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Blackberry Vanilla Bean Tartlets

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My sister and brother-in-law flew in for a visit last week with their adorable 20-month old twins.  Now that we live so far apart, I always cherish the times we are able to spend together.  Their visit was the perfect excuse to make a celebratory dessert and with all of the small kids, I decided tartlets would be the perfect thing.

These Blackberry Vanilla Bean Tartlets are just the right size for little kids to each have their own and adults can have two (or three!) without feeling overly indulgent.  The tartlets have a tender cookie crust and are filled with a white chocolate and vanilla cream filling.   I used the same ingredients as I did in my Berries with White Chocolate Mascarpone for the cream filling, but this time I whipped the cream for a lighter mousse-like consistency.  I also used a vanilla bean instead of vanilla extract so that the beautiful flecks of vanilla would be visible.  Feel free to substitute vanilla extract for the vanilla bean if you prefer, however.  The crust is the same that I used in the Raspberry Frangipane Tart, although this time the crusts were pre-baked before adding the filling.

After making 24 tartlets, there was a little bit of dough and filling left over.  Rather than wait for the tartlets to bake, cool, and assemble all over again, I just let the kids use their cookie cutters to make little cookies topped with some cinnamon sugar.  And leftover filling makes a great fruit dip!  These tartlets are best served on the day they are made, but they can also be refrigerated and enjoyed the next day as well.

Blackberry Vanilla Bean Tartlets

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Blackberry Vanilla Bean Tartlets

Blackberry Vanilla Bean Tartlets
  • Yield: 24 2 1/2-inch tartlets

Ingredients


  • For the Crust:
  • 1 1/2 cups all-purpose flour
  • 1 cup whole wheat pastry flour
  • 3 tablespoons sugar
  • 16 tablespoons (2 sticks) unsalted butter, chilled
  • 2 egg yolks, lightly beaten
  • 4 tablespoons ice water

  • For the Vanilla Bean Cream:
  • 6 ounces white chocolate
  • 8 ounce container mascarpone cheese
  • 1 vanilla bean
  • 1 cup heavy whipping cream

  • For Assembly:
  • 1-2 pints blackberries
  • 1-2 tablespoons powdered sugar

Instructions

For the Crust:

  1. Place the flour and sugar into a food processor and give a quick pulse to combine. Cut the butter into small cubes and add to the flour and sugar. Pulse until mixture resembles a course meal, about 10 seconds. (Alternatively, use a pastry blender to cut the butter cubes into the flour and sugar.)
  2. With the food processor running, gradually add the egg yolks and then the ice water. Process until the dough just comes together.
  3. Using hands, form 2 disks with the dough and tightly wrap each with plastic wrap. Chill dough for at least one hour.
  4. Preheat oven to 375.
  5. Using one disk at a time, roll dough on a floured surface until dough becomes about 1/8″ thick. Cut out circles slightly larger than the diameter of the tart tins. (I used a drinking glass to help cut the circles.) Gently press the dough circles into the tart tins and trim off any extra dough. Prick crust a few times with the tines of a fork. Repeat until all 24 tart tins are lined with crust. Place tart tins in the refrigerator to chill for 1 hour.
  6. Place tartlet crusts on a large baking sheet and bake at 375 for 18-20 minutes, rotating pan halfway for even baking.
  7. Allow crusts to cool in the tins for 10 minutes. Gently flip tins over to remove crusts and place on wire racks to cool completely.

For the Vanilla Bean Cream:

  1. Set a small glass mixing bowl over a small saucepan of simmering water and place the chocolate in the mixing bowl. Stir until the chocolate is completely melted. Remove the glass bowl from the heat and set aside to cool for 5-10 minutes.
  2. While the chocolate is cooling, split the vanilla bean in half using a paring knife. Then use a small spoon to scrape of seeds out of each half. Whisk the vanilla bean seeds with the mascarpone cheese. Gradually whisk in the melted white chocolate and set aside.
  3. Using a stand mixer, whip the heavy whipping cream to form soft peaks. Use a spatula to gently fold the whipped cream into the mascarpone mixture.

For Assembly:

  1. Spoon a small portion of the vanilla bean cream into each of the tartlet crusts. Top with blackberries. Depending on the size of the blackberries, it may be necessary to cut the blackberries in half. Sprinkle with powdered sugar right before serving.

Notes

crust adapted from The Martha Stewart Cookbook
filling adapted from Bon Appetit

 

 

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Summer Squash Casserole

Summer Squash Casserole | Gather & Dine

We love our neighborhood.  Everyday we get to hear the beautiful sounds of birds and the quiet rustling of leaves.  We are surrounded by nature trails and we have a nearby swimming pond.  We have witnessed baby robins hatching out of their eggs, little fawns splashing in the water, and red foxes running across our yard.  I am so incredibly thankful for all of these things.  I can honestly say, however, that the neighbors are the very best part about living in our neighborhood.  We have been blessed with the most wonderful neighbors I could ever ask for.

One of our neighbors stopped by last week to share some beautiful zucchini and summer squash they had grown in a local community garden.  What a gift, knowing that they had thought of us and wanted to take time out of their busy schedules to bring us these fresh vegetables.  Such little acts of kindness and thoughtfulness can mean so much.

After receiving the garden-fresh produce, I knew exactly what I wanted to make.  This Summer Squash Casserole is the perfect way to dress up summer squash and zucchini.  The vegetables are lightly sautéed and tossed with manchego and parmesan, and then baked with eggs and a crunchy bread crumb topping.  It makes a great brunch dish or can also be used as an accompaniment to some grilled meat or fish.  I hope you enjoy this colorful summer dish as much as I do.

Summer Squash Casserole | Gather & Dine

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Summer Squash Casserole

Summer Squash and Manchego Casserole | Gather & Dine
  • Yield: 6-8 side portions

Ingredients

  • 2 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion, about 1 medium onion
  • 1 medium zucchini (1 pound), medium diced
  • 1 medium yellow summer squash (1 pound), medium diced
  • 1 small tomato, seeded and medium diced
  • 1/4 cup grated parmesan cheese
  • 1 cup grated manchego cheese, divided
  • 1 cup fresh breadcrumbs, divided*
  • 2 large eggs, lightly beaten
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Instructions

  1. Preheat oven to 375. Lightly coat an 8×8-inch or similar size baking dish with olive oil.
  2. In a skillet, melt the olive oil and 1 tablespoon of butter over medium heat. Add the onion and sauté until onion softens and starts to become translucent, about 5 minutes. Add the zucchini, summer squash, and tomato and continue sautéing until zucchini and summer squash begin to soften, about 7-8 minutes. Allow the squash mixture to cool for 10 minutes.
  3. Stir in the parmesan, 3/4 cup manchego, and 1/2 cup of breadcrumbs. Add the eggs, salt, and pepper and stir again. Transfer mixture to prepared baking dish.
  4. In a small bowl, mix together the remaining 1/4 cup manchego and 1/2 cup bread crumbs. Melt the remaining 1 tablespoon of butter and drizzle over the breadcrumbs, tossing to ensure breadcrumbs are coated evenly. Sprinkle the breadcrumbs mixture over the summer squash mixture.
  5. Bake for 30 minutes, until the top becomes crisp and golden brown.

Notes

adapted from The Blackberry Farm Cookbook

*To make fresh bread crumbs, cut some day old bread into cubes and pulse in the food processor until bread becomes crumbly.

 


 

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Lentil Vegetable Soup

Lentil Vegetable Soup | Gather & Dine

My family enjoys having soup all year round.  Lentil vegetable soup seems especially perfect when we want something light and healthy, but filling enough to satisfy.  My 7-year old son has declared lentil soup his second favorite food.  (His very favorite is pesto pasta.)  One time he even asked for lentil soup as his birthday meal.  I love him!

Lentil Vegetable Soup | Gather & Dine

Brown lentils used to always be my lentils of choice for soup, but I have transitioned to almost always using French green lentils.  French green lentils tend to be less starchy and hold their shape in soup slightly better than the more common brown lentil variety.  Sometimes I serve this over a bed of brown rice to make the soup extra-hearty.  Other times I simply serve it along with some crusty bread.  Either way, it’s a wholesome one-pot meal that can be enjoyed throughout the year.

Lentil Vegetable Soup | Gather & Dine

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Lentil Vegetable Soup

Lentil Vegetable Soup | Gather & Dine
  • Yield: 8

Ingredients

  • 1 pound French green lentils, rinsed and drained
  • 4 cups chopped yellow onions (3 onions)
  • 2 cups chopped leeks, white and light green parts only (2 leeks)
  • 1 tablespoon minced garlic (3 cloves)
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon cumin
  • 3 cups diced celery (8 stalks)
  • 3 cups diced carrots (4-6 carrots)
  • 2 quarts low-sodium chicken broth
  • 1 quart water
  • 1 tablespoon red wine vinegar

Instructions

  1. Boil 10 cups of water in a large pot or dutch oven. Turn the heat off and add the lentils. Cover and allow the lentils to soak for 15 minutes. Drain and set aside.
  2. In the same pot, add the olive oil and sauté the onions, leeks, and garlic with the salt, pepper, thyme and cumin until onions soften and are translucent. Add the celery and carrots and continue to sauté for another 8-10 minutes.
  3. Add the lentils, chicken broth, and water. Bring to a boil. Reduce the heat to low, partially cover, and quietly simmer the lentils and vegetables for 1 1/2 hours. Add the red wine vinegar and season to taste with additional salt and pepper. Serve with crusty bread or over a bed of brown rice.

Notes

adapted from The Barefoot Contessa Cookbook

 

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