Butter Lettuce Nectarine Blackberries In Parmesan Crisps Food

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RUSTIC NECTARINE-BERRY TART



Rustic Nectarine-Berry Tart image

This recipe is a delicious combination of juicy nectarines, raspberries and blackberries nestled in butter-crisp pastry crust.

Provided by MarthaStewartWanabe

Categories     Tarts

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/4 cups flour
1/2 cup butter, cold and cubed
1/4 teaspoon salt
5 -6 tablespoons water, ice-cold
2 nectarines, peeled and sliced
1/2 cup raspberries
1/2 cup blackberry
2 tablespoons flour
1/4 cup sugar
1 tablespoon lemon juice
1 tablespoon sugar

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.

Nutrition Facts : Calories 234.1, Fat 11.9, SaturatedFat 7.3, Cholesterol 30.5, Sodium 174.9, Carbohydrate 29.9, Fiber 2.2, Sugar 11.5, Protein 2.9

BUTTER LETTUCE & PARMESAN SALAD



Butter Lettuce & Parmesan Salad image

Make and share this Butter Lettuce & Parmesan Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

3 small head butter lettuce, separated into leaves
2 tablespoons balsamic vinegar
salt, a pinch
3 tablespoons extra-virgin olive oil
1 1/2 cups homemade croutons
parmesan cheese, for shaving (or asiago or gruyere)

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



Butter Lettuce, Nectarine, & Blackberries in Parmesan Crisps image

Bon Appetit, June 2005. "Pretty and delicious, this salad is a light starter for an elegant lunch or dinner." I have not tried; posted for safe-keeping.

Provided by swissms

Categories     Lunch/Snacks

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 cups coarsely grated parmesan cheese
1 tablespoon all-purpose flour
2 white nectarines, halved, pitted, thinly sliced (about 1 1/2 cups)
2 teaspoons fresh lime juice
2 cups butter lettuce leaves, torn into bite-size strips
1/2 cup fresh blackberries
2 teaspoons extra virgin olive oil

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.

Nutrition Facts : Calories 230.2, Fat 13.4, SaturatedFat 6.8, Cholesterol 33, Sodium 575.1, Carbohydrate 12.7, Fiber 2.5, Sugar 6.9, Protein 16

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