2 cups all-purpose flour
3/4 cup unsalted butter, chopped
1/2 teaspoon salt
1/3 cup ice water
2 cups peeled garlic cloves
1 tablespoon olive oil
1/8 cup balsamic vinegar
1/4 cup sugar
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Salt
10 1/2 ounces creamy goat cheese (chevre)
6 ounces mascarpone cheese
6 ounces Roquefort cheese
2 teaspoons chopped fresh thyme
3 whole eggs
Salt and freshly ground black pepper
1 cup lingonberries
1/4 cup chopped fresh cilantro
1/4 cup chopped red onions
1/8 cup fresh orange juice
1 pinch cayenne pepper
1 jalapeno, seeded and finely chopped
3/4 cup dried cherries
1/4 cup olive oil
1 large bunch fresh dill, roughly chopped
1 clove garlic, crushed
1 medium kohlrabi, peeled and cut into matchsicks
Zest of 1 lemon, plus 6 tablespoons fresh lemon juice
1/2 head napa cabbage, julienned
Salt and freshly ground black pepper
Salt and freshly ground black pepper
This recipe is great for making individual tartlets. For 4-inch tarts, simply cut cooking time by about half - removing when the top of the tart turns golden brown. If you cannot find lingonberries, feel free to substitute with cranberries or red currants.
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