Denise Marchessault

🫐🍒✨Elevate your summer galette with a double dose of berries.

Top melt-in-your-mouth cooked berries with fresh for a burst of flavour and visual appeal.✨

Recipes for Strawberry Raspberry Galette and Blueberry Blackberry Galette in the Artful Pie Project. ✨

Happy baking! 🧑‍🍳

🫐Blueberry Turnovers
Yield 14

Pastry
1 cup unsalted butter
1 8 1/2 oz brick cream cheese
Zest from 1 lemon
2 Tbsp granulated sugar
1/2 tsp salt
2 egg yolks
1 1/4 cups all-purpose flour + 1 cup whole wheat flour

Combine cream cheese, butter and lemon zest. Add sugar, salt and yolks; then both
flours. Divide the dough in two, refrigerate an hour.
Roll the dough; cut into circles 4 inches diameter.

Filling
1 1/2 Tbsp cornstarch
1/4 cup + 3 Tbsp granulated sugar, divided
1 81/2 oz brick cream cheese, softened
2 Tbsp finely chopped candied ginger
2 tsp lemon juice
1 cup chopped walnuts
2 cups fresh blueberries

Topping
Whipping cream or egg
Sugar

Combine the cornstarch ¼ cup + 2 Tbsp sugar.
In another bowl, mix cream cheese, ginger, 1 Tbsp sugar and lemon juice.
Spread the cheese mixture onto each circle of dough.
Sprinkle half of each circle with walnuts, add a small heap of blueberries. Sprinkle about 1 tsp of the cornstarch/sugar mixture over the berries.
Fold each pastry circle to enclose filling; crimp edges to seal. Refrigerate 20 minutes.
Cut vents into turnovers, brush with whipping cream and sprinkle with sugar.
Divide between 2 baking trays; bake in a 375°F preheated oven until golden, about 30 minutes.
Enjoy 👩‍🍳

Asparagus, lentils, hazelnuts, greens–tossed in a sherry-hazelnut vinaigrette. Simple, bright, and anything but boring. 🌿🥗🥄
Puy lentils are the best for salads because they’re firm and hold up well.

serves 2 as a light lunch, 4 as a side salad

hazelnut vinaigrette - ½ cup
¼ cup sherry vinegar
½ tsp kosher salt
1½ tsp Dijon mustard
6 Tbsp hazelnut oil

1 lb asparagus, about 1 bunch
1 lb fresh fava beans, optional
⅓ cup skinned hazelnuts, halved
1 cup cooked Puy lentils (sometimes called French green lentils)
1½ Tbsp finely sliced shallots
2 cups mixed greens
1 Tbsp freshly chopped herbs, such as mint, parsley, dill, tarragon or a combination

To prepare the dressing: Whisk together the vinegar, salt and mustard in a small bowl. Add the hazelnut oil in a slow, narrow stream while continuing to whisk. Alternatively, combine the ingredients in a small lidded jar and shake well. Taste the dressing and add additional salt, if desired.

Trim and discard the woody ends from the asparagus, about 2 - 3” from the base. Blanch the asparagus in heavily salted, boiling water until just tender, about 3 - 5 minutes. Remove with a slotted spoon, then transfer to a bowl of ice cold water. Drain the asparagus and chop finely.

If using fava beans, remove the beans from their pods then blanch the beans in the same boiling water as the asparagus, for about a minute. Remove with a slotted spoon, then transfer to a bowl of ice cold water. Peel and discard the thin outer layer from each bean.

Toast the hazelnuts in a dry skillet over medium heat until aromatic, about 2 - 3 minutes.

In a large bowl, combine the chopped asparagus, shelled fava beans if using, lentils and shallots. Drizzle with enough hazelnut vinaigrette to moisten the ingredients. Taste the lentils and add additional sherry vinegar or salt, if desired.

Just before serving, toss in the mixed greens, toasted hazelnuts and chopped herbs.

Serve immediately with extra dressing on the side.

All the summer veg, tucked into a golden crust 🍅🥒🌶

Yield: Two rectangle or 8–inch tarts
Summer Vegetable Tart
1 recipe pasty dough (for two tarts)
28 ounces ripe tomatoes, or 1-28 ounce tin San Marzano tomatoes
1 eggplant, about 12 ounces
kosher salt
olive oil, about ¼ cup
2 cups chopped onion
2 tsp finely minced garlic
3 cups zucchini, cut into half moons, about 3
1 1/2 cups diced red pepper, about 1 large
1/2 cup pitted Kalamata olives
3 Tbsp capers, no need to rinse
1/2 teaspoon dried chili flakes (or more as desired)
1/3 cup freshly chopped basil
1 tsp lemon juice
1 cup, 8 ounces soft cheese or vegan spread (such as Nuts for Cheese brand)

Lattice Garnish
4 zucchini, sliced lengthwise, oven-roasted until soft

Pastry
Line the bases of each tart pan with parchment paper. Transfer the pastry to the pans, pierce with the tines of a fork, cover and chill for at least 30 minutes.
Cover with parchment, fill with pie weights and bake in a 375°F oven for about 25 minutes.

Remove the weights, return to the oven, uncovered, for another 10 minutes, or until the pastry is browned and cooked through. Cool.
Blanch tomatoes, remove skin and chop coarsely.
Cut the eggplant in 1-inch thick slices, sprinkle with salt and rest for 30 minutes. Blot with paper towels–then cut into cubes.
Heat 2 Tbsp oil in a large saucepan and cook the eggplant until browned and tender in the center. Transfer to a bowl and set aside.
In the same saucepan, heat 2 more Tbsp oil and cook the onions with 1 tsp kosher salt, until translucent and starting to brown. Add the garlic and cook just until fragrant, about 20 seconds.
Add the fresh or tinned tomatoes and mix well. Then the zucchini and peppers and a generous pinch of salt. Cook until the vegetables are tender, about 5 minutes, add the cooked eggplant, pitted olives, capers and dried chili peppers. Simmer uncovered over medium heat until the liquid has completely evaporated and the mixture has thickened.
Add the lemon juice, chopped basil and additional salt if desired. Cool.
Divide the cheese or vegan spread between the cooled pastry shells. Then top with the cooled divided vegetable mixture.
Garnish, if desi

🍅 Tomato Olive Tart ☀️for easy summer entertaining
1 package (397 grams) frozen puff pastry, thawed
1-2 Tbsp non-dairy milk
3-4 ounces soft cheese, such as goat cheese, Boursin or vegan alternative
6-8 Tbsp chunky tapenade, recipe below
4 small ripe tomatoes, about 11 ounces, sliced ¼-inch thick
1 Tbsp olive oil
kosher salt

Garnishes
4-6 Kalamata whole pitted olives, halved
fresh thyme or basil

Roll the dough out onto a sheet of parchment dusted with flour. Cut into a rectangle about 12 x 8½ inches and ⅛ inch thick. Snip the corners at an angle to make it easier to fold the edges neatly—like wrapping a package.
Using a knife, lightly score a ¾-inch border around the rectangle without cutting all the way through; this will serve as a folding guide. Brush the border with non-dairy milk, then fold it inward along the scored lines to create a tidy rectangular shell.
Transfer the dough, and parchment beneath it, to a tray or platter, cover with plastic wrap, and refrigerate for at least 20 minutes.
Preheat a baking tray to 425 F.
Bake the chilled dough on the preheated tray for 15-20 minutes or until puffed and golden.
Transfer to a wire rack to cool.
If desired, carefully lift off the top puffed layer from the center to create a shallow well for your filling—this helps keep the base crisp and neat.
Spread the cheese evenly over the tart, avoiding the border. Drain any excess moisture from the tapenade to prevent the tart from getting soggy, then spoon it overtop the cheese. Top with a layer with the tomato slices, slightly overlapping Brush with olive oil and sprinkle with kosher salt. Garnish with a smattering of whole or halved Kalamata olives and fresh thyme leaves, if desired.
Warm in a 350ºF oven before serving.
Chunky Tapanade
Pulse the following ingredients in a food processor, leaving some texture. Alternatively, chop ingredients finely and combine.

1 cup pitted kalamata olives
1 cup pitted green olives
1 tsp finely minced garlic, about one
1 Tbsp freshly squeezed lemon juice, plus more as desired.

Transform tough asparagus ends into a delicate sauce with just a blender, strainer, and a dash of patience. ✨

Thinly chop asparagus ends and place in a saucepan with enough cream (35%) to cover.

Cook over low heat until the asparagus has completely softened.

Blend until smooth, then strain through a fine-mesh sieve into a saucepan.

Gently reheat and season with a bit of fresh lemon juice and kosher salt.

One bunch of asparagus makes about 6 ounces of sauce.

Enjoy! 🧑‍🍳

Artichoke & Kale Stuffed Tomatoes 🍅🥬🌶

12 small tomatoes
1 Tbsp vegetable oil
1 medium onion, minced
2 cloves garlic, finely minced
1 1/2 tsp sweet smoked paprika
2 cups finely chopped kale
½ cup marinated artichoke hearts, finely chopped, tough leaves discarded
½ cup cooked brown rice, spelt, farro, or groats
8 Kalamata olives, pitted and roughly chopped
2 anchovies, finely minced
½ tsp hot sauce (such as Sriracha)
½ tsp kosher salt
1 ½ tsp white wine vinegar
2 Tbsp toasted walnuts, roughly chopped
1/4 cup goat cheese
Preheat oven to 375°F

Slice the tops off the tomatoes (reserve). Scoop out and reserve the flesh and seeds. Slice just enough from the base of each tomato to keep it upright.

Fry the onions in oil until golden. Add the garlic; stir until aromatic; add the reserved chopped tomatoes and smoked paprika. Cook until the tomatoes have reduced and no liquid remains.

Add the kale in batches, stirring occasionally to prevent burning. When all the kale has reduced, add the remaining ingredients except for the cheese. Mix well.
Stuff the tomatoes with the filling, top each with a bit of goat cheese; cover with reserved tomato tops.

Bake until the tomatoes are tender, about 20-25 minutes. Cover with foil as necessary to prevent burning.

Enjoy👩‍🍳

🍋Lemony Asparagus and Leek Tart for an ideal summer meal. ☀️

Slow-roasted leeks and a trio of cheeses form a rich savoury base for this outstanding tart.

Best of all, it can be assembled and refrigerated up to 24 hours before baking.

Recipe featured in The Artful Pie Project 📘

And in the link, above ⬆️

Facebook users: visit Asparagus & Leek Tart

It’s Rhubarb Season! Let’s celebrate with a slice of Rhubarb Ginger Pie drizzled with creme anglais. 👩‍🍳

Featured in the Artful Pie Project. 📘You can also find the recipe in the bio and on the website too.

Enjoy! 🥧

FB users:

https://www.denisem.ca/recipes/rhubarb-ginger-pie

https://www.denisem.ca/recipes/creme-anglaise-and-pastry-cream

🌿🍋Herb Pesto brightens everything from pasta to soup and poached eggs.

Try the pesto with different herbs (I often use a combination) and see which ones you like the best.

makes about 1 1/4 cups

3 cups freshly chopped herbs (cilantro, parsley, basil, mint)
1 clove finely minced garlic (I use a microplane)
1/4 tsp kosher salt
zest from one lemon
1 Tbsp freshly squeezed lemon juice, plus more as desired
1/2 cup olive or vegetable oil, plus more as needed
1 jalapeño pepper or 1 tsp dried chili flakes
1/2 cup chopped nuts (almonds, walnuts, hazelnuts etc.)

Place all but the nuts in a food processor or blender and mix until smooth. Taste and season with additional salt or lemon juice as desired. Add the chopped nuts and process briefly—the nuts should lend texture so be mindful not to over-mix.

Enjoy!