We are finally HERE!! Happy pub date (as they say in the biz) to my cookbook, The Weeknight Mediterranean Kitchen! (Giveaway will be at the end of this post!)
This has been one heck of a year and I just want to thank every one of you for being part of this journey and supporting me in every way possible. Thank YOU all so much! Now let’s chat about food, shall we?
The Weeknight Mediterranean Kitchen Cookbook Trailer
I was going back and forth on what recipe to share for my release date and as I was skimming through all the food photos, I quickly fell in love with my fruit rose tart all over again.
Seasonally fit, stone fruit and berries are perfect right now and the addition of a quick splash of rose water transforms the fruit to a gorgeous floral layer.
The fruit rose tart is so easy to whip up, that yes, you can even make this on a weeknight. The dough is a dream to make and doesn’t require any kneading, just a quick whiz in a food processor. Then add your favorite fruit and bake away.
This is exactly what I envisioned for my book, The Weeknight Mediterranean Kitchen. Beautiful fragrant, healthy dishes, made approachable and indulgent even on a busy weeknight.
I’ll be giving away 1 copy of my cookbook and one of my favorite ingredients used in the book to 1 lucky reader on both Instagram, Facebook and right here one this post!
How to Enter:
- Leave a comment here telling me what your favorite spice is!
- Make this recipe and tag me on Instagram or Facebook
- Follow me on Instagram @FerraroKitchen and leave a comment letting me know you did!
- Leave a comment on my last Instagram post (it will be this recipe) telling me your favorite spice and tag a friend.
- Subscribe to my newsletter!
Giveaway Details: This giveaway is for U.S. entries only. Each entry will be counted and 1 winner will be randomly selected. Giveaway ends Monday July 30th, 2018 11:00m PST.
Fruit Rose Tart full of stone fruit and berries with a splash of rose water and a dollop of light whipped cream. Recipe from my cookbook, The Weeknight Mediterranean Kitchen.
- 1 ¼ cup 240 g all purpose flour + more for rolling
- 8 tbsp 57 g cold butter, cut into small pieces
- 2 tbsp 30 g sugar
- ¼ teaspoon salt
- ¼ cup 56 g full fat Greek yogurt
- ½ lemon zested and juiced
- ¼ cup 71 ml ice cold water
- 2 nectarines or peaches pitted and cut into ¼ inch slices
- 8 oz strawberries stems removed and cut into quarters
- ¼ cup 50 g sugar + 1 tbsp (15 g) for garnish
- 1 tsp vanilla extract or vanilla paste
- ¾ tsp rose water
- Zest of ½ lemon
- ¼ cup 56 graspberry or strawberry jam
- Dried rose petals for garnish
- Mint leaves for garnish
- 1 egg beaten
- 1 cup 284 ml whipping cream
- ½ tsp rose water
- 1 tbsp 30 g sugar
Begin by making the dough by adding the flour, butter, sugar and salt into a food processor and pulsing until crumbly consistency.
Then whisk together the Greek yogurt, lemon zest and juice and cold water in a bowl and pour the liquid mixture into the food processor. Pulse a few more times until a dough forms. You should be able to squeeze a piece between your hand and if it sticks together easily, it’s ready.
Lay a large piece of plastic wrap on the counter and transfer dough, using floured hands to make a large disk and wrap the dough in plastic. Place dough in refrigerator while you prepare the rest of the ingredients.
Preheat oven to 400 °F (204 °C) and line a baking sheet with parchment paper.
Next, in another bowl, add together the prepped fruit, 1$ cup (50 g) sugar, vanilla extract, rose water and lemon zest and stir to combine.
Remove dough from refrigerator and cut into 2 equal portions. Use a floured rolling pin and roll out dough to an even 10-12 inch (25 -30 cm) circle. At this point transfer dough to baking sheet before filling with fruit.
Spread jam in the middle of the dough, between the two tarts, leaving a 1 inch (2.5 cm) border. Then divide the fruit mixture between each tart , making sure to drain any excess liquid so the dough does not get too wet. Make a small mound of fruit in the middle and fold up rim of the dough, into an overlapping crust.
Brush egg over both tarts and sprinkle the edges with 1 tablespoon (15 g) sugar.