Amanda & Merrill's Notes:

One mark of a great recipe is when each component is terrific in its own right. The pastry for this tart is beautiful and lovely to work with (as long as it's chilled). The caramelized onions are delicious. And the way the plums are cooked - quickly saut�ed with sugar added during the last moments - is a great technique for saut�ing fruit. The edges brown, the fruit warms through without falling apart, and the tiny sprinkling of sugar forms a light glaze. JackieK's tart would make an impressive hors d'oeuvre - one whose components can be made in advance, then assembled just before guests arrive - or a last course for people who aren't big dessert eaters. - A&M

A rustic flaky, buttery crust topped with a thin layer of rich and tangy mascarpone cheese, sweet onions and tart plums make for an incredible sweet-savory bite. And the small drizzles of honey and balsamic vinegar with just a bit of fresh basil round out the combination perfectly. This tart is delightful as an appetizer or as dessert. Included is a basic recipe for p�te bris�e, a savory pastry dough, that was adapted from Julia Child's "Mastering the Art of French Cooking." However, the plum topping definitely adds a new and contemporary twist.

Serves 9-inch tart

Tart:

• 1 tablespoon extra-virgin olive oil
• 1/2 yellow onion, thinly sliced
• pinches salt
• 1 tablespoon unsalted butter
• 2 firm plums, pitted and thinly sliced
• 1 teaspoon sugar
• 1 cooked tart shell (recipe below or use store-bought)
• 1 tablespoon mascarpone cheese
• 1 teaspoon honey
• 1 teaspoon balsamic vinegar
• 1 tablespoon thinly sliced fresh basil

Tart Shell (basic P�te Bris�e):

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1 egg

1. To make the tart shell, begin by combining the flour and salt in the bowl of a food processor. Add the cubed butter and pulse for about 5 seconds until well-combined. Pour in the ice water and pulse just until the dough forms a ball. Note: this can also be done by hand; use your finger tips to blend in the butter but be sure to work quickly so it doesn't melt.
2. Form the dough into a ball and wrap in plastic. Freeze 1 hour or refrigerate overnight.
3. Preheat the oven to 400�F. Roll out the dough onto a floured work surface to create a circle 1/8-inch thick. Invert a 9-inch plate over the dough to measure the size of the tart and cut out a circle. Set the dough onto a silicone baking sheet or a piece of parchment paper on a baking sheet. Crimp the edges of the dough to make a decorative edge. Don't worry if the tart doesn't look perfect, it's supposed to be rustic.
4. Set a piece of foil over the dough and fill with dried beans. Leave the edges exposed. In a small bowl whisk together the egg and water. Use a pastry brush to lightly coat the edges with egg wash.
5. Bake the tart dough for 8 minutes. Remove the foil with the dried beans and use a fork to dock the bottom of the tart. Return the tart to the oven and bake for 10 minutes or until cooked through and lightly browned. Cool to room temperature.
6. To make the filling, heat the olive oil in a large saute pan set over medium heat. Add the sliced onions and cook stirring often until soft and caramelized, about 15 to 18 minutes. Remove the onions from the pan.
7. Melt the butter in the pan then add the plums. Cook stirring often until lightly roasted, about 5 minutes. Stir in the sugar and cook 2 minutes longer, then remove from the pan and cool to room temperature.
8. To assemble the tart begin by spreading the mascarpone cheese in a thin layer over the shell. Top with a layer of caramelized onions then arrange the plum slices in a fan shape. Drizzle the honey and balsamic vinegar over the top and garnish with thinly sliced basil. Serve at room temperature.

Recipe Courtesy Food52, Two Mom's Catering

Serves 8

Tomato pasta stuffing:

• 1 pound thin soy pasta or whole wheat pasta
• 1 small yellow onion
• 1 zuccini
• 4 ounces roasted marinated tofu or feta cheese
• 3-4 cloves garlic
• 1/8 cup extra virgin olive oil
• 3-4 pinches salt and pepper to taste

Tomatoes and Garnish:

• 8 Heirloom tomatoes
• 1 bunch fresh basil leaves
• 1/4 cup olive oil

1. Cook pasta as directed - Do NOT over cook (al dente) drain and set aside.
2. Rinse tomatoes, remove the core cut into 8 even wedges, cutting 3/4 way down the tomato. Carefully remove and save the insides, and set aside.
3. In a saute pan add diced onions and garlic. Saute until lightly caramelized.
4. Add zucchini and stir fry for 2-3 minutes. Then add tomatoes hearts and seeds continue to saute for 5 minutes. Remove from heat and allow to cool.
5. Add pasta to sauce and toss. Allow to cool.
6. In a small sautee pan, heat ollive oil and allow oil to get hot but do not allow it to smoke. Carefully with tongs or a slotted metal spoon drop in a fresh basil leaf. Be CAREFUL for spattering. Remove leaves quickly - they should be crispy but not burned. Do one leaf at a time. Carefully remove and lay on paper towel to drain any excess oil. 3-4 leaves per tomato, or as desired for flavor.
7. Take the pasta and add either roasted tofu (vegan) or feta cheese and toss then fill the tomatoes with the pasta.
8. Use any remaining pasta as a bed underneath the stuffed tomatoes. Season to taste and add the basil garnish.

Recipe Courtesy Whole Foods Market

Method

Combine fruit pur�es in a medium bowl. Heat water and sugar, stirring until sugar dissolves. Add to pur�es with lime or lemon juice to taste. If you have popsicle molds, fill them, leaving some room at the top to allow for expansion, set the lids in place and insert the sticks through the holes. If you don't have popsicle molds, fill small cups or empty yogurt tubs about 3/4 full, stretch plastic or foil across the top and make a small slit to insert sticks. Freeze until firmly set, 3 to 4 hours. To remove the pops, first remove the lids or wrap, then squeeze the sides of the molds, twisting them slightly, to dislodge the pop. If necessary, rinse the outside of the molds under hot water first.