and add the lime juice.  Cook down for a minute or so and add the cream.  Reduce until the cream sauce thickens.  Add half the grated cheese and half the cilantro.  Stir and add salt and pepper to taste.  Mix the sauce into the pasta and put in large serving bowl.  Garnish with the rest of the grated cheese and cilantro.  It you like it spicier, garnish with fresh chopped jalapeno.

Enjoy!

Ginger Peach Cobbler

Ginger Peach Cobbler

Peach season is upon us!  A family member dropped off a box of them last week, fresh from our vineyard peach trees.  This led me to think of how the aromas of peaches are often detected in wines.  So I set out to include a wine reduction in this recipe, a Pinot Grigio syrup, to bring out even more complex and wonderful flavors in wine and bring them into this peach dish.  If you make this, we’d love to hear about it!

1/2 cup unsalted butter
1 cup Frey Pinot Grigio dry white wine
1.5 cup coconut sugar
1 tablespoon fresh grated ginger
1 quart fresh sliced peaches, unpeeled
1 cup whole wheat pastry flour
1 teaspoon baking powder
1 dash of salt
Zest from 1 lemon
1/2 cup milk

Preheat oven to 350°

Pinot Grigio Syrup
Mix together in a sauce pan the Frey Organic Pinot Grigio (or another dry white wine), 1/2 cup coconut sugar, and the grated ginger.  Mix and bring to a boil.  Simmer until it thickens and reduced by half, more or less.  Set aside to cool.

Prepare the Peaches
I do not peel them.  Instead I remove the peach fuzz by rubbing them on a clean dish towel.  Slice thinly and set aside.  (I prefer to leave on the skins to preserve the nutritional value in skins.)

Prepare the Batter
In a separate bowl mix together the flour, 1 cup coconut sugar, baking powder, dash of salt, milk, cooled Pinot Grigio syrup, lemon zest. I like making my own fresh lemon zest with a peeler, then chopping it fine. 

Slice up the butter and scatter across the baking dish (DO NOT rub it in), then place in the preheated oven until the butter melts.  Take out of oven and pour in the batter, distributing it as evenly as possible as you pour.  But DO NOT STIR the batter.  Distribute the sliced peaches over the batter.  DO NOT STIR the peaches either!

Bake for approximately 45 minutes to an hour, or until browned and bubbly around the edges, and the center is quite firm.

Chicken and Butternut Squash Tagine

A tagine is a delicious Moroccan-style stew that is slow-cooked in a ceramic pot of the same name, but you can also cook the dish in a regular baking pan as I did for this recipe.  I used a tagine pot for presentation.  Leave out the chicken for vegetarian version.  I hadn’t made a tagine for years until a client recently requested a dish.  It turned out so good I had to share!  It paired wonderfully with Frey Organic Pinot Grigio.

Tagine pots are easy to find online.

Chicken and Butternut Tagine
Serves 6

Chicken: 6 wings & 3 thighs.
1 large butternut squash (peeled, de-seeded, chopped into 1 inch pieces)

Prepare marinade:
2 onions, coarsely chopped
6 garlic cloves
4 tablespoons chopped ginger
Half bunch cilantro, chopped coarsely
5 Tablespoons olive oil
2 tablespoons softened ghee
2-3 teaspoons salt
2 pinches saffron threads (about 1 teaspoon, don’t crush)
2 Meyer fresh lemons or regular lemons, de-seeded, coarsely chopped.

5 tablespoons ghee
1 can pitted green olives
3/4 cup blanched almonds (place in simmering water for one minute and remove skins)
4 tablespoons thinly sliced preserved lemon (preserved lemons can be found online if your local supermarket has none)

Blend all marinade ingredients in Cuisinart or blender. Thoroughly massage marinade into the chicken in a baking pan and over the butternut squash pieces.  Let marinate for a few hours or even better, overnight.  For vegetarians, use butternut squash and leave out chicken.

Bake at 400 degrees for 1 hour.  After baking 20 minutes, and every 15 to 20 minutes thereafter, stir the dish in the oven.  Chicken should be nicely browned after an hour.

Pull from oven and immediately toss with 5-6 tablespoons ghee.  Add and toss the green olives, blanched almonds, thinly sliced preserved lemon, then garnish with cilantro.

A ceramic tagine pot for cooking or for presentation, and a jar of home-made preserved lemons.

Peeled garlic and squash.
 

Ingredients in the blender.

Rub in the marinade.  Left is vegetarian version, right is with chicken.

Blanching the almonds in simmering water.

Removing skins from blanched almonds.

Vegetarian tagine dish ready to eat!

Recipe: Asparagus Filo Basket with Tarragon Hollandaise

By Chef Tamara Frey
 

Enjoy lightly braised asparagus and wine-infused Portobello mushrooms in a basket of flaky filo, blanketed with a tarragon hollandaise.  The steps are simple and the medley of flavors will wow your guests.  We served it with a bottle of Frey Organic Pinot Noir.  So good!

Ingredients:
1 box filo dough
5 large Portobello mushrooms (can use other mushrooms)
2 pounds fresh asparagus
2 pounds unsalted butter
1 jar roasted red peppers
1 large egg
1 large egg yolk
1 large lemon
1 1/2 teaspoons tarragon
2 pinches cayenne
1/2 cup Frey Pinot Noir
salt and pepper for seasoning

Make the filo baskets
Filo dough comes frozen, so leave the box in the refrigerator for a day to thaw before gently unrolling the sheets.  The sheets I used came in rectangular size of 13 x 18 inches, so after applying the butter and stacking, I cut each in half to 13 x 9 inch rectagles.  While working with one sheet, cover the rest with a cloth to prevent from drying out.

Melt 1 and a half sticks of unsalted butter in a sauté pan.  Start by gently laying out one of the filo sheets and brush on the melted butter with a pastry brush.  Take another sheet and put it on top of the buttered sheet.  Continue layering the filo sheets this way, with the melted butter in between each sheet until you have 8 layers.  If a sheet tears, as it often does, just patch it up with a piece of filo using a dab of melted butter as glue.

With your 8 layers stacked, cut in half down the middle.  Grab one of the stacks and fold the sides in at about half-inch increments until you build up the sides a bit to create a simple basket about 4 x 5 inches.  Bake in oven at 375-degree for approximately 12 to 15 minutes, until top and bottom are nicely browned and the basket has puffed up.  Set cooked filo baskets aside.  (If making the baskets a day ahead, store in a cool place covered with plastic wrap, then flash heat in a 300 degree oven when ready to assemble.)

Prepare the mushrooms
Thinly slice the mushrooms.  Melt in a sauté pan 5 tablespoons of unsalted butter.  Sauté the sliced mushrooms a few minutes until done.  Add 1/2 cup of Frey Organic Pinot Noir and reduce the juices until a bit thickened.  Add salt and pepper to taste.  Set aside.  (May need to reheat when it is time to assemble the baskets.)

Prepare the asparagus
Rinse the asparagus.  Holding one spear in both hands, gently crack it where it naturally breaks. Repeat with all the asparagus spears and discard the bottom parts.  Melt 4 tablespoons unsalted butter in a sauté pan, add the juice of 1/2 a lemon, and sauté the asparagus on medium heat until al dente, which is still a bit crispy, or you can cook it to your liking.  Set aside.  (May need to reheat when it is time to assemble the baskets.)

Prepare the hollandaise
Hollandaise can be tricky as we all know.  People are afraid to attempt it.  The following is a simple hollandaise recipe using a Cuisinart that I’ve had immense success with.  Years ago when I had a little cafe and labored over the classic water-bath hollandaise method, one of the other cooks gave me this fabulous recipe.  I have never gone back to the classic French method I learned in culinary school.  I love that the consistency of this recipe holds its own every time.  It is the one-one-one method: 1 egg, 1 yolk, 1 lb. butter.  Here it is:

Melt a pound of unsalted butter in a saucepan on medium to low heat.  The melted butter cannot be too hot, nor too cold.  Lukewarm is perfect.  While the butter’s melting, put the large egg and the large egg yolk in the Cuisinart. Let it run for a minute or so until the mixture becomes light-yellow and creamy, and warmed by the Cuisinart.  Then, very slowly, in a thin stream, pour the warm melted butter into the mix while Cuisinart is running.  Turn off machine and test for thickness by carefully putting a spoon in the hollandaise.  If the spoon comes out coated, without the hollandaise running down the spoon, then consistency is good.  Turn on the Cuisinart again and add the juice of half a lemon, one and a half teaspoons of the tarragon, a pinch or two of cayenne and salt.  Pulse the Cuisinart and mix, then taste for seasoning.  Adjust as needed.  You might enjoy more lemon juice or more of a kick with the cayenne.

Prepare the Roasted Red Peppers
Slice in thin strips and set aside.

Assemble the asparagus baskets
Best to serve the filo basket, mushrooms and asparagus piping hot, as all three cool quickly.
Place a filo basket on a plate.
Place two or three spoonfuls of mushrooms in the filo basket.
Then 4 or 5 asparagus spears.
Partially blanket the mushrooms and asparagus with the warm hollandaise.
Lay 2 roasted red pepper strips in an X pattern across it all.

Serve and enjoy!

Copyrighted 2019, Tamara Frey

Bali Chili

During a visit to Bali I got inspired by the local dishes.  I loved their use of gingers – aromatic ginger, turmeric root, galangal and the fresh ginger root that we are more familiar with.  Balinese also use a nut called a candlenut which adds texture and flavor.  It’s similar to a macadamia nut.  They use the leafy part of celery, which most people don’t, and which I’ve always liked because it’s so flavorful.  Their chilies are red and quite hot and are served on the side in thin rounds.  I used green serrano chilies for this recipe.  Habaneros would be great also, if you like it hot.  The Balinese also use an incredibly aromatic Indonesian lemon basil, called kemangi, and the pungent kaffir lime.  Use them if you can get some.  Also use lemon grass (cut it into one inch chunks and simmer it in the chili) if you can get it fresh.  If you make this dish, please let us know your thoughts!

It pairs well with Frey Organic Pinot Grigio.

Ingredients
2 cups dried cannellini beans (any white bean can be used)
Cover with water a few inches above the beans, to allow for expansion, and let sit overnight. Drain and add water to cover the beans. Bring to a boil and simmer until beans are soft and creamy.

3 deboned skinned chicken thighs. Cut into ½ inch cubes. (Can instead use tofu, or any meat or fish)
2 heaping cups green beans – cut into ½ inch chunks.
2 heaping cups ½ inch chunks of peeled, seeded fresh pumpkin (or winter squash or sweet potatoes)
1 thinly sliced large fresh serrano pepper (or jalapeno or habanero chili)
5 large shallots – peeled and minced
1 heaping tablespoon minced fresh ginger root
5 cloves minced garlic
4 tablespoons chopped celery leaves (some stalk can be with it as well)
6 tablespoons finely chopped macadamia nuts
2 cans coconut milk
2 tablespoons coconut oil
1 ½ cups thinly sliced fresh basil leaves
Fresh lime wedges for – garnish
Thinly sliced fresh chili slices – for garnish.

Step one
Do this step a day in advance.  In a pot cover the dried cannellini beans with water a few inches above the beans (to allow for expansion) and let sit overnight.  Then drain and add water to cover the beans.  Bring to a boil and simmer until beans are soft and creamy.  (You can just cook the beans on the same day, but it is better to soak them overnight first.)

Step two
Meanwhile, prep all other ingredients and place in bowls ready to cook.

Step three
When the beans are done, add the coconut milk, pumpkin pieces, cut green beans and celery leaves and simmer.

Step Four
Meanwhile, heat the coconut oil in a sauté pan and cook the chicken pieces, shallots, garlic and chile slices for a few minutes over medium heat until done.

Then add to the simmering soup and season with salt and pepper to taste.  Add the slivered basil right before serving.

Serve in bowls with fresh lime wedges and chili slices on the side and each guest can squeeze in fresh lime juice to taste, along with the chilies for desired flavor.

Enjoy with a glass of Frey Organic Pinot Grigio.

Enak sekali!

Ingredients ready for cooking!

Sautéing in the pan!

Adding chopped basil to chili.

Mushroom Leek and Gorgonzola Tart

For two 12 inch tarts

One of my favorite dishes is a tomato tart that I learned at the California Culinary Academy so many years ago (don’t ask how many!).  In this new dish tomatoes get demoted to the role of garnish and, just in time for autumn, mushrooms and leeks take the leading role!  It paired nicely with Frey Organic Syrah, which I also used for the sauté.   

Heat oven to 350F.

Ingredients:
2 sliced leeks (rinse to wash out dirt)
1 large red pepper (cut in half and then into strips)
4 cloves garlic, chopped fine
½ pound cremini mushrooms (sliced)
½ pound shitake mushrooms (sliced)
2 oz. dried porcini mushrooms
1 stick of butter
2 tablespoon Herbes de Provence
2 tablespoons honey
2 cups Frey Organic Syrah red wine
2 cups whole-wheat pastry flour
1 teaspoon finely chopped fresh rosemary
½ teaspoon salt
1 cup unsalted cold butter (cut into pieces)
2 tablespoons cold water
½ pound Gruyere cheese (grated)
½ pound Gorgonzola cheese (crumbled)
2 tablespoons Dijon mustard (for painting the tart shells)
Salt and pepper for seasoning
Cherry tomato halves for garnish

Prepping the filling
In a sauce pan, sauté the leeks, red peppers, garlic, cremini mushrooms and shitake mushrooms, the stick of butter and herbes de Provence until done.  Season with salt and pepper.  Set aside.

Place the dry porcini mushrooms in a saucepan with the Frey Organic Syrah red wine and the honey. Simmer for about 15 minutes until the wine is reduced and thickened.

Making the tart shell
Place the whole-wheat pastry flour, cold chopped butter, fresh chopped rosemary and salt into a Cuisinart, or use a mixing bowl.  If you have a Cuisinart, use the blade and pulse it a few times until the butter is the size of peas.  Slowly add the cold water or ice water until the dough is not too dry, not too wet.  If you’re using a bowl, rub the flour, butter, etc., between your hands until the butter is the size of peas.  Add very cold water or ice water until dough not too dry, not too wet. 

Now whip out the rolling pin!  Roll half the dough on a floured surface to about ¼ inch thick.  Make it a circle just over the width of your tart pan or pie pan, so you have plenty to fit up the side and for crimping.  Now let’s get the rolled dough into the tart pan.  With tart pan nearby, gently roll-up the dough around the rolling pin.  Lightly sprinkle with more flour as needed, so that the dough doesn’t stick to everything.  Unroll the dough onto your tart pan.  You can also fold the dough in quarters before lifting it to the tart pan.  Pinch and prod your dough until it fits nicely into the pan.  Cut the dough sides flush with the edge.

Note: You could buy pre-made pie crusts at the supermarket.  But don’t be intimidated by making the dough yourself.  Have a culinary adventure!  You’ll enjoy the dish that much more when you make it fresh and nothing like taking a little risk in the kitchen to make everything taste better.

Baking the tart shells
Gently lay a piece of tin foil over the crust and carefully form it into the shape of the crust (up the sides and a little bit over the edges).  Cover the bottom with a single layer of raw beans.  This weighs down your dough as it cooks.  Bake the tart shells at 350F.  After baking 15 minutes gently lift off the foil with the beans in it.  (The beans are still good for another day.)  Cook another 10 to 15 minutes or until the tart shells are golden brown.  Remove from oven and cool for 10 minutes.

Assembling the tarts
Paint the bottom of the baked tart shells with the mustard and sprinkle with a third of the grated Gruyere cheese.  Mix another third of the grated Gruyere cheese, along with the crumbled Gorgonzola cheese, into the mushroom and leek filling.  Then distribute the filling evenly between the two tarts.  Arrange the cherry tomato-halves in an attractive pattern on top and sprinkle with the remainder of the grated Gruyere.  Add a few sprigs of rosemary for a final touch.

Final baking
Bake the tarts in the oven, still at 350F, for 15 to 20 minutes, or until the tart is hot and the cheese melted.  Remove from the oven and serve immediately.  Bon appetite!

Chef Tamara rolling the pie dough.

Pinching the pie edge.

Chopped veggies, ready to sauté!

Ready to serve!