SIMPLY LAURA FOOD NETWORK RECIPES

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ROASTED TOMATO TART RECIPE | LAURA VITALE | COOKING CHANNEL



Roasted Tomato Tart Recipe | Laura Vitale | Cooking Channel image

Provided by Laura Vitale : Chefs & Hosts : Cooking Channel

Categories     main-dish

Total Time 45 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 8

One 10-inch sheet frozen puff pastry, such as Pepperidge Farm, thawed
1 cup coarsely grated fontina cheese
1 1/2 pounds plum tomatoes, sliced into 1/4-inch-thick slices 
1 tablespoon olive oil 
1 teaspoon Italian seasoning 
Kosher salt and freshly ground black pepper 
1/4 cup freshly grated Parmigiano-Reggiano
1/2 cup loosely packed fresh basil leaves

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  • Roll out the puff pastry so it's 1/2 inch bigger on all sides. Transfer to the prepared baking sheet and use a fork to prick all over the pastry, leaving a 1/2-inch border all around. Scatter the fontina all over the pastry (leaving the border untouched) and set aside.
  • In a large bowl, toss the tomatoes with the oil, Italian seasoning and some salt and pepper. Arrange the tomatoes in a single layer (it's ok if they overlap a little) over the crust--leaving the border--and sprinkle the Parmesan evenly over the top.
  • Bake until the tart is deep golden brown and crispy, about 25 minutes. Let rest for 5 minutes.
  • Tear the basil leaves, then sprinkle the basil over the tart before cutting it into squares.

CANNOLI RECIPE | LAURA IN THE KITCHEN - INTERNET COOKING SHOW



Cannoli Recipe | Laura in the Kitchen - Internet Cooking Show image

Provided by Laura Vitale

Yield Makes 16

Number Of Ingredients 6

16 Cannoli Shells
2 lbs of Whole Milk Ricotta
1 ? cup of Powdered Sugar
1 tsp of Vanilla Extract
2 Tbsp of Candied Orange Peel
Mini Chocolate Chips

Steps:

  • 1) Place a piece of cheese cloth in a strainer and hang it over a bowl, add the ricotta in the cloth line strainer and cover it with a bit more cheese cloth. Place a small plate over the top of the ricotta and weigh it down with a large can of tomatoes or anything heavy. 2) Let it strain in the fridge overnight. 3) In a large bowl, add the strained ricotta, powdered sugar, vanilla and candied orange peel. Stir everything so it?s all well mixed. 4) Add the filling in a large disposable piping bag fitted with a large tip, pipe the mixture in the cannoli shells and dip each end into the mini chocolate chips and sprinkle over some powdered sugar. Serve right away for best tasting cannoli.

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