Butter Lettuce Nectarine Blackberries In Parmesan Crisps Food

RUSTIC NECTARINE-BERRY TART

Steps:

• Preheat oven to 375°F.
• Place flour, salt and cubed butter into a food processor. Pulse until mixture resembles pea-sized crumbles. Add cold water 1 tbs. at a time until mixture forms a smooth ball. Set aside.
• In a medium-sized bowl, gently combine nectarine slices, raspberries, blackberries, sugar, flour and lemon juice.
• On a large baking sheet or pizza stone, sprinkle a pinch of flour and roll out pastry dough into a 16-inch circle.
• Spread filling evenly onto pastry, leaving a 1 1/2-inch dry outside edge. Carefully pull up edge of pastry and fold over outside edge of the filling all around. Remember, it is meant to look rustic, so don't worry about perfection. Sprinkle outside edges of pastry with sugar.
• Bake at 375 F for 40-45 minutes or until pastry is lightly browned.
• Allow to cool for 20-30 minutes. Slice into eighths and serve warm.

BUTTER LETTUCE & PARMESAN SALAD

Steps:

• Tear the large lettuce leaves in half, leaving the smaller ones whole, and place all the lettuce in a serving bowl.
• Sprinkle the vinegar and salt over the lettuce and toss well to mix.
• Drizzle with the oil, and scatter the croutons over the top, and toss again.
• Using a vegetable peeler, shave the cheese over the salad and serve.

BUTTER LETTUCE, NECTARINE, & BLACKBERRIES IN PARMESAN CRISPS

Steps:

• Preheat oven to 325°F Line baking sheet with parchment paper. Mix cheese and flour in small bowl; divide into 4 mounds on prepared sheet, spacing 3 inches apart. Using fingers, flatten each mound to 4-inch round. Bake until golden and almost crisp but still pliable, about 20 minutes. Invert four 6-ounce custard cups onto work surface. Place each cheese round over 1 cup bottom, pressing gently to form bowl shape. Cool 1 hour. (Can be made 6 hours ahead. Let stand at room temperature.).
• Mix nectarines and lime juice in bowl. Fill each bowl with lettuce, then berries and nectarines. Drizzle with oil.