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Savory Balsamic Fig & Heirloom Tomato Tart with Prosciutto

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Having company over and need a crowd pleasing recipe?

Want a creative recipe that showcases the beautiful heirloom tomatoes you found at the farmer's market?

Looking for a quick weeknight dinner option that provides flavor and nutrition for your family?

This recipe will be your new best friend!! This recipe is full of flavor, loaded with healthy vitamins and minerals, and is ready with minimal effort in the kitchen!!!

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tart 3

Savory Balsamic Fig & Heirloom Tomato Tart with Prosciutto

Ingredients

  • Prepared Puff Pastry Sheet, thawed (I recommend Dufour’s Puff Pastry)
  • 1/3 cup Fig Preserves
  • 2 Tablespoons Balsamic Vinegar
  • 1 Tablespoon Olive Oil
  • 2 cloves Garlic, Minced
  • 1-2 Tablespoons Dried Oregano
  • Pinch of Salt + Pepper
  • 2 Heirloom Tomatoes, sliced
  • 2 cups Cherry Tomatoes
  • 4 ounces Blue Cheese, crumbled
  • 8 ounces Fresh Mozzarella Cheese or Burrata Cheese
  • 8 slices Thinly Sliced Prosciutto
  • 2 -3 Tablespoons Fresh Basil

Instructions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Stack two pieces of puff pastry one on top of the other and press gently to adhere. Repeat with the other two sheets. Cut each pastry into a large circle or leave as a square. You may also make mini tarts by cutting the pastry into smaller circles or squares. Whatever shape you prefer works fine.

Place the puffed pastry sheet on the prepared baking sheet and spread about 1/3 cup of fig preserves over the puff pastry.

In a bowl, whisk together the balsamic vinegar, olive oil, garlic and oregano. Add the cherry tomatoes to the balsamic mix and toss well. Arrange the sliced heirloom tomatoes over the puff pastry sheet evenly. Add the cherry tomatoes along with any remaining balsamic mixture left in the bowl. Sprinkle the tart with crumbled blue cheese.

tart 1
tart 1

Bake the tart for 20-25 minutes or until the crust if puffed and golden and the cherry tomatoes lightly burst. Remove from oven and top with torn mozzarella or burrata cheese and prosciutto. Let tart stand for 5-6 minutes to set. Garnish with basil. This tart makes 6 servings.

This tart is great to serve alongside a simple arugula salad tossed in a lemon vinaigrette for lunch and/or dinner. This tart reheats very well! If you have leftovers, consider topping with a fried egg and serving for breakfast!

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tart 2

Recipe Inspired by Half Baked Harvest

JALAPEÑO & BLACK BEAN SPAGHETTI SQUASH BOATS

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JALAPEÑO & BLACK BEAN SPAGHETTI SQUASH BOATS

(Makes 4 Meals)

Ingredients:

  • 2 Spaghetti Squash
  • Extra Virgin Olive Oil
  • 1 Tablespoon coconut oil
  • 1 Yellow onion, chopped
  • 2 Cloves Garlic, minced
  • 5 cups Fresh Baby Spinach
  • 2 cans (14.5 oz) Roasted Tomatoes with Green Chiles
  • 2 cans Black Beans 
  • 2 Tbsp Ground Cumin
  • 1/2 Tbsp Sea Salt
  • Ground Black Pepper
  • 4 ounces Goat Cheese, crumbled
  • Sliced Jalapeño (optional, garnish) 

Directions:

Preheat the oven to 400F and line baking sheet with foil or parchment paper. Carefully cut the spaghetti squash in half, scoop out the seeds in the center and discard. Brush sides with EVOO + Sea Salt + Pepper. Place the squash halves face-down on the lined baking sheet. Bake for 45-55 minutes, or until the light brown spots begin to appear on the skin of the squash. Remove from the oven and set aside to cool slightly.

While the squash is cooking, pour the 2 cans of roasted tomatoes and green chiles (including the liquid) into a blender and add in the ground cumin and salt. Blend until smooth and set aside.

Melt the coconut oil in a large pot over medium heat and sauté the onion until the onion is tender. Add in the garlic and spinach, and stir until the spinach is wilted. Add black beans and stir.

Use a fork to scrape the cooked spaghetti squash flesh into pot and pour the enchilada sauce over the top. Stir well until everything is heated through, season to taste, and then divide the spaghetti squash mixture between the shells of the spaghetti squash arranged cut-side-up on a baking sheet.

Top each serving with crumbled goat cheese, and place in over to heat through for 5-6 minutes. Serve Warm!!

Recipe Inspired by Detoxinista

3 Reasons to Start Eating Chickpeas!

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I love foods that are versatile!!!  This is probably the main reason I love chickpeas!! Chickpeas can be used in salads, soups, curries, chilis or stews.  I highly recommend that you consider roasting chickpeas as a tasty and inexpensive protein source!

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 In addition to their versatility, chickpeas also offer 3 health benefits you do not want to miss.

  1. Reduce Cholesterol Levels: Research has shown that including 3/4 cup of chickpeas in your diet can help lower LDL (bad cholesterol) which in turn, lowers your risk of heart disease!  Research has also shown that individuals that consume chickpeas on a regular basis have better body fat regulation, lower LDL cholesterol levels, lower total cholesterol levels, and lower triglyceride levels.
  2. Control Hunger Cues: Due to their high fiber and high protein content, this powerful combination will stabilize your hunger cues.  My consuming 1/2 cup chickpeas in your daily intake you are more likely to eat an appropriate amount of calories for your body due to more accurate hunger/fullness cues.  The long-term benefit means your body will rest at a healthy body weight.
  3. Improved Digestive Support: Did you know that 2 cups of chickpeas will give you approximately 28 grams of fiber? That is 100% of the recommended daily value!  Consider chickpeas a staple on your grocery list if you want good colon health. 65-70% of the fiber found in chickpeas is insoluble fiber.  This means the fiber is not digested until it reaches the very end of your colon which promotes healthy bacteria growth and reduces your risk of colon cancer!

Today, I'm sharing the easy concept of roasting chickpeas so you can always have a tasty, nutrient dense, meatless protein option available for your main entrée or for a snack!

Roasted Chickpeas:

Ingredients:

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  • 2 - 15oz Cans of Low Sodium Chickpeas
  • 1 Tbsp Extra Virgin Olive Oil (EVOO)
  • Assorted Herbs and Spices of Your Choice (I like to use Dried Thyme, Oregano, Ground Cayenne Pepper, and Crushed Rosemary)
  • Garlic Salt
  • Ground Black Pepper
  • Cooking Spray

Directions:

Pre-Heat oven to 425 degrees.  Spray baking sheet with cooking spray and set aside.  Drain and rinse chickpeas.  Pat dry.  Once dry, toss chickpeas with EVOO, assorted spices and herbs of your choosing, garlic salt, and ground black pepper.  Toss chickpeas to make sure they are evenly coated with EVOO and herbs/spices.  Pour chickpeas onto baking sheet and spread out so that all chickpeas are in a single layer.  Roast at 425 degrees for 20-25 minutes (depending on your oven).  Stir chickpeas halfway through cooking process to cook evenly on all sides. Serve hot or cold.  This recipes makes 4-5 servings.

I like to serve roasted chickpeas on salads or over rice as a curry!  Roasted chickpeas are great to make hummus and delicious as a portable snack!!!  Be creative and enjoy this nutrient dense food!!!

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