Step 1

Preheat the oven to 350F. Place the sliced onion rings on the bottom of a large roasting pan. Blot the turkey dry and salt the turkey generously inside and out, rubbing the salt into the skin. Place the turkey on top of the onion.

Step 2

Stuff the cavity of the turkey with the parsley, spent, reserved lemon halves, and the halved lemon. Tie the legs together with kitchen twine and affix the wings to the sides of the turkey with toothpicks.

Step 3

Add the lemon juice, sea salt, black pepper, ground saffron, and turmeric in a small bowl and whisk to combine. Pour the liquid mixture over the turkey and cover loosely with foil.

Step 4

Transfer to the oven and bake, basting the turkey every 30 minutes, using a large spoon or baster to gather the accumulated juices. Be sure to pay special attention to basting the breast meat.

Step 5

After 2 hours and 4 rounds of basting, carefully add the prunes, dried apricots, sliced quince and orange to the perimeter of the roasting pan, laying the fruit in the juice. Bake for 1 more hour, basting twice more, for a total of 3 hours.

Step 6

Remove the foil and move some of the onions on top of the turkey, so they get browned instead of simmering. Roast for another 30 minutes, or until the skin is golden brown and crisp. Remove from the oven; let rest for 30 minutes, then carve and serve.

Step 1

Before getting started it is a good idea to make sure that your turkey fits properly in the brown paper bag you have chosen. This is easier and much less messy when your turkey is still in its package. The turkey should slide easily into the bag and be able to gather and be sealed at the open end of the bag.

Step 2

Two hours before you are ready to cook the turkey, remove it from the refrigerator and let it come to room temperature.

Step 3

Preheat the oven to 375°F.

Step 4

Roll up your sleeves and get ready to get messy! Starting with the outside, completely saturate the paper bag with the canola oil - inside and out. This is best done over or even in the sink, if large enough. The entire bag should look wet, but there should be no pools of oil anywhere. Let the bag sit while you prepare the turkey so that you can make sure that every nook and cranny is completely saturated with oil before adding the turkey. This is very important!

Step 5

Remove any giblets from the cavity and discard or reserve for stock or gravy. Season the entire turkey generously with salt (about 1 teaspoon per pound is a good guideline) rubbing it all over the outside and inside of the bird. Don’t be shy. Really get in there.

Step 6

Using your hands, rub the turkey all over with the unsalted butter and then with the olive oil.

Step 7

Tie the legs of the turkey together with kitchen twine. Slide the turkey inside the paper bag (you will likely need backup for this step) and place the bag on top of a wire rack set in a large roasting pan. Gather the paper bag at the top to close and tie it together with kitchen twine to secure.

Step 8

Punch 8-10 small holes in the top of the bag with a knife to allow for steam to escape

Step 9

Place the turkey in the oven making sure that the oven rack is low enough to accommodate the bag and is not making contact with any of the heating elements inside of the oven. Roast for 2 hours, then cut the top of the bag open to allow for additional browning. Roast for 30-45 minutes more until the juices run clear between the leg and thigh or an instant read thermometer inserted into the thickest part of the thigh reads 165°F. Please note that this is a rough estimate of the amount of time that it will take to cook a 12-14 lb. turkey at 375°F. The final cooking time will depend on many factors including the size of your turkey and the temperature of your oven. A thermometer is the most foolproof way to not overcook your turkey. The important thing here is to cut the bag open when you think you have about 30 minutes of roasting time left so that the bird can get nice and golden and crispy during the final moments of roasting.

Step 10

Let the turkey rest for at least 30 minutes before transferring to a cutting board and carving.

Step 1

Preheat the oven to 300F. Pat the roast dry; season generously on all sides with salt and pepper. Heat the olive oil in a Dutch oven and sear the roast on all sides until deeply browned. Remove from the pot and set aside.

Step 2

Over medium heat, add more oil if needed and saute the cippolini onions and garlic in the pot, scraping any browned bits, until browned and caramelized in spots. Return the roast to the pot and deglaze with the stock.

Step 3

Add the rosemary and pomegranate molasses to the pot and stir to combine. Season with more salt as needed. Bring the mixture to a boil, cover the pot and bake for 2 hours. Remove from the oven, flip the roast, cover and bake for an additional hour. Remove from the oven.

Step 4

Let the roast cool. Carefully remove from the liquid and slice, transferring to a platter. Strain the liquid into a medium sized saucepan, reserving any cipollini onions and setting them aside.

Step 5

Place the saucepan over a medium-high heat, letting the liquid come to a boil. Let boil, stirring occasionally, until partially reduced and thickened, around 15 minutes. Pour the hot gravy over the sliced roast and garnish with the reserved cipollini onions. Sprinkle with fresh pomegranate arils before serving.

Step 1

Make the dough: In a large mixing bowl, combine the flour and salt. Add in the eggs and water and incorporate with a fork (or, to avoid cleaning another bowl, you can do this on the countertop by creating a mound with the flour and then making a well for the wet ingredients). Once the dough forms into a ball, knead for about 5 minutes, or until the dough has become soft and elastic. Form it into a smooth ball, and rest under a damp cloth for 30 minutes.

Step 2

Make the filling: Heat the schmaltz in a skillet over medium heat. When it's rippling, add the onion, garlic, and salt, and cook until translucent, 5 minutes. Remove from the heat.

Step 3

In a food processor, combine the turkey or chicken with the onion mixture, making sure to include as much schmaltz as possible. Pulse until well combined. Transfer to a mixing bowl and add the chopped dill, if using, and mix well until fully combined. Cover and chill until ready to assemble.

Step 4

When the dough has rested, begin assembly: divide the dough ball into 4 equal portions. Roll each portion into a ball, keeping the others covered with a towel while you work. Working one at a time, create a hole in the dough ball with your thumbs so that it looks like a bagel. Begin stretching it out the loop of dough until the width of the dough is about  ¾-inch thick. Cover the piece of dough with a kitchen towel and repeat this process with the other 3 pieces of dough.

Step 5

Take each dough loop, and cut the loop at two opposite ends so that each dough loop forms two straight logs. Roll each log out with your hands until it is ½ inch thick (width). Cut each log into inch-long pieces and cover with a towel, repeating with all 4 loops.

Step 6

Working one small piece of dough at a time, roll it into a small ball. Using your hands first, then a rolling pin, flatten the dough until it's round and thin, about 2 inches in diameter.

Step 7

Take 1 heaping teaspoon of the filling and place in the center of each dough circle and fold it in half, pinching the edges to seal them well so no filling escapes when they're cooking.

Step 8

Bring the corners of the half-moons together, overlap them a bit and pinch to seal. Repeat with the rest of the dough pieces. Cover and chill until ready to cook.

Step 9

To cook the kreplach, bring a medium saucepan full of salted water to a boil. Drop in your kreplach and stir so that they don't stick to the bottom. Cook for about 3 minutes (or 5 minutes if frozen) until they're al dente.

Step 10

Serve in hot chicken broth with and garnish with more dill (optional).

Step 1

At least an hour and up to five before you plan to serve the tahdig, rinse the rice. Wash the rice three times: Place the rice in a small bowl. Cover with water and stir by clawing through with your fingers. Drain carefully, then repeat this process 2 more times.

Step 2

Cover the entire surface of the rinsed rice with water by about ½”. Add the 3 tablespoons of salt; stir gently to combine. Let sit for at least 1 hour and up to 5.

Step 3

In a large bowl, combine the egg yolks, ½ cup oil, ¼ cup water, lemon juice, and ½ teaspoon of the saffron. Set aside.

Step 4

Bring 5 cups of water to a boil, covered, in a medium non-stick pot over high heat. Carefully add the soaked rice and the water from the bowl. Gently stir through with a spatula, making sure to scrape up the grains at the bottom of the pan. Watch the pot until it comes back to a boil. Lower the flame to medium heat. Leave on medium heat for 3-5 minutes, until the rice is parboiled.

Step 5

Remove from the heat and drain the rice into a large colander. Spread rice gently across the colander's surface to increase surface area and allow it to cool more quickly. Rinse the rice gently with cool water. Rinse and dry the pot.

Step 6

Allow the rice to cool fully, so that it doesn’t cook the egg yolks. Mix ½ of the cold rice with the egg yolk mixture and set aside.

Step 7

In the same pot you used to parboil the rice, add 2 tablespoons of the oil and 2 tablespoons of water. Shake the pot to combine the oil and water and cover the bottom surface of the pot. Add the rice mixed with egg yolks, pressing gently to evenly cover the bottom of the pot. Top with the rest of the rice.

Step 8

Bring the pot to a boil over medium high heat, covered. Lower the flame to low heat and allow the rice to simmer on very low heat for 75 minutes, checking it in the last 20 minutes. If the rice is dry, add a couple tablespoons of water.

Step 9

Meanwhile, make the topping. Add the remaining 1 tablespoon of oil to a large pan over medium heat. Add the onion and remaining saffron and stir to combine evenly. Fry, stirring every couple minutes, until the onion begins to brown, about 5 minutes.

Step 10

Add cranberries and stir to combine. Cook until cranberries darken slightly while the onions continue browning, stirring frequently, about 4 more minutes.

Step 11

Remove cranberry mixture to a bowl and wipe out the pan. In the same pan, toast almonds over medium heat, stirring constantly, until they darken slightly to a toasty golden brown, and you can smell their aroma. Be very careful here — they can burn quickly.

Step 12

To serve, allow rice to cool for a few minutes. Invert the serving platter over the pot, then, holding the serving platter and pot together, swiftly flip the pot, allowing the tahdig to fall into the platter. Top with almonds and cranberry mixture — you can be creative with the design.

Step 1

Preheat the oven to 300F. Place the torn challah on a large sheet pan, spreading it out. Bake until dried and lightly golden, around 15 minutes. Remove from the oven and raise the temperature to 350F. 

Step 2

Place the challah into a large bowl; add spinach, oil, stock, and poultry seasoning. Season with salt and pepper, then transfer to a lightly oiled 9x13” pan.

Step 3

Cover the pan with foil and bake for 30 minutes. Remove the foil covering and bake for another 10-15 minutes, until the surface is crisp and golden brown. Serve hot. 

Step 1

If not cooking in a fire, preheat the oven to 500 degrees.

Step 2

Slice each sweet potato in half lengthwise. Using a knife, carefully slice 2 small ⅛” trenches along the inside lengths of each sweet potato. On one half of each sweet potato, sprinkle salt, then spread 1 tablespoon of butter across the entire length of the sweep potato. Press 3 sage leaves into the butter. Sprinkle the other half of the sweet potato with salt, and press the halves together to close tightly. Wrap each sweet potato in foil.

Step 3

If cooking with a fire, tuck the potatoes into the bottom center of the bonfire and cook for about 1 hour until charred on the outside and tender on the inside. If using an oven, transfer the potatoes to a sheet tray and roast in the oven for 1 hour and 30 minutes, until fork tender and browned on the outside. Unwrap and serve immediately.

Step 1

Prepare the vegetables: Slice the cabbage, cut the cauliflower into small florets, peel and slice the carrots, kohlrabi, daikon, slice the pepper, or otherwise prepare whatever you are using. The smaller the pieces the faster they will ferment. Pack the vegetables into lidded nonreactive container(s) (plastic, glass, or ceramic).

Step 2

Make the brine: dissolve the salt into 2 cups of water that you heat in 1 minute intervals in the microwave or over the stove. Once the salt is dissolved, add 6 cups cold water to cool the brine to room temperature. Add the peppercorns, chili pepper, and spices.

Step 3

Pour the brine over the vegetables to cover. If you need more brine, make it in the same ratio by dissolving 3 tablespoons of salt into 1 quart (4 cups) of water. Cover the container(s) and let sit at room temperature for 2 to 5 days to ferment until the desired doneness. Open the containers at least once each day to release any gas that builds up (called “burping”). I like to taste them each day so I know how the flavor is progressing. On the first day you won’t see any change. On the second day you might see some bubbles. By the third day there will be more evidence of fermentation. Bubbles, a distinct smell, and the brine will begin to get cloudy. Some gunk may form on the top. Don’t worry about this. It is normal.

Step 4

When the vegetables have reached their desired doneness—a good tang, maybe even a little fizz—it’s time to stop the fermentation - lift the vegetables out of the brine and rinse with cold water. Place in a clean container. Strain the brine over the vegetables and refrigerate until ready to use. (Chef’s note: Save the brine to use it for subsequent batches of pickles. It can be used up to five additional times and can also be used to cook with. You can add it to salad dressings, some soups, savory baked goods and other condiments, the way you might use miso or soy).

Step 5

To assemble the salad: combine the fermented vegetables. Add the cucumber, scallions, dill, herbs, if using, and olive oil. Toss and taste. Adjust the acidity with vinegar if necessary, and season with pepper. The salad will keep two or more weeks in the fridge.

Step 1

Place the sliced fennel into a bowl with the lemon juice and cold water. Let sit for about 10 to 15 minutes. Drain the fennel. 

Step 2

In a large bowl, mix the fennel, mint leaves, parsley leaves, white wine vinegar, olive oil, salt, pepper and parmesan (if using). Mix to combine well.

Step 3

Serve the salad cold.

Step 1

Preheat the oven to 395 degrees. Meanwhile, line a baking sheet with parchment paper. 

Step 2

Place the beets onto the baking tray and bake for about 40 minutes, until fork tender. Cool the beets for about 20 to 30 minutes until easily handled. Peel the beets and discard the peels. Julienne the beets, cutting them into 2 inch slices that are ⅛-inch thick.

Step 3

Place the beets, cabbage, dates, jalapeño (if using) and cilantro or scallions, salt, olive oil and lemon juice into a bowl and mix well. Taste and adjust the seasoning as needed. Serve immediately.

Step 1

In a large pot or dutch oven, heat oil over high heat until it shimmers. Add the beef cubes and sprinkle with 1 teaspoon of salt. Cook until nicely browned on all sides, 10 minutes.

Step 2

Add 3 ½ cups of water into the pot. Bring to a boil, then reduce to a simmer, cover, and cook for 1 hour.

Step 3

Add the green beans, tomato paste, the remaining 1 teaspoon salt, cinnamon, and black pepper. Simmer for an additional 2 hours, until the meat and beans are falling apart, and the liquid has reduced to a thick sauce. Taste and adjust seasoning.

Step 4

Serve hot.

Step 1

Heat schmaltz in a large pot over medium heat for one minute; after a few minutes, toss in the onion slices and let them sweat.

Step 2

Add the red pepper, garlic, ginger, and consomme powder and slowly sweat on low heat for 10 minutes, stirring occasionally. Raise the heat to medium high.

Step 3

Add the thin strips of collard greens handful by handful, stirring as necessary. With each batch of three handfuls, cook the collards for about 5 minutes.

Step 4

When all of the collards have been incorporated, add the vegetable stock. Bring to a boil, then lower the heat to a simmer.

Step 5

Add the lime juice, coconut sugar, and smoked paprika. Stir, cover and cook on a low simmer for 45 minutes. Remove the collards with a slotted spoon and serve.

Step 1

Preheat oven to 350 degrees.

Step 2

Grate the potatoes and onion into a large bowl.

Step 3

Pour 1 cup of vegetable oil, breadcrumbs, salt and pepper into the potato and onions. Mix to combine well. 

Step 4

Grease a 9 x 13 inch casserole dish with 1 tablespoon of vegetable oil.

Step 5

Evenly place the yapsuk mixture into the casserole dish. Cover the dish with aluminum foil and bake for 40 minutes. Remove the yapsuk from oven and raise the temperature to 400 degrees. Uncover the yapsuk and transfer it back into the oven for 1 to 1 ½ hours until the potatoes are cooked through and the edges of the yapsuk are a deep golden brown.

Step 6

Serve hot with a side of gravy.

Step 1

In a medium pot, bring 2 quarts of water to a boil. Add pumpkin and cook until soft, about 15 minutes.

Step 2

Drain water from pumpkin, transfer to a large bowl and let cool for 10 minutes.

Step 3

Add the lemon juice, olive oil, garlic, salt and paprika and mash together using a fork or potato masher until smooth.

Step 4

Serve room temperature or chilled with Merget Kaski & Kofta.

Step 1

Make the dough: Combine all the ingredients in a mixer bowl equipped with the hook attachment. Mix until the dough comes together and pulls away from the sides of the bowl, 4 to 5 minutes. Cover the bowl with plastic wrap or a damp towel and place in a warm place until the dough has doubled in size, 1½ to 2 hours.

Step 2

Meanwhile, make the filling: Melt the butter and oil in a large skillet over medium-high heat. Add the cumin seeds and toast until fragrant, about 1 minute. Add the grated pumpkin, spread evenly in the pan and sauté, stirring occasionally, until the liquid evaporates, 5 to 7 minutes. Add the ground walnuts, salt and pepper to taste, and mix well. Transfer to a bowl, loosely cover and refrigerate until cool, about 1 hour.

Step 3

To make the flatbreads: Preheat the oven to its maximum temperature, 500°F to 520°F, with a pizza stone or upside-down sheet pan placed on a rack in the lower third of the oven to heat. Move the risen dough to a large, lightly floured work surface. Knead just to form into a ball,1 to 2 times. Divide the dough in half with a dough cutter. Keep one half covered while working with the other half.

Step 4

Divide one half of the dough into one-third and two-thirds segments. Pat the two-thirds piece of dough into a round and roll out as thinly as possible without tearing, dusting generously with more flour as needed. The dough should be especially thin at the edges, to avoid a thick seam where the two pieces of dough are joined around the filling. Carefully move the larger dough round onto a large sheet of parchment paper and set aside. Form the smaller third into a round on the floured surface and roll out as thinly as possible.

Step 5

Spread half of the pumpkin filling evenly over the larger circle, leaving a wide rim (about 1 to 1½ inches) around the edge. Place the smaller dough round on top of the filling (it will not cover it completely) and flatten gently with your fingers to push out air bubbles.

Step 6

Begin crimping the two edges of the dough rounds together in a classic Kavkazi braid pattern by bringing the inner round towards the outer with your index finger and the outer round towards the inner with your thumb, and lightly pinching them together. With your other hand, continue to  pull the outer circle of dough inwards and turn the parchment as you advance, creating a tightly sealed seam around the filling.

Step 7

Carefully slide the parchment with the filled flatbread onto the baking stone or sheet in the oven. Bake until puffed and golden brown, 8 to 10 minutes. Remove and immediately brush with the melted butter or oil. Let cool slightly before cutting into wedges.

Step 8

Meanwhile, repeat steps 4 through 7 with the remaining half of the dough and filling.

Alternative folding technique: Starting from step 3, roll out each half of the dough into a large, thin round. Divide the filling between the rounds, leaving a wide 2- to 3-inch rim on each. Pull the edges of the dough towards the center of each round over the filling and pinch firmly to seal. Flip the filled flatbreads over seam-side down onto pieces of parchment paper and bake as instructed.

Step 9

Step 1

Up to an hour before serving, place kale in a big bowl and toss with your favorite vinaigrette.

Step 2

Scatter all other ingredients on top of the greens so they are visible, mixing just a bit in.

Step 3

Drizzle a little more dressing over the top.

Step 1

Add the pomegranate juice, lime juice, and tequila to a cocktail shaker filled with ice. Shake vigorously, then divide and pour into 4 glasses. Top each glass with ¼ cup of sparkling water. Garnish with pomegranate seeds and lime wedges. Serve. 

Step 1

Make the dough: Put the flour, sugar, and salt in a food processor and pulse a few times to blend. Add the cold butter and pulse until the pieces are the size of green peas. With the processor running, pour in half the water and blend for 15 to 30 seconds. Add the vanilla and enough of the remaining water so the dough starts to hold together in a ball; you may not need the full amount of water.

Step 2

Transfer the dough to a floured surface nad gently knead a few times to bring it together into a smooth ball. Divide the dough in half and shape each piece into a 6-inch square. Tightly cover with plastic wrap and refrigerate for at least 1 hour.

Step 3

Meanwhile, caramelize the apples: Heat a large skillet over medium heat, add the butter, and place the apple pieces in the pan, flat side down. Cook, turning the apples occasionally, until lightly caramelized and golden brown all over, adjusting the heat so the butter doesn't burn. Take your time with this step so that the apples are nicely caramelized; it should take about 15 minutes. Remove the pan from the heat and set aside to cool.

Step 4

Preheat the oven to 350°F. Grease a 9-by-13-inch baking dish with butter.

Step 5

Make the citrus filling: Put the orange and lemon in a food processor and process to a fairly smooth puree. Transfer to a medium bowl and stir in the sugar, raisins, and cinnamon. Set aside.

Step 6

Shape the dough: Lightly flour a work surface. Roll out one piece of dough to a 13-by-17-inch rectangle, about ⅛ inch thick. 

Step 7

Transfer the dough to the prepared baking dish and gently press it over the bottom and up the sides, leaving a bit of an overhang on all sides. Roll out the second piece of dough to a rectangle the same size as the first and set aside.

Step 8

Sprinkle the breadcrumbs evenly over the dough in the baking dish. Arrange the caramelized apples over the breadcrumbs in one layer. Pour the citrus mix evenly over the apples.

Step 9

Lay the second piece of dough over the filling, taking care to drape it rather than stretch it. Pinch the dough edges together to seal on all sides, trim off all but about 1½ inches, and then crimp the dough to make the edges look neat and pretty. Brush the surface of the pie with the beaten egg. With a sharp knife, cut about three 4-inch diagonal slits in the top of the dough. Sprinkle the sugar evenly on top.

Step 10

Bake the pie until the crust is a deep golden brown and the filling is cooked through, poking an apple through one of the slits to see if it is tender, 50 to 70 minutes. Check the pie halfway through, and if the top crust is browning too quickly, cover it loosely with aluminum foil. When the pie is done, remove it from the oven and let rest for about 20 minutes, so the filling can firm up a bit.

Step 11

Serve the pie warm, cut into slices.

Step 1

Preheat oven to 350 degrees. 

Step 2

Grease the cake pan with ¼ teaspoon vegetable oil.

Step 3

Mix the wet ingredients: In a large bowl, whisk the vegetable oil and sugar until combined well and creamy. Add the eggs and whisk again until combined and thick. Set aside.

Step 4

Mix the dry ingredients: In a separate bowl, whisk the flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg until combined. Add walnuts and apples and toss in the mixture until all pieces are coated in the dry ingredients.

Step 5

Pour the wet ingredients into the bowl with the dry ingredients and stir well until incorporated. Add the apple or orange juice and mix well.

Step 6

Place the batter into the loaf pan, using a spatula push the batter to cover all the bottom edges of the pan. Transfer to the oven and bake for 50 to 65 minutes minutes until golden brown.

Step 7

Cool the cake for 10 minutes. Turn the pan over onto a cooling rack. Let the cake cool for another 25 minutes. This cake is oil-based and will fall apart if not left to cool long enough.  

Step 8

Serve at room temperature.

Step 1

Preheat the oven to 350°F. Grease a 9-inch by 5-inch loaf pan with vegetable oil and line with parchment paper.

Step 2

Cut off the tops of the persimmons. Scoop the ripe flesh into a large bowl and mash it with a fork or potato masher until very smooth, or puree in a food processor or blender for 10 seconds. 3. Whisk in the ¾ cup vegetable oil, the eggs, water, vanilla, and sugar until well blended.

Step 3

In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Stir the dry ingredients into the persimmon mixture until just blended, then gently fold in the crystallized ginger and the fresh ginger.

Step 4

Pour the batter into the prepared pan, top with additional candied ginger, if desired, and bake until the loaf is a deep burnished brown and a toothpick inserted in the center comes out clean, about 1 hour. Cool the loaf completely in the pan, then slice and serve with labneh or cream cheese.

Step 1

Prepare the pastry: whiz the flour, salt, powdered sugar and cold butter in a food processor in short pulses to a crumbly mixture. Add the egg yolks and process just until the pastry dough starts to form (avoid over-processing). Shape the dough into a ball, wrap in plastic wrap, flatten to a disc and refrigerate for 30 minutes.

Step 2

Prepare the filling: Meanwhile, beat the egg yolks and honey in a bowl and set aside. Mix the cornstarch with a little heavy cream in a saucepan until smooth with no lumps. Add the remaining heavy cream while continuously whisking. Add sugar, salt, and ground cardamom and place the saucepan over medium-low heat. Cook, stirring continuously until thickened, about 10 minutes. Gradually and very slowly, pour this mixture into the bowl with egg yolks and honey, vigorously mixing. Mix until combined well into a smooth cream. Cover the surface of the cream with the plastic and cool in the refrigerator for at least 30 minutes.

Step 3

Preheat the oven to 325°F and grease the tart pan with butter.

Step 4

Roll the cold pastry between two sheets of parchment paper to ⅛ inch. Carefully transfer the piece of rolled out dough on top of the tart pan and use your hands to press the dough into the pan. Cut off any excess dough that hangs over the edge of the pan. Use any excess pieces of pastry to patch any tears. Freeze for 15 minutes.

Step 5

Blind bake the dough: Remove the tart pan from the freezer and line it with parchment paper which has been cut into a circle about the diameter of the bottom of the pan. Line again with tin foil, making sure all of the crust is covered. Fill with pie weights or dried beans and then place into the oven for 10 minutes, until the crust has just slightly browned. Carefully remove the pie weights or beans, tin foil and parchment paper.

Step 6

Pour the filling over the tart, smooth to an even layer and bake until the mixture is bubbling and amber in color, about 45 minutes. Cool for at least 2 hours.

Step 7

To serve: sprinkle a pinch of flaky sea salt, fresh oregano blossoms or hyssop leaves on top of the tart.