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Urban Foodie Anya Levykh Looks At Local Fruit

Summer might be close to over, but the height of fruit season has barely started. And already, restaurants are creating fruit-forward menus-and experiences-to celebrate the height of pit and U-pick season. Our food columnist Anya Levykh is here to talk fresh fruit. For recipe click "read more"
Fresh Tomato Tarte
Chef Alessandra Quaglia
Makes 1 - 9" tart to serve 6
 
Reprinted with permission from New World Provence, Modern French Cooking for Friends and Family (Arsenal Pulp Press, 2007)
 
Ingredients for Pastry
1 2/3 cups flour
1 tsp. salt
6 tbsp. cold un-salted butter, cut into pieces
1 egg yolk
3 tbsp. ice cold water
 
Method for Pastry
In s food processor add flour, salt and butter
Pulse until butter resemembles small peas
Add egg yolk and continue to pulse to combine
Add ice cold water and pulse again until pastry separates from sides of bowl (you may need extra cold water if this doesn't happen)
Remove dough and knead on a lightly floured surface for 1 minute
Form into a ball, cover with plastic wrap and refrigerate for 1 hour.
 
Ingredients for Filling
2 tbsp. Dijon mustard
1 cup Gruyere cheese, thinly sliced
3 medium red tomatoes, sliced
2 medium yellow tomatoes, sliced
½ medium-sized sweet red onion, sliced
¼ cup Niçoise olives (Kalamata may be substituted)
1 tbsp. extra virgin olive oil
¼ tsp. sea salt
freshly ground black pepper to taste
 
Method
Preheat oven to 375°F
Remove dough from refrigerator and roll to fit a 9" tarte pan with removable bottom
Brush mustard over dough
Distribute cheese evenly over mustard
Arrange tomatoes on top of cheese
Top with sliced onion and olives
Bake for 30 - 35 minutes until crust is golden brown
Serve warm drizzled with oil and sprinkled with salt and pepper
 

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