Lunchbreak: Brian Emmett’s apple strudel and heirloom tomato tart

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Brian Emmett
Apple Strudel

You can use store bought puff pastry or phyllo dough for this recipe
5 granny smith apples peeled and diced
1 stick of butter
1/3 cup sugar
1/3 brown sugar
1 Tablespoon of apple cider vinegar
ground cinnamon and nutmeg
pinch of salt
teaspoon of vanilla

Melt 1/2 of butter in large sauté pan then add diced apples. Add remaining ingredients and cook apples on stove until caramelized about 20 minutes, let cool. Using either puff pastry or phyllo dough, brush dough with remaining 1/2 stick of butter (if using phyllo dough you need to brush all layers, roughly 10 layers or desired thickness). Place cooked apples with some of the juices (save some of the apples to serve with strudel) on bottom 1/3 of dough and start to roll until you form a log. Brush with butter and sprinkle cinnamon and sugar over dough. Place on a cookie sheet lined with parchment paper. Bake in a 350 degree oven and bake for about 30 minutes or until golden brown. Serve with fresh whipped cream or vanilla ice cream!

Heirloom Tomato Tart

3/4 cup of flour
1/3 cup of whole wheat flour
pinch of sea salt
fresh cracked black pepper
2 cups of Pecorino Romano cheese
1 stick of chilled butter cut into pieces

Put all ingredients in food processor and pulse unto mixture is blended until coarse then slowly add cold water until dough comes together to form a ball. Press dough into a 9inch tart pan and place in refrigerator for 20 minutes. Blind bake the crust by pricking wholes in bottom and up sides then line with parchment paper and pie weights. Bake for about 20 minutes and then remove weight and parchment paper and bake about 10 minutes longer until golden. Take out of oven and cool completely.

1 cup of shredded provolone cheese
1 cup of mozzarella cheese
5 large heirloom tomatoes (using different colors)
1 Tablespoon each of chopped fresh thyme, basil and oregano
1/3 cup of Parmesan cheese
1/4 cup of chopped chive
extra virgin olive oil

Preheat oven to 350. Layer the cheese on the bottom of tart then layer tomatoes. Sprinkle fresh herb and Parmesan cheese and drizzle with olive oil and bake 350 for about 20 mintues. Remove from oven and sprinkle on fresh chives!


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