I know, I know. Fall is here. There are sweaters and pumpkins and chilly breezes. But wait! Summer produce is still here!
My acupuncturist/healer friend says that just as the leaves are letting go of their leaves, we, too, should be letting go of what we don’t need for the winter ahead. I’m sure she’s right.
So while I’m working on letting go on a spiritual level (or planning on it, Aimée, I swear!), culinarily, I’m still deep into summer and have no plans of budging until the product tells me otherwise.
As some of you know, S and I are moving to Maine. Actually, we’re right in the middle of that process now. Perhaps that’s why I’m having trouble letting go of anything. I’ve got one foot in NYC and one in Maine. I’m still working for Food Network, but I’ve started working here. I’m driving back and forth and I’m still up to my ears in boxes.
So. Much. Transition.
S and I just had our first guests at the Inn: a lovely young couple celebrating their wedding/honeymoon anniversary. I guess you could call it a honeymooniversary. Anyway, we were delighted that they were game for our first seasonal tasting menu.
It was a fun, festive affair that involved the last of the summer tomatoes, but also the first of the winter squash. I guess you could say the meal, too, had one foot in each season. It all began with an amuse bouche of cherry tomato tartlets.
It was the perfect little bite to start our first meal and our new life here.
Cherry Tomato Tartlets
24 cherry tomatoes
Extra-virgin olive oil
1 roll prepared puff pastry, thawed
Creme fraiche or sour cream
1 large clove garlic, minced
Tiny basil leaves
Preheat the oven to 425 degrees F.
Toss the tomatoes in a little olive oil and sprinkle with kosher salt.
oll out the puff pastry in a large rectangle. Cut out 3-inch circles with a pastry cutter (or cookie cutter or drinking glass). Press the dough lightly into mini muffin cups.
Place a small spoonful (about 1/2 teaspoon) of creme fraiche n the bottoms of the cups. Place a tiny bit of minced garlic on the cream. Add a cherry tomat to each cup.
Bake until puffed and golden, about 20 minutes. Brush the tomatoes with a little more olive oil. Sprinkle with a little flaky salt. Top with the basil leaves.
Let cool slightly, then unmold.