4. Put the tart shell on the cleaned baking pan lined with parchment. Place the
rack in the lower rack position. Preheat oven to Convection Bake at 400°F
for 30 minutes. Once preheated, place pan in oven. Keep an eye on the
shell to make sure the surface does not get too dark. Should it get too dark
before time expires, cover with aluminum foil.
5. Once shell is baked and cooled slightly, scatter the ¼ cup of shredded
cheese along the bottom of the tart shell. Put ½ tablespoon dollops of the
ricotta on top of the cheese evenly across the tart; sprinkle with half of the
remaining salt. Top evenly with the onion mixture and then the tomatoes,
and finally the remaining cheese and salt. Cover the border of the tart with
aluminum foil and put back in the oven with the rack in the middle rack
position. Set oven to Broil at 500°F for 10 minutes, until the cheese on top
is melted and golden brown.
6. Once tart is finished, tear the basil leaves and scatter on top of the tart
before serving.
Nutritional information per serving:
Calories 155 (61% from fat) • carb. 11g • pro. 5g
• fat 11g • sat. fat 3g • chol. 27mg • sod. 323mg
• calc. 56mg • fiber 1g
Oysters Rockefeller
This classic holiday hors d’oeuvre is sure to impress.
Active Time: 30 minutes Total Time: 45 minutes
Makes 8 servings
3
tablespoons unsalted butter, divided
1
⁄
3
cup panko (Japanese breadcrumbs)
¼
teaspoon kosher salt
1
large shallot, peeled and finely chopped
1
large garlic clove, peeled and finely chopped
1
cup packed spinach, finely chopped
1
tablespoon Pernod
®
8
large oysters, shucked, on the half shell
¼
cup fresh parsley, finely chopped
1. Melt 1 tablespoon of the butter and put in a small mixing bowl with the
breadcrumbs and salt. Mix to combine; reserve.
2. Put the remaining butter in a medium skillet set over medium-low heat.
Once melted, add the shallot and garlic; sauté until softened. Add the
spinach and sauté until bright and wilted. Increase the heat to medium/
medium-high; add the Pernod and stir to fully coat. Cook until Pernod has
evaporated. Remove from heat; reserve.
3. Top each oyster with a heaping teaspoon of spinach mixture, then with the
seasoned breadcrumbs.
4. Line the baking pan with parchment paper. Preheat oven to Convection
Bake at 400°F for 10 to 15 minutes. Put prepared oysters on the tray and
put in the preheated oven with the rack in the middle rack position for 10 to
15 minutes.
5. Remove oysters from oven when golden brown. Sprinkle with chopped
parsley; serve immediately.
Nutritional information per oyster:
Calories 94 (72% from fat) • carb. 5g • pro. 1g
• fat 7g • sat. fat 5g • chol. 21mg • sod. 104mg
• calc. 9mg • fiber 0g
Spanish-Style Mussels with Chorizo
Sherry and spicy chorizo give these mussels a bit of Spanish flair.
Active Time: 15 minutes Total Time: 55 minutes
Makes 4 servings
6
ounces smoked chorizo (2 links), sliced into ¼-inch rounds
1
onion, peeled and thinly sliced
2
garlic cloves, peeled and crushed
2
teaspoons olive oil
¼
cup sherry
1
pound mussels, scrubbed and de-bearded
1. Combine the chorizo, onion, garlic, and olive oil in a small bowl. Evenly
spread ingredients on the baking pan and put in the oven with the rack in
the lower rack position. Set to Bake Steam at 450°F for 20 minutes.
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