potato tart with goat cheese, chives & thyme

Makes 8 Servings

I always love having some cooked potatoes in my refrigerator. They can be quickly cut up for a potato salad, used as the base of a frittata or smashed into rugged mashed potatoes with the addition of some butter and milk. Aside from the fresh herbs, top with spinach leaves or arugula and you will have a delicious main dish for dinner. For this recipe, a leftover baked potato can be used as a substitute for the steamed potatoes.

1 14-ounce package frozen puff pastry, thawed

1 pound baby potatoes

8 ounces ricotta

4 ounces firm goat cheese

1 t. smoked paprika salt and fresh ground black pepper, to taste

1 T. unsalted butter, melted

2 T. chopped fresh chives

1 t. fresh thyme leaves

DIRECTIONS: Preheat oven to 425 degrees. Roll puff pastry into a 10-by-14-inch rectangle. Place pastry on a baking sheet lined with parchment paper. With a knife, lightly score border ½-inch away from the edge. With a fork, prick pastry every few inches inside the border. Bake pastry until puffy and light golden, about 15 minutes. Remove from oven and let cool.

Fit a large pot with a steamer basket. Add enough water to just below the basket. Bring water to a boil. Add potatoes and steam until the potatoes can pierced easily with the tip of a knife. Remove potatoes from the steamer and allow to cool. Slice potatoes crosswise, about ¼ inch thick.

While the potatoes are cooking, in a bowl, blend together ricotta, goat cheese, paprika and 1 teaspoon of salt. Spread the cheese mixture evenly on the puff pastry to the border. Arrange the potato slices in a single layer. Brush with melted butter. Season to taste with salt and pepper.

Bake until edges are golden, about 20 minutes. Sprinkle with fresh chives and thyme. Serve immediately.

Makes 6 Servings

This recipe allows me to use up any leftover turnips I may have in my fridge. Browning the turnips caramelizes them and provides a slight smoky and sweet flavor. I like my hummus chunky as it gives the dip a little bit more rusticity and a more homemade feel. Keep hummus in an airtight container in the refrigerator for up to a week.

2 to 3 c. turnips, diced

1 T. olive oil

Salt and fresh ground black pepper, to taste

1 15½ ounce can chickpeas, drained, rinsed

¼ c. tahini

¼ c. extra virgin olive oil

2 cloves garlic, coarsely chopped

Juice from ½ lemon or to taste

½ t. ground cumin

DIRECTIONS: Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Toss turnips with oil, salt and pepper. Spread evenly onto sheet. Bake for 20 minutes or until tender and golden brown.

In a food processor, blend turnips with the chickpeas, tahini, oil, garlic, lemon juice, cumin and salt. Blend until smooth, adding water if needed.

Serve with fresh vegetables or pita chips or spread on toasted bread, top with slices of pear and drizzle with honey.